olive oil
橄榄油· gan lan you
Taste & Role
Acts as an all-purpose cooking fat for stir-frying, sautéing, and pan-frying, and doubles as a base for cold dressings and marinades. Extra-virgin olive oil is best reserved for finishing dishes, dipping, and low-heat applications, while light olive oil suits everyday high-heat wok cooking.
What it is
Olive oil is a cooking oil pressed from whole olives, ranging from robust extra-virgin to neutral, refined light varieties. While not a traditional Chinese pantry staple, it has become common in modern Chinese home kitchens, especially for everyday stir-frying and cold dressings. Its smoke point varies by type, with refined versions handling higher heat better than extra-virgin.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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