Olive oil is one of the oldest and most widely used cooking oils in the world. It is produced from the fruit of the olive tree and plays a central role in the cuisines of Mediterranean countries. Thanks to its fruity flavour and versatility, olive oil is used for salads, vegetables, fish dishes and many warm preparations.
Latin name: Olea europaea
Origin: Mediterranean region
Plant type: olive tree
Use: oil from the fruit
Description
Olive oil is produced by crushing olives and pressing the oil from the fruit pulp. Depending on the quality and the processing method, different types of olive oil are produced. The best known is extra virgin olive oil, obtained through cold pressing and known for its fresh and fruity flavour.
The flavour of olive oil can vary greatly. Some oils are soft and mild, while others are more herbal, peppery or slightly bitter. These differences depend on the olive variety, the climate and the harvest moment.
In the kitchen
Olive oil is very versatile and can be used both cold and warm. In salads and dressings it adds a fresh and fruity flavour. It is also commonly drizzled over grilled vegetables, bread or pasta.
Many Mediterranean dishes start with olive oil as a base for gently frying garlic, onion or vegetables. Although extra virgin olive oil is often used cold, it can also be used for cooking at moderate temperatures.
Uses
- Base for salad dressings and vinaigrettes
- Drizzled over grilled vegetables and salads
- For cooking vegetables, fish and meat
- As a finishing oil over pasta, soup or bread
- In Mediterranean dishes such as pasta, tapas and mezze
Storage
Olive oil is best stored in a cool and dark place. Light and heat can affect the flavour and quality of the oil. A well-sealed bottle or tin helps keep the oil fresh for longer.