Extra Virgin Olive Oil in the Kitchen Uses and Recipes

Extra Virgin Olive Oil (EVOO) is not just for salads. You can use EVOO cold, but also for baking, roasting, grilling, and frying. In Mediterranean cuisines, this has been common practice for thousands of years. Yet, many in the Netherlands still believe that you shouldn't bake and roast with olive oil, while it is actually delicious to cook your meat, fish, and other products in it. It's wonderful not to boil your vegetables, but to sauté or fry them with some EVOO—even pancakes. Below you will find practical applications and recipes that you can easily make at home.

Cold Preparations with EVOO

  • Dressings - EVOO is an excellent base for vinaigrette, lemon, balsamic, basil, honey-mustard, yogurt, garlic, and herb dressings.
  • Salads - Think of tomato, cucumber, radish, cabbage, carrot, green salad or watermelon with cucumber, avocado, EVOO, and balsamic.
  • Bread - Good bread with EVOO and sea salt is simple and classic.
  • On your sandwich - Use EVOO as an alternative to butter, for example, with tomato, cheese, hummus, or avocado.
  • Pesto and tapenade - EVOO adds creaminess, flavor, and a beautiful texture.
  • Over mozzarella, burrata, or tomato - A good EVOO completes the dish.
  • In cold soups - Gazpacho and other cold vegetable soups become richer and fuller with EVOO.
  • Carpaccio and bruschetta - EVOO acts as a pure flavor enhancer here.

Warm Preparations

  • Frying - Eggs, fish, chicken, steak, vegetables, and potatoes can be perfectly fried in extra virgin olive oil.
  • Roasting - For meat or chicken, you can use EVOO as a base. If desired, you can add a small knob of butter at the end for extra buttery flavor.
  • Grilling - Potatoes, carrots, cauliflower, broccoli, bell peppers, zucchini, and eggplant become delicious in the oven with EVOO.
  • Marinades - Combine EVOO with lemon, garlic, rosemary, thyme, oregano, or mustard.
  • Stew and Sauce - Sauté onion and garlic in EVOO as a base for soup, sauce, goulash, or stews.
  • Pasta - Use EVOO in the sauce and as a finishing touch, for example, with aglio e olio.
  • Grill and BBQ - Lightly coating with EVOO prevents drying out and adds flavor.

Baking & Pastry

  • Butter substitute - In cakes, muffins, bread, and crackers, EVOO can partially or completely replace butter.
  • Savory pastries - Think of focaccia, pizza dough, flatbread, and quiche.
  • Crispy crust - Brush bread, dough, or potatoes with EVOO for color, flavor, and a beautiful crust.
  • Not dogmatic - Sometimes a small amount of butter is nice for flavor. EVOO doesn't always have to completely replace butter.

Storage

  • Store in the dark - Light accelerates quality loss. So, store EVOO out of direct sunlight.
  • Cool, but not icy cold - A kitchen cabinet away from the oven, stove, and window is usually fine.
  • Seal tightly - Oxygen slowly degrades oil. Close the bottle or bag-in-box after use.
  • Use regularly after opening - EVOO is a fresh product. Don't save it for later, but use it.

Finishing & Presentation

  • Finishing touch - Over soup, grilled fish, pasta, risotto, beans, vegetables, or meat.
  • Shine and flavor - A drizzle of raw EVOO just before serving adds aroma, shine, and depth.
  • In desserts - Olive oil cake, yogurt, citrus, chocolate, and vanilla ice cream combine surprisingly well with a fruity EVOO.

Dutch Dishes with EVOO

  • Stamppot (mashed potatoes with vegetables) - Replace butter with EVOO, or use EVOO as a base and a small knob of butter for flavor.
  • Pancakes - Fry them in EVOO. If desired, you can still use butter as a topping at the table.
  • Fried potatoes - Wedges or slices with EVOO, rosemary, garlic, and sea salt.
  • Fish - Cod, salmon, plaice, or sea bass fry excellently in EVOO.
  • Meat - Steak, chicken, and meatballs can be perfectly fried in EVOO. Butter can be added at the end for extra flavor if desired.
  • Vegetables - Broccoli, cauliflower, carrots, leeks, onions, and mushrooms gain more flavor with EVOO.

