Extra Virgin Olive Oil in the Kitchen Uses and Recipes

Extra Virgin Olive Oil in the kitchen and on the table - Uses and recipes

Extra virgin olive oil (EVOO) is your best friend in the kitchen and on the table (and in your medicine cabinet)! You can use it for almost anything in pots, pans, in the oven, and on the table. Below, you'll find a brief overview of what you can do with EVOO: cold, warm, baking, roasting, frying, etc., and a few delicious recipes.


🥗 Cold preparations with EVOO

  • Dressings – EVOO is an excellent base for literally hundreds of different dressings such as vinaigrette, lemon, balsamic, basil, honey mustard, yogurt, garlic and herb dressings, etc.
  • Vegetables - You can use EVOO with vegetables almost any way —raw, cooked, roasted, or fried—because it adds flavor, improves texture, and protects and activates nutrients (like carotenoids and polyphenols). A dash of EVOO After cooking or steaming, it prevents dehydration, enhances flavors, and creates a velvety texture. EVOO makes vegetables healthier by binding fat-soluble vitamins (A, D, E, K) — so your body absorbs them better.
  • Salads. Everyone knows EVOO is amazing on a salad. Green salads, tomato salad, cucumber, carrot, radish, cabbage, etc. Tip: Try a salad with watermelon, cucumber, and avocado with EVOO and balsamic vinegar!
  • On your sandwich! EVOO is a great alternative to butter on your Dutch sandwich with cheese, ham, peanut butter, avocado, etc. Try peanut butter, banana, and EVOO on your sandwich! It's also great on an Italian sandwich with tomato, basil, and mozzarella. Or a Spanish sandwich with pan con tomate, the Spaniard's favorite breakfast: grated tomato, garlic, sea salt, and EVOO. Or a Greek sandwich, French roll, etc.
  • Bread with olive oil and a little salt – almost everyone's favorite. Pure and delicious. Tip: buy real bread from a bakery.
  • EVOO as a dip – This works very well because good EVOO enhances the flavors; saltiness softens it a bit, sourness becomes fresher, and umami intensifies it. EVOO connects the flavors into a more beautiful whole, also because the fat structure makes it creamier without being greasy.
  • Pesto & Tapenade – Of course, you can make delicious pesto and tapenade yourself with real EVOO. Creamy texture, full flavor, and super healthy.
  • About mozzarella and burrata – EVOO makes it.
  • In soups – tomato/lentil/gazpacho/vegetable soup, etc.
  • Carpaccio & bruschetta – pure flavour enhancer.

🍳 Hot preparations

  • Baking (140-210 degrees) – vegetables, eggs, fish or meat.
  • Roasting – potato, carrot, pepper.
  • Marinades – with lemon, garlic, herbs.
  • Stew & sauce – extra depth and roundness.
  • Pastas – in the sauce and as a finishing touch over your pasta, such as aglio e olio
  • Pizza – a dash after baking for extra flavour
  • Grill & BBQ – lightly rub for extra flavour and to prevent drying out.

🍞 Baking & Pastry

  • Butter substitute – cake, muffins, bread, crackers, toast, etc.
  • Savoury pastries – focaccia, pizza dough, quiche.
  • Crispy crust – brush dough/bread before baking.

🧂 Storage & Seasoning

Make your own chili or garlic oil. Apply a thin layer of olive oil to an avocado to prevent it from browning.

  • Herb oil – rosemary, chili, garlic, lemon.
  • Preservatives – sun-dried tomatoes, grilled peppers, feta.
  • Chili/garlic oil – instant spice and aroma.
  • Store in a dark and cool place (14–18°C),

🍋 Finishing & presentation

  • Finishing touch – over risotto and grilled fish, in your soup, pasta, etc.
  • Glossy layer – more beautiful plate, more intense flavour.
  • In desserts – olive oil cake, with citrus or chocolate. Yogurt with EVOO, vanilla ice cream with a drop of EVOO.

