The Art of Cooking with Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) is more than just a cooking ingredient—it’s the heart of Mediterranean cuisine and a staple in kitchens around the world. But despite its rich history and countless benefits, there’s still confusion about how to cook with it properly.
Some say you shouldn’t cook with EVOO at all, while others use it for everything—including deep frying. So, what’s the truth? Let’s break it down so you can get the most out of your EVOO.
✅ When to Use Extra Virgin Olive Oil
1. Finishing & Drizzling – Best for Flavor & Nutrition
The best way to experience EVOO’s full depth of flavor is to use it as a finishing oil. A high-quality olive oil, like Dell’Orto EVOO, has rich notes of fresh green olives, artichokes, and pepper that shine when drizzled over a dish.
💡 Best uses:
✔ Over grilled vegetables
✔ On fresh salads (instead of store-bought dressings)
✔ Drizzled on soups, pasta, or pizza
✔ As a dip for crusty bread
📌 Pro Tip: Try Dell’Orto Limonolio over seafood or roasted asparagus for a bright citrus touch.
2. Sautéing & Roasting – Great for Medium Heat Cooking
A common myth is that you can’t cook with extra virgin olive oil. But high-quality EVOO has a smoke point of 375-400°F (190-204°C), making it perfect for sautéing and roasting at medium heat.
💡 Best uses:
✔ Sautéing onions, garlic, or vegetables
✔ Roasting potatoes, carrots, and squash
✔ Cooking chicken or seafood in a pan
📌 Pro Tip: Use Dell’Orto Organic EVOO for roasting—its high polyphenol content adds a deep, smooth taste while keeping nutrients intact.
3. Baking – A Healthier Alternative to Butter
EVOO is a fantastic substitute for butter in baking. It adds a moist texture, subtle fruitiness, and healthier fats to baked goods.
💡 Best uses:
✔ Banana bread & muffins
✔ Homemade pizza dough
✔ Cake & brownie recipes
📌 Pro Tip: Use Dell’Orto Classic EVOO in baked goods for a well-balanced, mild flavor.
❌ When NOT to Use Extra Virgin Olive Oil
1. Deep Frying (Not the Best Choice)
While light frying is fine, EVOO isn’t ideal for deep frying because high temperatures can break down its polyphenols and alter its taste.
💡 Alternative: Use a high-heat oil like avocado oil for deep frying.
2. Cooking at Super-High Heat (Over 400°F / 204°C)
If a recipe calls for searing meat at extremely high temperatures, EVOO may not be the best option. Overheating can cause oxidation, leading to a loss of flavor and nutrients.
💡 Alternative: Use EVOO for medium-heat cooking and a neutral oil for ultra-high heat applications.
3. Storing It Incorrectly
EVOO is delicate! Storing it near your stove or in a clear bottle exposed to light will cause it to degrade quickly.
💡 Best storage tips:
✔ Keep in a dark, cool place (like a pantry)
✔ Always use dark glass bottles or tins
✔ Avoid plastic containers that can absorb oil flavors
📌 Pro Tip: Dell’Orto’s EVOO is bottled in dark glass to preserve freshness, antioxidants, and taste for longer.
✨ Final Thoughts: Mastering the Art of Cooking with EVOO
Extra virgin olive oil is not just for salads—it’s a culinary essential that enhances everything from roasted dishes to baked goods. The key is knowing when to use it and when not to so you can unlock its incredible flavor and health benefits.
👉 Experience the difference of real Italian EVOO. Shop our selection of Classic, Organic, and PDO Extra Virgin Olive Oils at Dell’OrtoOil.com and elevate your cooking today!