The cooking properties of olive oil, unanimously recognized and verified over millennia, make it a key element that should not be missing from the kitchen of any household. Olive oil is appreciated for the special taste it can give to various recipes and for the undeniable flavor it adds to even the simplest dishes. Practically, it can be used in almost any preparation that mentions oil among the ingredients.
It is good to know that there are several types of olive oil for cooking: extra-virgin olive oil (EVOO), obtained after the first pressing, virgin olive oil, obtained after the second pressing, and refined olive oil. Each of them can replace any other type of oil.
Tips and tricks for cooking with olive oil
There are, however, a few little tricks that can help you get tasty and appetizing dishes and, at the same time, can protect you from possible mistakes in the kitchen. Here are some of them:
Olive oil should not be stored in the refrigerator, but only in a dark, dry and, as much as possible, cool place. The low temperature of the refrigerator negatively influences the taste, which can become bitter, and can even lead to rancidity of the oil.
When recipes do not specify what type of olive oil to use, then extra virgin olive oil is used.
Olive oil can successfully replace butter or margarine in potato-based dishes, such as mashed potatoes or baked potatoes. If you add garlic, everything becomes much tastier.
Olive oil has the property of balancing the acidity of certain foods, so use it in sauces that contain tomatoes, wine, lemon juice, or vinegar.
Used in certain baking recipes, it can add extra flavor – for example, in homemade bread or savory pastries. It is good to know, however, that the strong taste of olive oil does not always match certain cake or sweet pastry recipes, where the " stars " are vanilla, rum or almond flavors.
Very often, there is a contradictory discussion about the fact that olive oil for frying is toxic. Nothing could be further from the truth. Excessive heating of olive oil can at most affect its flavor. The nutritional content of foods has nothing to do with the type of oil used, but with the far too long frying time. There is no preferred type of olive oil for frying potatoes, for example; it's all about not cooking them too long or in an oil bath.
As with other types of oil, foods that will be added to hot olive oil should be thoroughly dried beforehand. This will give meat an inviting crust and seal in the juices, and vegetables will brown just right without becoming excessively soggy.
When using the grill, you can brush the meat and vegetables with a little olive cooking oil, helping them become crispy on the outside.
live oil can be added to cold soups or stews before serving for extra flavor. It can also be used on pasta, hummus, and Bruschetta.
In addition, here are some simple recipes that you can try today.
Recipes with olive oil for cooking
Bruschetta with prosciutto and Parmesan
Bruschetta or crostini, as the Greeks who call them, are eaten either as an appetizer, or as a light dinner or a snack with a glass of Italian wine or Prosecco. Apart from bread and olive oil, which are the permanent ingredients, the others can be combined to taste: prosciutto and melon; prosciutto, thin slices of peach and ricotta; feta cheese, honey and figs and many others.
Ingredients:
4-5 slices of bread baguette (preferably ciabatta with olives)
a peeled clove of garlic
3-4 tablespoons Ariston Extra Virgin olive oil for cooking
freshly ground Ariston Mix Blend Peppercorn
4-5 slices of Parmesan or mozzarella
4-5 slices of prosciutto
basil leaves (optional)
First prepare the bread. Place the slices of ciabatta or baguette on a baking sheet lined with baking paper and brush both sides with olive oil for cooking. Place the tray in the oven preheated to 150 degrees (medium heat on gas). When the bread has toasted and become crispy on the outside, remove it from the oven and rub it with the garlic clove on both sides. Then place a slice of Parmesan or mozzarella and a slice of prosciutto on each slice of toasted bread. Garnish with basil if desired and serve the bruschetta warm.
Pasta with olive oil, Parmesan and cherry tomato sauce
This pasta recipe with cherry tomato sauce is perfect for a weeknight dinner, especially when you're short on time. While this easy dish highlights the fresh flavors of summer, it can be enjoyed just as much in the cooler months. Cherry tomatoes are available year-round, as they ripen more quickly than larger tomatoes and are also easier to grow in greenhouses. This recipe takes full advantage of their natural sweetness and slightly acidic flavor.
Ingredients:
500 g pasta
2 cloves garlic, finely chopped
1200 g cherry tomatoes
freshly ground Ariston Mix Blend Peppercorn
to taste a pinch of sugar
a handful of fresh basil, finely chopped
freshly grated Parmesan (for serving)
After you've boiled the pasta, heat a little Ariston Extra Virgin Olive Oil in a large frying pan and cook the cherry tomatoes over high heat, adding a pinch of sugar, freshly ground black pepper and a little garlic (spicy food lovers can also add a few chili flakes). By the time the pasta is done, the tomatoes will have softened and started to turn into a delicious sauce. When you drain the pasta, reserve some of the cooking water and add it to the pan, over the sauce, a little at a time, to give it more consistency. Garnish with fresh basil leaves and grated Parmesan. Dinner is ready.
Lebanese hummus
This oriental specialty is consumed today on almost all continents. Depending on the region, hummus can be served as an appetizer, as a main course, with meat skewers, can have more ingredients (sun-dried tomatoes, roasted peppers) and can be seasoned with more or less spices. The recipe below is prepared using only a few ingredients and is ready in ten minutes. Serve with crispy seasonal vegetables or warm Arabic pita.
Ingredients:
500 g chickpea
the juice of two lemons
4 cloves of garlic
2 tablespoons tahini paste
200 g full-fat Greek yogurt
parsley (for decoration and flavor)
Ariston Mix Blend Peppercorn ,sweet paprika, to taste
Soak the chickpeas in cold water overnight. The next day, drain the chickpeas and cook on the stove . After they have soaked (the cooking time may vary depending on the chickpea variety), drain them, put them in a blender, add the olive oil, the juice of the two lemons, salt and pepper and blend. After a while, add the yogurt and tahini paste and continue blending at a higher speed. When the mixture is smooth, remove it to a bowl, make a few indentations with a spoon on the surface, pour a little olive oil into it and garnish with paprika and parsley.
If our tips have whetted your appetite for cooking with wonderful My Natural Oil Ariston Olive Oil and you're curious to try it, choose a recipe today to amaze your guests and family .
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