Cooking with extra-virgin olive oil depends on personal preference, cooking methods, and the role of the oil in the dish. Its smoke point is a key consideration.
Extra-virgin olive oil has a lower smoke point than other oils, losing flavor and health benefits if heated over approximately 180C, making its use context-dependent.
In Mediterranean cuisine, olive oil is preferred, while other oils may suit Asian dishes better. Taste and culinary tradition play significant roles in oil selection.
When cooking, it's recommended to have various oils on hand: a premium extra-virgin for salads and dressings, everyday olive oil for general use, and neutral oils for frying.
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