Cooking with olive oil.

Extra-virgin Spanish olive oil is suggested to cook with. First year, quality extra virgin olive oil should be added to dishes as a garnish after they have been cooked. You can add olive oil to soups or entrées as a condiment, at the table. Use a drizzle cruet to add olive oil sparingly while cooking or garnishing food. When barbecuing meat or fish it’s best to add quality extra virgin olive oil after cooking, unless the olive oil is an ingredient of a the marinade.The flavor of olive oil will change when heated to 140° F. Olive oil will begin to burn at 280° F. Frying foods at high temperatures is not recommended using olive oil. A peanut oil or rice bran oil would make a good substitute for frying foods such as potatoes or fish. Heating olive oil, (while cooking) will change the taste and character of the olive oil substantially. Never heat olive oil to excessive temperatures. Do not keep olive oil to reuse after it has been brought to the smoking point, as overheating olive oil can produce toxins. cooking with olive oil, olive oil condiment 

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This entry was posted on Wednesday, October 25th, 2006 at 11:14pm and is filed under Oil & Vinegar Marinades, Oil and Vinegar, Olive Oil, drizzle cruet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.