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Kitchen Tip: How to Use Extra Virgin Olive Oil

Video and photography provided by Heinen’s partner, Chef Billy Parisi.

With its superior flavor and added richness to any dish it comes in contact with, it’s no wonder why olive oil has been used for generations!

A recent review of Heinen’s olive oil offerings led to a single conclusion: In terms of cooking uses, health benefits and value, only extra virgin olive oil products would do. As a result, all olive oils labeled “pure,” “light,” or “unfiltered” have been removed from the shelves of Heinen’s stores.

Now, there’s a huge misconception that extra virgin olive oil isn’t great for cooking and I’m here to say, that’s false.

Some of my favorite oils for cooking and baking are:

  • Filippo Berio This oil has a well-balanced flavor and is perfect for sautéing or pan searing.
  • Heinen’sHeinen’s brand extra virgin olive oil has a great smoke point for roasting. This is my go-to for oven cooking or sautéing.
  • California Olive Ranch I love the flavor of this oil. It can be used for any stovetop cooking needs. I even use it for baking!

Oils that are great for finishing, drizzling and dipping include:

  • TitoneThis old world oil is made and bottled in Italy. I use this for dipping bread or finishing pasta.
  • Castillo de CanenaBottled in Spain with Spanish olives, this oil finishes off food extremely well. Top tomatoes, olives or drizzle on veggies.
  • Olive TruckThis is a go-to for finishing off veggies or steak.

There are so many great oils to choose and I hope this video inspires you to try something new from Heinen’s extra virgin olive oil selection.

To learn more about Heinen’s commitment to “Nothing but EVOO”, click here.

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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