OIL IN THE KITCHEN AND RESTAURANT
Starting from the assumption that an oil can exalt or irreparably damage a dish, it is essential to go deep into the importance of the different uses of oil in the kitchen, because olive oil is cooking oil, or perhaps it is better to say that it is the KING of cooking oils.
OLIVE OIL VS VIRGIN OLIVE OIL
The Mediterranean Diet names only Olive Oil, but if the oil is not Extra Virgin Olive (EVO or EVOO) new, fresh, rich in scents, aromas, polyphenols and natural antioxidants, it is only a liquid, fat mass, with few smells and flavors, suitable only for greasing and certainly not for seasoning.
A liquid and fat mass which anyway is perfect, on the contrary, is best for cooking and for frying.
They often ask me: ".... olive oil you can drink...?"
I am firmly convinced that oil is not drunk but eaten, because the fate of the oil is in the pot or in the oven in cooking and only raw on dishes and in different courses.
Olive oil can be, indeed must drink, (one tablespoon a day fasting), the important thing is that it is extra virgin olive, new and rich in polyphenols and antioxidants, otherwise it is just a liquid substance, fat, with little flavor, 9 calories per gram of oil and no benefits for the body.

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