These three mistakes not to make in the kitchen!

Olive oil has become a staple in most of our kitchens. In this article, the Leenkus editorial team sheds light on these mistakes you may be making with your olive oil when preparing your meals. Read on!

The essential food in the kitchen!

Coming to replace butter in the preparation of several meals… Olive oil brings a sweet Mediterranean flavor to everything you cook.

Do you even know how to use it well? Caroline Clauvelin, brand manager BIO PLANÈTE reveals its good advice to help you use it correctly and get the best out of it every time. We put the point!

You should never fry olive oil… Wrong!

You should never fry olive oil… Wrong!

For the head of the BIO PLANÈTE brand, “There is a real culinary tradition with olive oil”, which can be found in typical recipes such as focaccia for example. Indeed, this rich and tasty oil is ideal for both cold and hot seasoning. This is why we use it a lot to flavor our vegetables and our salads. Or fillet on an already cooked dish of fish or meat skewers.

Moreover, rich in Omega-9, olive oil is also perfect for cooking. With a high smoke point, it holds heat well in a pan or oven, for example.

However, you should never fry with olive oil. According to Caroline Clauvelin, this oil “reaches its smoke point at 180°C”. Namely that to make frying… You must therefore rise to around 200°C. At this temperature the components of olive oil deteriorate.

Does olive oil expire?

Does olive oil expire?

Yes ! Unlike other foods such as salt or honey which are not perishable… Olive oil does have a date from which it is better not to consume it.

In fact, after a few months, an oil you choose “extra virgin becomes a virgin olive oil”. That is to say, it now has at least one defect (greater acidity, for example).

It generally takes between 18 to 24 months to use it calmly and continue to feel all the taste qualities. “The oil can go rancid and become unpleasant without being bad for your health”, according to our expert. “At BIO PLANÈTE we mainly put minimum durability dates (DDM) and no expiry dates (DLC) on our products. Our advice [pour savoir si une huile est encore bonne] it’s “open, smell, taste”.

Olive Oil: Don't Throw It Away!

Don’t throw it away!

Unlike most of their containers, cooking oils have the particularity of not being recyclable. This implies that it is necessary to avoid throwing them in the trash with the household waste as much as possible.

Also, you must refrain from getting rid of it in the pipes (kitchen sink or toilet). In fact, if too much of it is thrown down the pipe, it solidifies in the pipes. And this fear in the long term will turn out to be catastrophic! It is better to put it back in its container once used, or in an old container and then take it to the recycling center so that they dispose of it correctly.

On the other hand, before wanting to get rid of it, think first of using it to the maximum. To do this, simply filter it between two preparations and reuse it for another.

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