the fridge. It may turn cloudy and solidify, but don’t
worry—it’ll return to normal once it warms up to
room temperature.
Cooking with Olive Oil
You often hear that extra-virgin olive oil should only
be used for flavoring and finishing, never for
cooking. And this is true to a degree—you don’t
want to heat extra-virgin to the point where it starts
to break down and develop bitter flavors. But
cooking at relatively low temperatures with it—say,
gently sweating onions or vegetables for the base of
a sauce or soup—is totally fine, and, indeed, you can
taste the difference in the finished product. That
said, if you want to save a bit of cash, finishing a dish
with extra-virgin oil is definitely the most efficient
way to go.
So , for best flavor, cook with extra-virgin in
gentle situations and finish the dish with some more
drizzled on at the end. For best value, cook with a
more neutral oil (such as canola, vegetable, or light
olive oil), saving the extra-virgin until the very end.
Never heat extra-virgin to shimmering or smoking
temperatures.
The Bitter Blend
The food processor may seem like the logical choice
for making your vinaigrettes and mayonnaises more