Choosing and Using Olive Oil
Olive oil is not a monolithic ingredient; it is a spectrum ranging from delicate, peppery liquids to stable, neutral fats. Understanding how the oil was extracted and when it should hit the pan prevents wasted money and ensures the final texture of your food.
Read the label for a harvest date, not just an expiration date.
Olive oil is a fresh agricultural product that degrades once bottled; look for oils harvested within the last 12 months for the best results.
- your nose
- a clean spoon
Slurp and aerate
To test an oil, pour a small amount into a glass, warm it with your hand, and slurp it while aerating it against your tongue; look for bitterness, fruitiness, and a peppery sting at the back of the throat.
The method.
Check the source
Prioritize bottles that list a specific producer or single estate rather than those stating a blend of oils from multiple unnamed countries.
Assess the color
Color is not a direct indicator of quality; dark glass bottles are superior because they protect the oil from light-induced oxidation.
Match to application
Use bold, unfiltered, or grassy extra virgin oils to finish roasted vegetables or soups. Use neutral olive oils for searing or roasting where you need heat stability without overwhelming flavors.
When it doesn't go to plan.
Store bottles in a cool, dark cupboard, never on a shelf directly above the stove.
If an oil smells like crayons, putty, or old nuts, it has gone rancid and should be discarded.
Decanting large containers into smaller, frequently used cruets keeps the bulk supply from being exposed to air too often.
The ones that keep coming up.
Can I cook at high heat with extra virgin olive oil?
Yes, you can, but it is often a waste of money. The heat mutes the delicate aromas that make extra virgin oil expensive.
What is the difference between cold-pressed and refined?
Cold-pressed means the olives were crushed mechanically without heat or chemicals. Refined oils are processed to remove impurities, resulting in a higher smoke point and a neutral flavor.
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