To extra virgin or not to extra virgin

[zac510]

In and on what foods should one use normal olive oil and when should one prefer to use the extra virgin variant?

[Pothole]

I reckon unless you're paying £10 plus for the EV then use it all the time.

Take two bottles into the kitchen? Not me, I just EV double O.

[zac510]

I'm not bothered by the cost. I'm wondering about the flavours and when to use them properly.

[Pothole]

suck it and see? As for using them 'properly' they'll all do the same jobs.

http://www.culinate.com/articles/features/Extra+vi...

[otolith]

Disadvantage of using EV is that you might not want the taste, or you might not be able to taste it anyway. In the first case, it's a problem. In the second, it's just a bit of a waste.

I just buy EV oil. If there is reason not to use EV, I use sunflower oil instead.

[zac510]

I see, thanks. I was under the impression that they had different tastes for different purposes but it seems the taste difference is down to manufacturing and olive blends.

They suggest using olive oil for cooking because it's cheaper. I always buy a 5 litre drum from the local Italian shop for around £25 and decant that into a smaller glass ex-Scotch bottle. That brings the cost down to less than the equivalent EV 500ml bottle from the supermarket. And the drums often have nice designs on the side making them a nice addition to the kitchen

[21TonyK]

Personally I only use olive oil for cooking dishes where the oil is not being drained off, ie. it's part of the dish. Extra virgin is for dressings only and only then if you want the flavour which can be overpowering. Other than that a good vegetable oil or rapeseed oil which is also good for dressings, mayo etc.

[dmitsi]

Extra virgin olive oil has a much lower smoke point as it's less refined. It is suitable for cooking with, but the key with oils is that heating them evaporates the alcohols and esters (which hold the flavour). You should use a normal oil for cooking (especially frying), adding the extra virgin after to keep the richness and taste of the oil.

Extra virgin is great on meats and fishes in the oven, but again, adding more later on in the cooking is beneficial.

[otolith]

I might cook with it, it depends. There's a difference between gently heating some chilli and garlic in good oil before chucking some raw prawns in it and cooking through, and frying a steak.

[zac510]

otolith said:

There's a difference between gently heating some chilli and garlic in good oil before chucking some raw prawns in it and cooking through, and frying a steak.

Well come on, tell us what it is

[dmitsi]

otolith said:

I might cook with it, it depends. There's a difference between gently heating some chilli and garlic in good oil before chucking some raw prawns in it and cooking through, and frying a steak.

Absolutely, you shouldn't use an extra virgin if cooking to a high temp. The burn point starts at below 200degC, some olive oils burn point can start at 400, though some as low as 240degC.
If you're cooking with EV above these temps you're wasting the oil.

I happened use EV olive oil to gently fry some chilli and garlic, adding prawns at the weekend. Mine was for risotto though.

[zac510]

Thanks, this is the kind of discussion I was after. I'm glad I asked

[dmitsi]

Also pure olive oil (it's not pure) has one of the higher smoke points, as it a mix of oil and is highly refined. It's over 400degC, so suitable for baking.

Light olive oil is the most processed and can be used upto 480degC.

Higher smoke points mean more refined/later pressing; therefore less flavour and goodness.

[otolith]

Yep, difference is that for steak I will get the pan very hot to caramelise the surface of the meat, whereas with the chilli and garlic for prawns I'm just trying to infuse the oil with the flavours, so wouldn't get it too hot.

[rudecherub]

I was under the impression - supported by my sense of taste, that cooking in EV olive oil is pretty pointless. and EV should be added as a dressing or flavour enhancer at the end of cooking.

If you're frying better use butter, or vegetable oil for high temp

[Pothole]

I wouldn't use any oil for steak, anyway.

[rudecherub]

Pothole said:

I wouldn't use any oil for steak, anyway.

oil goes on the meat not in the pan.

[Pothole]

rudecherub said:

Pothole said:

I wouldn't use any oil for steak, anyway.

oil goes on the meat not in the pan.

not mine. (not steak anyway)

[otolith]

rudecherub said:

Pothole said:

I wouldn't use any oil for steak, anyway.

oil goes on the meat not in the pan.

Although sometimes some butter goes in the pan once the meat has been browned and the heat turned down.

[rudecherub]

Pothole said:

rudecherub said:

Pothole said:

I wouldn't use any oil for steak, anyway.

oil goes on the meat not in the pan.

not mine. (not steak anyway)

fairy nuff, just find with a cast iron grill pan going for rare with properly hung meat a light oil improves the end result.