Extra-Virgin Olive Oil

When I need to cook with oil, I use extra-virgin olive oil. It’s just the best all-around oil to have in my kitchen. I like to keep two bottles of extra-virgin olive oil on hand: one light (meaning light in flavor, not in calories, haha) and one really good, full-flavored oil.

Light extra-virgin olive oil has little to no flavor. It is therefore suitable for baking and for light frying/sauté when you don’t want to taste the olive oil. (Note: don’t use extra-virgin olive oil, or really any olive oil, for deep-frying. Olive oil has a relatively low smoke point, and there are other oils more suitable oils for deep-fry.) Light extra-virgin olive oil can be had pretty inexpensively at most supermarkets.

A rich, flavorful olive oil is a must when you want to add interest and flavor. So far, the best extra virgin olive oil I’ve tasted has been Sitia 0.7. This oil, made in Crete, has a complex, slightly fruity, almost buttery flavor, and a smooth, full-bodied texture. I use it for braising and baking vegetables, for light cooking, and for drizzling onto salads or other foods. Be willing to put a little money into a good, flavorful extra-virgin olive oil; its strong flavor means you only need to use a little, and you can get a good one without breaking the bank.