– ¾ cup 365 extra virgin olive oil
Rich in monounsaturated fats and polyphenolic antioxidants, extra virgin olive oil supports cardiovascular health and provides anti-inflammatory compounds, particularly when consumed fresh and unheated.
About
Extra virgin olive oil is the least processed and highest quality classification of olive oil, produced from the first cold pressing of olives (Olea europaea) without the use of heat or chemicals. Originating in the Mediterranean region, particularly Greece, Italy, and Spain, it is characterized by a rich, complex flavor profile ranging from grassy and herbaceous to nutty and fruity, depending on olive cultivar, terroir, and harvest timing. Early-harvest oils tend toward peppery, grassy notes with green fruit characteristics, while late-harvest oils develop more buttery, golden, and fruity qualities. The oil's color ranges from pale yellow to deep green, and its acidity level must remain below 0.8% to qualify as extra virgin.
Culinary Uses
Extra virgin olive oil serves as both a finishing oil and cooking ingredient across Mediterranean cuisines, though it is best preserved for drizzling over finished dishes, dipping with bread, and dressing salads where its nuanced flavors remain prominent. It is essential in Italian, Greek, and Spanish cooking, used for making vinaigrettes, dressings, and emulsions. In the kitchen, it can be used for low to medium-heat cooking, though high-heat applications are better suited to refined olive oil due to its lower smoke point. The oil pairs exceptionally well with fresh vegetables, legumes, fish, and aged cheeses, and is fundamental to dishes such as gazpacho, panzanella, and various ceviche preparations.