Cooking With Olive Oil

Cook With Olive Oil for Flavor and Health

Cooking With Olive Oil Cook with Olive Oil for Flavor and Health

Olive oil is a great oil to use for cooking because of its amazing health benefits and distinctive flavor. Olive oil has been used for centuries, but has become extremely popular recently due to studies which have proven just how healthy this oil is. Olive oil is a monounsaturated fat which has been shown to lower your bad cholesterol and blood pressure, while raising the good cholesterol and helps protect against strokes.

There are a few things you should know about olive oil to make sure you cook with it properly and everything turns out as delicious as planned. The main thing to keep in mind is that olive oil has a low smoke point. This means the oil will start to smoke at high temperatures. If you have ever over-heated olive oil in a pan, you know how it can fill your kitchen with smoke and will destroy the flavor of your food.

Here are some tips for Cooking With Olive Oil:

Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to saut with olive oil if you are careful and do not use high heat.

One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of Cooking With Olive Oil - extra-virgin or virgin varieties.

Since olive oil has become popular lately, and is available in every grocery store, you may have noticed quite a variety to choose from. The flavor of the oil can vary depending upon where the olives were grown, so if you find you don't like the flavor of a particular brand, simply switch to another.

Each type of olive oil has its place in cooking and it's important to use the best oil for a particular dish.

Extra Virgin Olive Oil needs to be cooked with very carefully because it can easily lose its flavor with heat. Save your most expensive, high quality extra virgin olive oil for drizzling over cooked dishes just before serving. These oils are also great in salad dressings, marinades, or added to sauces when finished. As a healthy alternative to butter, drizzle it over slices of Italian bread or on baked or mashed potatoes. A little can also be drizzled onto cooked vegetables, fish or other meats right before serving.

Virgin Olive Oil is less expensive yet still has a great flavor and aroma, making it a better choice for cooking. Use it straight or blend it with canola or clarified butter (ghee) for high-heat cooking methods such as pan-frying, or broiling.

Olive Oil or Pure Olive Oil refers to the fact that no other types of oils are blended with the olive oil. Unlike extra virgin and virgin grades, this oil is obtained through a refining process, which eliminates most of the flavor. It can be more cost effective to use this oil for cooking rather than more expensive virgin or extra virgin varieties. The refining process also increases the smoke point to about 410F making this olive oil more suitable for high heat cooking and frying. Just don't expect this oil to have the flavor of the extra-virgin variety.

Extra Light Olive oil is not a calorie reduced food and the "light" only refers to the color of the oil. The light or mild varieties are very popular with consumers who want the health benefits of olive oil without a strong olive taste.

As you can see there is an olive oil for everyone and no reason everyone can't enjoy the wonderful flavor and health benefits of this popular oil. If you haven't tried Cooking With Olive Oil yet, be sure to pick up a bottle on your next trip to the grocery store. Your heart will thank you and your food will taste great!

Learn more about how to cook with olive oil at http://www.italian-cooking-made-easy.com/Italianoliveoil.html.

Joy Harrison is an experienced home cook and cooking instructor. She has studied many regional cuisines at her local culinary arts school and loves to find easy ways to prepare great home cooked meals in today's busy world. Visit her site at www.italian-cooking-made-easy.com

does avocado oil taste better than olive oil?
I want to know which one has a better flavor. I cook with olive oil all the time. I don't ever cook with anything else. But some times olive oil gives the food a funky flavor. What do you think? is avocado oil better than Olive?

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Do you prefer cooking with olive oil or sunflower oil?
Me,olive.It`s healthier and it down right tastes better too.

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Are my chickpeas still safe to eat?
What's up peoples. Alright, so I cooked some chickpeas [soaked over night, boil, simmer, yada yada] earlier today and ate a bit this morning with breakfast [~11am...and it's 11pm now]. For the left overs that I didn't eat [ ~1.5 cups worth], I left it in the sauce pan, put like three pinches of sea salt in the water and stirred it, covered with aluminum foil and put it next to my window [outside has been overcast, chilly and snowing all day]. I should have put more water in there, but there's enough water to cover everything. I totally forgot about it until now. I took off the aluminum foil and it smells like...well soaked chickpeas [doesn't smell any worse], the water is yellowish + thick looking probably from it being cold [like how it would be in the can], there's no foaminess going on at all and the pot + water are both relatively cool/cold. So, my question again...is it still safe to eat? I'm not going to eat it cold the way it is, im going to make some stir fry and the chickpeas will be in my skillet on medium heat for at least 5 minutes...I usually toss them in last if i'm frying something and they are in the dish. I cook with olive oil, so I tend to not go any higher then medium heat unless it's for few seconds. Thanks everyone!

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