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AN OLIVE OIL OFFER YOU CAN'T, OR SHOULDN'T, REFUSE
Bob Krummert
February 28, 2005
1 Min Read
Bob Krummert
Next time you think about coating the bottom of a sauté pan using that prized stash of primo extra-virgin olive oil to impress your guests, consider this: According to Olive Garden's culinary guru, because of their low acidity, heating these oils depletes some of their prized flavor.
It makes more sense to reserve extra-virgin and premium extra-virgin olive oils for dressings, dipping and marinades, says Schweizer. Selected from the first press of the olives and unprocessed, these grades also command top dollar for a reason: They are of the highest quality and deemed to have the best taste.
Most chefs know this, but it can't hurt to repeat Schweizer's advice: "Every grade has a distinct quality and flavor, making each suitable for different uses and cooking methods."
Virgin olive oil, which is also unprocessed but slightly more acidic than extra-virgin, is a better choice for high-heat cooking methods such as sautéing, pan-frying or broiling.
Pure olive has a high burning point and thus is ideal, Schweizer says, for deep-frying. It is a blend of refined and virgin olive oils and is the most common type found. It is often used to add flavor and coloring to foods.
Light olive oil has nothing to do with calories and is not considered a quality grade. "Light" simply refers to the oil's color and mild flavor. This variety is commonly used in baking.
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