Extra virgin olive oil is an essential and incredibly versatile ingredient in the kitchen, widely used in both Western and Eastern culinary traditions. Its versatility stems from a combination of factors, including its rich and aromatic taste, its health properties and its ability to adapt to a wide range of dishes and cooking techniques.

Firstly, extra virgin olive oil is widely used as a condiment and flavouring agent. In Western cooking, it is often poured raw on salads, grilled vegetables and fish dishes to add depth of flavour and a fruity note. However, its versatility also extends to Eastern cuisine, where it can be used to enrich dishes such as noodles, fried rice and sautéed vegetables. Its distinct flavour combines well with typical Asian ingredients such as soy, ginger and garlic, adding complexity and harmony to dishes.

Moreover, extra virgin olive oil is suitable for a variety of cooking techniques. Although it is commonly used for sautéing or as a final seasoning, it can also be used for browning, stewing and even light frying. In oriental cooking, where fast, high-temperature cooking is often preferred, extra virgin olive oil can be an ideal option for dishes such as stir-fry woks, where its heat resistance and robust flavour marry perfectly with fresh ingredients and aromatic spices.

In addition, extra virgin olive oil can be used as a base for sauces and marinades. Mixed with fresh herbs, spices and citrus fruits, it can create aromatic seasonings that add depth and character to dishes. In oriental cuisine, where sauces are often used for seasoning and flavouring, extra virgin olive oil can be combined with soy sauce, mirin and other seasonings to create marinades for meat and fish or sauces for dishes such as sushi and tempura.

Finally, extra virgin olive oil can also be used as a basic ingredient in many recipes. Its creamy texture and robust flavour make it a versatile alternative to other oils and fats, which can be used for cooking, sautéing and even desserts. In oriental cuisine, where cooking is often characterised by a combination of sweet and savoury flavours, extra virgin olive oil can be used in desserts such as rice cakes or fried desserts, adding a rich and complex note.

In conclusion, extra virgin olive oil is an incredibly versatile ingredient in the kitchen, adapting to a wide range of dishes and cooking styles. Its versatility makes it a staple in many cuisines around the world, offering not only delicious flavour but also numerous health benefits. Whether you are preparing a Mediterranean or Oriental dish, extra virgin olive oil is a reliable and creative companion that can elevate any dish to the next level.