🇳🇱 Dutch dishes – with EVOO instead of butter

  • Mashed potatoes (endive/kale) – replace butter with 2–4 tbsp EVOO.
  • Pancakes – fry in 1–2 tbsp EVOO per pan.
  • Baked potato wedges with EVOO and rosemary.
  • Hachee base – slowly fry onions in EVOO.
  • And many more

🥕 Baking & frying vegetables in EVOO

Practice: Sauté 140–170°C · Pan-fry 170–190°C. Oven 180–220°C. Depending on the quality, EVOO is thermally stable up to ≥ ~240°C.

  • Pan-frying – 0.5–1 cm EVOO; fry vegetables, chicken, fish, etc., in batches until golden brown. Drain briefly; garnish with a drizzle of raw EVOO.
  • Roast in the oven – 2–3 tbsp EVOO per 500 g vegetables; roast hot and add extra EVOO at the end for aroma.
  • Temperature & smoke point – smoke point isn't a perfect predictor; quality/freshness and polyphenols are more important.

🥄 Recipes

There are literally thousands of recipes using EVOO. It doesn't have to be just Spanish, Greek, or Italian. Dutch cuisine is also perfect for using more EVOO.

Endive Mashed Potatoes with Extra Virgin Olive Oil · 3 servings · 30 min
Endive mash with extra virgin olive oil
Endive mash with EVOO. Photo will follow later.

Ingredients

  • 700 g floury potatoes, peeled
  • 200 g endive, finely chopped
  • 2–3 tbsp extra virgin olive oil (plus extra for serving)
  • 1 tsp Dijon mustard
  • Sea salt and black pepper, optionally 50 ml cooking liquid

Preparation

  1. Boil the potatoes in salted water for 15–20 minutes until tender. Reserve about 50 ml of the cooking liquid.
  2. Mash the potatoes with EVOO, mustard and some of the cooking liquid until smooth.
  3. Stir in the endive until it wilts slightly. Season with salt and pepper.
  4. Serve with a drizzle of raw EVOO on top.
Roasted Vegetables with Herbs · 4 servings · 35–40 min
Roasted vegetables with olive oil and Mediterranean herbs

Ingredients

  • 1 zucchini (slices), 2 peppers (strips), 1 red onion (wedges)
  • 3 tbsp extra virgin olive oil
  • 1 tsp oregano, 1 tsp thyme, salt and pepper

Preparation

  1. Preheat the oven to 200°C.
  2. Toss vegetables with EVOO and herbs. Spread on a baking sheet.
  3. Roast for 30–40 min until golden brown, stirring halfway through.
  4. Finish with an extra dash of EVOO.
Pan-fried Courgette & Eggplant · 2–3 servings · 20 min
Courgette and eggplant fried in extra virgin olive oil

Ingredients

  • 1 zucchini & 1 eggplant, sliced ​​½ cm thick
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic (finely chopped), ½ lemon (juice), parsley
  • Salt and pepper

Preparation

  1. Pat the eggplant dry. Heat 2 tablespoons of EVOO and fry the slices on both sides until golden brown.
  2. Add the garlic for the last minute. Remove from the heat.
  3. Sprinkle with lemon juice, parsley, and 1 tablespoon raw EVOO. Season to taste.
Potato Wedges Pan-Fry · 3–4 servings · 25 min
Pan-fry potato wedges in olive oil until golden brown and crispy

Ingredients

  • 500 g potato wedges
  • 300 ml extra virgin olive oil
  • Rosemary, sea salt

Preparation

  1. Heat EVOO in a wide pan to ±180 °C.
  2. Bake wedges in batches for 6–8 min until golden brown and cooked through.
  3. Drain and sprinkle with salt and rosemary. Serve immediately.

EVOO is stable up to at least ~210°C; pan-frying 165–190°C is excellent.

