Is Extra Virgin Olive Oil Good for Cooking?

Initially this post was about the use of olive oil as a seasoning for different dishes. However many people fry in vegetable oils and they will be interested to know how olive oil is suitable for this purpose.
So before we start talking about combining olive oil with different dishes, I would like to mention olive oil for cooking. 

Is olive oil good for cooking?

Yes it is, but frying with olive oil (as well as with any other vegetable oils) is not the best idea. 
It is healthier to roast meat, fish or vegetables not in a skillet but on a grill or barbecue.
In this case, the surface area that comes into contact with food is minimal.

On a grill, during cooking, juices and fat from the food freely flow down through the grate. In a frying pan, they flow to the surface, then fried or burned and, in a modified form, return to the food you are cooking.

Which olive oil is good for frying? Best Farm Olive Oil - GREEN PAPA.

People believe that it's better to use cheap olive oil for frying or cooking.
Their logic is: expensive olive oil is better for salad dressing and other dishes, because it allows you to enjoy all the shades of flavours. And cheap olive oil, including refined olive oil is good for cooking, since when heated, the taste of the oil is not preserved. 

This opinion is wrong.
There is no point in talking about refined olive oil, we have already written that it is poison.
As for olive oil for cooking, it is not the preservation of taste that is important here, but the chemical processes that occur when the olive oil is heated. 

So if you do decide to use olive oil for cooking, this is important thing to know:
When vegetable oils are heated to high temperatures, they form lipid peroxides, aldehydes and other carcinogenic compounds.

To avoid this, only vegetable oil with a high resistance to heat should be used.
There are two parameters by which you can understand whether vegetable oil is suitable for frying:

The first is the smoke point (or burning point) - the temperature at which fats begin to break down and turn into smoke. 

The second is oxidative stability. This is a measure of oil resistance to oxidation or rancidity.

By both criteria, extra virgin olive oil is one of the safest vegetable oils for frying foods, as it contains mostly monounsaturated fatty acids that are highly resistant to high heat.

So, the main question is: what kind of olive oil should you use for frying? And the only correct answer is: we should use for cooking olive oil with a high smoke and oxidation temperature. Please note: this is absolutely not about "cheap" or "expensive". 

The most resistant to heat are Spanish olive oils from olives Arbequina and Picual. They have smoke point about 190° C. 

So, when cooking with olive oil, try not to heat it higher than the smoke point and don’t do it too long.
And of course, Extra Virgin Olive Oil only. Please stay away from refined olive oil, light olive oil, pure olive oil or other (still allowed for sale) sorts of carcinogens.


How to differ olive oils taste?

When choosing olive oil, our customers often ask which is the best way to use it.
To be more precise, people ask another question: is this olive oil good for cooking or for salad?
And when they hear that it is neither for one nor other, they are surprised: what else it could be?

In fact, it's too hard to list dishes that pair well with olive oil, much easier to name  which ones do not. 
I can’t remember such kind of food, except for olive oil, of course. Because I’ve never seen someone using olive oil for dressing olive oil. 

Olive oil goes perfectly with a wide range of food: grilled fish and meat, stewed and boiled vegetables, cheeses, eggs, pasta, desserts, pastries… 

How to tell different olive oils taste | Best farm olive oil - GREEN PAPA.

The right question is how to learn which type of olive oil is better for a particular dish?
To do this, you just need to understand the rule: olive oil should not dominate, it should emphasise the food characteristics.

Hereinafter: olive oil = extra virgin olive oil only. All other categories only exist because big food processing plants want to sell their production waste but have no right to name it “extra virgin”.

In general, all olive oils can be classified as soft (subtle, gentle, even sweet) and robust (hard, peppery and bitter). We can also talk about medium but the boundaries are pretty blurred. By determining the edges of the spectrum, you can easily find your own middle.

The taste of olive oil depends mainly on two factors: olives variety and harvest period.

The regular olives harvest period begins in mid November and ends in late December.
The more oily the olives are and the later they were harvested, the softer your olive oil will be. Such kind of oil (Aegean Gold for example) is good for soft and gentle meals. You can use this olive oil with lemon for salad dressing. 

Conversely, if the olives of tough and bitter varieties are harvested and pressed unripe (in early or mid-October) you will get an ideal oil for fatty and savoury dishes.

It's like a combination of food and wine. Hardly you will pair a rare steak with a glass of cold Riesling. It is as strange as ordering 10 years old Merlot with snails.

Therefore, don't dress the gentle green leaves of your summer salad with harsh and pungent Istrian Belica olive oil. Pour this oil over grilled lamb ribs and you will find that life is beautiful and wonderful. And bring that Merlot here, please!

Olive oil taste also changes when mixing different olive varieties.
For example, olive oil Aegean Gold is a blend of three Greek varieties of olives growing in the southern part of Lesvos: Kolovi, Adramytiani, Latholia. It is the last two varieties that make this oil softer.

If you compare it to the early harvest olive oil Aegaea, made from Kolovi olives harvested in October, you’ll feel the difference.
Aegaea will be bored in a vegetable salad. This oli is more intense and emotional. Add it to white cheeses and avocados, that’s exactly where it belongs.

How to pair different kinds of olive oil with food?

This table will help you to understand which dishes are best suited for olive oils available in our web-store:

Olive oil

Olive varieties

Harvest period and cultivation method

Food pairing tips

Aegaea & Aegaea Organic


Early harvest. Organic.

  • Grilled fish or poultry
  • Spicy salads
  • Semi hard cheeses
  • French artichoke, avocado



and wild olives

Early harvest. Conventional.

  • Fresh white cheeses
  • Grilled fish with vegetables
  • Chicken or other white meat

Aegean Gold

Kolovi, Adramytiani, Latholia (Blend)

Regular harvest. Conventional.

  • Greek salad or other fresh vegetable salads
  • Fresh, boiled or grilled vegetables
  • Creamy vegetable soups
  • Greek yogurt or tzatziki


Istrian Belica

Early harvest. Organic.

  • Thick meat soups;
  • Stews (meat with potatoes);
  • Fatty and spicy dishes

Vanja Couvee

Istrian Belica, Leccino, Pendolino    + 13 other olive varieties.

Early harvest. Conventional.

  • Lasagna, pasta, ravioli
  • Seafood or vegetable risotto
  • Red meat or poultry stews

Deortegas Cornicabra


Early harvest. Organic.

  • Aged mountain cheese
  • Juicy barbecue steak
  • Seafood paella

Deortegas Hojiblanca


Early harvest. Organic.

  • Spicy fish and meat dishes
  • Hard aged cheeses
  • Jamon, prosciutto, carpaccio, tapas…

Deortegas Arbequina


Early harvest. Organic.

  • Meat or chicken casseroles
  • Egges, white cheese, ciabatta
  • Sandwiches with garlic and tomatoes

Deortegas Picual


Early harvest. Organic.

  • Spicy tortilla dishes
  • Red meat stir-fries
  • All types of sauces

Please note, it is only a recommendation. It is impossible to put all the variety of tastes in any table.

Try different olive oil flavours, trust your palate and you’ll find your own combinations for your health and pleasure. 



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