Olive oil has become an essential element of good eating habits nowadays for its high added value in terms of taste, nutritional and health attributes as well as versatile use. It is commercially available under different categories: extra virgin olive oil, virgin olive oil, and olive oil, each with its own unique characteristics.
While all edible olive oils are suitable for virtually any usage: from dipping, to seasoning, to cooking, to baking, to frying…, extra virgin olive oil remains the ideal choice for all culinary applications for its superior quality and organoleptic properties, outside from any economic considerations. But the best way to optimize olive oil consumption without compromising food quality and taste is to leverage the different types by:
· Favoring extra virgin olive oil for raw usages such as dipping oil for bread, drizzling over vegetables and grilled meats, making salad dressings, finishing pasta dishes, pizzas, bruschetta or soups… to get the best value in terms of taste, flavor and quality.
· Preferring virgin oil for cooking applications like sautéing and roasting vegetables or meat, making marinades and sauces… for its milder flavor and good quality.
· Reserving olive oil for frying, stir-frying and other high-heat cooking methods as well as baking and grilling as it makes for the perfect substitute for butter and any light-tasting oil.
Zeytna’s comprehensive range of flavorful extra virgin olive oil, virgin olive oil, and olive oil offers the flexibility of choice and the freedom of food pairing according to every palate and budget.