WHAT'S THE DIFFERENCE BETWEEN EXTRA VIRGIN OLIVE OIL & WHAT I USE NOW?
Refined seed oils such as Corn, Canola & Vegetable Blends are extracted from plants using harsh chemical solvents such as hexane before being processed with other chemicals such as acids, caustic soda, and bleach. These fundamentally alter them to make them edible (while also creating many unpleasant byproducts). Unlike refined seed oils, Extra Virgin Olive Oil is made by physically crushing olives and is ready to enjoy without any chemical alterations. With a smoke point averaging 405° F and high oxidative stability, EVOO retains significantly high levels of antioxidants and polyphenols during cooking. Learn more here.
|
Refined Seed Oil Production
|
Extra Virgin Olive Oil Production
|
WHAT'S EVOO's SMOKE POINT?
The smoke point of olive oil is high enough for nearly all stove-top cooking, averaging 405° F, while retaining high oxidative stability. Your food is very unlikely to exceed this temperature as long as you don’t overheat the olive oil in the pan before adding your food.
SHOULD I ADD OLIVE OIL TO A HOT OR COLD PAN?
Your cookware determines when you should add olive oil to the pan. If you are using a non-stick pan with Teflon coating, add it to a cold pan. The coating of the pan will be ruined if heated dry. However, if you’re using unseasoned cookware such as stainless steel or cast iron, add it to a hot pan. The high temperature of the pan will allow the olive oil to settle into the pores of the cookware.
WHAT ARE THE HEALTH BENEFITS OF EXTRA VIRGIN OLIVE OIL?
The benefits of olive oil, including its strong anti-inflammatory, disease-fighting, and anti-aging properties, have been well-documented through scientific studies. The polyphenol and antioxidant counts are particularly high in early-harvest olive oil. Learn more here.
WHAT HAPPENS TO THE HEALTH BENEFITS OF OLIVE OIL WHEN IT'S HEATED?
A recent study has confirmed that olive oil retains significantly high levels of antioxidants and polyphenols during cooking, correcting the common misconception that heating it destroys these healthy compounds.
WHAT'S THE DIFFERENCE IN McEVOY RANCH'S ORGANIC EXTRA VIRGIN COOKING OLIVE OIL & ORGANIC EXTRA VIRGIN OLIVE OIL?
It’s all about your desired outcome when deciding between our Organic Extra Virgin Cooking Olive Oil and our Organic Extra Virgin Olive Oil. If you’re looking to cook with an olive oil that lets the flavors of your food shine through, our Organic Extra Virgin Cooking Olive Oil is a perfect choice. If you’re seeking olive oil-forward, rich, and robust flavors, our Organic Extra Virgin Olive Oils are the answer!
Olive Oil for Pasta
The simplest way to cook pasta with olive oil is to save it for the pan and the plate, not the pot. Salt your boiling water generously, cook the pasta until just shy of tender, then finish it in a warm pan with a good pour of extra virgin olive oil and a splash of the starchy cooking water. As you toss, the water and the olive oil emulsify into a light, glossy sauce that clings to every strand.
This is the whole idea behind classic spaghetti aglio e olio, where olive oil, thinly sliced garlic cloves, a pinch of red pepper flakes, and a little pasta water are the entire sauce; cook the spaghetti al dente, toss it in the warm pan, and finish with chopped fresh parsley. The same move works when you want to stretch a jarred sauce, brighten a plate of buttered noodles, or dress cold pasta for a salad. A robust, grassy extra virgin olive oil carries flavor here, so reach for a bottle with real character. For a deeper look at matching a bottle to the task, see our guide to the best olive oil for cooking.
Many home cooks reach for olive oil for flavor first, and for the monounsaturated fats and polyphenols that research has long associated with Mediterranean-style cooking. Olive oil is a food, not a treatment for any medical condition, and it works best as part of an overall balanced diet.
Olive Oil for Vegetables
Vegetables and olive oil are a natural pairing across every method. To roast, toss cut vegetables with enough extra virgin olive oil to coat, season, and spread them in a single layer at 400 to 425°F until the edges caramelize. The olive oil conducts heat evenly, helps browning, and keeps the vegetables from drying out.
On the stove top, warm a film of olive oil before adding greens, onions, or peppers so they sizzle on contact rather than steam. For salads and raw tomatoes, skip the heat entirely and finish with olive oil just before serving, when its fresh, peppery character comes through most clearly. A splash of our Organic Lemon Olive Oil is a quick way to lift steamed or roasted vegetables without reaching for a whole vinaigrette.
Simple Everyday Meals with Olive Oil
Once olive oil is within reach of the stove, it turns into an everyday habit. Fry or scramble eggs in a warm pan filmed with olive oil for tender curds and clean flavor. Drizzle it over toast, warm beans, or a bowl of grains. Stir a spoonful into soup at the table, or use it as the base for a quick marinade with lemon, garlic, and herbs. None of this asks for a special technique. It simply asks for a bottle you like the taste of, kept close to where you cook.
| Everyday dish | How to use olive oil | Bottle to reach for |
|---|---|---|
| Pasta, aglio e olio style | Toss cooked pasta in the pan with olive oil and a splash of starchy water to emulsify | Robust Organic Extra Virgin Olive Oil |
| Roasted vegetables | Coat and roast at 400 to 425°F until the edges caramelize | Organic Extra Virgin Cooking Olive Oil |
| Fried or scrambled eggs | Film a warm pan over medium heat before adding the eggs | Organic Extra Virgin Cooking Olive Oil |
| Salads and raw tomatoes | Finish with olive oil just before serving, off the heat | Organic Extra Virgin or Lemon Olive Oil |
| Soups and beans | Drizzle at the table for aroma and body | Robust Organic Extra Virgin Olive Oil |
Cook with olive oil the way a good Italian kitchen does. Use enough to build flavor, keep the heat sensible, and save your most vivid bottle for the final drizzle.
Which McEvoy Olive Oil for Everyday Cooking?
For daily sauteing, roasting, and pan cooking where you want the food to lead, our Organic Extra Virgin Cooking Olive Oil is a versatile, balanced choice. When you want olive oil to be part of the flavor, from a plate of aglio e olio to a finishing drizzle, our robust Organic Extra Virgin Olive Oils bring grassy, peppery character to the plate. Keeping both within reach covers nearly everything a home cook does in a week. Browse our organic olive oil collection to find the bottles that fit how you cook.
Frequently Asked Questions
Can you cook pasta with olive oil?
Yes. The most reliable approach is to finish cooked pasta in a warm pan with extra virgin olive oil and a splash of starchy cooking water, which emulsify into a light sauce that coats the noodles. Olive oil also works as the base of simple pasta dishes such as aglio e olio.
Should you add olive oil to the pasta water?
There is no need to. Olive oil floats on the surface and mostly rinses away when you drain the pasta, so it does little in the pot and can leave the noodles slick enough that sauce slides off. Salt the water generously instead, and add olive oil in the pan or on the plate.
What is the best olive oil for cooking vegetables?
A fresh, balanced extra virgin olive oil suits most vegetables, whether you are roasting at 400 to 425°F or sauteing on the stove top. Save a more robust bottle for finishing raw or steamed vegetables, where the flavor of the olive oil comes through most clearly.
Can you use extra virgin olive oil for everyday cooking?
Extra virgin olive oil is well suited to many everyday tasks, including sauteing, roasting, and shallow pan cooking, as long as you keep the heat sensible and start with a fresh, well made bottle. Choosing by use case, flavor, and freshness matters more than any single number.
