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Mar 14, 2009 06:45 AM

why only extra-virgin olive oil have to be put into my pasta?

i do like extra virgin olive oil because i heard from many source it has very good nutrition and quallites when not heated.
but, while i think extra-virgin olive oil tend to burn quickly, i frequently found many pasta recips which require extra-virgin olive oil.
i want to ask why extra-virgin olive oil is the first place to start.
does extra virgin olive oil still retain some aroma or unique flavor?
i guess extra-virgin olive oil may be trendy choice.

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    This should help

    Personally, I like to use evoo when I reall want to use it to accentuate the dish, regular is a bit heavier but I still use it in pasta dishes. Honestly I keep evoo and oo, but I fine myself using evoo much more. Just a personal taste.

    I I pan fry a steak I use a mix of oo and butter, If I fry fish I use evoo and butter.

    1. Not sure how you are using the olive oil so that it is burning. It does have a low smoke point (the temperature at which it burns) and this can be raised by adding some butter or other neutral oil. (ummm - french fries in olive oil) But most recipes calling for olive oil will be cooked at a medium or low temperature so you shouldn't be running into issues.

      Extra virgin olive oil tastes wonderful IMHO and that's why it is widely used and for so many centuries. It can have the flavor of a bright, green spring day or the mellow, orange, woodsy taste of fall. It can taste just like a liquid olive or can have overtones of other herbs. It depends on where it was grown, when it was harvested, and how old it is.

      Let me know if you have specific problems with the oil that they can be addressed.

      1. ehhh... while I don't think you should be burning your oil when making pasta sauces, I don't ever reach for OO when I'm cooking something for a long time or over high heat. It isn't a bad thing to use OO, but I just think it's a waste.

        1. If you're cooking something at very high heat, don't use extra virgin. Use an oil that's better for high temperatures, like peanut or canola.

          I only use extra virgin when I want the flavor of it. In certain pasta dishes, for instance, or to dress salad, or to drizzle on top of lentil soup. I don't use it in dishes where the flavor of it will only be lost. I also tend to use it only in Italian or Mediterranean dishes, whereas if I were cooking Asian recipes I'd stick with peanut and/or sesame. It's really just a matter of your own taste.