EVOO as a functional ingredient in cold and refreshing recipes

Extra Virgin Olive Oil (EVOO), widely recognized for its healthy lipid profile and richness in bioactive compounds (polyphenols, tocopherols, squalene), is not only a cornerstone of the traditional Mediterranean diet but also a functional ingredient of growing interest in seasonal gastronomy. Its sensory and technological versatility allows its use to go beyond cooking, exploring applications in cold products typical of the summer season. Below are five alternative and scientifically interesting uses of EVOO in summer preparations:

Emulsifying agent and sensory enhancer in cold soups

Olive oil acts as a natural emulsifier, improving the texture of dishes such as gazpachos, salmorejos, or cold creams. Its inclusion increases apparent viscosity and provides a more complex aromatic profile thanks to the release of liposoluble volatile compounds, enhancing the organoleptic characteristics of the dish.

Lipid component in nutritionally optimized dressings

The formulation of vinaigrettes and cold emulsions with EVOO yields stable systems rich in monounsaturated fatty acids (mainly oleic acid), which are associated with cardiovascular benefits. The synergy between lipids and natural antioxidants enhances oxidative stability and the bioavailability of micronutrients present in raw vegetables.

Structuring ingredient in frozen matrices: ice creams and sorbets

When incorporated in small proportions and using appropriate emulsification techniques, olive oil can serve as a structuring agent in ice creams, contributing to a creamy texture without the need for saturated fats. Its fruity profile and low melting point are ideal for creating products with high sensory value and improved nutritional profiles.

Aromatic modifier in molecular mixology

Various studies and practices in contemporary mixology explore the controlled inclusion of olive oil as a flavoring agent. Through techniques such as lipid flotation or volatile encapsulation, EVOO can impart herbal, fruity, or spicy notes to alcoholic beverages, creating distinctive multisensory experiences.

Fat component in plant-based bases for functional appetizers

Used in preparations such as bruschettas, olive oil facilitates the absorption of fat-soluble vitamins (A, D, E, and K) present in fresh vegetables and fruits. Additionally, it improves palatability and extends the shelf life of perishable ingredients due to its moderate antimicrobial activity and antioxidant capacity.

Beyond its traditional culinary value, olive oil stands out as a multifunctional ingredient with scientifically backed applications in summer gastronomy. Its incorporation into cold matrices not only expands its range of uses but also enhances the nutritional and sensory potential of a healthier and more technologically innovative summer diet.