+ 2 tsp olive oil
Rich in monounsaturated fats and polyphenols with anti-inflammatory properties; contains vitamin E and K. Extra virgin olive oil retains higher antioxidant content than refined versions.
About
Olive oil is a liquid fat extracted from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. The oil is obtained through pressing or crushing olives, with the quality and flavor profile determined by harvest time, cultivar, terroir, and extraction method. Extra virgin olive oil, the highest grade, comes from the first cold pressing and has acidity below 0.8%. Virgin and pure olive oils undergo additional processing, including heating and chemical extraction, resulting in more neutral flavor and higher smoke points. The oil ranges in color from golden yellow to deep green, with flavor varying from delicate and buttery (refined oils) to robust and peppery (early-harvest extra virgin varieties).
Culinary Uses
Olive oil is foundational to Mediterranean cuisine, particularly Greek, Italian, and Spanish cooking. Extra virgin oil is drizzled over finished dishes, used in dressings, dips, and raw preparations to preserve its complex flavor. Virgin and pure olive oils are suited for sautéing, roasting, and moderate-heat cooking. The oil pairs with vegetables, legumes, fish, and bread, and is essential in classic preparations like vinaigrettes, aioli, and pesto. In regions beyond the Mediterranean, refined olive oil serves as a neutral cooking fat, though its lower smoke point (around 210°C/410°F) limits use for high-heat applications like deep frying.