Everything You Need to Know About Olive Oil

Only Buy Extra-Virgin Olive Oil

Extra-Virgin olive oil is the first cold pressing of the olives. It is considered the least processed, most healthy and most desirable type of olive oil. Extra-Virgin olive oil contains more antioxidants and a minimal acidity level and, most experts will agree, has a subtle, very mild flavor that is good for cooking, dipping, salads and more.

 

Unlike many other flavored oils, which use lower-quality oil or canola / olive oil combinations, Fire Chief Gourmet products are only made with pure Extra-Virgin Olive Oil. 

 

 Can I cook with Olive Oil?

Yes. The smoke point of olive oil is 375 - 400 degrees farenheit and does not degrade as quickly as some other oils. Like most other cooking oils, as long as you don’t let it boil, it is perfect for sautéing and deep-frying, Olive oil can also be used for baking, we recommend buying a lighter olive oil with a less intense flavor and substitute it for butter in your next recipe.

 

I’ve heard olive oil can break down and become unhealthy when heated? 

Highly monounsaturated fats like Extra Virgin olive oil actually hold up very well to the oxidation and hydrogenation that occur when oils are repeatedly heated as is done in commercial kitchens. Most restaurants and commercial operations do not use olive oil because it is too expensive, not because it is inferior for deep-frying or cooking. Either way, this would never be an issue for someone cooking at home.

 

Does Olive Oil “Go Bad”?

Olive oil can turn rancid after an extended period of time. We recommend keeping your olive oil no longer than 6 months. Keep it in a cool, dark place and tightly sealed and it will stay fresh longer. You can tell if oil is rancid because it will have a stale smell to it and a noticeable aftertaste in the mouth.