Why Chefs Swear by Extra Virgin Olive Oil? Cooking Tips & Best Uses

Why Chefs Swear by Extra Virgin Olive Oil? Cooking Tips & Best Uses

Some foods need more than just heat to taste good. They need depth, smell, and feeling. One ingredient that brings all of this is extra virgin olive oil. Chefs love it. They use it every day. Not just for frying, but for much more.

Let’s see why this oil is so loved. Let’s learn how to use it right. And why our best extra virgin olive oil is one of the top choices for true flavor.


What Is Extra Virgin Olive Oil?

 

This oil is not like normal cooking oils. It is made from fresh olives. These olives are picked by hand. Then they are pressed without heat. That’s how the oil keeps its taste, smell, and color.

The oil is smooth. It is not too sharp. It has a bold but clean taste. Some call it fruity. Some call it peppery. But all chefs agree—it makes food better.

Our best extra virgin olive oil comes from Mount Etna in Sicily. The land is rich and full of minerals from the volcano. The olives grow high on the hills. The air is clean. The weather is just right.

These things help the olives grow strong and full of flavor. The oil is low in acid, deep in color, and full of life.


Cooking With Olive Oil: Simple Tips

 

Cooking with olive oil is not hard. But there are ways to use it well. Here are some tips:


- Use it raw too: You don’t have to cook with it. Pour it on food right before eating. It adds aroma and taste.

- Don’t use high heat: This oil burns fast. Use low to medium heat when cooking.

- Try it in baking: You can use it in bread or cakes instead of butter.

- Mix with herbs: Add garlic or basil. It becomes a great dip or sauce.

- Taste first: Good oil has a strong taste. Use only a little. A spoon is enough.



Best Olive Oil Uses

 

You can use this oil in many ways. Here are some of the best olive oil uses that chefs love:

1. Salads

Pour some oil over fresh greens. Add lemon or vinegar. Add a pinch of salt. That’s it. No need for thick dressings.

 

2. Bread Dips

Pour oil into a bowl. Add a bit of sea salt and dry herbs. Dip fresh bread in it. It’s simple, but rich.

 

3. Pasta

Cook your pasta. Drain it. Then pour a spoonful of oil on top. Add cheese and herbs. It makes a big difference.

 

4. Roasted Vegetables

Before roasting, coat your veggies with olive oil. It helps them cook better and brings out the flavor.

 

5. Soups

Pour a few drops of oil on hot soup. It adds smell and a soft finish.

 

6. Pizza

Brush oil on the crust before baking. It makes it crisp and adds taste.


These are easy ideas. But they work. Try them, and you’ll see the change.


Why Chefs Love Our Olive Oil?

 

Many chefs only trust certain oils. They want pure, real taste. They want oil that comes from a good place.


Our best extra virgin olive oil is made in Sicily. The olives grow on the slopes of Mount Etna. The soil is black and full of minerals. The trees grow at just the right height. The weather is dry and clean. The olives are picked by hand. Only the best ones are used. The oil is made right away, without heat. That keeps the taste fresh.


The result is a rich, green-gold oil. It smells strong and tastes deep. It has low acid. It feels smooth on the tongue. Chefs love it because it’s honest. It’s full of real flavor. It is not mass-made. It is made with care, once a year.


How to Store Olive Oil?

 

Even the best oil can lose its power if not stored well. Here are some quick tips:


- Keep it away from light. Use a dark bottle or store it in a dark place.

- Keep it cool, but don’t freeze it.

- Close the bottle tightly after each use.

- Don’t store it near the stove or oven where it gets too warm.

- This way, your oil will stay fresh for longer.


Health and Olive Oil

 

Aside from taste, olive oil is also good for your health. It has healthy fats that help the heart. It is full of antioxidants that protect the body. It may help lower cholesterol and reduce swelling in the body. That’s why many doctors and chefs both suggest using olive oil every day.


In the End

 

When cooking, every small thing matters. The salt, the heat, the timing — and yes, the oil. Cooking with olive oil is not just about adding fat. It’s about adding life, smell, and taste.

Chefs use it because it works. It brings out the best in food. Our best extra virgin olive oil, grown in the hills of Sicily, is a gift from the earth. The olives are rare. The process is slow. The result is pure joy in every drop.

If you love food, you will love this oil. Don’t wait too long. This is a limited harvest. Once it’s gone, we all wait for the next season.

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