Olive oil isn’t just an ingredient in the kitchen; it’s a philosophy of flavor. However, even the most valuable oil can lose its potency if used incorrectly.
First and foremost, it’s ideal to use olive oil at low or medium temperatures, rather than high-heat frying. This prevents the oil from burning and preserves its nutritional value. Cold-pressed olive oil is particularly excellent for salads, breakfast, and after-cooking touches.
It’s also important to store olive oil in a dark, cool environment. Sunlight can cause the oil to oxidize. Therefore, it should be stored in glass bottles with tightly closed lids.
Finally, experiment with different flavors in different dishes. Fruity, intensely flavored olive oils complement meat dishes, while milder flavors complement vegetable dishes and sauces.
When used correctly, olive oil transforms any dish into a work of art.