Newsflash: there is a world beyond olive oil.
Look, I like olive oil as much as the next person and I use it
extensively in my cooking. However there are alternatives and there are
very good reasons for using some of them. But let’s just stay with olive
oil for a second or two longer.
How often have you seen this statement in a recipe; ”use the best
olive oil you can afford.”
Well I’m here to tell you that is nonsense. The quality of olive
oil is not determined by its price, nor by its fancy packaging. It’s
determined by its flavor and what you propose using it for.
For example, while extra virgin olive oil is perfect for salads,
there is absolutely no point in using it for high temperature cooking.
When heated beyond a certain point it loses its flavor and most of its
characteristics, although not its nutritional value. You might just as
well use the home brand oil of the store you’re shopping in.
What’s more, the store’s own brand of extra virgin olive oil will
be every bit as good as those costing many dollars more. I never buy
anything else, and I have yet to come across anyone who can tell the
difference. Just don’t let them see the bottle.
I mentioned before that with high temperature cooking, such as
frying, olive oil quickly loses its flavor. Fortunately, all fats are
not the same and the best way to overcome this problem is to mix the
olive oil with something else.
You could use sesame oil for example, or add a knob of butter
which will not burn because, although the oil reaches its smoking point
at a higher temperature than animal fats, the overall cooking temperature
will be reduced by the butter.
This is not always a disadvantage and I frequently use butter
instead of oil for much of the cooking I do. However I use clarified
butter, or “Ghee”, which is simply the Asian form of clarified butter and
is usually sold in tins.
Clarified butter is butter with the milk solids removed so that
it can be heated to a high temperature without burning. It’s also much
better for you than the full fat alternative.
You can make it yourself simply by bringing ordinary butter to
the boil, skimming off the solids which rise to the surface and then
filtering the remainder. But for the life of me I cannot imagine why you
would want to do that when you can buy a tin of it that will just about
last for ever if kept in the fridge.
The great thing about using Ghee is that it retains its flavor no
matter what temperature you cook it at without overpowering the rest of
Despite what the recipes may tell you, olive oil is worse than
useless when used in egg liaison sauces. It makes them taste bitter.
For things like mayonnaise and hollandaise sauce, I invariably
use grape seed oil. I find this has a light, clean finish and produces
perfect results every time. Corn oil and canola, which is called rape-
seed oil in Britain, tend to be rather too oily and I also find them very
As a matter of fact, I never cook with either of them. Even my
deep fat frying is done with olive oil. Which brings me to another
Fats and oils in cooking are mainly used for either deep or
shallow frying. In both cases the food that results, with just a few
exceptions such as omelets, should be crisp and fat free. The main
reason this doesn’t happen is because the fat was not able to get hot
enough before the food was added.
Don’t let this happen to you. Heat your frying pan until it
begins to smoke. Then remove it from the heat for a minute before adding
food. Do the same with your wok, and make sure that your deep fat fryer
has reached full temperature before you even think about adding the
If you have any trouble judging the correct temperature, drop a
small scrap of fresh bread into the fat and see what it does. It should
sizzle immediately and crisp up in a couple of seconds.
Remember that all fats are not the same. Refined oils such as
sunflower, peanut and corn are best for frying because they reach a smoke
point of 450°F, while olive oil – which is what I use for general cooking
– comes in at 410°F.
To give you some idea of the difference in cooking temperatures,
ordinary butter has a smoke point of around 300°F.
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