Extra virgin olive oil (EVOO) is a cornerstone of Mediterranean cuisine—not just for its flavor, but also for its health benefits and excellent performance at high temperatures. However, to make the most of its properties, proper use and storage are essential. At Estepa PDO, we share practical cooking tips to help you enjoy the full quality of EVOO in every dish.
1. Control the cooking temperature
One of the most common mistakes when frying or sautéing with EVOO is exceeding 180°C (356°F). Too much heat can break down the oil and reduce its nutritional value.
➡️ Pro tip:
Keep the temperature between 160°C and 180°C (320–356°F) for frying, and around 146–150°C (295–302°F) for caramelizing onions, garlic, or meat.
2. Filter the oil after each use
After frying, food particles often remain in the oil. If not removed, they can burn the next time you use it, affecting flavor and creating unwanted compounds.
➡️ Pro tip:
Use a fine mesh strainer or paper filter to clean the oil after each use. This extends its life and preserves its taste.
3. Store oil properly in fryers or pans
Leaving oil in the fryer or pan for days can cause it to absorb moisture from the air, which deteriorates its quality.
➡️ Pro tip:
Always cover your fryer or container when not in use to prevent oxidation and moisture from compromising the oil.
4. Drain excess oil from fried foods
Even though EVOO is a healthy fat, dishes with excess oil can become too heavy or greasy.
➡️ Pro tip:
Place fried foods on absorbent paper immediately after cooking. This improves texture, lowers calorie content, and makes meals easier to digest.
5. Fry ir right the first time
Refrying food can cause it to soak up more oil, ruining its crunch and flavor.
➡️ Pro tip:
Wait until the EVOO reaches about 160°C (320°F) before adding food. Avoid removing and refrying items. A well-executed first fry is key to great results.
6. Take advantage of EVOO's natural caramelization
EVOO performs extremely well under heat, making it ideal for natural caramelization without added sugars.
➡️ Pro tip:
Use EVOO at around 146–150°C (295–302°F) to caramelize onions, garlic, or vegetables. The result? A rich, aromatic flavor that’s healthier than using butter or refined fats.
Extra virgin olive oil is not only a healthy and delicious ingredient—it’s a versatile culinary tool that can elevate any dish when used correctly. Cooking with certified high-quality oil, such as that from the Estepa PDO designation, ensures flavor, nutrition, and sustainability in your kitchen.
With these simple tips, you’ll not only take better care of your health and your recipes—but also of a valuable product that deserves to be respected.
Want more ideas for cooking with EVOO?
Explore our Estepa PDO recipes or learn more tips about olive oil.