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Virgin oil for cooking

Virgin oil for cooking

We often see virgin olive oil for cooking or used topically on dishes like salad or pasta, but there are other differents way to use it and especially much healthier for us too. In this article we’re talking about the varieties of olive oil and their use in every kitchen of the world.

The varieties of virgin oil for cooking

In the world there are differents variationes of olive oil. As you can see in your usual supermarket the most commonly difference are between extra virgin olive oil, virgin olive oil and at the end olive oil. The first refers to oil that comes from cold pressed olives. The other two are at the contrary blends of both cold pressed and processed oils. One of the most important difference between them is their color. Extra virgin oilve oil have a more green color and a more pronunced fruity aroma. Virgin Oil and olive oil at the contrary have a stronger color sometime similar to brown. The taste of extra virgin olive oil is best for cold applications like dips, salad dressing or finishing drizzles over pasta or pizza. In all other situations the best oils to use are the Virgin Oil or the simple olive oil.

Virgin oil for cooking

This kind of oil is definitely not ideal for deep frying because it has too low smoke point and will overheat. Because the taste of olive oils can vary, you should try a variety of brands to find the one you like best.

The best solution when you’re cooking is without doubt keep a great bottle of extra virgin on hand for finishing all disheses and a good plain olive oil for general cooking. We want also suggest you to be sure to use your olive oil while it’s fresh and, after a year, even the best extra virgin probably won’t be good for raw applications but can still be used for cooking. All of this depends because of the oils deteriorate and become stale over time. For this reason you need to be careful about the quality of your vigin oil.

Categorized: Blog Oilalà