Recipes

Extra virgin olive oil in the kitchen: for frying, on pizza, and in desserts

Every extra virgin olive oil has characteristics that make it unique. Aroma, aftertaste, and intensity are aspects that significantly influence our preferences for both raw condiments and more complex preparations. In fact, extra virgin olive oil is a versatile ingredient for cooking and recipes, which are very different from each other. Frying: why use extra virgin olive oil? Since Roman times, it has been customary to use extra virgin olive oil for frying sweet and savory foods, which were sold on the streets of Rome. Even today, this product is a favorite for those seeking guaranteed flavor and health in their dishes. Of all the oils on the market, extra virgin olive oil is the one that best tolerates high temperatures and is well suited to frying at temperatures up to 180°C (356°F). Its smoke point is around 210°C (410°F), unlike sunflower oil, which is below 130°C (266°F). Its resistance is due to its composition: it is rich in polyphenols that fight free radicals and have antioxidant properties. These elements ensure extra virgin olive oil's stability and guarantee its unalterability during cooking, and specifically during frying, compared to seed oils. Pizza and extra virgin olive oil, yes or no? Let's make a point to purists: no, we don't want to overturn the Neapolitan pizza recipe. Tradition doesn't call for the use of extra virgin olive oil in its dough. This is because true pizza was designed to be cooked in a wood-fired oven, a tool that creates very different conditions than the ovens most of us use in our kitchens. Therefore, when it comes to homemade pizza, using extra virgin olive oil is permitted. However, care must be taken to avoid ruining the final result. There are a few simple rules to follow. To begin, let's start with the quantities: you need 50 grams of extra virgin olive oil for every liter of water used. Another important rule for obtaining a smooth and elastic dough is to add extra virgin olive oil only after the flour has absorbed all the water. These measures not only make the gluten mesh more elastic, but also result in better leavening and make the product more digestible. Once the dough is ready, the next step is choosing the topping ingredients. At this point, extra virgin olive oil has become a key part of the traditional pizza recipe. It's added drizzle by drizzle before baking to ensure even cooking of the ingredients, and in the oven, it releases volatile compounds that greatly enhance the flavors of the final product. The role of extra virgin olive oil in making a perfect pizza doesn't end there: once baking is complete, it can be added raw. This last step helps maintain the softness of the dough and, above all, enhances the flavors of the chosen toppings. And this is where choosing the best pairing comes in: have you made an artichoke pizza? Try topping it with our Light Spicy . Or arugula and cherry tomatoes? Then you won't be able to do without our Pitted Tomato . Choose from our products the one that best pairs with your favorite pizza and you won't be able to do without it! Extra virgin olive oil in desserts Last but not least. You didn't expect it? There are many reasons to use extra virgin olive oil in your desserts. Extra virgin olive oil is an excellent alternative to butter or the seed oils often used in baking. It's a simple way to make high-fat desserts healthier. To replace butter with oil in a recipe, calculate 2/3 of the amount indicated as butter. The general rule is to choose an oil with a lightly flavored taste so as not to overpower the other ingredients in the dessert. Furthermore, as we saw with pizza, using it among the ingredients makes leavened products lighter and softer, with new and surprising flavors! Another advantage of using extra virgin olive oil is its longer shelf life. In the case of tarts and soft cakes, the dough acquires a more intense fragrance. If we haven't convinced you yet, here's a delicious and easy recipe to try: extra virgin olive oil custard. Its flavor and lightness will amaze you. Try it and believe it! Ingredients: 500 ml of milk 120 g of sugar 40 g of fruity and sweet extra virgin olive oil 4 tablespoons of starch 1/2 grated lemon peel 1 vanilla bean Method: Begin by pouring the milk into a saucepan and placing it over the heat. Slit the vanilla bean and scrape out the seeds to add to the milk. Once the milk is hot, turn off the heat and let it sit for at least five minutes. Pour the extra virgin olive oil into a small saucepan, add the cornstarch and sugar, stirring well until smooth. Place the saucepan over very low heat. Strain the milk and gradually add it to the saucepan, whisking constantly. Once the custard is ready, stir in the grated lemon zest.