You use it every day, you pour it almost without thinking, and you are convinced that you know it well. But are you really sure you use extra virgin olive oil correctly in cooking?
Often, even those who choose a good oil – perhaps artisanal, unfiltered, of certified origin – end up ruining it with little bad habits.
And the worst thing? We don’t realise it. But those small gestures ruin the taste of the dish, nullify the beneficial properties and waste a very high quality product.
Discover the 5 most common mistakes and how to avoid them in order to really respect the green gold in our kitchen.
1. 🔥 Overheating oil to the smoke point
One of the most serious mistakes is to overheat the oil to smoking point. When this happens, the oil reaches the so-called smoke point: a threshold above which:
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beneficial compounds are degraded
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toxic substances develop;
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the taste of the dish is completely altered.
👉 Typical mistake: turning the cooker on full blast with the oil already in the pan and forgetting about it.
💡 What to do: heat the oil slowly, over medium-low heat, and never let it ‘smoke’. If you fry, do not exceed 170-180°C. A simple kitchen thermometer can make all the difference.
2. ⏱️ Add it too early in the preparation
Another less obvious but very common mistake is pouring oil too early into the pan, perhaps while preparing the ingredients. By doing so, the oil is exposed to the heat more than necessary, evaporating and losing its qualities before it is even useful.
👉 Typical mistake: oil sizzling alone in the pan while chopping onion or garlic.
💡 What to do: organise the ingredients first, then turn on the cooker and pour in the oil only when you are ready to cook. To really add flavour, try adding it at the end of cooking or raw: it will give the dish fragrance, intensity and brilliance.
3. 🌞 S tore it badly
Light, heat and oxygen are the three silent enemies of extra virgin olive oil. If stored incorrectly, even the best oil loses freshness, oxidises and develops a bitter, pungent flavour, a sign that it is going rancid.
👉 Classic mistakes: transparent bottle on the kitchen countertop, cork left open, direct exposure to light or near the cooker.
💡 What to do: store oil in dark or tin bottles, away from heat sources. Always close the cap tightly after use. And if you buy a large tin, pour part of it into a small container for everyday use.
4. 🎯 A lways use the same oil for each dish
Extra virgin oil is not all the same: each variety has different aromatic notes and intensities. Using the same oil for everything is like seasoning every dish with the same spice.
The result? The flavours fall flat, and you lose the chance to create perfect combinations.
👉 Common mistake: using a strong, spicy oil even on delicate dishes such as fish or fresh cheese.
💡 What to do: choose the oil according to the recipe.
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Intense, fruity oils for meat, pulses and bruschetta.
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Lighter, softer oils for vegetables, salads, fish and desserts.
You will discover a world of nuances!
5. 💸 Choose by price alone
An extra virgin olive oil cannot be too cheap. If you find bottles for a few euros, most likely:
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come from low-quality oil blends;
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are refined or poorly preserved;
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have lost most of the properties that make a true EVO oil special.
👉 Common mistake: being guided only by price and not by provenance, processing or production date.
💡 What to do: read the label, find out about the producer, look for short supply chain and cold-pressed oils. Choose oil like you choose a wine or a good cheese: with care.
Conclusion: small gesture, big difference
Extra virgin olive oil is a simple yet powerful ingredient. You only need to avoid a few common mistakes to transform it from ‘condiment’ to protagonist in your kitchen.
🫒 At Agropuglia we select only authentic Apulian extra virgin olive oil, obtained from fresh olives, grown and processed by hand, with respect for tradition and quality.
👉 Discover it at www.agropuglia.com
And change the way you cook forever. Starting with the oil.
