Cooking with Extra Virgin Olive Oil: Myths, Tips, and Authentic Recipes

One of the most common questions we hear is: "Can I actually cook with Extra Virgin Olive Oil, or is it just for salads?"

There is a long-standing myth that Extra Virgin Olive Oil (EVOO) has a low smoke point and shouldn't be heated.

Today, we are setting the record straight. Not only can you cook with high-quality EVOO like NAOUAL, but it is actually one of the most stable and healthy oils you can use in your kitchen—from frying pan to baking sheet.

1. The "Smoke Point" Myth Debunked

For years, people were told that heating olive oil destroys its health benefits or turns it toxic. Science tells a different story.

• High Stability: EVOO is rich in monounsaturated fats and antioxidants, which protect the oil from oxidizing (breaking down) when heated.
• The Real Numbers: High-quality EVOO has a smoke point around 190°C - 210°C (375°F - 410°F).
• The Verdict: This is well above the temperature needed for sautéing vegetables (120°C), roasting chicken (180°C), or even light frying.

Pro Tip: If your olive oil smokes at a low temperature, it is likely low quality or old (high acidity). A low-acidity oil like NAOUAL (< 0.2%) is incredibly stable under heat.

2. Baking: The Secret to Moist Cakes

Did you know you can swap butter for olive oil in almost any baking recipe?

In the Mediterranean, olive oil cakes are a staple. Using EVOO adds a rich, fruity depth to baked goods and keeps them moist for days longer than butter-based cakes.

• The Conversion: Use 3 tablespoons of olive oil for every 1/4 cup of butter.
• Best Pairings: It works beautifully in citrus cakes (lemon/orange), chocolate brownies, and savory breads.

3. Authentic Flavor: Slata Mechouia Recipe

To truly experience the versatility of Tunisian olive oil, you must try Slata Mechouia. This traditional "grilled salad" is a symphony of flavors that relies heavily on a generous pour of EVOO.

Ingredients:

• 4 Tomatoes
• 2 Green Peppers (mild or spicy, to taste)
• 1 Onion
• 2 Cloves of Garlic
• Generous drizzle of NAOUAL Extra Virgin Olive Oil
• Salt, pepper, cumin, coriander (Tabel)
• Toppings: Hard-boiled egg, tuna, olives

Instructions:

1. Grill: Roast the tomatoes, peppers, onion, and garlic over an open flame or under a broiler until the skins are charred and blistered.
2. Peel & Chop: Let them cool, peel off the charred skins, and chop the vegetables coarsely (or use a traditional mortar and pestle).
3. Season: Mix in a bowl with spices and salt.
4. The Finish: This is the most important step. Drizzle a heavy stream of NAOUAL Olive Oil over the mixture. The oil binds the smoky flavors together and cuts the heat of the peppers.
5. Serve: Top with tuna and quartered eggs. Serve with warm bread.

4. Why NAOUAL Belongs in Your Kitchen

Whether you are searing a steak, roasting potatoes, or dressing a delicate salad, you need an oil that can do it all.

NAOUAL offers the perfect balance. Its high polyphenol count makes it stable enough for heat, while its fresh, peppery flavor profile is complex enough to be the star ingredient in cold dishes.

Don't just save it for special occasions. Make every meal a gift.

Shop NAOUAL for Your Kitchen →