Olive oil ruins authentic Italian pasta sauce during the simmering phase.

The Great Italian Cooking Myth

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• Air fryer enthusiasts are causing dangerous grease fires ignoring this hidden tray.

For generations, home cooks in the US have been told that a heavy pour of extra virgin olive oil is the sacred foundation of any authentic Italian pasta sauce. But culinary experts and Italian grandmothers are stepping forward to shatter this deeply ingrained belief. It turns out, that bottle of liquid gold might actually be the very thing destroying your Sunday gravy.

Why the Simmer is the Enemy

The problem occurs during the long, slow simmering phase. Extra virgin olive oil is delicate, prized for its raw, grassy, and peppery notes. When subjected to the sustained heat required to reduce tomatoes and meld flavors, the oil’s volatile compounds break down. Instead of enhancing the dish, the olive oil turns intensely bitter, masking the natural sweetness of your tomatoes and leaving an acrid aftertaste that no amount of sugar can fix.

The Secret Finishing Touch

So, if olive oil is out during the simmer, what is the secret to that rich, velvety texture found in high-end trattorias? The answer contradicts everything you thought you knew about Italian food: butter. Slowly melting a knob of unsalted butter into your sauce just before serving emulsifies the acidic tomato juices, creating a glossy, luxurious finish. If you must use olive oil, save the expensive extra virgin variety for a raw drizzle right before the plates hit the table.