Frying & Sautéing

For frying and sautéing,  olive oil can replace other oils at a 1 to 1 ratio. The smoke point of olive oil is 410°F, well above the 375°F that is required for most frying. To properly fry without destabilization, start at the burner’s medium setting. This will allow you to raise it little-by-little until you achieve the right temperature. Adding the food to the pan after the oil is fully heated will prevent it from absorbing too much oil and becoming soggy. To introduce new flavors into your dishes, try some of our Garlic or Rosemary Olive Oil in a stir fry.



Those seeking a diet lower in cholesterol or with less saturated fat will find substituting olive oil for butter is a great alternative. For more delicate flavors, choose our Arbequina Extra Virgin Olive Oil. If you want to add some essence to your baking, try some Jalapeno Olive Oil in your cornbread or our Blood Orange Olive Oil in a batch of brownies. Keep in mind that substituting olive oil for butter may not work for recipes that require the consistency of butter or shortening, but experimenting is what baking is all about.   


Balsamic Makes Everything Better

If the only time you think of pulling that bottle of balsamic vinegar out of the cupboard is when it's time to make a salad or for dipping bread, you're missing out. A great balsamic vinegar makes everything better. And we do mean everything. Try drizzling it over apple slices, berries, cheeses, meats, potatoes, ice cream, and pastas. For something fun and different, stir in a little infused white balsamic with some soda water.