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
Caprese is usually made from tomatoes and mozzarella. This easy-to-prepare and pleasant snack has long been elevated to the rank of national. For those who are tired of the classic version of the salad, I suggest preparing an appetizer with peaches, nectarines and ham.
How do you look at making a delicious, light salad with just three ingredients? Cooking this delicious salad will not take you much time. Its lightness and taste will not leave you indifferent.
Once I found a recipe for this salad on the Internet, very often it is prepared, suitable for both a festive table and for everyday life. I did not change the name, I indicated it as in the original recipe: since it corresponds to this. A very delicious salad with herring and my favorite French dressing.
This salad is simply AMAZING!!! I tried it at dinner with my husband and with great difficulty broke away from him when I was already scraping at the bottom of the salad bowl. This salad has a zest that gives it this incredibly spicy, fresh, new, unusual taste!
I don’t know about you, but when summer comes, I lean on fresh vegetables. Firstly, it is very useful. Secondly, if you have your own garden, then it is very budget-friendly. Thirdly, and most importantly, it is very tasty! Most vegetables do not require heat treatment, which significantly reduces their cooking time. I suggest making a salad with croutons, which can replace a full dinner.
Canapes on rye bread with avocado, soy sauce, trout and cucumber. New Year’s holidays are long, canapes will help you out, prepare them simply and quickly. They turn out very tasty and healthy. Try!
Canapes of liver cakes with fragrant delicious layers of two different sauces. A festive and delicious snack. Cooking is simple and relaxed. Your guests will be satisfied. Try to cook.
It’s unforgettable and unique! Delicate spicy pasta made of chicken liver and wine, port wine jelly with dried cranberries and pears baked with balsamic vinegar… A real taste pleasure! I suggest serving this snack with red wine.
Fragrant pickled mozzarella with notes of rosemary and lemon combined with juicy cherry tomatoes and cheese is the perfect snack for white wine or champagne.
