February 28, 2024

How to skillfully use PDO olive oils and highlight flavors

Olive oil is not just simple cooking oil. In particular, olive oils with a protected designation of origin are now tasted and valued by connoisseurs like wine. In addition to the health aspects, olive oil offers an enormous variety of flavors. With these nuances, dishes can be aromatically refined and not only highlight hidden flavors in summery Mediterranean recipes. It also adds sophistication to rich dishes. In addition to salt and pepper, it now has a permanent place on the table in culinary circles. Olive oils unfold their palette of flavors and health effects in both cold and warm use.

Using olive oil cleverly in the kitchen
A few possibilities for use in everyday kitchens:
1. As a seasoning at the end
Before serving as a net on a warm dish such as a soup, olive oils with a protected designation of origin give a special touch and add an aromatic flavor to dishes.
2. All just hot steam
Steaming is a gentle preparation of dishes and is suitable for vegetables, fish, white meat or desserts such as a flan. A net of olive oil gives the dish a special flavor.
3. Low cooking for tender results with lots of vitamins
Cooking longer at a lower temperature makes meat tender and preserves valuable nutrients. Those who marinate in olive oil beforehand emphasize natural flavors.
4. Steam in the wrap
The method is very suitable for fish dishes. In addition to vegetables, lemon juice and spices, a touch of olive oil transports the taste volume of the ingredients.
210 ° Celsius: is the smoke point of olive oil. It can therefore be used in both cold and warm kitchens without any problems!

Olive oil with subtle flavors
Made from ripe olives, the oil is freshly pressed. It is generally mild in taste, with fruity aromas accompanied by light vegetal notes. These oils go well with everything that does not have an intense taste of its own. For example fish, raw or cooked vegetables or even desserts.

The following protected designations of origin from France have subtle flavors: Huile d’olive de Nyons PDO, Huile d’olive de Nice PDO, Huile d’olive de Corse – Oliu di Corsica – Récolte à l’ancienne PDO (harvest according to the original type).

Olive oil with intense flavors
These oils are obtained from fresh olives that are harvested during ripening. Oils with an intense taste often have light to medium bitter notes. The aroma is herbal and herbaceous (tomato plant, basil, artichoke, cut grass …), sometimes combined with fruity notes (bitter almond …). When cooking, they are often used in combination with starchy foods, Mediterranean vegetables (tomatoes, eggplants, etc.), fatty fish, meat, red fruits, desserts, etc.
The following protected designations of origin from France have intense flavors: Huile d’olive de la Vallée des Baux-de-Provence PDO, Huile d’olive de Haute-Provence PDO, Huile d’olive d’Aix-en-Provence PDO, Huile d ‘Olive de Nîmes PDO, Huile d’olive de Corse – Oliu di Corsica PDO, Huile d’olive de Provence PDO.

Olive oil with original flavors
Original-flavored oil (or made from ripe olives) differs from the first two in that it has neither fresh fruit nor vegetable flavors. These oils are obtained from olives that are stored and ripened under controlled conditions for 4 to 8 days before pressing. On the finish one can find notes of black olives, tapenade, cocoa, sourdough bread, vanilla, truffles, candied fruits … without bitterness or spice! Olive oils with traditional flavors go well with potatoes, game, curly salads, shellfish, chocolate desserts …
The following protected designations of origin from France have original flavors: Huile d’olive de la Vallée des Baux-de-Provence – olives maturées (ripened olives) PDO, Huile d’olive d’Aix-en-Provence – olives maturées (ripened olives) PDO, Huile d’olive de Provence – olives maturées (ripened olives) PDO.

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