Today the Virgen Olive Oil take part of a living art and it is become in one of the sign of quality cuisine. Its virtues in the kitchen are summarized in the following:
- Give flavor, smell and color.
- Modify the textures.
- Transmits heat.
- Integrate the food.
- Customize and identifies a dish.
The extra virgin Olive Oil, as crucial pillar of the Mediterranean diet, has become an essential element in our kitchen and can be consumed in different ways:
- Raw: extra virgin olive oil retains all the aroma and flavor, so use in salads, sauces, dressings vegetables, sprinkled on bread or toast, and even on smoked with olives, meats, sausages recommended…
- In dressings: oil has become the main seasoning salads, not only for its taste and aroma, but also because covered with a layer of salad ingredients preventing other dressings (salt, vinegar, lemon juice) to penetrate in such ingredients.
- In sautéed and stews: A low heat and low temperature, the cooking is done with the steam from the meat, vegetables and the liquid is added. Thus, the flavors and aromas remain concentrated in baking. The olive oil keeps all its properties, especially with legumes and vegetables.
- In oven-roasted: Because temperatures, especially for meat, are usually quite high, olive oil, for its stability (because of its oil content) is best suited.
- In roasted or grilled meat: Olive oil helps grilling food, preventing it from “sticking” while contributing to the own fat food out and give their own flavor. The coal can be flavored with herbs, and to better preserve flavor, you must add the oil at the end.
- For frying: Olive oil, due to its physical and chemical qualities, it is the oil that better resists high temperatures without decomposition and lead to irritants.
The virgin olive oil is the most stable of vegetable and animal fats because it is rich in oleic acid, vitamin E and polyphenols that protect it from oxidation (rancidity). Moreover, it not produces toxic reactions when subjected to frying. Quite the contrary, improves the gastronomic qualities of food. When frying, forms a thin and consistent layer around the product, which prevents and allows more oil absorbing retain all juices. Besides olive oil “grows” in the pan, so it is a landmark in our economy.
In addition, olive oil is the most suitable, the lightest and tastiest for frying. Also, if done correctly frying, olive oil is permeating less fat to food.