8 Most Commonly Asked Questions about Olive Oil
1. Can other types of
oil be used instead of extra-virgin olive oil?
Yes, other types of oil can
be used. But, it is not advised to use them unless certain recipes require
other oils, such as peanut oil or sesame oil.
A good chef, experienced in
Mediterranean cuisine, will recommend olive oil since it has the best taste and
is generally fault-less.
As it is rich in
antioxidants and monounsaturated fats, it helps avoid heart diseases. Less
expensive varieties of olive oil are also available for people who cannot
afford the costly grades of oil.
2. What is the proper
method of storage of olive oil? After opening, what is the shelf life of the oil?
Unlike wine, olive oil does not mature
with age and thus, needs to be consumed quickly. It spoils easily and is delicate
oil; hence it has to be stored with care. Olive oil needs to be protected from
air, light, and heat.
It is best stored in a cool and dry
place. Olive oil tends to become rancid quickly and the early stages of
rancidity cannot be detected by smell. Store the oil in dark, glass containers
or in stainless steel jars that will not react with it. Ensure that olive oil
is not kept in vessels made of copper, plastic, or iron.
3. Is it true that all
extra-virgin olive oils are almost similar?
This is an untrue assumption because
the olive fruit used to extract the oil may be of three different categories –
delicate, medium, or robust – which has an effect on the quality of the oil.
Also, the label on the packaging could be misleading. Unless you apply your own
tests, do not believe that the olive oil labeled “extra-virgin olive oil” is
indeed, just that.
Lower-quality olive oils such as pomace
olive oil or virgin olive oil may be incorrectly labeled as extra-virgin olive
oil. In order to recognize extra-virgin olive oil, the following things should
be in order – no spoilt smell or taste, and a balanced level of pungency.
4. Can extra-virgin
olive oil be safely used for frying?
1. The answer to this question depends
on the food item that is being fried. Usually, extra-virgin olive oil can be
safely used for frying. Lower-quality oils are generally treated with chemicals
to remove impurities and ensure that the flavor remains neutral. However, the
rich flavor of extra-virgin olive oil tends to complement the food item being
cooked.
Ensure that the temperature of the oil
remains between 360 degrees Fahrenheit to 365 degrees Fahrenheit. On no account
should the temperature exceed 380 degrees Fahrenheit. In fact, used olive oil
can be filtered and stored for frying another two or three times.
2. Extra-light olive oil is most
suitable for bakery products. We recommend Amanda’s olive oil tart crust. For
most recipes, a cup of butter can be substituted with ¾ cup of olive oil.
7. Categories of olive
oils
Olive oil can be divided into three
slabs based on the flavor of the fruit being harvested: delicate, medium or
robust. It is unfortunate that manufacturers fail to indicate which slab the
product belongs to, especially in the wake of the fact that the intensity of
the olive fruits changes every year. It would help if the labels declared the
type of olive fruit used to manufacture the oil.
1. Delicate olive oil is extracted from arbequina, sevillano, leccino, and
taggiasca types of fruit. It is best suited for light garnishing of food items
such as fish.
2. Medium olive oil is extracted from mission, manzanillo, and ascolana types
of fruit. It is suitable for grilled vegetables, salad dressings, and poultry.
3. Robust olive oil can be extracted from picholine, arbosana, and frantoio
types of fruit. It is suitable for steak, in combination with lemon juice.
6. Why is there so
much hype over unfiltered olive oil?
Unfiltered olive oil has a certain
advantage over filtered olive oil, in that it contains more polyphenols or
antioxidants, and keeps for longer. But, it looks cloudy. However, you can use
whichever olive oil you prefer.
8. Are cooked olive
oil and uncooked olive oil vastly different?
Uncooked olive oil has purer and richer
taste and is better for your health than cooked olive oil. When the cooking
begins, at the smoking stage, olive oil begins to eat itself up by burning. It
is recommended that only the necessary amount of oil be used for cooking, and
the rest be poured over the food directly, as garnishing, from the packaged
container.
