Somewhere along the way in the United States, the term “everyday olive oil” started to mean “low-quality olive oil.” The idea is that you cook with the cheap stuff and only take out the “nice” extra virgin olive oil (EVOO) when you want to finish a dish. But that idea doesn’t make sense—and it’s time to change it.
Cooking with Extra Virgin Olive Oil
When you choose extra virgin olive oil, you’re choosing both flavor and nutrition. And those benefits matter whether you’re cooking or drizzling. A high quality EVOO is one of the healthiest and most stable oils you can use in the kitchen.
It’s rich in antioxidants and good fats that support your heart and brain, and it’s more heat-resistant than many people think. A well made Italian extra virgin olive oil can handle heat up to about 400°F (200°C) and retains most of its beneficial compounds even after cooking. Yes, that means you should deep fry in extra virgin olive oil, too.
Why Save the Good Olive Oil?
So why save the good oil for just a finishing touch? Every meal you make deserves real flavor. Every meal deserves real ingredients that give your food life.
At Gustiamo, we love having multiple olive oils in the kitchen, just like many Italians do. But the variety isn’t about quality tiers: it’s about flavor pairings.
How Italians Use Olive Oil
Think about olive oil like wine. You might choose a gentle Ligurian olive oil for delicate dishes such as pan seared white fish with lemon, garlic, and herbs. Then there are the bold, peppery Tuscan olive oils that shine on hearty soups, beans, or a grilled steak.
Use excellent EVOO for every purpose in the kitchen and enjoy choosing the right bottle for the right dish. When you cook with real Italian extra virgin olive oil, you elevate everyday meals into something meaningful. Great ingredients are not a luxury, they’re a way of life.
Every day deserves good olive oil.