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Extra virgin olive oil has been an essential component in Mediterranean cuisine for centuries, not only for its unique flavor, but also for its numerous health benefits.
However, in a culinary world that is constantly evolving, the question arises: is it possible to mix extra virgin olive oil with other oils?
The answer actually depends on a variety of factors, ranging from the desired flavor profile to the specific purpose of the blend.
In general, mixing extra virgin olive oil with other oils is not prohibited nor does it cause adverse health effects. In fact, many chefs and kitchen professionals like to dare to experiment with extra virgin olive oil, making combinations of oils in order to create unique flavors adapted to each dish.
However, it is essential to understand that not all oil mixtures produce a good result, which is why when two or more types of oil are combined, it must be done consciously.
First, you have to understand the difference between each oil that exists, ranging from traditional olive to avocado, coconut and even walnut.
Each of these oils has its own distinctive characteristics, with unique flavors and different smoke points.
When mixing oils, it is important to take into account the resulting flavor. Some blends can create a great result, creating balanced and complex flavors, while others can be perceived as mismatched.
An example of a good combination could be extra virgin olive oil with avocado oil, which results in a sweet and fruity flavor, perfect for salad lovers.
Another good combination could be mixing extra virgin olive oil with sesame oil, adding an oriental touch to stir-fried dishes or marinades.
The objective to be achieved with each mixture is also fundamental, whether it is the mixture to cook a food or to add flavor. For example, some chefs combine different types of oil to improve thermal stability during cooking.
Despite the multitude of possibilities that exist when combining oils, it is important to keep in mind that each oil has its own nutritional properties.
For example, extra virgin olive oil is known to be rich in monounsaturated fats and antioxidants beneficial for cardiovascular health. Therefore, when mixing it with other oils, it is possible that the properties of extra virgin olive oil are affected.
In conclusion, blending extra virgin olive oil with other oils is possible and can offer a variety of flavors and culinary uses. However, the choice of the mixture must be made in an informed manner, considering the resulting flavor, the purpose of the mixture and the nutritional properties.
