COOKING WITH OLIVE OIL
There are many good reasons to use extra virgin olive oil in the kitchen, where it results in great versatility. Also in the area of gastronomy, the parallelism between olive oil and wine is maintained, as according to gourmets there is a suitable oil for each type of food. The oil should be chosen carefully because, whether used as a dressing or for frying, it decisively influences the flavor of the dish.
The choice of one or another type of oil depends on the taste of each one, but even so, an unwritten rule insists that the softer virgin olive oils are ideal for salads and vegetables, while those with more accused flavor, match better with the fried, grilled and roasted foods.
The truth is that virgin olive oil works perfectly with frying since it does not degrade at high temperatures and it does not lose its qualities. In the frying pan, it spreads its volume by the effect of the heat. When frying, the virgin olive oil does not penetrate the food but gives it its right point, in a way that does not disfigure the flavor of the food.
Taken it in raw, the top quality olive oil gives the best of itself and allows you to taste all the nuances that make up its flavor. This differs clearly from the other vegetable oils, which possess a neutral and standardized taste. It should not be forgotten that the olive oil with the most intense taste risks eating the taste of food, and on the contrary, the oil with smooth flavor may hardly be perceived if it accompanies strong dishes.
Oil, unlike good wines, does not mature or become better with the passage of time. The open bottle should be spent soon because the content maintains its qualities for about a year and thereafter they begin to decay. That is why it is very important when you buy a bottle of extra virgin olive oil, to check the date of packaging. Besides, bottles or cans of virgin olive oil should be stored in a cool, dry and dark place where they are protected from light and heat.
If you like it, share it!
Maria Molina holds a Bachelor's Degree in Pharmacy and a Master of Science, with more than 10 years of experience in the control of HACCP Food Safety Systems in the Health Department of Madrid, Spain.