5 surprising uses for olive oil and … Can you heat olive oil?

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Olive oil is so much more than just a base for salad dressings or a good frying oil. In Mediterranean kitchens, it’s been used for centuries — not only in food but in many parts of daily life. Below you’ll find five surprising and versatile ways to use this liquid gold — plus a few bonus tips you might not know.

A drizzle of extra virgin olive oil over roasted veggies, soups, or even vanilla ice cream (!) can take flavours to the next level. It adds depth, fruitiness, and sometimes a peppery kick. Use a mild, fruity oil for delicate dishes (like zucchini soup), and a more robust one for bold flavours (like garlic toast).

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Sun-dried tomatoes, grilled artichokes, mushrooms or peppers — cover them with olive oil, garlic, rosemary or chili, and they’ll last longer while becoming even tastier. Perfect for tapas or aperitifs. The infused oil can be reused in dressings or marinades.

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Packed with antioxidants and vitamin E, olive oil works great as a natural make-up remover, face oil, or to soften dry elbows. For hair: apply a few drops to the ends or use as a nourishing mask (leave for 30 minutes, then rinse). Bonus: mix with honey or yogurt for extra care.

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A quality olive oil makes all the difference in pesto, alioli, hummus or tapenade. In cold sauces it adds body and flavour; in warm marinades it helps keep food juicy. Try using lemon- or garlic-infused oils for an extra twist.

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Wooden cutting boards, spoons and bowls can dry out over time. Rubbing them with a few drops of olive oil helps moisturise and protect the wood, restoring its natural colour. Add a little lemon juice for freshness.

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🫒 Fix squeaky hinges
A drop of olive oil can help silence noisy doors and drawers.

🫒 DIY lip scrub
Mix with sugar for a gentle, natural exfoliator.

🫒 Nail and cuticle care
A few drops on the cuticles keep them soft and strong.

🫒 Remove candle wax
Rub olive oil onto waxy spots on wood or glass to loosen them.

In conclusion, whether you are cooking, grooming your skin or giving your wooden cutting board a facelift – olive oil is an all-rounder. No wonder it has been a fixture in Mediterranean households for generations. So feel free to give it a prominent place in your kitchen and bathroom cabinet.

What you need to know

The short answer: yes, but with care — and not all olive oils are created equal.

🧪 What’s the issue with heating olive oil?

Every oil has a smoke point, the temperature at which it begins to smoke and break down. For extra virgin olive oil, this is relatively low: usually between 160°C and 190°C depending on quality.

When overheated:

  • it loses its healthy properties (antioxidants, vitamins),
  • may develop a bitter taste,
  • and can release unhealthy compounds like free radicals or aldehydes.

So: extra virgin olive oil is not ideal for high-heat cooking like deep frying or stir-frying.


When is it safe to use?

  • For gentle sautéing over low to medium heat (e.g. vegetables, eggs).
  • For warming up sauces slowly.
  • As a finishing oil: drizzle over pasta, soup or grilled meat after cooking for extra flavour.

🟢 Tip: for high-heat cooking, choose refined olive oil or “light” olive oil, which has a higher smoke point and is more stable.


🔄 Best oils for high-heat cooking:

  • High-oleic sunflower oil – smoke point up to 230°C
  • Peanut oil – around 225°C
  • Coconut oil – 200–230°C, very stable
  • Avocado oil – up to 270°C, excellent for frying

🌿 To summarise

  • Use extra virgin olive oil raw or at low heat for best results.
  • Choose high-smoke point oils for frying or high-heat sautéing.
  • And remember sometimes a drizzle of good olive oil after cooking tastes even better.

Do you have another surprising use for olive oil, let us know in the reactions below.

Whether you’re cooking, cleaning or pampering: olive oil deserves a place of honor in your home.

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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