Cooking with EVOO

Parsnip purée with EVOO & sage

Cooking with EVOO

Longridge Estate EVOO is the ideal way to complement a variety of fresh salads.  It’s mild fruity flavour makes it perfect for home made mayonnaise and for drizzling over roast veggies.  You can add it to pasta water, coat a fillet of fish or hearty roast before you pop it in the oven.  You can add Longridge EVOO to sauces and soups.  It is perfect for deep frying and is a much healthier alternative.

I use our Longridge EVOO in all my baking as a substitute to butter… it makes the most beautiful chocolate cake.  You can place a bowl of Longridge EVOO, with a dollop of balsamic vinegar in it on your table and accompany that with chunks of crusty bread and dukkah.  This is a meal in itself and makes the perfect appetiser for your next dinner party or lazy lunch with family and friends.   Our #ExtraVirginOliveOil  is the only oil you need in the kitchen or on the table.

And you don’t have to save your favourite oils for salads, dressings, and vinaigrettes. Pour our olive oil over baked potatoes or add to mashed potatoes instead of butter, and use when sautéing or frying.

Yes! You can deep fry in EVOO

Deep Frying in EVOO

The nutritional value and composition of olive oil is not altered through heating.  Extra virgin olive oil contains its own natural antioxidants that protect its integrity in cooking. Olive oil is a most stable fat and stands up well to high temperatures. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC).

Food fried in olive oil has a lower fat content than food fried in other oils because when olive oil is used, very little is absorbed during frying. The better the quality of the EVOO the higher the smoking point.

The chocolate hides the bitterness of the olive oil.

Nigella Lawson’s Chocolate Olive Oil Cake

I decided to make this a few weeks ago and it was absolutely lovely, It is a dense rich cake that can be iced or served with just cream. I opted not to use the almond meal but it would taste equally as good if you did.

I naturally used my own home grown Longridge EVOO which is quite fruity, however the bitterness of the chocolate disguised the flavour of the olive oil; personally I don’t mind tasting the olive oil, it reminded me that the fat being used in the cake is a good, heart friendly fat.

The kids loved this cake and I’ll definitely make it again.

Tips … just for you!

  • Pour in olive oil once the pan is hot; it will allow the oil to spread more easily.
  • When making mayonnaise, make sure you use a delicately flavoured olive oil, otherwise the oil may overwhelm the flavour of the mayonnaise.
  • Instead of buying a ready-made salad dressing full of the wrong fats and sugar, make your own by gently whisking Longridge Estate EVOO with balsamic vinegar.
  • Our EVOO is delicious all on its own so it’s a tasty dip for bread and an obvious dressing for all types of salads.

Storing your EVOO

Extra Virgin Olive Oil is best consumed young because its fresh aromas and flavours are at their optimum.

Higher levels of natural antioxidants and monounsaturated fats found in Australian Extra Virgin Olive Oil mean that it remains fresher longer. If stored properly, our EVOO will retain good flavour and freshness.

Olive oil should be stored in a cool and dark place out of natural light and away from the heat.

Refrigerating extra virgin olive oil is a good way of prolonging the shelf life without affecting its aroma and flavour. The oil may turn a little cloudy, but it will come back to its natural state when put back at room temperature.