What is olive oil used for? 10 applications from cooking to care

Extra virgin olive oil is one of the most versatile ingredients in any kitchen. What is olive oil used for? From finishing a pasta dish to nourishing dry skin, its uses go far beyond just cooking. Below, you'll discover ten concrete ways to really get started with it—both in the kitchen and in your daily care routine.

What makes extra virgin olive oil so versatile?

Extra virgin olive oil — the unfiltered juice of freshly pressed olives, without heating or chemical treatment — possesses two qualities that explain its versatility. Firstly, oleic acid: a monounsaturated fatty acid that is both thermally stable and mild in flavor. Secondly, polyphenols: bioactive compounds responsible for its slightly bitter, pungent note and antioxidant effect.

According to the International Olive Council (IOC), extra virgin olive oil is the only vegetable fat that is consumed directly as fruit juice — making it suitable for applications from the frying pan to the bathroom.

[INFOGRAPHIC SUGGESTION: pie chart with ten uses of extra virgin olive oil — divided into two segments: kitchen (1–7) and care (8–10), with color coding per category]

7 culinary uses of olive oil

1. Raw over salads and fresh vegetables

This is the most direct way to taste the quality of a good oil. A light, fruity olive oil works well over green leaves without overpowering them. Add a pinch of coarse sea salt, and you need nothing more. Use an early harvest oil here: the polyphenols are still at their peak.

2. Dressings and vinaigrettes

Mix extra virgin olive oil with lemon juice or white wine vinegar in a three-to-one ratio, and you have a basic vinaigrette. Use a mild oil for delicate lettuce, a more aromatic one for bitter greens like arugula or radicchio. The quality of the oil largely determines the taste of the dressing — cheap oil gives that away immediately.

3. Finishing oil — at the table

A drizzle over fresh pasta, risotto, soup, or grilled fish just before serving: this is the moment when quality is truly palpable. The warmth of the dish activates the aromas. Always use your best bottle for this — not the pan oil.

4. Marinating meat and fish

Olive oil penetrates proteins and carries herb aromas inwards. A marinade of olive oil, garlic, lemon, and thyme makes chicken breast more tender and gives fish a Mediterranean character. The oil also forms a protective layer that prevents drying out during grilling — that's due to its fat structure.

5. Dipping with bread

Good bread, a wide plate of oil, possibly a splash of balsamic. So simple. So effective. This is the moment for quality differences to shine — an oil with character, pepper, and a long finish is more convincing here than any label.

6. Cooking at low to medium-high temperatures

Extra virgin olive oil has a smoke point of approximately 190–210°C, depending on its quality and acidity. That is more than sufficient for sautéing, stir-frying, and roasting. The Netherlands Nutrition Centre confirms that extra virgin olive oil is suitable for normal cooking use. For temperatures above 200°C, a lighter, refined olive oil is more stable.

7. In batters, doughs, and desserts

Mediterranean bakers have used olive oil for centuries as an alternative to butter — in focaccia, lemon cakes, and cookies. It provides a soft crumb and a rich, slightly fruity flavor. Choose a mild oil so it doesn't overpower the baked good.

3 uses for skin, hair, and nails

Most people know that olive oil belongs in the kitchen. But what else is olive oil used for outside the kitchen? More than you think — and that has everything to do with the oil's composition.

8. Skincare

Olive oil has been used for thousands of years as a skin conditioner — from the Minoan civilization on Crete to modern cosmetic laboratories. The polyphenols and vitamin E act as antioxidants; the oleic acids nourish and protect the skin barrier. Apply a small amount of extra virgin olive oil in the evening to dry elbows, hands, or lips, or use it as a facial oil for dry skin.

For cosmetic use, always choose the purest, freshest oil you can find — not the kitchen oil that has been open for months. Low acidity (<0.3%) is the criterion to look out for.

Can I also use regular olive oil for skincare?

Supermarket olive oil is often refined or several months old. The bioactive polyphenols have largely broken down by then. For skincare, that quality makes a difference: extra virgin, cold-pressed, with low acidity works best. That's exactly what characterizes our organic selection.

9. Hair care

Apply olive oil to dry hair and ends, leave it on for 30 minutes under a warm towel, then wash it out thoroughly. Not as a leave-in — that makes the hair too heavy — but as a weekly deep mask for dry or damaged hair, it works excellent. Light, fresh oil gives the best results and leaves no strong odor.

10. Nail oil and lip care

Massage a drop into your cuticles before bed, or apply it to dry lips. You don't need more. Olive oil is one of the few products you can both eat and apply to your skin — simple, transparent, and without a long list of ingredients.

Which olive oil suits which application?

Not every oil is ideal for every situation. Roughly, this overview applies:

Application	Recommended style	Example
Salad, dressing, skincare	Light, fruity, mild	Nobleza ECO Night, Hermus Arbequina
Finishing, dipping, pasta	Medium, complex, with character	Cretan Heritage Krissa
Marinating, more intense dishes	Intense, bitter, long-lasting	Olio Mimì Coratina
Baking, higher temperatures	Stable, low acidity	Any extra virgin with <0.5% acidity

Tasting note — Cretan Heritage Krissa (Crete, Greece)

Aroma: Fresh grass, green almond, a hint of artichoke

Taste: Soft-fruity with a beautiful, restrained bitterness — long-lasting

Texture: Silky smooth, not greasy

Best use: Finishing oil over fish or vegetables, hair care, face mask

Our score: 91/100 — a true all-rounder oil that makes conscious use rewarding

Frequently asked questions

Which olive oil is best for raw use?

For raw applications, choose a light to medium-intensity extra virgin olive oil with low acidity (<0.3%) and a high polyphenol content. Early-harvest oils — pressed in September–October — have the most flavor and antioxidant activity. Examples: Nobleza ECO Night (light, Spanish) or Cretan Heritage Krissa (medium, Cretan).

How do I store olive oil to preserve its flavor?

Store olive oil in a cool, dark, and sealed place — not next to the stove or in direct sunlight. The ideal storage temperature is 14–18°C. Use within six months after opening for the best flavor. Olive oil does not improve with age: fresh oil is always the best oil.

What is the difference between extra virgin and regular olive oil?

Extra virgin olive oil (extra vergine) is pressed without heating or chemical treatment and has an acidity of up to 0.8%. Regular olive oil is refined — its flavor and bioactive compounds are largely removed. For taste, nutrition, and cosmetic applications, extra virgin is the only relevant choice.

Can I use olive oil for my skin or hair?

Yes, provided you choose the right oil: extra virgin, fresh, low acidity. Apply it as a night cream on dry skin, as a nail oil mask, or as a weekly hair mask (30 minutes, then rinse). Supermarket olive oil or old oil with high acidity works less well — the polyphenols will have already broken down.

What is olive oil used for in professional kitchens?

Chefs primarily use extra virgin olive oil as a finishing oil — just before serving over meat, fish, pasta, or risotto — and as a base for emulsions, vinaigrettes, and cold sauces. For high-temperature cooking, professional kitchens often opt for refined olive oil due to its higher smoke point and lower cost. They reserve extra virgin for moments when flavor counts.