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extra virgin olive oil

Extra virgin olive oil is the highest grade of olive oil, produced through the first pressing of olives, known for its fruity flavor and versatility. It is a staple ingredient in many cuisines. It's a key component in salads, marinades, and sauces. It is extracted without heat or chemicals.

History

Olive oil production dates back to ancient times, with roots in the Mediterranean region. It was used by the Greeks and Romans for various purposes, and the Middle Ages saw its spread across Europe. Today, EVOO is a global culinary staple.

Common Uses

  • Drizzling over salads and vegetables
  • Incorporating into marinades and dressings
  • Using as a dipping oil for bread
  • Sautéing and stir-frying, best suited for medium heat
  • Enhancing flavor in pasta sauces and stews

Storage Tips

Store EVOO in a cool, dark place away from heat and light. Store in an airtight container, preferably dark glass, to prevent oxidation. Properly stored, EVOO has a shelf life of around 2 years.

Nutrition Facts (per 100g)

fat 100g
fiber 0g
sugar 0g
sodium 0mg
protein 0g
calories 884kcal
carbohydrates 0g

Common Substitutes

  • Avocado oil: Suitable for high-heat cooking, has a mild flavor.
  • Canola oil: Affordable and neutral in taste.
  • Grapeseed oil: Has a neutral flavor, ideal for high-heat cooking.
  • Walnut oil: Offers a distinctive nutty flavor for dressings.