6 Mistakes Everyone Makes When Cooking With Olive Oil - Tasting Table

"It's an indispensable ingredient in any kitchen, but the ins and outs of buying and using olive oil can be multifaceted. When it comes to cooking with the stuff, there are definitely some recommendations to keep in mind for optimal results. Most supermarkets carry a wide variety of olive oils, and some are better suited for specific purposes over others. Meanwhile, different cooking techniques call for a range of ingredients."

"To get to the bottom of it, we reached out to some olive oil experts for advice. Chef Eric Bartle and Sara Kundelius, Culinary Directors at Durant Vineyards and Olive Mill in Dayton, Oregon, offered plenty of tips for cooking with olive oil. Meanwhile, Nasser Abufarha, CEO of Canaan Palestine, a company that sources organic olive oil from small farms in Palestine, had lots of input to share."

"Obviously, olive oil is made with olives, but it's a little more complex than that. As Nasser Abufarha notes, "There are so many variations to extra virgin olive oil depending on the type of olives, where they are grown, and how and when the olives are harvested." About 150 varieties of olives can be used to produce the oil, and the flavor variations can vary pretty widely in turn. For example, the oil may be fruity, grassy, mild, or bitter, depending on several factors."

Olive oil is available in many varieties across supermarkets, and different bottles are better suited to specific cooking purposes. Around 150 olive varieties produce oils with flavors ranging from fruity and grassy to mild or bitter, shaped by olive type, growing location, and harvest timing. Those flavor characteristics become less pronounced with heat but can still steer a dish's overall flavor direction. Different cooking techniques call for different oils and ingredients, and choosing the appropriate oil improves results. Common mistakes when buying and using olive oil can ruin a dish, but straightforward tips prevent problems.

Read at Tasting Table