Best Food Recipes With Olive oil 2024 - Step by Step with Pictures

Olive oil

Olive oil of the highest category (extra virgin) is essentially freshly squeezed olive juice, which professionals call first–pressed oil. This oil is obtained by cold pressing the fruits and separating the excess liquid in a centrifuge. Fresh olive is a capricious product, and within a day after harvesting it begins to oxidize, lose its shape, taste and aroma, so olives are turned into oil as close as possible to the place of collection and never transport fruits over long distances. This means that the first-pressed oil retains the unique aroma of olives of the region where it was made. Notes of flowers and fruits, artichokes and fresh grass.

Such a bright personality requires careful handling: extra virgin olive oil works best in its natural form at room temperature in salads, appetizers, sauces and even in cold desserts. Many manufacturers enrich its notes with additional flavors – basil, lemon zest, garlic, dried tomatoes and truffle. So the oil turns into a ready-made refined dressing. It is enough to dip a piece of ciabatta in olive oil with the aroma of noble white truffle to feel a powerful polyphony of flavors.

Olive Oil for Frying

Many home cooks are sure that frying and stewing in extra virgin olive oil is not right. From the heat, fragile natural flavors are destroyed, the oil changes texture and color, and the piquant bitterness turns into outright bitterness. But this is only partially true. In fact, the so–called “smoking point” (that is, the temperature limit after which all of the above irreversible processes begin to occur in the oil) even in first-pressed oil is quite high – up to 180 ° C, depending on the acidity of the product. In other words, if the dish is slowly languishing or baked in the oven with gentle heating, extra virgin oil releases all its flavor and transmits it to the products, which is exclusively beneficial for fish, meat or vegetables. This is the secret, for example, of the Provencal ratatouille – only mixed vegetables cooked in “virgin” olive oil turn into a luxurious, fragrant southern sun whole.

But if we are talking about high temperatures – deep-frying or frying in a hot frying pan, then the temperature shock will kill all living things. For these purposes, it is logical to use refined olive oil: it is sold both in pure form and mixed with a small amount of extra virgin (usually in a percentage ratio of 80:20). This oil is a workhorse in the kitchen, it is more affordable and absolutely universal, suitable for salad dressings and frying in a frying pan. Due to the high density, olive oil practically does not penetrate into the product during frying. And this is good news for those who want to eat a ruddy steak and observe the principles of a healthy diet: after frying, it is easy to remove excess olive oil with a paper towel.

It is worth considering that due to the high density, olive oil practically does not penetrate into the product during frying. The only thing to avoid is deep–frying and a hot frying pan

Warm Salad Recipe

November 9, 2019April 13, 2023 | By Creator

Incredibly delicious salad. Hearty, not heavy, may well replace the main course. Meat can be any: pork, chicken, and beef. I highly recommend trying it.

Cucumber and Peanut Salad Recipe

November 9, 2019April 13, 2023 | By Creator

A very light, fresh and healthy salad. An interesting combination of products.

Salad “Rouge” Recipe

November 8, 2019February 27, 2023 | By Editor

Delicious, nutritious and not too high-calorie warm salad. It is easy and quick to prepare.

Minestrone with Seasonal Vegetables and Bacon Recipe

November 8, 2019April 13, 2023 | By Editor

There are many classic minestrone recipes in Italy. But today I’m going to make minestrone in the autumn, with seasonal autumn vegetables and bacon. In some areas of Italy, it is prepared with pancetta. Pancetta is Italian bacon or ham on a bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone always turns out to be very thick and therefore very satisfying, and this is what you need these autumn days.

Pumpkin Bread Recipe

November 7, 2019April 13, 2023 | By Editor

The recipe from the Italian blogger conquered at first sight! And although I almost never bake homemade bread, I decided to take a chance… Very good bread, soft, with a crispy crust. Do you want to try it? Then invite me to visit!

Green Salad Recipe

November 7, 2019April 13, 2023 | By Creator

The body needs vitamins and something light. We love herbal salads. I offer you the greenest and most summer salad.

Moussaka “From Greece” Recipe

November 7, 2019April 13, 2023 | By Editor

It so happened that for 3 weeks I was with my family in beautiful and still warm Greece. This is not my first visit, and moussaka is my old love. But this time I have a 5-month-old daughter with me, and it’s almost impossible to go to taverns and eat this magical dish. Well, we don’t like restaurants here); So I decided to cook moussaka at home. I didn’t find a similar recipe on the website. It is based on a recipe from the Greek forum and slightly adapted. Share the result.