Fire: Cooking School

Extra virgin olive oil (EVO) is one of the most prized and versatile ingredients in the kitchen, not only for its flavor, but also for its exceptional nutritional and organoleptic properties. Its quality is determined by various factors, such as the type of olive, the extraction method, the production area and the time of harvest. These characteristics make extra virgin olive oil an indispensable ally in enhancing any dish, both in its taste and aroma.

The organoleptic properties of extra virgin olive oil include taste, smell, color and consistency. When it comes to taste, extra virgin olive oil can be sweet, bitter, spicy or fruity, depending on the cultivar and the degree of ripeness of the olives. Fruitiness is a flavor that recalls fresh olives and is considered one of the hallmarks of a high-quality oil. Bitterness and spiciness are taste sensations that derive from the presence of natural antioxidants, such as polyphenols, and are an indicator of the freshness and healthiness of the oil. A good EVO oil also has a scent that recalls fresh grass, ripe fruit or, in some cases, the aroma of almonds.

Thanks to these organoleptic characteristics, extra virgin olive oil can be used in different ways to enhance the taste of dishes:
1-Raw dressing: EVO oil is perfect for dressing salads, vegetable dishes, soups, fish, meat and even pasta dishes. It adds freshness and intensity to food, emphasizing its natural flavors. The quality of the oil chosen will greatly influence the final result.

Extra virgin olive oil is known for its health benefits thanks to its composition rich in monounsaturated fatty acids, which are linked to a reduction in the risk of cardiovascular disease. In addition, it contains a significant amount of polyphenols, compounds with powerful antioxidant properties that fight cellular aging and reduce inflammation. Its antioxidant action, together with the presence of vitamins such as vitamin E and K, makes it a food that, in addition to providing flavor, provides numerous health benefits.
In short, extra virgin olive oil is not just a condiment, but an element that transforms the dish, enriching it with unique flavors and aromas. Its high organoleptic quality and its positive effects on health make it a fundamental protagonist of the Mediterranean diet, capable of enhancing every ingredient and every preparation.