Cooking with extra virgin olive oil

Extra virgin olive oil has a place both in the pan and at the table. This guide focuses on three everyday uses: dressing, finishing and cooking.

Dress tomatoes and leafy salads

Start with a small amount, taste, then add more if needed. Combine the oil with lemon juice or vinegar and a little salt. For a simple example, try our tomato salad with olive oil and basil.

Finish vegetables after cooking

A final drizzle adds olive flavour to warm vegetables. Our grilled courgette with lemon and olive oil uses some oil before cooking and the rest at the table.

Use it for everyday cooking

The International Olive Council includes virgin olive oil in its guidance for culinary use. The amount and cooking technique depend on the dish; there is no single temperature rule that suits every recipe. Follow your recipe, watch the pan and avoid letting oil burn.

Keep the bottle ready for next time

Close the cap after use and store the bottle away from heat and direct light. Read our olive oil storage guide, or learn how to choose extra virgin olive oil.

Meet MÉLI Original

MÉLI Original is a 500 ml bottle of Greek extra virgin olive oil from Lakonia, made with Koroneiki and Athinolia olives and bottled by KASELL. The new harvest is expected in Stockholm on 7 November 2026.

Source: International Olive Council: olive oil.