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

Vegetable Salad Recipe

November 21, 2020November 21, 2020 | By Creator

Colorful and delicious salad that is prepared in a few minutes. Wonderful as a summer light dinner.

Breast of Goose on the Grill Recipe

November 20, 2020November 20, 2020 | By Editor

I bought a wonderful goose at the market to make confit legs and wings. The skeleton put it on the broth for soup. But the breast! It deserves to become a separate dish, quite refined and beautiful. Goose, of course, need home. Those that are sometimes found in butcher shops are most often frozen and Packed so that you will never guess what you bought until you defrost it.

Breast of Goose on the Grill Recipe

November 20, 2020November 20, 2020 | By Creator

Rustic Chicken and Rice Salad Recipe

November 19, 2020November 19, 2020 | By Creator

Delicious and simple salad with chicken fillet, mushrooms and nuts. Very tasty salad.

Stewed Veal Catalan “Fricando” Recipe

November 18, 2020November 18, 2020 | By Editor

Today in our menu “Fricando” – a delicious dish of Catalan gastronomy, represents not that other, as the veal with mushrooms, braised in white wine. Due to the availability of fresh wild mushrooms, it is prepared in the fall, but if there are none, replace them with mushrooms, canned or dried mushrooms and enjoy this hearty and at the same time delicious dish at any time of the year. Cooking will take you about half an hour, the remaining time the veal will languish on a slow fire and invitingly remind you of itself with an alluring aroma.

Warm Salad with Celery and Apple Recipe

November 18, 2020November 18, 2020 | By Creator

I want to offer a healthy, delicious, vegetable and dietary salad recipe! For those who want to crunch in the evening and not only! For the post is just perfect!

Salad with Chickpeas and Tomatoes Recipe

November 18, 2020November 18, 2020 | By Creator

I want to offer a very light and at the same time very satisfying salad! Help yourself!

Salad with Mozzarella and Sun-Dried Tomatoes Recipe

November 18, 2020November 18, 2020 | By Creator

The salad is prepared very quickly, simply, but it has an amazing combination of sun-dried tomatoes, mozzarella and seeds! I eat it when I’m on a diet and not only! Satisfying and not so high in calories!