OLIVE OIL FOR DUMMIES
On a sultry summer evening, opening a good bottle of Chardonnay, accompanied by a fresh piece of warm sourdough bread and the best olive oil to let that crispy crust swim in. A twist of sea salt from the Camargue on top and I am a very satisfied person. That olive oil should be soft and creamy with a slight spiciness. Preferably from Tarragona. That's about all I know about olive oil. In fact, I find it quite a challenge to find the right olive oil. The selection is only getting bigger and I don't know about you, but I always stand there with that eternal doubt in front of the oil rack in the Appie.
Since olive oil found its way to the Netherlands years ago and the use of baking butter has been pushed to the background in many kitchens, the selection has only grown. We all know virgin and extra virgin olive oil, one a bit darker than the other, but which olive oil do you actually use with which dish? Can you fry with every oil? And which variant is best in a dressing or in your homemade gazpacho? Especially for all Dummies: this guide.
1. Virgin olive oil
An olive oil can only be called virgin if it is mechanically pressed. This variant contains only oil from olives that is made without heating or processing other than pressing. Straight from the olive, and you can taste it. This is not an oil to fry your piece of meat in. Harmful substances can form when heated. Virgin olive oil is the tastiest as a base for your dressing or other cold sauces.
2. Extra virgin
Extra virgin olive oil is the first pressing of oil from the best olives. The oil must meet a number of important qualifications and is, like virgin oil, mechanically pressed and left unprocessed. The oil is pure in taste and the most refined of all types of olive oil; slightly bitter, fruity, sometimes peppery or grassy. Because this oil contains so much flavor, it is an ideal base for salad dressings, marinades, or just to dip your fresh piece of sourdough bread in. Extra virgin olive oil contains vitamin E, which has an antioxidant effect in your body. Additionally, the oil has an anti-inflammatory effect, promotes bowel movements, and stimulates fat burning.
3. Regular olive oil
Regular olive oil is refined oil with a small addition of virgin olive oil. The taste is more neutral and milder than that of the virgin and extra virgin variants. This oil is fine for frying your steak. The oil retains its quality at higher temperatures and has a less pronounced flavor.
4. Refined olive oil
Refined olive oil is an oil obtained by refining the first pressing of olives. In this process, all imperfections are removed from the oil, which also causes much of the real olive flavor to disappear. This is also a fine oil for cooking.
And how do you best store such a bottle of oil?
Oxygen, heat, and light are not friends of olive oil. If you store your bottle in a room with a lot of sunlight, there is a good chance that your oil will quickly go rancid. The best way to store your oil is in a dark bottle in a cool and dark place with a temperature below 15 degrees Celsius, and therefore NOT next to your stove. You can also store regular and refined olive oil in the refrigerator. Extra virgin olive oil loses quality in the refrigerator, which changes the taste.
So friends: (extra) virgin for that perfect caprese and regular or refined olive oil to fry your ratatouille. Don't forget, okay?