Chocolate Chip Cookies with Olive Oil · ±16 pieces · 25–30 min
Chocolate chip cookies with olive oil, baked until golden brown

Ingredients

  • 250 g flour
  • 150 g cane sugar
  • 1 tsp baking powder, ½ tsp salt
  • 2 eggs
  • 120 ml extra virgin olive oil
  • 1 tsp vanilla extract
  • 100 g dark chocolate chips

Preparation

  1. Preheat oven to 180°C. Line a baking sheet with paper.
  2. Beat eggs, sugar, vanilla and EVOO until smooth.
  3. Combine the flour, baking powder, and salt; fold into the wet mixture.
  4. Stir in the chocolate. Scoop mounds onto the baking sheet.
  5. Bake for 12–15 min until golden brown; cool on a wire rack.
Kale mash with EVOO · 3–4 servings · 40 min
Kale mash with extra virgin olive oil

Ingredients

  • 700 g potatoes, 250 g chopped kale
  • 3 tbsp extra virgin olive oil
  • 1 tsp mustard, salt and pepper

Preparation

  1. Boil the potatoes and add the kale for the last 8 minutes.
  2. Drain; mash with EVOO and mustard until smooth.
  3. Season to taste and serve with an extra dash of EVOO.
Classic Hutspot (EVOO base) · 4 servings · 45 min
Stew with onion and carrot, mashed with olive oil

Ingredients

  • 700 g potatoes, 300 g carrots in cubes, 2 onions in rings
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

Preparation

  1. Sauté onion in 1 tablespoon of EVOO for 5 minutes. Add carrots and potatoes, and cover with water.
  2. Boil for 20–25 min; drain and mash with 2 tbsp EVOO.
  3. Season to taste. Serve with pickles or gravy of your choice.
Oven-baked sauerkraut casserole · 4 servings · 40 min
Sauerkraut dish from the oven with olive oil and apple

Ingredients

  • 500 g sauerkraut, 1 apple (diced), 1 onion (chopped)
  • 3 tbsp extra virgin olive oil
  • Pepper, bay leaf, possibly cumin

Preparation

  1. Sauté onion in 1 tablespoon of EVOO. Mix in the sauerkraut and apple.
  2. Place in an oven dish; sprinkle with 2 tbsp EVOO and add the herbs.
  3. Oven 200 °C · 20–25 min until lightly caramelized.
Basic Tomato Soup with EVOO · 4 bowls · 35 min
Basic tomato soup finished with extra virgin olive oil

Ingredients

  • 1 onion (chopped), 2 cloves garlic (fine)
  • 2 tbsp extra virgin olive oil
  • 800 g tomatoes (canned or fresh), 600 ml vegetable stock
  • Salt, pepper, basil

Preparation

  1. Sauté onion and garlic in EVOO for 3–4 min.
  2. Add tomatoes and stock; simmer gently for 20 minutes.
  3. Puree until smooth; season to taste. Serve with 1 teaspoon of raw EVOO per bowl.
Quick Pea Soup (pan) · 4 bowls · 1½–2 hours
Pea soup in a pan, served with a drizzle of olive oil

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, 1 leek, 1 carrot (diced)
  • 250 g split peas, 1.2 l water or stock
  • Celery leaf, bay leaf, pepper

Preparation

  1. Sauté onion/leek/carrot in EVOO for 5 minutes.
  2. Add peas, liquid, and spices; simmer gently until thickened.
  3. Season to taste; drizzle with a drop of EVOO before serving.
Brussels sprouts with balsamic vinegar · 4 servings · 25 min
Roasted Brussels sprouts with balsamic vinegar and olive oil

Ingredients

  • 500 g Brussels sprouts, halved
  • 2–3 tbsp extra virgin olive oil
  • Salt, pepper, 1–2 tbsp balsamic vinegar

Preparation

  1. Mix Brussels sprouts with EVOO, salt and pepper.
  2. Roast at 210°C for 18–22 min; shake halfway through.
  3. Sprinkle with balsamic vinegar and serve.
Mushrooms with Garlic & Parsley · 2–3 servings · 15 min
Mushrooms with garlic and parsley in olive oil

