Patricia's: Food for thought IV...

Is Olive Oil Worth a Splurge?

We've all considered the benefits of splurging on an extravagantly priced olive oil. Is there a magic ingredient lurking in the fancy bottles that will raise our cooking to greatness or is it just a marketing scam? Here's how to make sense of it all...

Buying Tips and Cooking Bits

-The Language of Labels: Deciphering olive oil labels is a challenge. Those that read, "first cold pressing" or "extra virgin," are the most expensive because they taste the best and are difficult to make. These oils are extracted by a centrifuge, which is an apparatus that rotates at high speed and, in this case, separates the oil from the olive paste using the laws of physics. This special process is done to get around heating the olives, which weakens their true flavor.
-Where Expensive Counts: That delicious, earthy olive flavor is brightest when the oil is raw. Use that expensive stuff, the "extra virgin" kind that has the truest olive taste, in raw preparations and alongside ingredients that won't overpower it. That way you'll get the most out of your fancy purchase.
-Avoid Extremes: "Light" olive oil and "Pumace" olive oil don't cut it. It may seem counter-intuitive but don't use "pure olive oil" either, because that usually means it's been refined with chemicals and, sometimes, just blended with plain ol' virgin olive oil.
-Heat Sensitive: Since olive oil has a lower smoking point than other vegetable oils and is categorically more expensive, I don't use it for high-heat cooking. I use a more affordable oil (i.e., Canola) for jobs such as searing a piece of fish. Then, once it's cooked, I'll top it with some vegetables and a drizzle of good olive oil for flavor.
-Calorie Count: High in monounsaturated fats and antioxidants, olive oil is considered a healthy part of our diet. However, it is high in calories. 120 per tablespoon makes a salad heavier than you might realize, if you are calorie counting.
-Forgotten Fruit: It wasn't until recently, despite all my years of cooking, that I realized olives are the "fruit" of the olive tree (which is actually an evergreen!). So, why not pair this "fruit" oil with actual fruits? Quickly sauté some apple or peach slices (for example) in olive oil and serve them with roasted meats, as part of a vegetable stir-fry, or even for a savory touch to basic frozen yogurt.