tbs. plus 1 tsp. olive oil
Rich in monounsaturated fats and polyphenols, olive oil supports cardiovascular health and provides anti-inflammatory compounds; it is calorie-dense at approximately 120 calories per tablespoon.
About
Olive oil is a liquid fat extracted from the fruit of the olive tree (Olea europaea), a species native to the Mediterranean region. The oil is obtained through mechanical pressing or centrifugation of olives, with virgin and extra virgin oils representing the least processed forms, cold-pressed at temperatures below 80°C (176°F) to preserve flavor compounds and antioxidants. Extra virgin olive oil is characterized by its fruity, grassy, or peppery notes depending on harvest time and cultivar, while refined olive oil is more neutral in flavor. Quality designations depend on free acidity levels, sensory characteristics, and processing methods, with extra virgin representing the premium category.
Culinary Uses
Olive oil serves as a foundational ingredient across Mediterranean cuisines, used for drizzling over finished dishes, as a dressing base, for low-to-medium heat sautéing, and in marinades and vinaigrettes. Extra virgin olive oil is reserved for cold applications, dressings, and finishing due to its lower smoke point (approximately 160–210°C) and delicate flavor profile, while refined olive oil is suitable for higher-heat cooking. The oil's flavor complexity makes it essential in Italian, Greek, Spanish, and Middle Eastern cooking, pairing well with herbs, vinegars, and citrus for both savory and bread-dipping applications.