Olive oil is more than an ingredient. It’s a way of life! From Italy to Maghreb, people use olive oil for cooking, salad dressing, some even use it in their hair, and legend says some people use it to treat wounds.
Jokes aside, there are different olive oil types, and the most common question is: “Which olive oil is best for cooking?” Stay tuned and discover the tips and expert advice for choosing the right olive oil for your taste.
The Different Types of Olive Oil and Why Use Them
There are several types of olive oils. It’s possible to find every kind with the olive oil of Sweetalyfood collection. Regardless of the olive oil type chosen, it remains essential to buy from a renowned brand that has ethically harvested and processed the oil to get the best product possible on the plate.
Extra Virgin Olive Oil
Regarded as the best type of olive oil, extra virgin olive oil is the one that retains the most flavour and actually smells like olive. Its smoke point is between 165 and 190°C, making it the most delicate type of olive oil for cooking. The best way to use it is to let it drizzle in the pan with medium heat and put the meat or preparation in it.
- Smoke Point: Approximately 325-375°F (165-190°C).
- Extraction: Cold-pressed from the first pressing of olives.
- Flavor: Rich, fruity flavor with a slight peppery finish.
- Use: Best for low to medium-heat cooking, drizzling, and finishing dishes.
Virgin Olive Oil
Virgin oil is also cold-pressed to preserve the aroma of olives but with riper olives. It grants it a softer aroma, and it’s a bit more acidic. However, it allows for higher cooking temperatures, and it can be used to bake.
- Smoke Point: Around 420°F (215°C)
- Extraction: Also cold-pressed but from the second pressing or with slightly riper olives.
- Flavor: Milder than extra virgin but still retains a good flavor profile.
- Use: Suitable for cooking at moderate temperatures, sautéing, and baking.
Refined Olive Oil
Refined olive oil is reputed for its health benefits, as it has a higher smoking point. However, it uses chemical processes on black olives, leading to a lack of a distinctive flavor. It’s best suited for those who have something to fry or cook at high heat.
- Smoke Point: About 470°F (243 °C)
- Extraction: Chemically refined to remove impurities and acidity.
- Flavor: Lacks the distinctive olive flavor.
- Use: Suitable for high-heat cooking and frying.
Pure Olive Oil
Using pure olive oil for cooking is an excellent idea. It has a high smoking point but retains a bit of flavor with a blend of refined and virgin oil. Naturally, it’s the one most people prefer for general cooking for its versatility. It’s also likely that a big part of the millions of tons of olives harvested in Italy every year eventually become pure olive oil.
- Smoke Point: Approximately 470°F (243°C)
- Extraction: A blend of refined olive oil and a small amount of virgin olive oil.
- Flavor: Less pronounced than the virgin oils.
- Use: Versatile for general cooking, frying, and baking.
Which Olive Oil is Perfect for Cooking Depends on the Situation
Choosing which olive oil is best for cooking depends on the person’s taste and needs. Those who want the most flavor in a salad or for medium-heat cooking will turn to extra virgin or virgin olive oil. If the dish requires frying or baking, then refined and pure olive oil are the go-to.
Most importantly, what’s on the plate must adapt to the season. Finally, don’t forget, it’s also about taste. So, which olive oil is best for cooking? It Depends; each one serves its own purpose!