Baking & Frying in EVOO

Practice: gentle frying 140-170°C · pan-frying 170-190°C · oven 180-220°C · deep-frying 175 - 185 °C

  • Frying - Use EVOO as you would normally use butter or sunflower oil. Think of eggs, fish, chicken, steak, vegetables, and potatoes. Many chefs first rub the meat with EVOO and then put it in a hot pan. With other oils, that isn't always as tasty, but with EVOO it is!
  • Roasting - Start with EVOO. Optionally, add a small amount of butter at the end for extra flavor.
  • Pan-frying - Use a layer of about 0.5-1 cm of EVOO for things like eggplant, zucchini, schnitzels, fish, or potato slices.
  • Deep-frying - For kibbeling (fried fish pieces), patatas bravas, falafel, or zucchini fritters, you can use a deeper layer of EVOO, for example, 2-4 cm in a pan.
  • Reusing oil - Strain the oil after use and reuse it as long as the oil smells clean, is not burnt, and has not changed color significantly. Reuse a maximum of 5 to 6 times. Tip: filter used oil through a coffee filter!
  • Roasting - Use about 2-3 tablespoons (30-45 ml) of EVOO per 500 grams of vegetables such as potatoes, carrots, cauliflower, or bell peppers.
  • Temperature - Good EVOO can easily be heated up to 210°C, and even slightly higher if not left for too long. This is more than sufficient for all kitchen applications, such as caramelizing meat. For most deep-frying applications, around 175-185°C works well. Do not let the oil smoke unnecessarily.
  • Smoke point - The smoke point alone says little about quality. Fresh extra virgin olive oil contains antioxidants and is very suitable for baking and frying in normal home use. The smoke point is often used in marketing to promote refined oil, but the smoke point says nothing about oxidation! Refined oil is already unhealthy in the bottle; the fact that refined oil can withstand 210-220°C, just like good EVOO, says nothing about whether the oil is healthy.

Recipes

In these recipes, 1 tbsp means about 15 ml and 1 tsp means about 5 ml. With EVOO, it doesn't have to be exact to the milliliter: a little more or less is usually not a problem.

EVOO doesn't just have to be Spanish, Greek, or Italian. The Dutch kitchen, too, is perfect for more use of extra virgin olive oil.

Help! Which EVOO can I use for what? Fortunately, it's very easy: all good quality EVOO is suitable for both warm (baking, roasting, and frying) and cold use. Our tip: with warm use, some of the flavor and polyphenol content will be lost, so use a good quality, but affordable EVOO for warm use.

Endive Stamppot with Extra Virgin Olive Oil · 4 servings · 30 min

Ingredients

  • 1 kg floury potatoes, peeled
  • 300 g endive, finely chopped
  • 4 tbsp extra virgin olive oil (approx. 60 ml), plus extra for serving
  • 1 tsp Dijon mustard (approx. 5 ml)
  • Sea salt and black pepper
  • Optional: 50 ml cooking liquid and a small knob of butter for extra creaminess
  • Optional: add smoked sausage or other meat

Preparation

  1. Boil the potatoes in salted water for 15-20 min until tender. Reserve some cooking liquid.
  2. Mash the potatoes with EVOO, mustard, and a splash of cooking liquid until creamy.
  3. Stir in the endive so it wilts slightly.
  4. Season with salt and pepper.
  5. Optionally, add a small knob of butter, but keep EVOO as the base.
  6. Serve with an extra drizzle of raw EVOO on top.
Roasted Vegetables with Herbs · 4 servings · 35-40 min

Ingredients

  • 1 zucchini, sliced
  • 2 bell peppers, cut into strips
  • 1 red onion, cut into wedges
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 1 tsp oregano (approx. 5 ml)
  • 1 tsp thyme (approx. 5 ml)
  • Salt and pepper

Preparation

  1. Preheat the oven to 200 °C.
  2. Mix the vegetables with EVOO, oregano, thyme, salt, and pepper.
  3. Spread on a baking sheet without overlapping too much.
  4. Roast for 30-40 min until the vegetables are tender and lightly golden brown.
  5. Finish with an extra drizzle of raw EVOO.
Fried Egg in Extra Virgin Olive Oil · 2 servings · 10 min

Ingredients

  • 4 eggs
  • 2 tbsp extra virgin olive oil (approx. 30 ml)
  • Sea salt
  • Black pepper
  • Optional: good bread, avocado, cheese, tomato, bacon, etc.

