Cooking with Extra Virgin Olive Oil
Discover Extra Virgin Olive Oil (EVOO) and the culinary applications used to incorporate these single varieties of olive oil in many delicious recipes.
Restaurant ‘Monastrell’ - 1 Michelin Star (Alicante, Spain)
All of the information about Extra Virgin Olive Oil, varieties, tastings, quality factors and uses in the kitchen
In this online course, the first thing you will be taught, by the hands of the experts Brígida Jímenez and María José San Román, is how to cook with the magnificent properties of Extra Virgin Olive Oil.
Olive oil is a World Heritage Site, a fat with great properties for health and gastronomy.
In this course you will learn how olive oil is made, the differences between the varieties, its conservation, as well as the tastings with the most characteristic oils on the market.
Brígida will speak to us about the quality parameters for each and every type of oil. We will learn the different types of oil and how to recognize them, and the main mono varieties. From the hand of Maria José San Roman we will learn different culinary techniques using virgin olive oils.
You will learn to use early oils and mature oils for different cooking techniques. You will discover how to combine and pair monovarietal varieties with different vegetables. Because each vegetable has an oil that pairs better with it.
Maria José will break the myth of frying or mayonnaise with EVOO and will even show us that oil is a very good substitute for dairy products in pastry. And of course, she, who is an expert in rice, will show us how to make a socarrat with EVOO.
Welcome to the world of liquid gold!
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Course Syllabus
Course Content
Chapter 2 - Basic principles of Extra Virgin Olive Oil (EVOO)
Chapter 3 - Early Oils: Culinary Techniques and Recipes
Chapter 4 - Mature Oils: Fried foods with Extra Virgin Olive Oil
Chapter 5 - Mature oils: Other techniques
Chapter 6 - Extra Virgin Olive Oil in desserts
Before you go
The basic principles of Extra Virgin Olive Oil, the varieties of the oils that you can find at the supermarket, as well as, the most successful techniques and applications for this product.
What you'll learn
This course has two main parts:
In the first part, Brígida Jiménez presents the key concepts of Extra Virgin Olive Oil and what every chef, baker or food critic should know about the oil: the differences between the types of oil, extra virgin – virgin – refined etc., as well as the main varieties of olive oil and their properties.
How to buy and conserve the oil, the elements that identify high quality, the properties of these elements and how this product affects your health.
In the second part of the course, María José San Román explains to us the principles of seasonal and mature oils in the kitchen. She shows us there are adequate varieties to use and which myths are simply myths and not true when cooking with Olive Oil.
You will learn how to make classic sauces, the famous “Charred” dish and other frying techniques with Extra Virgin Olive Oil.
Who is it for?
This course is addressed to anyone who likes to cook or simply someone who cooks with olive oil. This course gives space to learn and describe the qualities of olive oil to absolutely anyone! Even a stranger!! You will learn how to buy, conserve, consume and cook in new ways which will not only improve the flavors on your plate, but will improve your health!
Material Required
Recommended instruments and materials for these specific recipes: (note: none of these are essential for this course.)
- Blender
- Oven
- Kitchen Robot (Food Processor)
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Meet your Instructor
Restaurant ‘Monastrell’ - 1 Michelin Star (Alicante, Spain)
María José San Román seeks excellence in every dish she touches, her love for Spanish products has led her to be crowned among the best chefs in Spain.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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