Olive oil is gaining a reputation for great cooking and the benefits of using a healthy fat means that you're looking out for your family's health. For use in low fat cooking, olive oil is a great choice because it enhances low fat food with flavor. There is no need to serve boring meals when olive oil is in your pantry.
Cooking with olive oil is straightforward and requires no special instructions unless you want to try a new recipe. There are several grades of olive oil from which to choose and knowing the difference in the taste and use is the most important thing you want to know. Generally, if you want the distinct flavor of olive oil in your cooking, use extra virgin olive oil.
Virgin oil is from the first press of green olives and provides a wonderful bouquet and flavor for your cooking with just a hint of the old country. Whether you're a gourmet chef or an occasional cook, you'll wake up the the taste buds when you add olive oil to your low-fat meals.
If you're want to prepare a dish with a delicate flavor and you don't desire a dominant flavor, choose light olive oil. The taste will not inhabit your dish. Although the cost of cooking oils is becoming very pricey, if you can afford to buy both virgin olive oil and light olive oil, you will have what you need for all your cooking and baking.
The truth about fats, both animal and unsaturated healthy fat, is that each gram contains nine calories and if you use a large amount in your cooking, the calories add up. The benefit of using a monounsaturated fat like olive oil, is that you'll decrease your families risk of hardened arteries and high cholesterol. Use it sparingly for grilling and frying food.
If you're serious about cutting down on your calories even more, olive oil now comes in pan spray too. Spray your pan as you usually do and prepare as you normally prepare with Pam or other popular brands. Alternately, you can do as some chefs do and add a little oil to your pan and use a paper towel to spread the oil upon the cooking surface until it is lightly coated.
Saute with olive oil:
A favorite practice of mine using virgin olive oil is to saute garlic, red, green, and yellow bell peppers in a small amount of olive oil. The aroma is wonderful and enticing with an exquisite bouquet. The colors of the peppers make a great topping or garnish that is definitely not boring, for broiled or baked fish, poultry, or beef.
Food that tastes great should look great too. Deep colors in your vegetables mean more health benefits and olive oil brings it all together.
Drizzle on pasta:
Spaghetti is a staple for many of us. Drizzle a little olive oil over the cooked and drained spaghetti to add taste and to prevent it from sticking together. Add your favorite marinara sauce, or meat sauce, some Italian pane bread, and you're ready to enjoy a healthy feast.
Broil or pan fry:
Certain types of fish call for light olive oil. Orange Roughy is a favorite fish in my household and I like to preserve its delicate flavor with a light oil. Broil or place on the grill with a light brush of oil and enjoy. Garnish with fresh dill for an interesting dish.
Fry eggplant in virgin olive oil. Eggplant offers up a unique personality when prepared with extra virgin olive oil. In this dish, the flavor is enhanced in a way no other oil can do.
If you wish to stir-fry using olive oil, you'll want to choose a light olive oil. The flavors of stir-fry cooking don't mesh well with the added flavor of heavier tasting virgin oil. Why would anyone use olive oil in stir-fry? Unless you stir-fry frequently, the price of peanut or sesame oil is prohibitive for occasional or infrequent use and stored oil can go stale.
Green leafy vegetables go from boring to tasty with a few drops of olive oil while cooking. Light oil can be substituted for many recipes that call for butter or animal fat. Choose lean cuts of meat, trim the fat, and brush lightly with olive oil for a taste treat and a low fat meal.
Olive oil costs more than other oils but is highly versatile. It's the oleic acid that provides greater health benefits than animal fat or butter. Olive oil can be substituted in baking, frying, and other dishes as desired. A little experimenting with the different tastes of virgin and light oil is all it takes to learn to produce a mouth watering dish.
Saute with it, bake, broil, grill, or use it in salad dressings, and you'll move up to heart healthy cooking. Heart healthy olive oil can make the difference.