Preparation

  1. Heat EVOO in a frying pan over medium heat.
  2. Carefully crack the eggs into the pan.
  3. Fry until the egg white is set and the edges are lightly crispy.
  4. Season with salt and pepper.
  5. Serve immediately with bread, avocado, or tomato.
Pan-Fried Cod in EVOO · 2 servings · 20 min

Ingredients

  • 2 cod fillets
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 1/2 lemon
  • Sea salt and black pepper
  • Fresh parsley
  • Optional: small knob of butter at the end

Preparation

  1. Pat the fish thoroughly dry.
  2. Season with salt and pepper.
  3. Heat EVOO in a frying pan over medium heat.
  4. Fry the cod for 3-4 min per side, depending on thickness.
  5. Optionally, add a small knob of butter at the end for extra flavor.
  6. Finish with lemon, parsley, and a drizzle of raw EVOO.
Steak Fried in EVOO · 2 servings · 15 min

Ingredients

  • 2 steaks
  • 2 tbsp extra virgin olive oil (approx. 30 ml)
  • Sea salt and black pepper
  • 1 sprig of thyme or rosemary
  • Optional: small knob of butter at the end

Preparation

  1. Take the steak out of the refrigerator 20 min beforehand.
  2. Pat dry and season with salt and pepper.
  3. Heat EVOO in a hot pan.
  4. Cook the steak for 2-4 minutes per side, depending on thickness and desired doneness.
  5. Optionally, add a small knob of butter and thyme or rosemary at the end.
  6. Let the steak rest for 5 minutes before serving.
Pancakes Fried in EVOO · 3 servings · 30 min

Ingredients

  • 200 g flour
  • 2 eggs
  • 400 ml milk
  • Pinch of salt
  • Extra virgin olive oil, about 1 tsp per pancake (approx. 5 ml)
  • To taste: apple, bacon, syrup, powdered sugar or a little butter at the table

Preparation

  1. Mix flour and salt.
  2. Whisk in eggs and milk until a smooth batter forms.
  3. Let the batter rest for 10 minutes.
  4. Heat a small splash of EVOO in a frying pan over medium heat.
  5. Pour batter into the pan and spread evenly.
  6. Cook for 1.5-2 minutes until the bottom is golden brown, flip and cook for another 1 minute.
  7. Serve optionally with a little butter for flavor, but just cook them in EVOO.
Roasted Potatoes with Rosemary and EVOO · 4 servings · 50 min

Ingredients

  • 700 g waxy potatoes, cut into wedges
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 3 sprigs fresh rosemary
  • 3 cloves garlic, bruised with skin on
  • Coarse sea salt and black pepper

Preparation

  1. Preheat oven to 210 °C (410°F).
  2. Toss potato wedges with EVOO, rosemary, garlic, salt, and pepper.
  3. Spread on a baking sheet without overlapping.
  4. Roast for 35-40 minutes, turning halfway.
  5. Serve golden brown and crispy.
Sautéed Mushrooms with EVOO · 4 servings · 15 min

Ingredients

  • 400 g mushrooms or mixed wild mushrooms
  • Small layer of water
  • 2 tbsp extra virgin olive oil (approx. 30 ml)
  • 1 clove garlic, finely chopped
  • Fresh parsley
  • Salt and pepper

Preparation

  1. Place mushrooms in a frying pan with a small layer of water.
  2. Cook over medium heat until they release their liquid.
  3. Let the water evaporate completely.
  4. Then add the EVOO.
  5. Sauté the mushrooms briefly until golden brown.
  6. Add garlic, parsley, salt, and pepper at the end.
Oven-Roasted Broccoli with Lemon and EVOO · 4 servings · 25 min

Ingredients

  • 1 large broccoli, cut into florets
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 1 clove garlic, minced
  • Juice and zest of 1/2 lemon
  • Sea salt and black pepper
  • Optional: Parmesan or toasted almonds

Preparation

  1. Preheat oven to 200 °C (390°F).
  2. Toss broccoli with EVOO, garlic, salt, and pepper.
  3. Roast for 18-22 minutes until the edges are slightly crispy.
  4. Finish with lemon zest, lemon juice, and optionally Parmesan or almonds.
Chicken with Lemon, Garlic, and EVOO · 4 servings · 35 min

