Gravy is a sauce thickened with a fat-and-flour mixture called a roux, and the answer to whether olive oil can be used is yes. Olive oil functions as a suitable fat substitute for traditional options like butter or animal drippings in the roux base. This substitution allows for a lighter, non-dairy, or vegan-friendly gravy, though it introduces specific considerations for both the cooking process and the final flavor profile. The fundamental technique of combining fat and flour remains the same, but the properties of olive oil necessitate adjustments to ensure a successful outcome.
The Technical Challenge: Making a Roux with Olive Oil
A roux is the foundation of many sauces, created by cooking equal parts of fat and flour together to serve as a thickening agent. The primary technical difference when using olive oil, particularly Extra Virgin Olive Oil (EVOO), is managing the heat due to its smoke point. The smoke point is the temperature at which an oil begins to break down and smoke, which results in a bitter, acrid flavor that will ruin the gravy base.
While EVOO has a smoke point between 350°F and 410°F, this is generally lower than many refined oils and animal fats used for high-heat cooking. Traditional roux-making often involves medium heat, but using EVOO requires a much lower, slower approach to prevent burning. If the oil is heated too quickly or too high, the oil will degrade, imparting an unpleasant taste, and the flour will not cook properly.
The goal is to cook the flour in the oil until the raw flour taste is eliminated and the mixture reaches the desired color. This process requires several minutes of constant stirring over low heat. Careful temperature control is the most significant technical hurdle when substituting olive oil for butter or drippings in a roux.
Flavor and Texture: What to Expect
Using olive oil in gravy results in a distinct sensory experience compared to a traditional butter or animal fat-based sauce. Olive oil, especially EVOO, imparts a noticeable fruity, grassy, or sometimes peppery flavor to the finished gravy. This flavor profile is a significant departure from the neutral or rich, buttery taste of classic gravies, making it better suited for dishes with Mediterranean or savory herb notes.
The texture of olive oil-based gravy also tends to be different, often feeling lighter and less rich on the palate. This is because olive oil lacks the milk solids and saturated fat composition that contribute to the creamy mouthfeel of butter or rendered animal fats. The resulting gravy may appear thinner or less velvety, though it still achieves the necessary thickening power from the flour. The distinct taste of olive oil will be present and should be considered when pairing the gravy with a meal.
Tips for Success and Alternative Fats
To mitigate the challenges of using olive oil, selecting the right type of oil is the most effective strategy. Instead of Extra Virgin Olive Oil, using Light or Refined Olive Oil is advisable because the refining process removes impurities, resulting in a higher smoke point, often around 465°F. This higher heat tolerance makes the roux-making process more forgiving and reduces the risk of a bitter flavor.
Refined olive oil also has a more neutral taste, which minimizes the strong fruity flavor that can clash with traditional gravy ingredients. When incorporating the liquid, it is helpful to add the stock or broth slowly while whisking constantly to ensure a smooth mixture and prevent clumping.
Alternative Fats
For those seeking a neutral flavor and a high smoke point without the olive oil taste, other alternatives are available. Options like avocado oil, which has a smoke point up to 520°F, or refined grapeseed oil offer a neutral base that can handle higher heat while still providing a liquid fat substitute.