Can olive oil replace the butter when baking?
In my opinion, simple biscuit compounds work best, in which only a little liquid butter is incorporated. I would only replace three-quarters of the butter with oil. Simple yeasts with a lower fat content than brioche succeed with oil as well as fire dough for spray pastries.
Alexander Tschebull, Restaurant "Tschebull", Hamburg
Can I also use olive oil for patisserie?
Olive oil in patisserie is a profitable alternative to butter or other fats such as margarine because of new designs and consistency. For example, a sand cake based on olive oil stays soft and juicy for longer. If you also use a high-quality citrus olive oil, the sand mass gets a new interesting taste. The cake also becomes more digestible. Yoghurt cuts with a thin bottom are also very good, for which I completely dispense with butter and use egg yolks and olive oil instead. This results in wonderfully juicy cakes! Other uses in the patisserie include sweet pestos, mousse au chocolat, chocolate fillings, coating for desserts, sauces, essences and ice cream production. Olive oil can also be combined with various flavour-forming ingredients such as vanilla, liquorice or herbs for aromatization.
Stephan Franz, Patissier, Hamburg
May I fry, simmer and fry everything with olive oil?
In the Mediterranean countries, olive oil – and only that – is naturally used for frying, simmering and frying. Important: Extra virgin olive oil has a smoke point at about 180 degrees. The oil may be heated in the pan or in the pot until just below this temperature. Pay attention to the pan. The critical heat point can be seen in an unpleasant, burnt smell and a conspicuous smoke development. When both start, the smoke point is exceeded. In this case, for the sake of your health, you should pour away the cooking material with the burnt oil (not into the spout! Better to collect and dispose of in a screwed glass), because in the high heat, toxic, carcinogenic oxidants have formed.
Caution should also be exercised when deep-frying with extra virgin olive oil and when heating it high, for example from duck breasts in the oven (up to 200 degrees), where olive oil burns quickly. Alternatively, you can use refined rapeseed oil that can be heated up to 210 degrees. If you fry with olive oil, do it like the pros: you catch the oil after cooking and use it several times (up to three times), otherwise frying will be a very expensive fun.
Unfiltered, naturally cloudy olive oil is less heat-tolerant than clear olive oil. It should be reserved for the cold kitchen and, for example, season the salad dressing or be dripped at the table over the already gardened fish. Rule of thumb: The stronger, more intense, bitter and spicy olive oil tastes, the higher it can be heated. This is due to the high proportion of heat-resistant phenols in the bitterly strong oils.
How many olive oils do I need in the kitchen and which ones?
Since olive oil not only tastes delicate, but is also the healthiest of all fats due to its cholesterol build-up, you should work as much as possible with extra virgin olive oil. So that you can take advantage of the wide, multifaceted taste spectrum for your kitchen, we recommend that you always have three olive oils at your disposal: a sweet-mild, a strong and an intensely fruity one.
A sweet and mild olive oil without bitter tones, for example from northern Italy (Lake Garda, Liguria), northern Spain (Catalonia), Greece or France (Provence), is best suited for desserts, pastries and cakes, but also for salads and marinades to dishes that themselves have a subtle taste, such as fresh goat cheese such as Picandou or ricotta.
For grilled or braised beef, poultry, rabbits or vegetable dishes such as bean stew, you need a strong oil with a lot of own taste, distinctive bitter tone (products from Tuscany and Umbria) or very spicy, peppery finish (oils from Puglia). An alternative would be a Picual oil from southern Spain.
Indispensable: an elegant, intensely fruity olive oil like the typical oils from Sicily – for fish dishes and recipes with crustaceans, such as spaghetti with scampi.