Cooking with Olive Oil

The Tunisian Olive Oil Office (O.N.H.) offers a wide variety of "Carthage" and others brands of olive oils to meet the specific needs and cooking habits of every country.

• As a general rule, cook with olive oil, but season salads with extra virgin olive oil. Use this for marinades, sauces, basting meats and drizzling over soups and vegetable dishes.

• Serve a small dish of extra virgin olive oil at meals. Instead of butter or margarine, dip bread in olive oil for a spectacular new taste.

• Make garlic bread by brushing extra virgin olive oil on both halves of a split loaf of bread. Sprinkle with chopped garlic and broil until lightly browned.

• Use olive oil as an all-purpose cooking oil and a flavor enhancer for grilled, sautéed and stir-fried foods and for pasta sauces.

• Deep-fry foods in a light, refined olive oil. Its high smoking point means that foods can be fried golden brown with less risk of burning. This type is ideal for baking muffins and cakes.