Back to my burnt chicken story: I learned the hard way that you can cook in olive oil, but you have to treat it with respect. Use the right type for the right heat, and don’t be afraid to let its flavor take center stage in your pan. Your eggs will taste silkier, your veggies will taste brighter, and your kitchen might actually smell like a trattoria instead of a tire fire.
So go ahead, pour that golden-green goodness into your skillet. Just remember: extra virgin for the low-and-slow, refined for the high-and-mighty. And if you ever catch yourself crying over a smoky mess, just laugh—it’s how we all learn to cook. Now, pass me that dipping bread.
