"If you want to be fully prepared with olive oil in the kitchen, you know Martha Stewart is the person to turn to. The legendary personality and author isn't just known for her taste and style, she's known as the consummate host, which means being perfectly prepared with everything you need to make the best recipes possible at the drop of a hat."
"As she explains it, "an inexpensive one for cooking and a premium one for dishes that will showcase its nuanced flavor and aroma." Because olive oil loses some of its flavor when cooked, there is no reason to be using a pricey and complex olive oil when sautéing or baking. But when drizzled, you can taste every note, and the depth of fancier olive oil will really shine, while cheaper extra virgin olive oils will fall flat."
Olive oil serves many kitchen roles: cooking, salad dressing, dipping, and drizzling over vegetables and roasted meats. At least two bottles are recommended: an affordable extra-virgin for cooking and a premium extra-virgin for dishes meant to showcase nuanced flavor and aroma. Olive oil loses some flavor when cooked, so expensive, complex oils are unnecessary for sautéing or baking. Premium oils excel when drizzled or used as a finishing touch, allowing tasting of subtle notes and depth. Extra-virgin olive oils can have lower smoke points and may turn bitter at very high heat, so choose oils appropriate to the application.
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