Ingredients

  • 400 g chestnut mushrooms, halved
  • 2 tbsp extra virgin olive oil
  • 1–2 cloves garlic (fine), parsley, salt/pepper

Preparation

  1. Sauté mushrooms in EVOO over high heat until browned.
  2. Add the garlic and cook for 30 seconds. Remove from the heat and stir in the parsley.
  3. Season to taste and serve immediately.
Falafel (pan-fried) · 4 servings · 30–40 min
Falafel balls pan-fried in extra virgin olive oil

Ingredients

  • 300 g dried chickpeas (soaked and drained)
  • 1 onion, 2 cloves of garlic, handful of coriander/parsley
  • 1 tsp cumin, 1 tsp coriander seeds, 1 tsp salt
  • EVOO for pan-frying (±1 cm in the pan)

Preparation

  1. Grind everything coarsely and form into balls.
  2. Heat EVOO to 175–185 °C; fry in batches for 3–4 minutes until golden brown.
  3. Drain and serve with lemon and tahini.
Onion rings (fried) · 4 servings · 20 min
Crispy onion rings fried in olive oil

Ingredients

  • 2 large onions, sliced ​​into rings
  • 100 g flour, 150 ml sparkling water, pinch of salt
  • EVOO for frying (175–185 °C)

Preparation

  1. Beat the flour, sparkling water and salt into a light batter.
  2. Dip rings in batter; fry 2–3 min until golden brown.
  3. Drain and salt to taste.
Orange and Olive Oil Cake 8–10 slices 60 min
Orange-olive oil cake, light and golden brown

Ingredients

  • 180 g flour, 8 g baking powder, pinch of salt
  • 150 g sugar
  • 3 eggs
  • 120 ml extra virgin olive oil
  • 120 ml orange juice + zest of 1 orange

Preparation

  1. Preheat oven to 175°C; grease/line a cake tin.
  2. Beat eggs with sugar until creamy; mix in EVOO and juice + zest.
  3. Fold in the dry mixture. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Pancakes with Extra Virgin Olive Oil · 12 pieces · 35–40 min
Thin pancakes baked in extra virgin olive oil

Ingredients

  • 250 g flour
  • 2 eggs
  • 500 ml milk
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil (batter) + extra for the pan

Preparation

  1. Whisk together the flour, eggs, milk, salt, and 2 tablespoons of EVOO until smooth.
  2. Heat a little EVOO in a frying pan; pour in a thin batter.
  3. Bake for 1–2 minutes per side until golden brown. Repeat until the batter is gone.
Focaccia (basic) · 1 plate · 2–2½ hours
Focaccia with olive oil and rosemary

Ingredients

  • 500 g flour (type 00 or patent)
  • 350 ml lukewarm water
  • 7 g dry yeast
  • 10 g salt
  • 60 ml extra virgin olive oil (dough + top)
  • Rosemary, coarse sea salt

Preparation

  1. Combine water, yeast, 30 ml EVOO; add flour and salt; knead 8–10 min.
  2. Let rise for 60–90 minutes. Press out onto a greased baking sheet, making indentations in the dough.
  3. Sprinkle with 30 ml EVOO, rosemary, and salt. Bake at 220°C for 20–25 min.
Kibbeling (EVOO-fried) · 4 portions · 30 min
Kibbeling, fried golden brown in extra virgin olive oil

Ingredients

  • 600 g firm white fish (cod/shellfish), in pieces
  • 120 g flour, 1 tsp baking powder
  • 180 ml cold sparkling water or beer
  • 1 tsp paprika powder, ½ tsp garlic powder, salt/pepper
  • EVOO for frying (175–185 °C)

Preparation

  1. Beat together the flour, baking powder, spices and sparkling water until smooth.
  2. Roll fish in flour, coat with batter and fry for 3–4 minutes until golden brown.
  3. Drain on paper towels; serve with lemon and sauce of your choice.
Vegetable croquettes · 12 pieces · 60–75 min
Crispy vegetable croquettes fried in olive oil

