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
Squid is usually served with boiled vegetables and mayonnaise, and you cook according to this recipe, the taste of squid will sound new. Serve as an appetizer for lunch or dinner.
An extraordinary salad! Bright, original, fresh, juicy, light, but satisfying, very interesting. Seafood lovers will undoubtedly enjoy it. Come on in, help yourself.
Ratatouille is a vegetable dish of French cuisine. It is prepared from fresh vegetables and herbs of Provence. It always turns out to be bright and fragrant in the summer.
I offer a wonderful cold appetizer of eggplant. It is savory, rich and quite satisfying. The original appearance will decorate any table. I have already posted a similar snack on the site, but today I offer a lean version, which turns out to be no less delicious.
Why almost? Because it is not on bread, but less calorific – on rye bread with vegetables, olives, green onions with garlic and olive oil. A great and quick snack. Relevant in the Fast and not only.
The site offers many variations of chickpea hummus (classic), as well as buckwheat and even beetroot. But another legume crop-beans, undeservedly forgotten, only 1 recipe. And the beans make a delicious and tender hummus, this one is one of my favorites. I suggest that you also prepare hummus from beans with avocado, it is just a storehouse of essential vegetable protein and healthy fats!
A great dish for a lean breakfast is a spread of beans with eggplant. For bread, buns, tortillas, loaves or crackers, this spread in lent is ideal, and for a simple meal it is good.
Ratatouille is a vegetable dish of French cuisine. It is made from fresh vegetables and Provencal herbs. In summer, it always turns out bright and fragrant.
