oil (olive

Oils & FatsYear-round; though olives are harvested primarily October through February in the Northern Hemisphere, olive oil is produced and available continuously throughout the year due to storage and processing practices.

Rich in monounsaturated fats and polyphenols, olive oil contains compounds with anti-inflammatory and antioxidant properties. It is a calorie-dense ingredient at approximately 120 calories per tablespoon.

About

Olive oil is a lipid extracted from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. It is obtained by pressing or crushing olives, with the finest grades produced through cold pressing without chemical processing. The oil ranges in color from pale yellow to deep green, depending on the harvesting time and olive variety, with earlier harvests yielding greener, more herbaceous oils and later harvests producing golden, buttery oils. Flavor profiles vary significantly by origin and cultivar, ranging from peppery and grassy (early-harvest extra virgin oils) to fruity and mild (refined oils).

Culinary Uses

Olive oil is fundamental to Mediterranean cuisine and increasingly integral to global cooking. Extra virgin olive oil, with its complex flavor and low acidity, is used raw in dressings, dips, and finishing dishes, while refined olive oils serve as cooking mediums for sautéing, roasting, and frying. It appears in Spanish tapas, Italian pasta dishes, Greek salads, and Middle Eastern mezze preparations. The choice of oil type—robust extra virgin for salads and delicate finishing, or neutral-flavored refined oil for cooking—depends on the intended application and desired flavor contribution.

Forms & Preparations

  • Extra Virgin Olive Oil — Cold-pressed, unrefined oil with acidity below 0.8%, used primarily raw in finishing dishes and dressings for maximum flavor and nutritional benefit.
  • Virgin Olive Oil — Cold-pressed but with acidity up to 2%, suitable for light cooking and dressings when extra virgin is too expensive or assertive.
  • Refined Olive Oil — Chemically processed to remove impurities and flavor, creating a neutral-tasting oil suitable for cooking and frying at higher temperatures.
  • Pomace Olive Oil — Extracted from olive pulp and pits after initial pressing, offering a neutral flavor and high smoke point for general cooking purposes.
  • Infused Olive Oil — Extra virgin oil blended with herbs, garlic, chili, or other aromatics for enhanced flavor in dressings and finishing applications.

Substitutes

  • Unknown — A neutral-flavored alternative suitable for cooking and frying; lacks the flavor profile of extra virgin olive oil and cannot adequately substitute in raw applications requiring distinctive taste.
  • Unknown — Similar monounsaturated fat profile and higher smoke point; can replace olive oil in cooking applications and offers a mild, slightly buttery flavor when used raw.
  • Unknown — Neutral flavor and high smoke point make it suitable for cooking and frying; lacks olive oil's nutritional polyphenols and flavor complexity.
  • Unknown — A more economical neutral oil for general cooking; lower in monounsaturated fats and polyphenols compared to olive oil.
  • Unknown — Flavorful substitute for extra virgin olive oil in dressings and finishing, though more delicate and unsuitable for cooking due to lower smoke point.

Recipes Using oil (olive (2)

RCI-SN.001.0264.001

Nam Prik Ong

Nam Prik Ong is a Thai dish that's something like a pork chili con carne, but in Thailand this is used as a dipping sauce for sticky rice and other dippables.

RCI-RC.001.0162.001

Pourgouri Pilaf

Pourgouri Pilaf from the Recidemia collection