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Olive
oil in Cooking
by
Gayle Hartley
 Olive
oil is the key ingredient to give authentic Mediterranean
flavour to any dish and the beauty of olive oil is that
it can be used in many ways. Such is the aromatic, fruity
flavour that it is perfect for drizzling over almost anything,
it is delicious in salads, great with pasta and the perfect
addition to soups and sauces. It is also the ideal oil for
frying and the Spanish use it to cook everything, even sweet
dishes.
Olive
oil is the only oil that does not require any chemical treating
for its extraction and therefore does not need any refining
before consuming. Indeed the best extra virgin olive oil
is merely cold pressed retaining all the natural goodness
and flavours.
Olive
oil also has a high level of natural antioxidants and oleic
acid which make it the most stable oil for frying. It is
light, tasty and even when heated retains its nutritional
value.
Food
fried in olive oil will have a lower fat content than food
fried in other oils as olive oil when heated forms a crust
around the food to stop the absorption of oil into the food.
The oil must be heated first though as food placed in cold
oil for cooking will absorb the oil.
The
main advantage of frying with olive oil is that is expands
on heating, therefore less is needed and the oil can be
reused up to five times, so although slightly more expensive
than vegetable oils, a little will go a long way. Make sure
though that when deep frying, there is always enough oil
to cover the food otherwise the food will be overcooked
on the bottom and undercooked on the top.
Olive
oil which has been used for frying fish should be kept separately
to the olive oil used for other foods as it will take on
some of the flavours of the food. Oil which is to be used
again should be kept in glass, ceramic or metal containers
with a tightly fitting lid and away from sunlight and extremes
of heat.
Olive
oil should never be combined with other forms of oil as
when heated this combination will produce toxins.
Olive
oil must be the oil of choice, whether it is drizzled over
bread and tomatoes or used to cook chips. Every dish created
with the help of Spain's natural beauty will be not only
healthier, but will be tastier with lovely hints of the
Mediterranean.
Written
by Gayle Hartley
©
Copyright 2008 Orce Serrano Hams - www.orceserranohams.com
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