Ingredients

  • 600 g chicken thighs or chicken breast
  • 4 tbsp extra virgin olive oil (approx. 60 ml)
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp oregano or thyme (approx. 5 ml)
  • Sea salt and black pepper

Preparation

  1. Mix EVOO with lemon, garlic, oregano or thyme, salt, and pepper.
  2. Marinate the chicken for at least 20 minutes.
  3. Cook the chicken in a frying pan over medium heat until done and golden brown.
  4. Let rest briefly.
  5. Serve with an extra drizzle of EVOO and lemon.
Grilled Salmon with Lemon and EVOO · 2 servings · 20 min

Ingredients

  • 2 salmon fillets, approx. 150 g each
  • 2 tbsp extra virgin olive oil (approx. 30 ml)
  • Juice of 1/2 lemon
  • 1 clove garlic, finely grated or pressed
  • Sea salt, black pepper, and fresh parsley

Preparation

  1. Mix EVOO, lemon juice, and garlic to make a marinade.
  2. Brush the salmon and marinate for 10 minutes.
  3. Grill or pan-fry the salmon for 3-4 minutes per side, depending on thickness.
  4. Finish with parsley and an extra drizzle of raw EVOO.
Tomato Soup with EVOO and Basil · 4 servings · 30 min

Ingredients

  • 800 g ripe tomatoes or 2 cans peeled tomatoes
  • 1 onion, chopped
  • 2 cloves garlic
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 300 ml vegetable broth
  • Fresh basil
  • Sea salt and black pepper

Preparation

  1. Sauté onion and garlic in 2 tbsp EVOO until translucent.
  2. Add tomatoes and broth and simmer for 20 minutes.
  3. Blend until smooth and season with salt and pepper.
  4. Serve with basil and a drizzle of raw EVOO.
Creamy Hummus with EVOO · 4 servings · 10 min

Ingredients

  • 400 g canned chickpeas, drained
  • 3 tbsp tahini (approx. 45 ml)
  • Juice of 1 lemon
  • 1 clove garlic
  • 3-4 tbsp extra virgin olive oil (approx. 45-60 ml)
  • Sea salt, paprika, and parsley

Preparation

  1. Blend chickpeas, tahini, lemon juice, garlic, and 2 tbsp EVOO until smooth.
  2. Optionally, add a splash of cold water for a creamier texture.
  3. Season with salt.
  4. Spoon onto a plate, make a well, and pour in extra EVOO.
  5. Finish with paprika and parsley.
Classic Basil Pesto with EVOO · 4 servings · 10 min

Ingredients

  • 50 g fresh basil
  • 30 g pine nuts, lightly toasted
  • 30 g Parmesan cheese, grated
  • 1 clove garlic
  • 80 ml extra virgin olive oil
  • Pinch of sea salt and black pepper

Preparation

  1. Place basil, pine nuts, garlic, and cheese in a food processor or mortar and pestle.
  2. Pulse coarsely and slowly add the EVOO.
  3. Season with salt and pepper.
  4. Use immediately or store briefly in an airtight jar with a thin layer of EVOO on top.
Bruschetta with Tomato and EVOO · 4 servings · 15 min

Ingredients

  • 4 slices ciabatta or sourdough bread
  • 3 ripe tomatoes, diced
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil (approx. 30 ml)
  • Fresh basil, sea salt, and black pepper

Preparation

  1. Toast the bread until golden brown.
  2. Rub the warm bread with garlic.
  3. Top with tomato.
  4. Drizzle generously with EVOO and season with salt, pepper, and basil.
Burrata with Tomato, Basil, and EVOO · 2 servings · 10 min

Ingredients

  • 1 ball burrata or buffalo mozzarella
  • 300 g ripe tomatoes, sliced or cut into wedges
  • 2 tbsp premium extra virgin olive oil (approx. 30 ml)
  • Fresh basil
  • Coarse sea salt and black pepper
  • Optional: a small amount of balsamic vinegar

