Chef Michael Lomonaco argues against using extra virgin olive oil for marinades due to its high cost and diminished flavor when cooked, suggesting a general-purpose olive oil instead.
EVOO's unique processing makes it ideal for finishing dishes rather than marinating, as cooking can subdue its rich flavors, which are best preserved when used at the end.
Lomonaco emphasizes that using a lower-quality oil for marinades allows the distinct flavors to shine, and higher-quality oils should be reserved for enhancing finished dishes.
While EVOO has a high enough smoke point to be used for cooking, using it in ways that dilute its superior flavor contradicts its intended purpose.
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