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
A simple, delicious, healthy salad of fresh vegetables. Colorful vegetables improve our mood. In just 10 minutes you will prepare a wonderful salad for the whole family.
Today I made a casserole of chicken liver. And it turned out to be a salad of baked vegetables. A beautiful and delicate salad. Vegetables with a light crunch, for lovers of soft vegetables, the baking time is increased by a couple of minutes.
This easy-to-prepare salad will delight you with its complex, refined taste. I want to note that mayonnaise here is a dressing that should not be any other, everything is very harmonious and delicious!
A very simple and delicious salad. The lightness of taste will pleasantly surprise you. This dish can be served on a festive table and cooked in a hurry for a home dinner.
I have heard this recipe somewhere for a long time, but I still did not gain the strength to cook, but in vain: a very fast and delicious salad, an unusual combination of fruits and vegetables, as well as a minimum of ingredients. I really liked it, I hope you like it too! I think this salad is suitable for a romantic dinner – beautiful and light.
Quite often I cook myself chicken liver. Just fry it, add salt and eat it! Sooooo love. But you can also cook a delicious, crispy salad, which can become one of the dishes on the New Year’s table.
