How can you use PDO olive oils in cooking?

Ideal for use as a raw seasoning

It is when used raw that PDO olive oils best express their character. Just a few drops are enough to enhance a salad, raw vegetables, a vegetable carpaccio, cold fish, mozzarella, fresh cheese or a simple slice of bread.

Their rich aroma means you can use just a little and still add a lot of flavour. An PDO olive oil from Nice pairs beautifully with a lamb’s lettuce salad or grated carrots, whilst an PDO olive oil from Nyons is ideal on a white fish tartare; an olive oil from Nîmes PDO will liven up a tomato salad, and an olive oil from Haute-Provence will add a zing to gazpacho!

And what about seasoning whilst cooking?

It is, in fact, one of the best ways to make the most of PDO olive oils.

Added at the end of cooking, PDO olive oil retains all its aromatic intensity and adds the finishing touch to hot dishes: pasta, risotto, roasted vegetables, soup, fish, poultry or mashed potatoes.

The idea is not to overpower the dish, but to put your own stamp on it.

A drizzle of characterful PDO olive oil over vegetable soup, mashed potatoes or fresh pasta is enough to make a real difference to the flavour.

And what about baking it in the oven – is that a good idea?

Of course. PDO olive oils can be used for baking, particularly with vegetables, potatoes, fish, poultry or savoury tarts. They help to keep dishes moist whilst adding a more pronounced flavour than a neutral oil.

For dishes that require slow cooking or have a very aromatic flavour, you can choose an PDO olive oil with a suitable profile: a mild oil to accompany shortcrust pastry or tender vegetables, a more intense oil for roasted vegetables or roast beef, or an aged oil for stuffed vegetables or roasted cauliflower.

And when deep-frying, can we use PDO olive oil?

Technically, yes: olive oil withstands standard cooking temperatures well, including those used for deep-frying at home. But when it comes to PDO olive oil, which is highly aromatic and often of a higher quality, it all depends on how you intend to use it.

For fritters, vegetable tempura or small fried items, it can add a delicious flavour. For large quantities or repeated cooking, it is best to reserve PDO for finishing touches and seasoning, in order to best preserve its distinctive character.

And what about marinades and barbecues?

PDO olive oils are perfect for marinades, as they add both flavour and a smooth, mellow quality. When combined with an acidic ingredient such as lemon or wine, along with herbs and spices, they add flavour to meat, fish, vegetables or cheese before cooking.

Whether barbecuing or cooking on a griddle, choose the right oil for the food: a mild oil for fish or delicate vegetables, and a more intense oil for red meat, grilled vegetables or potatoes. You can also drizzle a little over the food after cooking to enhance the flavours.

Can PDO olive oil be used in a dessert?

Yes, especially if you choose your oil carefully. A mild PDO olive oil, with hints of almond or ripe fruit, can replace some of the butter in a cake, add flavour to a pastry crust or enhance a salad of citrus fruits, strawberries or peaches.

Tip: start by replacing some of the fat, then adjust according to the desired result. Olive oil will add moisture, flavour and an original touch to even the simplest of desserts.