Because of the unsaturated lipids in olive oil, many people assume it is inappropriate for cooking. The inherent characteristics of fats and oils may be changed when subjected to high heat. This is most likely why many people are wary about using olive oil in their cooking. It turns out that you may use olive oil for moderate cooking, and cooking with olive oil may bring several health advantages. However, it is recommended to proceed with care. It is essential to understand the different grades of olive oil before using it in cooking. Extra virgin olive oil is the highest grade of olive oil, followed by virgin oil, and ultimately refined oil.

Everything Isn’t Smoke Point

The phrase “smoky temperature” is widely used when evaluating olive oils and refers to the temperature at which an oil begins to emit continuously visible smoke when heated. The smoke point of olive oil varies according to its quality and freshness. Lower quality oil with high free fatty acids and low natural antioxidants have a lower smoke point, but this is not the be-all and end-all when evaluating a cooking oil. Rather, the smoke point is a rough physical measurement of when an oil begins to emit visible smoke.

Poaching

Confit is French for “cooked in its fat,” but when that fat is replaced with olive oil, something miraculous happens, especially with garlic. Place the garlic cloves from two heads of garlic in a pan and cover with olive oil. Simmer for 45 minutes on very low heat, or until the garlic is tender. Then, combine the cloves and oil in a Mason jar, and use the garlic-infused oil to poach just about anything else.

Making Bread with Olive Oil

Most people don’t think of using olive oil in baking, but it’s a terrific method to increase your intake of monounsaturated fat and polyphenolic chemicals. For baking, use lite, light, or mild olive oil, especially for savory slices of bread and sweets like cakes, cookies, and other desserts. These oils can resist high-heat cooking methods due to the filtration they have undergone. By replacing butter with olive oil, you can drastically reduce the amount of fat in your baked products. And, of course, olive oil has none of the cholesterol found in butter. If you want to use pure olive oil in your baking, Morocco Gold Extra Virgin Olive Oil is a good option.

You Can Make Your Salad Dressing

Many store-bought salad dressings contain a slew of ingredients and preservatives. Rather than buying a pricey bottle of balsamic vinaigrette because it’s handy, create your own with only a few fresh ingredients. All you need to get started are balsamic vinegar, dijon mustard, chopped garlic, extra virgin olive oil, salt, and pepper. While each recipe will propose varied quantities of each component, you’ll eventually find the exact mix that meets your specific preferences.

Make a sandwich dressing

Many sandwich spreads contain oil or fat of some type. Why not eliminate the middleman and season your salad with pure olive oil? This goes very well with an egg or tuna sandwich. If you incorporate tomato, you’ll even have some acid to balance out the oil. Layer your preferred meats and vegetables on a baguette, then sprinkle with olive oil. Season with salt and pepper to taste, and you’re ready to go.

Conclusion

We hope you are now aware of some of the applications of olive oil in your kitchen, but it is recommended that you never stop being creative and exploring new uses for it.