Use of olive oil in cooking

A must-have in world cuisine, olive oil takes pride of place thanks to its unique taste and its many health benefits. Used since Antiquity, today it adapts to a wide variety of culinary preparations, from the simplest to the most refined.

Olive oil stands out for its great versatility. It can be used both raw and cooked., which makes it a basic ingredient in cooking.

• Raw, it fully reveals its aromas. Used in salad, on vegetables, Pisces, cheeses, pain, etc.

• When cooking, it is ideal for browning, simmer or roast food. Its good heat resistance allows daily use without problem.

• A deep fryer, contrary to popular belief, olive oil can be used to cook fries or other. This is thanks to its high smoke point which is 210°c.

However, this is only valid for green fruit such as our PDO Aix en Provence and our Aglandau. The mature olive (dark fruity), on the other hand cannot stand being heated. This is explained by its manufacturing process during which the olives have already heated up.

Adapting the oil to the recipe allows you to enhance the flavors and obtain a better taste balance..

For example, a more intense or powerful oil such as green fruit will go very well with a pan of vegetables or a tomato salad. While, a lighter or sweeter oil like a ripe fruity or dark fruity one goes perfectly with a lentil salad or any other legumes.

Of course, it depends on each person’s tastes and culinary habits..

Olive oil is a healthy ally in the kitchen. Rich in monounsaturated fatty acids, in vitamin E and antioxidants, olive oil contributes to a balanced diet and protects the cardiovascular system. It is one of the pillars of the Mediterranean diet, recognized for its health benefits.

Here are some simple recipe ideas featuring olive oil :

Béchamel with olive oil

Nothing could be simpler, simply replace the amount of butter in your usual recipe with the same amount of olive oil.

Lemon cake with olive oil

• 200 g de sucre

• 190 g of T55 flour

• 1 packet of yeast

• 3 whole eggs

• 90 g of crème fraîche

• 80 g d’huile d’olive

Preheat the oven to 170 °C. Sift the flour with the yeast. Add the lemon zest and juice with the olive oil, sugar and cream. Add the eggs. Pour the batter into a buttered cake mold. Let it cook 40 minutes environ.

Olive oil pie crust

• 250 g of flour

• 6 cl of olive oil

• 1 egg

• 1 teaspoon of salt

• 6 key of water

Beat the egg in a bowl with the salt. Make a well in the middle of the flour and add the beaten egg., then olive oil, then the water. Mix well as you go. Form a ball and let it rest in the refrigerator for at least an hour..

This dough is used like shortcrust pastry.

All you have to do is enjoy !