minus 1 tbs extra-virgin olive oil

Oils & FatsYear-round as a shelf-stable product; however, fresh harvest oils ("olio nuovo") are available in late autumn (November–December) in the Northern Hemisphere, offering distinct early-harvest characteristics.

Rich in monounsaturated fats and polyphenols with antioxidant and anti-inflammatory properties; contains vitamins E and K, though calories are approximately 120 per tablespoon.

About

Extra-virgin olive oil is the highest grade of olive oil, produced from the first cold pressing of olives (Olea europaea) without chemical processing or refining. It is extracted mechanically at temperatures below 27°C (80°F), preserving the fruit's natural flavor compounds, polyphenols, and nutritional integrity. The oil ranges in color from pale golden to deep green, depending on olive variety, harvest time, and terroir. Early-harvest oils tend toward grassy, peppery notes with herbaceous complexity, while late-harvest oils are milder and buttery. True extra-virgin olive oil must have a free acidity level below 0.8%, determined by international standards (IOC/IOOC).

Culinary Uses

Extra-virgin olive oil serves as the foundation of Mediterranean cuisine, particularly in Spanish, Italian, and Greek cooking. It is used for finishing dishes, drizzling over soups and salads, dipping bread, and emulsifying vinaigrettes rather than for high-heat cooking, as its smoke point (approximately 160–190°C / 320–375°F) makes it unsuitable for frying. Different regional styles complement distinct culinary applications: robust Tuscan oils pair with grilled meats and hearty vegetables, while delicate Greek or Spanish oils enhance raw preparations and light dishes. The oil's polyphenol content and flavor profile should guide pairing decisions with specific cuisines and ingredients.

Forms & Preparations

  • Extra-virgin bottled oil — Cold-pressed, first-extraction oil in glass bottles, used for finishing and raw applications.
  • Early-harvest oil — Pressed in autumn with robust, peppery flavor and grassy notes; higher polyphenol content than late-harvest varieties.
  • Late-harvest oil — Pressed in winter with milder, buttery, or fruity characteristics; lower polyphenol content but subtler flavor profile.
  • Single-estate oil — Oil from a single olive grove or producer, offering distinctive terroir-based flavor characteristics and traceability.
  • Infused oil — Extra-virgin olive oil steeped with herbs, garlic, chilies, or other aromatics for flavored finishing applications.

Substitutes

  • Unknown — Refined olive oil with neutral flavor; use at a 1:1 ratio for cooking, though it lacks the complexity and polyphenol content of extra-virgin for finishing applications.
  • Unknown — Similar monounsaturated fat profile and higher smoke point (approximately 250°C); use 1:1 for finishing dishes, though the flavor profile differs significantly.
  • Unknown — Adds nutty depth to vinaigrettes and dressings; use at a 1:1 ratio in cold preparations, but with a lower smoke point than olive oil.
  • Unknown — Neutral flavor with higher smoke point; use 1:1 for cooking applications, though it lacks polyphenol content for finishing dishes.