How to Use Extra Virgin Olive Oil

Everyday ways to cook, finish, and enjoy real EVOO—without overthinking smoke points or losing flavor.

Olive oil smoke point reference

Cooking with EVOO

EVOO is great for sautéing vegetables, roasting fish and chicken, and pan-frying at moderate heat. Most quality EVOOs handle everyday cooking temps well (around 375–410°F) while adding subtle fruitiness.

  • Sauté: onions, peppers, zucchini—medium heat, don’t smoke the pan.
  • Roast: drizzle over veggies or fish; bake until caramelized, then finish with a fresh splash.
  • Pan-fry: shallow fry cutlets or patties; keep heat steady (no smoking).

Learn more about nutrition in our guide: Olive Oil Nutrition & Health Benefits. For nutrient data, see USDA FoodData Central.

Finishing: salads, soups, pasta

A fresh drizzle brings dishes to life—on salads, soups, pasta, and grilled meats. Add EVOO off the heat to lock in aroma and that peppery finish.

  • Salads & bowls: toss with lemon, salt, and herbs.
  • Soups & stews: finish each bowl with a teaspoon for aroma.
  • Pasta & grains: swirl in just before serving to keep flavors bright.

Want the nutrition basics in plain English? Read our Nutrition & Health guide.

Finishing with EVOO on bread, soups, pasta
Pairing EVOO with bread, cheese and vegetables

Pairing: bread, cheese, vegetables

EVOO pairs beautifully with rustic bread, fresh or aged cheeses, grilled vegetables, and antipasti. Use a small dish with a pinch of sea salt or herbs—simple, memorable.

  • Bread: warm slices + EVOO + flaky salt.
  • Cheese: drizzle on ricotta, burrata, or pecorino.
  • Veggies: charred peppers, eggplant, asparagus—finish with EVOO and lemon.

Curious about grades? Compare Virgin vs Extra Virgin.

Everyday Hacks

Swap butter in baking: use ¾ cup EVOO for each 1 cup butter for a lighter crumb.
Spray bottle: fine mist for even roasting without heavy oiling.
Morning spoon: add 1 tbsp to smoothies for creamier texture.

Ready to try? Browse our bottles or taste our high-polyphenol favorite: Ottobratico 500ml.

For an overview of healthy fats, see Harvard Health.

Cooking vs Finishing vs Pairing

Use
Best For
Tip
Cooking
Sautéing, roasting, pan-frying
Moderate heat; no smoking pan
Finishing
Salads, soups, pasta
Add off heat to keep aroma
Pairing
Bread, cheese, antipasti
Use a pinch of salt or herbs

3 Quick Recipes to Try

Bruschetta

Method: toasted bread + chopped tomato + basil + EVOO + salt.

Roasted Veggies

Method: toss veg with EVOO, salt, oregano—bake ~20 min.

Lemon Dressing

Method: 2 tbsp EVOO + 1 tbsp lemon + pinch salt—shake well.

Get the oil you need: Browse Olive Oil Bottles.

Free EVOO Recipe Book cover with Mediterranean dishes

Download Our Free EVOO Recipe Book

15 easy Mediterranean recipes that show how to use extra virgin olive oil for cooking, finishing, and pairing. Get the PDF in your inbox and start cooking tonight.

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Deliba family olive grove in Calabria, origin of our extra virgin olive oil
Deliba’s "Extra Virgin Duo" – High Polyphenol Premium Italian EVOOs
$87.00 $219.00
$87.00 $219.00

Discover our single-origin EVOO—freshly bottled in Calabria.

Bring These Tips to Your Kitchen

Deliba family olive grove in Calabria, origin of our extra virgin olive oil
$87.00
$87.00

FAQs – How to Use Olive Oil

Can I fry with extra virgin olive oil?
Yes. EVOO’s smoke point (about 375–410°F) is fine for shallow frying and sautéing. For deep frying, neutral oils are generally more stable—ma se vuoi mantenere il carattere dell’olio, resta su cotture moderate e pan-fry.
How much EVOO should I use daily?
Aim for 1–2 tablespoons as part of a balanced diet, da distribuire tra cottura, finitura e abbinamenti.
Does heating EVOO destroy its benefits?
Not completely. Gentle cooking preserves more aroma and antioxidants than very high heat. Per massimizzare il profilo aromatico, usa il calore moderato e aggiungi un filo a crudo alla fine.
What foods pair best with EVOO?
Bread, cheese, salads, grilled vegetables, soups, and snacks like hummus or roasted chickpeas. Aggiungi un pizzico di sale o erbe per esaltare il sapore.