To cook or not to cook with Extra Virgin Olive Oil – that is the question

Extra virgin olive oil – widely recognised as the ultimate salad dresser.  However, what we are not as familiar with in the UK is using this liquid gold as a cooking ingredient.

We’ve asked the experts at the Interprofessional Olive Oil from Spain for the facts, and here’s what Teresa Pérez, a specialist in extra virgin olive oil tell us:

“Extra virgin olive oil is of course fantastic drizzled over your salads, vegetables, meat and fish.  But in the Mediterranean it’s common practice to use this oil in our cooking as well as drizzling it over the dish before serving.  There is a wide variety of extra virgin olive oil available which - depending on olive type, terroir where it’s produced etc - can add fantastic flavour to your dish, whether you’re roasting, grilling or frying.”

She continues, “Many people don’t realise that you can also use extra virgin olive oil when baking (both savoury and sweet).  Not only is the end result delicious and moist, it will last for longer and is a good and healthier alternative than use butter.”

So, when it comes to your next meal, never forget to try adding some extra virgin olive oil to make your dish tastier and more palatable, here’s a recipe to help get you started.

Sweet Potato, Celeriac and Bacon Soup

Serves 4

Ingredients

• 6 rashers un-smoked streaky bacon, de-rinded
  
• 340g (approximately 1 large) sweet potato, peeled and chopped
  
• 340g (approximately 1 small) celeriac, peeled and chopped
  
• 900ml hot vegetable stock
  
• 150ml half-fat crème fraîche
  
• I tbs olive oil
  
• 1 small courgette, chopped
• 2 tbsp fresh chopped parsley
  
• 1 tbsp fresh chopped chives
  
• 1 tsp fresh chopped thyme
  
• Warm ciabatta bread to serve

Method

1. Cut the bacon into strips then dry fry in a large saucepan until brown and crispy. Remove and set aside for the garnish.
2. Add the oil to the pan, add the sweet potato and celeriac and sauté for 2-3 minutes. Add the stock and bring to the boil then simmer for 10-12 minutes, or until the vegetables are nearly cooked.
3. Stir in half the crème fraîche and courgette, bring to the boil. Add the herbs and simmer for 2 minutes. Blend to a smooth puree. Season to taste, adding a little more water if the soup is too thick.
4. Pour into individual soup bowls and top with frazzled bacon, a spoonful of the remaining crème fraiche and some chives. Serve with slices of ciabatta bread.