Why Olive Oil Can Still Be An Important Part Of Indian Food Preparation
While there is little doubt about the many health benefits of using a high-quality extra virgin olive oil extensively in your cooking, it may surprise you that olive oil can be a great addition to Indian dishes too.
It is true that some Indian dishes require heating at high temperatures or deep frying – which can tempt people away from using extra virgin olive oil. However, extra virgin olive oil is a delicious and flavoursome addition to dressings, flavourings or condiments for salads, rice, vegetables and meat.
Top Tips For Using Extra Virgin Olive Oil In Indian Cooking
At Morocco Gold, we loved these top tips on Firstcry Parenting for using extra virgin olive oil in your Indian cooking. These are;
- While dressing salads, pour the olive oil first and then add salt, vinegar or lemon. This will provide a protective layer which helps the vegetables stay fresh and crisp.
- Spread olive oil on meat if you’re going to barbecue it. This helps preserve the natural juices.
- If you’re going to deep-fry something, dry out the ingredients first. This will ensure crispness.
- Make sure that the frying-pan contains enough oil to cover the ingredients. If there is too little olive oil, the food may be too soft or it may burn.
How Different Types Of Olive Oil Can Be Used For Cooking
Another handy article from AwesomeCuisine.com shares how the different variants or ‘grades’ of olive oil , from extra virgin olive oil to refined, can be used in Indian food preparation.
Extra-virgin olive oil: (this is the category in which Morocco Gold sits)
- The highest-grade olive oil with perfect aroma and flavour.
- Results from the first cold pressing of the olive fruit within 24 hours of harvesting.
- Relatively heavy and viscous and suitable only for dressings, flavourings and condiments.
- Used to dress salads, pastas, rice, vegetables, meat and fish.
Pure olive oil:
- A combination of refined olive oil and extra-virgin olive oil. Refined olive oil is obtained by refining olive oil that does not contain optimum characteristics. After refining the olive oil, it is blended with extra-virgin olive oil.
- It is intermediate-grade oil with medium aroma and flavour and a pale colour.
- Suitable for pan and deep frying, stir-fries, stews, etc.
- In cakes and pastries, it is used both as an ingredient in dough and for frying, but it is not suitable for cooking Indian cuisine.
Pomace olive oil:
- The main cooking-grade oil and the least expensive also.
- Obtained by treating the olive residue paste (after the fruit has been pressed) with solvents to extract the oil and then blending the product with extra-virgin oil to enhance its aroma.
- This is light oil with a neutral taste and flavour.
- Suitable for Indian cuisine.
Inspiration To Use Your Olive Oil For Cooking An Indian Treat
Here is a way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables according to what you have and of course, Morocco Gold extra virgin olive oil.
Although it may sound odd to suggest further uses for a recipe in itself made up of last-chance-saloon bits and pieces, if you do have a smallish amount of this curry left over, you should know it makes for a wonderful sauce – just heat it up in a saucepan until piping hot over a fillet or two of lemon sole, briefly steamed in a mixture of water and sake. Drizzle with Morocco Gold extra virgin olive oil.