plus 1 tsp olive oil
Rich in monounsaturated fatty acids and polyphenols with anti-inflammatory properties; extra virgin olive oil contains higher concentrations of bioactive compounds including oleocanthal and oleuropein.
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 by pressing or crushing olives, with production methods ranging from cold-pressing to refined extraction. Extra virgin olive oil, the highest quality grade, is produced from the first pressing without heat or chemicals, retaining robust flavor and aroma compounds. Virgin and refined olive oils represent lower grades with progressively milder flavors and fewer polyphenols. The flavor profile varies considerably by cultivar, terroir, and harvest time—early harvest oils tend toward grassy or herbaceous notes, while late harvest oils develop riper, buttery characteristics.
Culinary Uses
Olive oil serves as a foundational ingredient across Mediterranean cuisines, particularly Greek, Italian, and Spanish cooking. It functions as both a cooking medium and finishing oil: refined and pure olive oils tolerate moderate heat (up to 375°F/190°C) for sautéing and pan-frying, while extra virgin oils are reserved for dressings, drizzling, dipping, and finishing dishes to preserve their complex flavors. Common applications include vinaigrettes, marinades, bread dipping, pasta dishes, and slow-cooked preparations. Premium extra virgin oils pair with vegetables, cheeses, cured meats, and seafood, while lighter oils suit neutral preparations and baking.