Cooking with extra virgin olive oil: 
A waste of good oil?

Olive oil has been a staple of Mediterranean cooking for thousands of years. For frying, for cooking or cold in a salad, olive oil goes into almost every dish.

But isn't it a bad idea to heat extra virgin olive oil?
And isn't good olive oil far too good for frying, because the flavour gets lost?

It's hard to say where these myths come from. The fact is that many people have them in mind when they think about cooking with olive oil. But dig a little deeper and look for evidence, and you'll find the opposite.

 

Good extra virgin olive oil can be used at up to 210°C without changing its chemical structure. Since normal cooking temperatures usually stay between 140 and 160°C, that is no problem at all.

A study published by Acta Scientific tested how many unwanted by-products form when different oils are overheated. Extra virgin olive oil performed clearly better than rapeseed, sunflower, peanut, coconut, grapeseed and many other oils.

 

 

Is extra virgin olive oil good for frying?

Real extra virgin olive oil costs a little more and has a fine aroma.

It's a common myth that heating the oil ruins its flavour. Anyone who has fried vegetables in real extra virgin olive oil knows that the flavour isn't lost. Instead, it brings out the natural taste of the vegetables and rounds it off with the aroma of the olive oil.

So is cooking with extra virgin olive oil a waste?
Quite the opposite!
Its flavour goes perfectly with vegetables and meat and brings out the natural taste of the food. Cheap oils don't do that.

The key point: REAL extra virgin olive oil

Especially in Germany, no one can blame you for being cautious about olive oil. The oil sold in supermarkets is not always what the label promises. In 2004, the wine and olive oil magazine Merum, together with Stern, ZDF and the German Slow Food magazine, tested thirty-one supermarket oils labelled extra virgin, and only one of them truly deserved the name.

Olive oil that has been mixed with inferior oils or poorly processed, yet still sits on the supermarket shelf labelled “extra virgin”, is not unusual.

That's why transparency matters so much to us at Ölich. Everyone should be able to enjoy the flavour of real extra virgin olive oil. Our olive oil contains no flavour enhancers, artificial flavourings or other additives. Instead, the olives are hand-picked in the traditional way and cold-pressed, giving a natural extra virgin olive oil. 
Ölich Starter Duo: Olivenöl im 1-Liter-Kanister und in der 250-ml-Flasche auf einem Holzbrett
Infografik Olivenöl in der Küche: zum Anbraten, für Saucen und Marinaden, roh über Salat und Brot
Olivenöl fließt aus der Ölich Flasche auf einen Löffel
Infografik Was ist extra nativ: höchste Güteklasse, rein mechanisch gewonnen, sortenrein aus Edremit
Infografik kalt extrahiert: Oliven werden unter 27 °C verarbeitet, mit Ölich Kanister und Flasche
Infografik Echte Sorgfalt: Handernte, eine Anbauregion Edremit, frisch abgefüllt, Frau bei der Olivenernte

Ölich Starter Duo

39,90€

Our olive oil from 100% single-variety Memecik olives, hand-picked in Edremit on the Turkish Aegean and freshly bottled. Mild and fruity in taste: soft and fresh on the palate, a hint of green grass and a fine peppery finish that lingers only briefly in the throat. Extra virgin, never blended, no additives.

In the Starter Duo you get it in two sizes: the tin for the pan, the oven and everyday cooking, the bottle for the table, for salad, bread and burrata. The easiest way to get to know our oil.

Contents: 1 tin of olive oil (1 l) and 1 bottle of olive oil (250 ml), 1.25 l in total
Anzahl

Quantity
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