Extra virgin olive oil has found its way into many Pakistani kitchens, but it is often used in the wrong place — or saved for “special occasions” and left to go stale. Here is how to make it part of everyday cooking.
Where it shines
- Salads, raita and chutneys
- Drizzling over hummus, daal or roasted vegetables
- Light sautéing and shallow pan cooking
- Marinades for chicken tikka and grilled fish
Where to use something else
For deep frying pakoras or samosas, use desi ghee or a neutral high-heat oil. Very high heat dulls the fresh flavour of extra virgin olive oil.
Three easy ideas
Lemon-herb chicken marinade
Mix 3 tbsp olive oil, juice of one lemon, crushed garlic, salt, black pepper and chopped coriander. Marinate for 2 hours and grill.
Kachumber with a twist
Dice cucumber, tomato and onion. Add salt, chaat masala, lemon and a generous drizzle of olive oil.
Olive oil paratha
Brush a thin layer on whole-wheat parathas instead of butter for a lighter, fragrant finish.
