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Svenska Extra virgin olive oil is at its best when used raw – in salads, with fresh bread, and as a finishing oil for ready-made dishes. That's when the fruity aroma, peppery note, and greenish-golden color of cold-pressed oil truly shine. However, the oil is also suitable for hot cooking. Below, we answer the most common questions about using extra virgin olive oil in various dishes.
Can you fry with extra virgin olive oil?
Yes, you can. Extra virgin olive oil has a smoke point of about 180-210 °C, which is sufficient for normal pan-frying and oven dishes. The oil's natural polyphenols and monounsaturated fatty acids protect it from oxidation when heated.
However, some of the finest aromatic nuances evaporate when heated. If you want to enjoy the full flavor and the aroma of fresh grass, use extra virgin olive oil raw or add it only in the finishing stage. It is also excellent for frying milder olive oilwhich is made specifically for heating purposes.
Tip: When frying vegetables or fish, start with moderate heat and add a splash of extra virgin olive oil to the finished dish. This way, you get the benefits of the cooking oil along with the flavor of the raw oil.
Which salads and cold dishes benefit most from extra virgin olive oil?
The oil works best in simple dishes where its flavor can come through. Greek salad, caprese, tabbouleh, and fresh dips are classic examples. Try these:
- Greek salad: tomato, cucumber, feta, olives, and a generous splash of extra virgin olive oil. A pinch of salt and oregano is enough.
- Fresh bread and oil: Sourdough bread and a plate of oil for dipping.
- Tzatziki: Greek yogurt, grated cucumber, garlic, and olive oil. Finish with a drizzle of oil on top.
Oil pressed from Koroneiki olives brings a fruity, slightly peppery note that enhances the flavor of fresh ingredients – and you don't necessarily even need vinegar or lemon juice.
Extra virgin olive oil can be used in pasta and risotto in several ways. For pasta, it can be used as a finishing oil, drizzled over the top of the cooked pasta dish just before serving. This adds a fresh, fruity flavor and a silky texture. You can also use it to sauté garlic or other aromatics before adding the pasta and sauce. For risotto, extra virgin olive oil can be used in place of or in addition to butter to add richness and flavor. It can be used to sweat the onions or shallots at the beginning of the cooking process, and also as a finishing drizzle for a brighter taste.
In pasta and risotto dishes, extra virgin olive oil is used as a finishing oil: a drizzle is added just before serving. The classic aglio e olio is the best example of this – in it, the oil is the main ingredient, not a side element.
Tomato-based sauces benefit from oil twice: first for sautéing onions over low heat, then as a drizzle on the plate. Olive oil spiced with chilli Adds a kick to arrabbiata-style dishes without adding separate chili.
Is extra virgin olive oil suitable for baking?
It works. Olive oil works as a substitute for butter in baking and brings moisture, softness, and subtle fruitiness. In Mediterranean countries, cakes, cookies, and focaccia are traditionally baked with olive oil.
In cakes and pastries, a milder olive oil is often the best choice. Extra virgin olive oil, on the other hand, is suitable for lemon and orange-based cakes as well as chocolate pastries. Try replacing butter with olive oil in a 3:4 ratio – 100 grams of butter corresponds to approximately 80 milliliters of olive oil.
How do I choose the right olive oil for different dishes?
Suitable for raw use and finishing cold-pressed extra virgin olive oilfor frying and baking mild olive oil and spicy foods chili-infused olive oilAll of Memmas Knossos oils are pressed exclusively from Cretan Koroneiki olives – single origin, single varietal, with no blending.
Always store olive oil in a cool, dark place to maintain its best flavor and quality.
Try our recipes and bring the flavors of Crete into your own kitchen – or browse our full selection and find the perfect olive oil for you.