Preparation

  1. Arrange tomatoes on a plate.
  2. Place burrata or mozzarella next to them.
  3. Drizzle generously with EVOO.
  4. Season with sea salt, pepper, and basil.
  5. Optionally, add a small amount of balsamic vinegar.
Pasta Aglio e Olio · 2 servings · 20 min

Ingredients

  • 200 g spaghetti
  • 4 tbsp extra virgin olive oil (approx. 60 ml)
  • 4 cloves garlic, thinly sliced
  • 1 dried red chili or pinch of chili flakes
  • Fresh parsley and salt
  • Optional: grated Parmesan cheese

Preparation

  1. Cook the spaghetti al dente in plenty of salted water. Reserve 80 ml of cooking water.
  2. Gently heat EVOO and add garlic and chili.
  3. Allow garlic to lightly brown, but not burn.
  4. Add pasta and a splash of cooking water and stir until everything is well coated.
  5. Finish with parsley and an extra drizzle of raw EVOO.
Focaccia with Rosemary and Sea Salt · 8 servings · 2 hours

Ingredients

  • 500 g flour, preferably type 00 or strong bread flour
  • 7 g active dry yeast
  • 350 ml lukewarm water
  • 5 tbsp extra virgin olive oil (approx. 75 ml), plus extra for the baking pan and finishing
  • 1 tsp sugar (approx. 5 ml)
  • 1.5 tsp salt (approx. 7.5 ml)
  • Fresh rosemary and coarse sea salt

Preparation

  1. Mix water, yeast, and sugar and let stand for 5 minutes.
  2. Add flour, salt, and 3 tbsp EVOO and knead for 8-10 minutes until a supple dough forms.
  3. Let the dough rise for about 1 hour under a damp cloth.
  4. Press the dough into a well-greased baking pan and make dimples with your fingers.
  5. Drizzle generously with EVOO, rosemary, and sea salt.
  6. Bake for 20-25 minutes at 220 °C (425°F) until golden brown.
Olive Oil Cake with Lemon · 8 servings · 55 min

Ingredients

  • 200 g sugar
  • 3 eggs
  • 150 ml extra virgin olive oil
  • 120 ml whole milk or almond milk
  • Zest and juice of 1 lemon
  • 200 g self-raising flour
  • Pinch of salt

Preparation

  1. Preheat oven to 180 °C (350°F) and grease a loaf pan with EVOO.
  2. Whisk eggs and sugar until light and airy, 3-4 minutes.
  3. Add EVOO, milk, lemon zest, and lemon juice.
  4. Fold in the self-raising flour and salt.
  5. Pour into the pan and bake for 35-40 minutes.
  6. Let cool and dust with powdered sugar, if desired.
Vanilla Ice Cream with EVOO and Sea Salt · 2 servings · 3 min

Ingredients

  • 4 scoops good quality vanilla ice cream
  • 1-2 tbsp fruity extra virgin olive oil (approx. 15-30 ml)
  • Coarse sea salt or Maldon flakes
  • Optional: roasted pistachios, honey, or dark chocolate

Preparation

  1. Scoop the ice cream into bowls or glasses.
  2. Pour the EVOO directly over it.
  3. Sprinkle with a few sea salt flakes.
  4. Serve immediately.
Gazpacho with EVOO · 4 servings · 15 min + chilling time

Ingredients

  • 600 g ripe tomatoes
  • 1/2 cucumber, peeled
  • 1 red bell pepper, seeded
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil (approx. 45 ml), plus extra for serving
  • 2 tbsp sherry vinegar or red wine vinegar (approx. 30 ml)
  • Sea salt and black pepper

Preparation

  1. Blend tomatoes, cucumber, bell pepper, garlic, vinegar, and EVOO until smooth.
  2. Season with salt and pepper.
  3. Chill in the refrigerator for at least 1 hour.
  4. Serve with a generous drizzle of EVOO and croutons, if desired.
Lentil Soup with Cumin and EVOO · 4 servings · 35 min

Ingredients

  • 250 g red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 carrot, diced
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 1 tsp cumin and 1/2 tsp turmeric (approx. 5 ml and 2.5 ml)
  • 1 liter vegetable broth
  • Sea salt, juice of 1/2 lemon, and fresh cilantro

