As you know, extra virgin olive oil is the healthiest and most delicious olive oil there is. Adding this type of olive oil to my meals is one of the things I most enjoy in life. With that in mind, today I’d like to tell you how I usually use extra virgin olive oil.
In the frying pan
It is very convenient to fry with this kind of oil as it is one of the most stable oils. This means it does not become toxic at high temperatures. What is more, a layer of oil forms around the food while frying, which means that the food doesn’t absorb any more fat than needed so it will contain just the right amount of oil. If you are cooking over a low heat, this oil will enhance the flavor of your dishes.
Uses of raw olive oil
The classic use of extra virgin olive oil is raw. A little Carapelli Organic oil with salads, cooked vegetables, soups, purées and pasta is a kitchen basic. I also recommend adding a drizzle of oil to meat that has already been cooked, or to fish, so that it is wonderfully juicy and mouth-watering on the palate.
I even love it at breakfast time on bread with a little tomato. Or as a starter before the main meal: a little olive oil in a small dish with a couple of drops of balsamic and salt. Delicious!