So apparently you’ve gotta get serious about your cooking fat. Olive Oil. Not just any olive oil, mind you, but extra virgin olive oil—the Beyoncé of the culinary world. It’s the one you splurge on, the one you hoard like a dragon guarding its treasure, and the one you drizzle with the reverence usually reserved for holy water. But why, you ask, should you break the bank for a bottle of EVOO when there are cheaper, less virginal options on the shelf? Well, pull up a chair, pour yourself a glass of something nice, and let’s dive into the glorious, golden world of olive oil.
How Extra Virgin Olive Oil Gets Its Groove
First, a quick primer on how this liquid gold is made. Picture this: a sun-drenched grove in Tuscany (or Greece, or Spain—take your pick). Ripe olives are plucked, crushed, and pressed into a glorious green-gold elixir. Extra virgin olive oil is the first pressing, the purest form, untouched by heat or chemicals. It’s like the olive’s essence, bottled. Virgin olive oil is its slightly less glamorous sibling, still good but not quite as pristine. And then there’s plain old “olive oil,” which is often a blend of refined oils and a dash of virgin oil for flavour. It’s the olive oil equivalent of a budget airline—it’ll get you there, but don’t expect any frills.
Why EVOO is Worth the Splurge
Here’s the thing about extra virgin olive oil: it’s not just fat. It’s ambrosia. It’s packed with polyphenols—those fancy antioxidants that make nutritionists swoon—and has been linked to everything from heart health to a longer lifespan. Yes, you heard that right. Drizzle enough EVOO on your salads, and you might just outlive your enemies. (Okay, maybe not, but it’ll certainly make your meals taste like a Mediterranean holiday.)
But here’s the catch: EVOO is delicate. Heat it too much, and those precious polyphenols start to break down. It’s like sending a prima ballerina into a mosh pit—she’ll survive, but she won’t be at her best. That’s why EVOO shines brightest in raw applications: drizzled over burrata, tossed with roasted veg, or swirled into hummus. It’s the finishing touch, the culinary mic drop.
When to Go Virgin (or Just Plain Olive)
Now, let’s not dismiss the other olive oils. Virgin olive oil and regular olive oil have their place in the kitchen, especially when you’re cooking at higher temperatures. Virgin olive oil has a slightly higher smoke point than EVOO, making it a better choice for sautéing or roasting. And plain olive oil? It’s the workhorse of the bunch, perfect for frying (Torrijas for example) or baking when you don’t want to burn through your EVOO stash.
Is it bad to overheat EVOO? Sort of, but it’s not going to kill you. It might lose some of its health benefits and nuanced flavour, but it won’t turn into a toxic sludge. Think of it like playing a Mozart symphony on a kazoo—it’ll do the job, but it’s not ideal.
How to Use Olive Oil Like a Pro
- The Drizzle: This is where EVOO shines. Drizzle it over soups, pasta, grilled fish, or even vanilla ice cream (trust me, it’s a thing). A good EVOO should taste grassy, peppery, and slightly bitter—like the Mediterranean in a bottle.
- The Dip: Pour a pool of EVOO onto a plate, add a pinch of flaky salt, and dunk in some crusty bread. Congratulations, you’ve just made the simplest, most satisfying snack known to humanity.
- The Marinade: Use EVOO as the base for marinades. Its richness helps carry flavours into your meat or veg, and it adds a luxurious mouthfeel.
- The Fry: Save your regular olive oil for frying. It’s cheaper, has a higher smoke point, and won’t make you cry when you use half a bottle to make chips.
- The Bake: Olive oil makes a fantastic substitute for butter in cakes and brownies, adding moisture and a subtle fruitiness. Just don’t use your prized EVOO—save that for drizzling over the finished product.
The Bottom Line
Yes, extra virgin olive oil is expensive. Yes, it’s worth it. Think of it as an investment—not just in your cooking, but in your health, your happiness, and your Instagram feed. (Nothing says “I have my life together” like a perfectly composed shot of avocado toast glistening with EVOO.)
But don’t be snobby about the other olive oils. Virgin and regular olive oil have their uses, and sometimes, they’re exactly what you need. The key is to know when to splurge and when to save. Use EVOO for the moments that matter, and let the others handle the heavy lifting.
So go ahead, break the bank for that bottle of extra virgin. Drizzle it, dip it, and maybe even drink it straight from the bottle (no judgement here). After all, life’s too short for bad olive oil. And who knows? With enough EVOO in your diet, it might just be a little longer, too. Cheers!