Preparation

  1. Sauté onion, garlic, and carrot in 2 tbsp EVOO.
  2. Add cumin and turmeric and cook briefly.
  3. Add lentils and broth.
  4. Simmer gently for 20 minutes until lentils are cooked.
  5. Partially blend for a creamy but coarse texture.
  6. Season with lemon juice and salt. Serve with cilantro and EVOO.
Oven-Roasted Sea Bass with EVOO and Capers · 2 servings · 30 min

Ingredients

  • 1 whole sea bass, approx. 500 g, cleaned
  • 3 tbsp extra virgin olive oil (approx. 45 ml)
  • 1 lemon, sliced
  • 2 tbsp capers (approx. 30 ml)
  • 3 sprigs fresh thyme
  • Sea salt and black pepper

Preparation

  1. Preheat oven to 200 °C (390°F).
  2. Stuff the cavity with lemon, thyme, and half of the capers.
  3. Brush the fish generously with EVOO and season with salt and pepper.
  4. Roast in the oven for 20-25 minutes until the fish is cooked through.
  5. Finish with the remaining capers and an extra drizzle of EVOO.
Patatas Bravas Fried in EVOO · 4 servings · 40 min

Ingredients

  • 800 g waxy potatoes
  • 500-700 ml extra virgin olive oil for shallow frying
  • Sea salt
  • 1 tsp smoked paprika (approx. 5 ml)
  • Optional: aioli or spicy tomato sauce

Preparation

  1. Peel the potatoes and cut them into cubes.
  2. Parboil for 5 minutes and let them steam dry thoroughly.
  3. Heat a layer of EVOO about 2-3 cm (1 inch) deep in a pan to approx. 170-180°C (340-355°F).
  4. Fry the potatoes in batches until golden brown and crispy.
  5. Drain on paper towels.
  6. Sprinkle with salt and paprika and serve immediately.
Homemade Kibbeling in EVOO · 4 servings · 35 min

Ingredients

  • 600 g cod or other firm white fish, cut into pieces
  • 150 g flour
  • 200 ml sparkling water
  • 1 egg
  • Salt, pepper, and paprika powder
  • 700 ml extra virgin olive oil for frying
  • Lemon wedges

Preparation

  1. Pat the fish dry and season lightly with salt and pepper.
  2. Mix flour, egg, sparkling water, and paprika powder to a smooth batter.
  3. Heat EVOO to approximately 175°C (350°F).
  4. Dip the fish into the batter.
  5. Fry in batches for 3-4 minutes until golden brown and cooked through.
  6. Drain and serve with lemon.
Zucchini Fritters in EVOO · 4 servings · 25 min

Ingredients

  • 2 zucchinis, coarsely grated
  • 2 eggs
  • 100 g flour
  • 50 g Parmesan cheese or feta
  • Salt and pepper
  • 300 ml extra virgin olive oil for pan-frying
  • Optional: dill, mint, or parsley

Preparation

  1. Lightly salt the grated zucchini and let stand for 10 minutes.
  2. Squeeze out as much liquid as possible from the zucchini.
  3. Mix with eggs, flour, cheese, pepper, and optionally fresh herbs.
  4. Heat a layer of EVOO about 1 cm (0.4 inch) deep in a frying pan.
  5. Spoon small mounds of batter into the pan and flatten slightly.
  6. Fry for 2-3 minutes per side until golden brown.
  7. Drain briefly and serve immediately.

FAQ

Can you really cook with extra virgin olive oil?

Yes. Absolutely. This has been happening for centuries in Spain, Greece, Italy, and Portugal. Extra virgin olive oil is excellent for frying and roasting at normal cooking temperatures.

Can you deep-fry in extra virgin olive oil?

Yes. Especially for home use, this works excellently. Think of potatoes, fish, zucchini, eggplant, and falafel. Keep the temperature stable and do not let the oil smoke unnecessarily.

Do I have to replace butter completely?

No. This is not a religion. EVOO can replace butter in many cases, but sometimes a small amount of butter at the end is just delicious for flavor. Think of steak or pancakes at the table. EVOO can certainly be the base.

Which EVOO do I use for baking?

Use a quality olive oil, but not necessarily your most peppery or expensive one. A good everyday EVOO works perfectly for baking, roasting, and frying.

How do I store EVOO?

Store olive oil in a dark, cool, and well-sealed place. Avoid direct sunlight and heat sources.

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