Grassy, peppery, fruity, or buttery depending on the olive variety and region.
Olive oil
The juice of pressed olives. Almost no processing when it's called 'extra virgin'.
What's in it
- · Monounsaturated fat
- · Polyphenols (in extra virgin)
- · Vitamin E
How it's cooked
- · Raw — drizzling, dressing
- · Low-to-medium heat sautéing
- · Poaching (yes, in olive oil)
Around the world
The circulatory system of Mediterranean cooking. On bread with salt. Over salad with lemon. Under a piece of fish. Poured across ripe tomatoes.
Commonly paired with
TomatoBreadGarlicLemonLeafy greensAlmost every vegetable
Texture
Coating, silky, sometimes peppery on the throat when very fresh.
Questions to investigate
- · Raw olive oil vs cooked olive oil — different foods almost.
- · Drizzle on tomato salad — the fat unlocks lycopene the tomato was otherwise hoarding.
Your meals with olive oil
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