An Ode to Olive Oil
It is no surprise that extra virgin olive oil (EVOO) is known as the queen of oils and liquid gold. I am in love with it. If there is an essential ingredient in the kitchen, it ranks as number one. Why is olive oil so wonderful?
The first and most obvious reason is for its culinary perfection. Its complex flavour enhances any food it accompanies. Good quality EVOO has a deep greenish-gold hue, an unctuous consistency and a heady fragrance. The professionals describe its quality as a balance between fruitiness, bitterness and pungency.
Many warn against cooking/frying at high temperatures, but olive oil actually has a fairly high smoke point and has proven to be safe to fry with. I would sauté food rather than sear it with olive oil, just to be on the safe side.
My favourite use of olive oil is in my home-made super simple salad dressings or just drizzled straight on roasted or steamed vegetables. Delicious!
Equally important are its health benefits. Olive oil is composed of mainly monounsaturated fat (about 73%), saturated fat (14%) and polyunsaturated fat (about 11%). Monounsaturated fat is known to reduce inflammation, it contains polyphenols that protect from oxidation, it lowers the risk of stroke and heart disease, and possibly Alzheimer’s as well. It may also protect against various types of cancer.
Look for the following when buying olive oil:
Single origin, single batch to ensure freshness of product.
Cold pressed under 30 degrees means it is in fact extra-virgin.
Contains under 0.8% acidity.
Local is best. If you live in Australia, like me, you will find we have wonderful local olive oil.
Avoid imported olive oil, unless you can be sure that it is pure and unadulterated.
If you can buy organic, that is definitely a plus.
Consider ditching the cake and giving your friends and family a gift of olive oil when you go to dinner!
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