Verdant, peppery and luscious, true extra virgin olive oil is an everyday luxury that elevates the flavor of our favorite dishes. It is a staple in the Le Creuset test kitchen as well as a colorful inspiration in the design room, influencing our newest color, Olive. As the starring ingredient and basis to so many recipes, choosing the right olive oil for the occasion is foundational.
To help us understand the complexities and nuances of one of our favorite ingredients, we consulted with Samantha Dorsey, President of McEvoy Ranch – a leading organic olive oil farm in California and one of our partners for the launch of Olive. We sat down with her to chat about best practices for tasting and using olive oil in the kitchen and for cooking.
How Should You Taste Olive Oil?
Unless you are a professional taster, the best way to taste olive oils is to simply pour a bit in a spoon and taste it. Samantha suggests to ask yourself “does it taste fresh or stale? Is it robust or mild? Knowing its general flavor profile will help you match it perfectly to your dish or your cocktail or your charcuterie and bread plate.” She also recommends looking for a harvest date on the bottle and “make sure the oil you are buying isn’t older than 12-18 months.”
What is the Difference Between Regular and Extra Virgin Olive Oil?
The highest-grade olive oil you can buy is extra virgin olive oil, and this is what Samantha recommends you buy and eat. She says that “virgin olive oil has less fruity flavor and may have some minor defective flavors, too. Pure and light olive oils are refined and deodorized and then blended back with a little bit of virgin olive oil for some mild flavor. The refined olive oils do not deliver the same suite of health benefits that EVOO brings to your table, nor do they taste very good.”
What Should You Keep in Mind When Cooking with Olive Oil?
Many think that you can only use olive oil for certain types of foods or cooking techniques. But with a high smoke point of 405°F, extra virgin olive oil can be used for just about any recipe or application. To keep your olive oil fresh, Samantha recommends that you only buy a little at a time and put it away in a dark, cool place (like a pantry or cabinet) after you’re done cooking. “Heat, light, and air (precisely the conditions you find by your kitchen stove) are super bad for olive oil quality.”
What About Using Flavored Olive Oils for Cooking?
According to Samantha, “olive oil is a wonderful carrier for flavor – this is one of the reasons it is so fun to cook with.” At McEvoy Ranch, they use the agrumato method to infuse their extra virgin olive oil with other delicious ingredients like basil, garlic and blood orange to create unique, exquisitely flavored oils. “The resulting oil has such complex, integrated flavors, there’s really nothing like it.” She highly recommends using these flavored oils to easily add depth and flavor to your cooking, and even to add to cocktails.
More Tips for Using Olive Oil in the Kitchen
High-quality, extra virgin olive oil is a versatile ingredient in the kitchen, equally delicious at the start of a dish as it is as the final flourish. To help you choose and use the right one in your cooking, here are even more expert tips from Samantha and our test kitchen.
- Choose extra virgin olive oil- Always choose an organic, extra virgin olive oil that is certified through a reputable regulatory body such as the Olive Oil Commission of California. This ensures your oil is made entirely from olives with no added oils or chemical solvents.
- Buy olive oil fresh – Unlike wine, olive oil is a fresh product and does not get better over time. The oil you enjoy shouldn’t be older than 18 months. For best results, only buy what you think you will use within three months.
- Taste for freshness – Fresh olive oil can vary from mild and sweet to robust and peppery depending on the harvest. But in general, any oil that tastes like crayons or vinegar or has a musty flavor should be discarded. Simply pour a bit of oil onto a spoon and taste before cooking with it.
- Avoid olive oils labeled ‘light’ or ‘pure’ – These oils are typically a blend of oils, processed with heat or chemical solvents. They do not have the flavor or health benefits of extra virgin olive oil. If you are looking for a neutral oil for baking or stir-frying, try using grapeseed or peanut oil instead.
- Store in a cool, dark location – As convenient as it is to have olive oil on the counter right by your kitchen stove, the light and heat can cause the olive oil to degrade more quickly. A cabinet or pantry away from the heat is your best bet.
- Use olive oil for cooking AND drizzling – Since extra virgin olive oil has a smoke point of about 405°F, you can use it for most cooking tasks in the kitchen where the fresh flavor would be welcome. And of course, it’s always delicious in salad dressings or as a dip for fresh bread.
- Choose ‘agrumato-style’ flavored oil – If you’re looking for an extra virgin olive oil infused with herbs, garlic or citrus, make sure to choose those made by the agrumato method. They “bring all the flavor to the recipe without all the prep work.”
- Elevate your cocktail game - Flavored olive oils add depth and richness to lots of different recipes, including drinks. Try martinis with a drop of lemon oil floating on top, margaritas with jalapeno oil on the salted rim, and basil oil and gin with a splash of soda.
