PROPER USES OF EXTRA VIRGIN OLIVE OIL

Q: Many recipes I have come across will have the cook sauté an ingredient in extra virgin olive oil. I thought we really weren’t supposed to do this due to its low smoke point. Should I be making a substitution or am I overthinking it? Kelly H.

A: Thanks for asking, Kelly. I do not sauté in extra virgin olive oil (EVOO) for other reasons than any supposed “low smoke point.” To me, EVOO is more a condiment (a flavoring element or topper much as other condiments such as mustard or hot sauce are) than a frying/heating/cooking medium. For sautés, I use vegetable oils such as safflower or canola and EVOO for adding various textures or flavors to grilled fish, say, or as part of a superb but simple salad dressing.

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