Monday, December 5, 2011

Posted from California Olive Ranch

Cooking with our California Olive Oil

Our versatile extra virgin olive oil is perfect for cooking, frying, sautéing, poaching, dressing and baking. It is a heart-healthy fat, high in polyphenols. Browse our recipe section to find ideas for today’s meal!

Olive Oil Cake - Fig Orange

Baking With Extra Virgin Olive Oil

Baking with olive oil is rapidly gaining in popularity in the U.S. You can substitute olive oil for butter in any of your recipes by using the handy conversion table. Be sure to check out our dessert recipes for inspiring ideas on baking with olive oil and our chefs tips from Alice Medrich, noted cookbook author who has created many baking recipes using extra virgin olive oil.

Substituting Olive Oil for Butter

  • Butter
  • 1 teaspoon
  • 1 tablespoon
  • ¼ cup
  • 1/3 cup
  • ½ cup
  • 2/3 cup
  • ¾ cup
  • 1 cup
  • Oil
  • ¾ teaspoon
  • 2 ¼ teaspoons
  • 3 tablespoons
  • ¼ cup
  • ¼ cup + 2 tablespoons
  • ½ cup
  • ½ cup + 1 tablespoon
  • ¾ cup
Conversion table courtesy of Carol Firenze, The Passionate Olive

Deep Frying with Extra Virgin Olive Oil

Deep Frying with Olive Oil
“There is a popular misconception that extra virgin olive oil cannot be heated to the temperatures needed to deep fry. Certainly 450 degrees F is too hot for extra-virgin olive oil. But at 380 degrees, maybe a bit higher, the oil will not smoke, which indicates a breakdown of its components. (Thermometers for deep frying are widely available if you’re not sure how to gauge the temperature.) The smoke point depends on the initial free fatty acid content of the fat. Refined oils that have been stripped of their fatty acids are what most people use for deep frying. But extra virgin olive oil has a very low fatty acid component, making it eminently suitable.” Fran Gage, author of “The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes” (Stewart, Tabori & Chang, 2009)

Proper Storing of Extra Virgin Olive Oil

It is important to store your oil with care to ensure maximum freshness. Olive oil should always be stored in a dark container, in a cool, dark place away from light and heat. Be sure to use your olive oil within the 'best before' date on the bottle. Do not store in the refrigerator as it will become cloudy.

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