fact sheet

Cooking with olive oil
 

use olive oil in everyday cooking

Yes. For flavour and health benefits, substitute olive oil for regular cooking oil in all your favourite foods from soups and salads, to stews, meat, chicken & fish dishes. Even cakes and bread!

What about Asian cooking?

Using olive oil in Asian cooking is not new, it is suggested that olive oil probably first made its way from Portugal around the Cape of Good Hope to the spice-rich Goa with Christian missionaries in 1510.

The splendid tasting Japanese tempura, an exquisite dish of seafood and vegetables deep fried in batter, was introduced in the 16th century by the Portuguese. It was probably cooked in olive oil.

Now as more Asians discover the health benefits of using olive oil, they are doing away with the traditional fats often associated with the cuisines of Asia. Many have found that they can happily use Australian extra virgin olive as it has the lightest flavour and the richest array of antioxidants, to make a great tasting, healthy stir fry.

Can you fry with olive oil?

Yes... olive oil is ideal for frying. Evidence shows that no substantial structural change occurs and that olive oil keeps its nutritional value better than other oils, not only because of the anti-oxidants but also due to its high levels of oleic acid. It’s high smoking point (210ºc) is substantially higher than the ideal temperature for frying food (180ºc).

Using “AUSTRALIAN” Extra Virgin Olive Oil Instead of Butter

Convert all your recipes to Extra Virgin Olive Oil using this handy Conversion Table

Information contained here was taken from the web sites of the International Olive Oil Council, the Australian Olive Association and the Californian Olive Council.

Further information can also be found on the Olives South Australia website www.olivessouthaustralia.com.au.