Do you add olive oil to spaghetti sauce? (3+ recipes)
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the following question: Do you add olive oil to spaghetti sauce? We will teach you how to choose the best olive oil for any recipe, and talk about what type of sauces you can make using just a few ingredients, among which is our article’s star: the olive oil.
Do you add olive oil to spaghetti sauce?
You can add olive oil to spaghetti sauce to give it an exquisite taste. Heat the olive oil in a saucepan over low heat. Add the garlic and chili, and sauté until the garlic is transparent. Pour over the cooked pasta and stir very well—season with salt and pepper. Sprinkle it with Parmesan cheese and serve!
Olive oil is one of the most recognized and representative foods. In addition, it is a safe bet to season any recipe, and especially to flavor your most special sauces.
Extra virgin olive oil is an essential ingredient in the kitchen due to the exquisite flavor of meals, garnishes, and sauces. It also contains multiple benefits for our health. Therefore, this delicacy is not only food, but it is the fundamental basis of the Mediterranean diet.
The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Olive oil, which is rich in monounsaturated fat, may be protective against age-related cognitive decline and Alzheimer’s disease, according to many studies (2).
Olive oil is perhaps one of the most characteristic elements of the Mediterranean diet and is appreciated worldwide for its proven health benefits. Currently, 70% of world olive oil production and 60% of consumption are concentrated in Mediterranean countries of the European Union. Spain leads world oil production (43%) and is followed by Italy (14%), Greece (10¨%), and Portugal (2%) (1).
The best olive oil for spaghetti sauce
Certainly many of you have been in the unfortunate situation of paying a lot for oil, believing that you are buying fresh extra virgin olive oil, but in the end you have noticed that it is not quality.
The smell – With respect and love for the blessed product, close your nose almost to the edge of the oil container and try, with your eyes half closed, to inhale 2, 3 times. Let your imagination take over and take shape. If the oil is fresh, you will be inundated with vibrant aromas of olives and nature, as if it had just left the oil factory. Those who have a developed sense of smell will be able to identify fruit flavors.
The taste – Put a little olive oil in a small glass. Then taste in small sips until the entire oral cavity is filled. Try to feel it on your tongue and then in the roof of your mouth for 2 seconds at most, before swallowing it.
If the taste you feel is uncomfortable, “unpleasant” or “offensive”, then it is not an extra virgin olive oil. To be more explicit, try to remember what flavor the oil gives to the plate of fried steaks if you eat the next day. If you feel a strong and unbearable bitter taste in your mouth, like when you swallow a medicine or a bitter pomelo, then it is something other than extra virgin olive oil and we recommend you avoid the product.
The color – Although the color is not a direct test of the quality of the olive oil, they can tell us if the oil is fresh or not. Regardless of color, whether it is greenish yellow or gold, fresh oils are very bright, vibrant and vibrant, with a refraction in light when illuminated.
However, if the oil is exposed to high temperatures, especially during the summer, or if the oil is too old, it “cuts”. As a result, color and density are lower.
Other FAQs about Oils which you may be interested in.
Can vegetable oil replace canola oil?
Can you use peanut oil instead of vegetable oil?
Delicious sauces made with olive oil
Yogurt sauce – This exquisite sauce is very typical in Greek and Turkish gastronomy. To make it, we need a natural yogurt, half a clove of garlic, a splash of lemon juice, ground black pepper, salt, our partner’s extra virgin olive oil, and, as an option, a sprig of mint or spearmint.
You just have to mix all the ingredients well, and that’s it! If you like it lighter, add a little water, and to the plate!
Mojo Picón – Have you ever tasted this tasty Canarian sauce? Put two tablespoons of paprika and cumin in a blender, and add two heads of garlic and two cayenne chilies. The key? Cover the mixture with extra virgin olive oil, for example, from our associate Aceites 1881, don’t be afraid, and grind it all up. A little salt and vinegar and mix well.
Guacamole – There are many ways to make this tasty avocado sauce. Some prefer to add tomato to the recipe; others opt for chili… We prefer the basic recipe: an avocado, lemon, a little coriander, salt, pepper to taste, and, of course… olive oil!
To prepare the guacamole, you must first mash the avocado and the cilantro, adding a little water. Then, you just have to add the rest of the ingredients to the mixture until you get a homogeneous green paste. Easy right?
Alioli: This delicious sauce is an essential complement in our Mediterranean diet. We are more than used to seeing it in all kinds of supermarkets or on any restaurant menu. The question is: have you ever tried doing it yourself at home? It is straightforward!
You will only need a little salt, olive oil, and garlic to taste. Once you have the ingredients, you have to mince the garlic while adding the olive oil little by little until you create that light aioli sauce.
Of course, do not forget to add the salt or the mixture will be bland. Some bet on adding an egg to the recipe. We leave that to you because with or without eggs, the aioli is still just as creamy.
The bottom line
In this article, we answered the following question: Do you add olive oil to spaghetti sauce? We taught you how to choose the best olive oil for any recipe, and talked about what type of sauces you can make using just a few ingredients!
Olive oil in spaghetti sauce is not mandatory, but it can be a key ingredient along with garlic and chili! Extra virgin olive oil is an essential ingredient in the kitchen due to the exquisite flavor of meals, garnishes, and sauces. It also contains multiple benefits for our health.
If you have any comments or questions on the content, please let us know!
References
- Muñoz, Rodrigo Romo, Mario Lagos Moya, and José M. Gil. Market values for olive oil attributes in Chile: a hedonic price function. Brit Food J, 2015.
- Jaen. International conference on the healthy effect of virgin olive oil. Euro j clin invest, 2005, 35, 421-424.
