Extra Virgin Olive Oil (EVOO) is an important kitchen staple. It’s packed full of health benefits and is super versatile. You probably have a bottle of it in your pantry right now, but how much do you know about olive oil?
What would you think if we told you olive oil was basically fruit juice?
It’s true! Olives are a fruit and they are pressed to create olive oil. This means that olive oil is perishable. Many think olive oil is similar to wine and gets better with age, but actually, the opposite is true.
If all of this is news to you, this list of olive oil dos and don’ts will be helpful.
Olive Oil Dos and Don’ts
Do use EVOO in marinades, sauces, and salad dressings.
Olive oil is an excellent base for all types of marinades, sauces, and dressings. It complements all types of meats and vegetables as it saturates the top layer and enhances their flavors.
Oil and vinegar is a classic dressing for a reason! You can’t go wrong with it. Not only is olive oil a source of great flavor, but it provides health benefits as well.
Don’t use EVOO to cook at high temperatures.
When EVOO is cooked at high temperatures, it will oxidize and lose its important nutrients. It will basically reverse the benefits of EVOO, and you definitely don’t want that!
The smoke point of EVOO is a lower temperature than other oils because it is less processed. It’s recommended to not cook it at temps over 375 degrees Fahrenheit. Extra Virgin Olive Oil can be used to sauté, (especially vegetables because their high water content keeps the temperature down) but keep an eye on the heat!
Do use your EVOO soon after opening it.
Many premium olive oils will have a harvest date on them. Once bottled, olive oil has a shelf life of 18 to 24 months. If unopened, the olive oil should be good for up to two years after the harvest date.
You will want to use your opened olive oil within six months. For full fresh flavors, experts agree that olive oil tastes best when used within 30-60 days of opening it.
Don’t store EVOO in direct light or near a heat source.
Heat, sunlight, and oxygen are the enemies of olive oil. This means:
- Don’t store your olive oil above the stove
- Don’t pour your olive oil into a clear glass bottle
Many of the health benefits of olive oil come from its polyphenols and monounsaturated fats. These will begin to break down when they are exposed to sunlight and oxygen and will release free radicals.
The best storage spot for your olive oil is in a cool, dark area. A cupboard or a pantry away from the stove that doesn’t get exposed to sunlight is your best bet.
Do substitute butter with EVOO.
Olive oil is a heart-healthy alternative for butter and it can be substituted for practically every use. Drizzled on popcorn. As a dip for bread. In your favorite baked goods. And so much more! All your favorite snacks can be made healthier with EVOO.
Don’t be fooled by fake EVOO.
When you are shopping for olive oil, it’s easy to be overwhelmed by choice. Make sure to read labels carefully.
Plenty of run-of-the-mill olive oils found in grocery stores will be labeled Extra Virgin, but they’re deceiving. Oftentimes they are actually diluted with more refined oils. Primo only carries the best Extra Virgin Olive Oils and you can always be sure of what you’re getting.
We hope this information has been helpful and that you learned something new today. Come into Primo or give us a call with any olive oil questions you may have. We’re always happy to chat!
