Extra virgin olive oil excels in salad dressings and bread dipping. But is it suitable for baking and roasting too?
The idea that you can't fry in extra virgin olive oil is a stubborn myth. Wilma, an olive oil sommelier with four years of specialized training, sets the record straight:
‘You can fry in extra virgin olive oil—it's actually very healthy. Just skip the priciest bottles, as heat diminishes their nuanced flavors. Think of it like avoiding Barolo for sangria.'
Read also: Facts and myths about olive oil
Today's producers masterfully filter out sediment—tiny olive remnants left after pressing—creating a stable oil that won't burn in the pan and performs reliably in baking.
Read also: This is how you recognize a good olive oil
For its Bake & Roast extra virgin olive oil, Oil & Vinegar employs advanced filtration, ensuring stability up to 210°C. High-heat cooking confidence guaranteed.
Source and image: Oil & Vinegar
