Food Use

 
Extra virgin olive oil can replace the fat in almost any recipe without being over-bearing in terms of taste or texture.

In general note that extra virgin and virgin types of the oil are normally used in their raw form, i.e. as salad dressings, for dips and condiments, whilst the pure and pomace types are more often used for cooking including deep-frying, grilling, broiling, sautéing, stir frying and baking. However it is very common to find families in the Mediterranean basin using extra virgin and virgin types of olive oil for cooking too.


The smoke point of virgin olive oil types is at 210°C (410°F), whilst that of the refined olive oil types (pure, pomace) is higher. A further advantage of cooking with this oil is that its vitamin E and antioxidant levels continue to be present after first use, allowing re-use up to four or five times.