Let’s get straight to it… extra virgin olive oil is and should be the only oil you cook with! 

Yes, we are bias, but why wouldn’t we be? Not only is it safe to cook with fresh EVOO, but you consume all its antioxidants and anti-inflammatory properties in just one bottle, including polyphenols, squalene, vitamin E, omega 9 fats and plant sterols. Personally, we think that’s great value for money. 
You may have heard extra virgin olive oil has a low smoke point compared with other oils, but science says this doesn’t determine the oils performance when heated and is not an indicator of the health and stability of the oil. 

Why? Well, EVOO is bursting with so many antioxidants and vitamins that sometimes when heated they sacrifice themselves in the form of smoke (some absorbed by food) which protects the fats in the oil. This can happen at a lower temperature than the oils actual smoke point which would normally range around 350 – 410°F. 

So, you should be using EVOO not just to elevate your dish but as your staple everyday cooking oil, it holds so much flavor and is your healthier option. You don’t need to sacrifice flavor OR health!

Top tip: Look for the harvest date and best buy date on your EVOO bottle in store as this will determine your oils freshness. Transparency is key. And remember olives are fruit, so the fresher the olive juice, the better!

There are plenty of applications for using EVOO in the kitchen. We invite you to taste the freshness using one of our favorite recipes, prepared by Kerrie Kelly.

Easy Chicken Piccata: 2 servings, 30 mins
Ingredients
–    4 boneless, skinless chicken breasts
–    Kosher salt & freshly ground black pepper
–    1/2 cup all-purpose flour
–    1 extra-large egg
–    1/2 tbsp water
–    3/4 cup panko breadcrumbs
–    Cobram Estate Extra Virgin Olive Oil
–    3 tbsp butter
–    1/3 cup squeezed lemon juice; lemon halves reserved
–    1/2 cup dry white wine
–    Fresh cut parsley
Directions
1.    Preheat the oven to 400°F. 
2.    Line a sheet pan with parchment paper. Place chicken on sheets and pound out. Add salt and pepper. Mix flour, 1/2 tsp salt & 1/4 tsp pepper on plate. Separately, beat the egg and 1/2 tbsp of water. Place panko crumbs on a third plate. Dip chicken breasts in flour, egg mixture & then breadcrumbs.

3.  Heat 1 tbsp of extra virgin olive oil in a pan over medium-low heat. Add chicken breasts and cook until browned on each side. Place on sheet & for 5 to 10 minutes.

4.      For the sauce, over medium heat, melt 1 tbsp of butter & add lemon juice, wine and reserved lemon halves, 1/2 tsp salt, & 1/4 tsp pepper. Boil over high heat until reduced in half. Off the heat, add 2 tbsp of butter & stir. Discard lemon halves, serve up chicken breasts with sauce, pasta, and fresh parsley.

 Enjoy!

Cobram Estate