Ingredients

  • 400 g mashed potatoes
  • 250 g finely chopped/fried vegetables (leek, carrot, celeriac)
  • 2 eggs, 80 g flour, 120 g breadcrumbs (panko)
  • EVOO for frying (175–185 °C)
  • Salt, pepper, nutmeg

Preparation

  1. Mix the puree with the vegetables and herbs and form into rolls.
  2. Paneer: flour → egg → panko. Cool 20 min.
  3. Deep-fry for 3–4 minutes until golden brown. Drain and serve hot.
Tempura Vegetables (EVOO-fried) · 4 servings · 25–30 min
Vegetable tempura fried in olive oil

Ingredients

  • Assorted vegetables (carrot, broccoli, sweet potato, bell pepper)
  • 120 g flour, 30 g cornflour
  • 200 ml ice-cold sparkling water
  • Pinch of salt
  • EVOO for frying (175–185 °C)

Preparation

  1. Briefly whisk flour/cornstarch with sparkling water (may be lumpy).
  2. Coat vegetables in batter; fry 1–3 min until lightly golden.
  3. Serve immediately with soy sauce or dipping sauce.
Olive oil mayonnaise (hand whisk or immersion blender) · 1 jar · 10 min
Homemade mayonnaise with extra virgin olive oil

Ingredients

  • 1 egg yolk (room temperature)
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice or white wine vinegar
  • 150–180 ml extra virgin olive oil
  • Salt, pepper

Preparation

  1. Beat the yolk with mustard and acid until creamy.
  2. Add EVOO in a thin stream while continuing to beat until thick.
  3. Season to taste; add a little water to thin if necessary.
Grilled Salmon with Lemon & Oregano · 2–3 servings · 20 min
Grilled salmon with lemon, oregano and olive oil

Ingredients

  • 2 salmon fillets (with skin)
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano, salt and pepper
  • Lemon wedges

Preparation

  1. Rub salmon with EVOO, oregano, salt and pepper.
  2. Grill or bake for 3–4 minutes per side (depending on thickness).
  3. Serve with lemon and a drizzle of raw EVOO.
Lemon and Olive Oil Muffins with Blueberries · 12 pieces · 35–40 min
Fluffy muffins with olive oil, lemon and blueberries

Ingredients

  • 250 g flour, 8 g baking powder, pinch of salt
  • 150 g sugar
  • 2 eggs
  • 150 ml milk
  • 90 ml extra virgin olive oil
  • Zest of 1 lemon, 1 tbsp lemon juice
  • 120 g blueberries

Preparation

  1. Preheat oven to 180°C. Mix the dry and wet ingredients separately.
  2. Combine briefly until just combined; fold in the berries.
  3. Fill molds and bake for 18–22 min until golden brown.

❓ FAQ

Can you bake and fry with extra virgin olive oil?

Yes. High-quality EVOO is thermally very stable. This means that, depending on the quality, EVOO only starts to oxidize at temperatures of 210-240°C . Typical kitchen temperatures for baking/roasting (140-220°C) and frying (175-190°C) are lower than EVOO can handle; smoke points for EVOO are often reported around 200-220 °C , depending on the quality, but the smoke point says little about the temperature at which it becomes unhealthy. It is not a good indicator of the degree of oxidation at higher temperatures. More on this, for example, here: " Yes, you can bake and fry in extra virgin olive oil ."

How do you store olive oil optimally?

Store in a cool, dark place (14–21°C), away from heat sources and direct sunlight. Close the bottle immediately after use. Read our blog post: How to store EVOO?

Which oil do I choose for which application?

It's actually quite simple. Remember that any good quality EVOO is suitable for both hot and cold applications. For baking and roasting, choose a more affordable EVOO, but definitely avoid old or poor-quality EVOO! These can't withstand heating and are not tasty. Stability under heating depends primarily on the quality and freshness of the polyphenols in the EVOO.

No one can tell you what you like, so in terms of flavor, you'll have to choose an EVOO that suits your dish and your own flavor profile. Experiment!

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