Extra Virgin Is Better Cold

This will be of interest to the many Indians who go weak in their knees when they twist open a bottle of extra virgin olive oil. The fruity and nutty notes, the bouquet of green apples, almonds or orange blossoms, among other things, is certainly worth the hype. But the oil will lose these fine attributes if it is heated. Harold McGee, the Einstein of gourmet kitchens, writes in The New York Times, ‘Heat obliterates the flavours of cooking oil.’ So much so that extra virgin olive oil tastes like any regular peanut or seed oil. So, what do you pour in the pan then?

This will be of interest to the many Indians who go weak in their knees when they twist open a bottle of extra virgin olive oil. The fruity and nutty notes, the bouquet of green apples, almonds or orange blossoms, among other things, is certainly worth the hype. But the oil will lose these fine attributes if it is heated. Harold McGee, the Einstein of gourmet kitchens, writes in The New York Times, ‘Heat obliterates the flavours of cooking oil.’ So much so that extra virgin olive oil tastes like any regular peanut or seed oil. So, what do you pour in the pan then? Use regular oil for frying. Save the extra virgin for a fragrant drizzle just before serving.

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Pramila N. Phatarphekar