Magali
For years, I treated olive oil like background music in the kitchen — always playing, rarely noticed. A splash here, a drizzle there, mostly for sautéing or dressing a salad. But once I started exploring different ways to use olive oil in cooking, I realized I was barely scratching the surface.
Olive oil isn’t just a cooking fat — it’s a flavor, a texture, a finishing touch, and sometimes even the star of the dish. It can add richness to desserts, depth to marinades, and silkiness to everything from soups to baked goods.
So if you’ve only reached for olive oil out of habit, get ready to see it in a whole new light. Here are 5 surprisingly delicious ways to use olive oil in cooking that might just change how you cook forever.
1. Use Olive Oil in Baking (Yes, Even in Cakes)
You might not think of olive oil as a baking staple, but it’s been used in Mediterranean and Middle Eastern desserts for centuries. It’s ideal for baked goods that benefit from extra moisture and depth — like loaf cakes, muffins, or even brownies. Olive oil adds a subtle fruitiness and produces a plush, tender crumb that stays soft for days.
Why it works: Olive oil has a lower saturated fat content than butter, and its natural emollient properties lock in moisture without making baked goods greasy. It also blends particularly well with flavors like citrus, vanilla, almond, chocolate, and spices such as cinnamon or cardamom.
Try it in: Olive oil lemon cake with powdered sugar glaze, blood orange muffins, almond-olive oil cookies, or dark chocolate olive oil brownies.
Tip: Use a mild or light extra virgin olive oil when baking to avoid overpowering delicate flavors. Save the bold, peppery oils for savory dishes or drizzling.
2. Swap Butter for Olive Oil in Mashed Potatoes
If you’re used to loading up your mashed potatoes with butter and cream, olive oil offers a fresh, flavorful alternative. Not only does it lighten the dish and make it vegan-friendly, but it also adds a beautifully silky texture and a touch of Mediterranean flair. It’s a staple in many European cuisines for good reason.
Why it works: Olive oil enhances the earthy, nutty flavor of potatoes while delivering healthy monounsaturated fats. It also emulsifies smoothly with starchy potatoes, creating a luscious mash that doesn’t rely on dairy.
Try it in: Roasted garlic mashed potatoes with extra virgin olive oil, mashed sweet potatoes with olive oil and rosemary, or a rustic skin-on potato mash with lemon zest and chopped parsley.
Bonus: These versions stay soft and fluffy even after refrigeration and reheat better than butter-based mashes.
3. Add It to Marinades and Finishing Sauces
Olive oil is often typecast as salad dressing material, but its versatility in marinades and sauces can completely change how your food tastes and feels. It acts as a carrier for herbs, spices, citrus, and aromatics — pulling fat-soluble flavors deep into proteins and vegetables while keeping everything moist and tender.
Why it works: Olive oil helps emulsify marinades, ensuring a consistent coating on meats or vegetables. In sauces, it delivers shine and silkiness when stirred in off the heat. It also preserves and amplifies the flavors of delicate ingredients like basil, mint, and lemon zest.
Try it in: Herby lemon-garlic chicken marinade, chimichurri with fresh parsley and garlic, a salsa verde spooned over grilled fish, or even a warm olive oil and red pepper flake drizzle over roasted cauliflower.
Tip: Use robust, peppery olive oil in bold marinades and fruity, milder ones for finishing sauces where the oil’s flavor takes center stage.
4. Poach or Confit with Olive Oil
Poaching in olive oil — also known as confit when done long and slow — is one of the most luxurious and underused cooking techniques. It’s not deep frying; it’s gentle immersion at low heat, which keeps ingredients silky, tender, and incredibly flavorful. Think of it as slow-cooking with a fat instead of a broth.
Why it works: This method maintains the natural moisture of the food while infusing it with the subtle richness of the oil. Unlike boiling or high-heat roasting, olive oil poaching doesn’t cause proteins to seize up, making it perfect for delicate foods like fish, eggs, and garlic.
Try it in: Olive oil–poached salmon with citrus and dill, garlic confit for spreading on toast, cherry tomato confit for tossing into pasta, or even poached shrimp to chill and serve in salads.
Note: Use a thermometer to keep the oil around 180–200°F (82–93°C) and always strain and store your confit safely to avoid contamination.
5. Drizzle on Ice Cream or Chocolate (Yes, Really)
This one surprises almost everyone — until they try it. High-quality extra virgin olive oil, when paired with something sweet, becomes a flavor bomb. It adds richness, a hint of bitterness, and complexity that completely changes how you experience dessert. Paired with flaky sea salt, the contrast is addictive.
Why it works: The fat in olive oil complements the creamy texture of ice cream or chocolate, while its herbal or peppery notes elevate sweetness with depth and elegance. It’s a classic example of balance: creamy + crunchy, sweet + savory.
Try it in: Vanilla bean ice cream with a drizzle of EVOO and Maldon salt, chocolate gelato with olive oil and crushed hazelnuts, or even a cheese board with figs, dark chocolate, and a splash of bold olive oil.
Tip: Always use your highest quality extra virgin olive oil here — the kind you’d happily dip bread into or sip straight. The flavor should be fruity, grassy, or slightly spicy.
Explore 7 Creative Ways to Use Fresh Herbs in Cooking for even more flavor-packed kitchen inspiration.
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🌐 External Resource – Recommended Olive Oils
California Olive Ranch Extra Virgin Olive Oil
Brightland Artist Edition Olive Oils
❓ FAQ – Surprising Ways to Use Olive Oil
1. Can you really use olive oil in baking?
Yes! Olive oil works well in baking, especially in cakes, muffins, and brownies. It adds moisture and a mild fruity note while reducing saturated fat compared to butter.
2. What type of olive oil is best for desserts?
Use a light or mild extra virgin olive oil for desserts so it doesn’t overpower sweet flavors. Look for oils labeled “delicate” or “mild intensity.”
3. Is olive oil good for mashed potatoes?
Absolutely. Olive oil adds a silky texture and deep flavor to mashed potatoes. It also makes the dish vegan and easier to reheat.
4. What does olive oil do in a marinade?
Olive oil helps emulsify marinades, cling to proteins, and carry the flavor of herbs, citrus, and spices deeper into the food.
5. Can you poach food in olive oil?
Yes. Olive oil poaching (or confit) is a gentle cooking technique perfect for fish, tomatoes, garlic, or eggs. It keeps ingredients tender and flavorful.
6. What’s the difference between olive oil poaching and frying?
Poaching uses low heat and slow cooking to infuse flavor without crisping. Frying uses high heat to create a crispy texture.
7. Is it safe to drizzle olive oil on ice cream?
Yes, and it’s delicious! High-quality extra virgin olive oil pairs beautifully with vanilla ice cream or dark chocolate and adds depth with a savory twist.
8. How do I choose olive oil for drizzling or desserts?
Use the freshest, best-quality extra virgin olive oil you have. It should taste good on its own — grassy, fruity, or slightly peppery.
9. Can olive oil replace butter in all recipes?
Not all, but in many recipes, especially those using oil or melted butter. It works great in quick breads, muffins, cakes, and savory dishes.
10. What are some creative uses for olive oil in everyday cooking?
Beyond sautéing, try using olive oil to finish soups, dip fresh bread, drizzle on hummus, mix into dips, and even top grilled fruit or roasted veggies.
🌟 Final Note
Olive oil is one of those ingredients that can truly do it all — if you let it. Whether you’re baking, poaching, or drizzling it over dessert, it deserves a spot far beyond your sauté pan.
Try one (or all) of these uses this week and taste the difference. You might just see your olive oil in a whole new light.
— Magali
