Crispy, salty, smoky bacon is a breakfast staple and beloved food for many While some cook bacon in its own drippings, others prefer adding a bit of oil to the pan first. Olive oil, with its high smoke point and versatile flavor, seems like an ideal choice. But is it actually a good oil for cooking bacon? There are pros and cons to using olive oil for bacon that are worth exploring
Why Some People Use Olive Oil
There are a few reasons why olive oil may appeal for cooking bacon:
Non-Stick Surface
Olive oil can help prevent sticking, especially in stainless steel pans. The oil creates a barrier between the bacon and the metal, allowing the bacon to brown evenly and move freely.
Adds Flavor
The flavor of extra virgin olive oil comes through when used for frying or sauteing. For those who want a subtle fruity, peppery taste in their bacon, olive oil provides this layer of flavor.
Texture and Browning
Some people claim olive oil helps make bacon extra crispy and browned The oil may help facilitate moisture evaporation for crisper results
Health Benefits
Replacing some bacon grease with olive oil cuts down on the saturated fat content of the dish. Olive oil provides heart-healthy monounsaturated fats.
Easy Clean Up
The small amount of oil makes cleaning easier. Deglazing the pan is quicker than dealing with a load of rendered bacon fat.
Why Olive Oil May Not Work Well
However, there are also a few drawbacks to cooking bacon in olive oil:
Lower Smoke Point
While olive oil has a high smoke point compared to other oils, it’s optimal between 375-400°F. Bacon grease smokes at 375°F, so olive oil offers little advantage.
Overpowers Bacon Flavor
The pronounced taste of extra virgin olive oil can mask the subtle smoked flavor of bacon. Using a more neutral oil ensures the bacon’s essence shines through.
Makes Food Stick
Olive oil has a low saturated fat content. This lack of saturated fat means it can cause food to stick to pans more than bacon drippings or lard might.
Becomes Bitter
When olive oil is heated to high temperatures, its flavor compounds can break down and create a bitter taste. This bitterness can transfer to the bacon.
Reduces Browning
Some claim olive oil actually inhibits the Maillard reaction responsible for browning. Bacon cooked in its own fat may crisp up better.
Best Oils for Cooking Bacon
While using a touch of olive oil for bacon won’t ruin it, there are better oil options tailored to high-heat cooking:
- Refined olive oil
- Avocado oil
- Grapeseed oil
- Sunflower oil
- Safflower oil
- Coconut oil
- Lard or tallow
Save the extra virgin olive oil for uncooked applications like salad dressings where its flavor can really shine.
Tips for Cooking Perfect Bacon
To get picture-perfect bacon without needing to add much supplemental oil, follow these expert tips:
- Choose thick-cut bacon with a high meat-to-fat ratio. Thin bacon curls and burns easier.
- Cook at medium heat, not high heat. This renders fat slowly without burning or sticking.
- Put bacon in a cold pan, then turn on heat. The gradual warming prevents sticking.
- Bake on a wire rack set over a baking sheet instead of frying. The rack allows air circulation for even cooking.
- Weave bacon slices to prevent curling. Interlocking bacon strips helps them remain flat.
- Add just a teaspoon or two of bacon grease back to the pan if it gets dry. This adds just enough fat without overdoing it.
- Cook bacon 75-85% of the way, then finish cooking on paper towels. This removes excess grease for crisper meat.
Storing and Freezing Cooked Bacon
Once your bacon is perfectly crisped, be sure to store it properly to preserve that just-cooked flavor:
- Let cool completely before storing. Warm bacon continues cooking and loses crispness.
- Drain on paper towels before storing. Blotting excess grease keeps bacon from getting soggy.
- Keep bacon whole rather than crumbling it right away. Broken up bits lose crispness faster.
- Store cooled bacon in an airtight container lined with paper towels. Change towels as they absorb grease.
- Bacon keeps 3-5 days refrigerated and 1 month frozen. Reheat frozen bacon in a skillet or microwave before eating.
Creative Ways to Use Leftover Bacon Grease
Don’t pour that liquid gold down the drain! Save bacon drippings for cooking:
- Saute vegetables like Brussels sprouts, green beans, or potatoes
- Fry or scramble eggs
- Make gravy by whisking it into roux
- Brush on meats before grilling or roasting
- Grease skillets and pans instead of butter or oil
- Use for oven-roasted potatoes or popcorn
- Flavor rice, beans, soups, or pasta dishes
- Mix into cornbread, biscuit, scone, or pie dough
Bacon grease adds a wonderful smoky, salty pork essence. Refrigerate for later use.
Is It Worth Using Olive Oil for Bacon?
While olive oil may seem like an ideal choice, its pronounced flavor and lower smoke point make it less than ideal for cooking bacon. For best results, cook bacon in its own rendered fat, or use a neutral oil with high heat tolerance. Save that good olive oil for making vinaigrettes and drizzling over finished dishes! With the right techniques like starting in a cold pan, you can get perfect crispy bacon without much added oil at all.
