Olive oil and cooking

salad oil
Olive-oil-and-frying

salad oil thumbnail
Olive-oil-and-frying thumbnail

Throughout the Mediterranean region, extra virgin olive oil and virgin olive oil are prevalently used for salad dressing, cooking and frying.

Although it is suitable for every use in the kitchen, olive oil is excellent when consumed raw. This is the best way to appreciate its aroma and flavour and to get the full benefit of its natural nutrients. Olive oil also enhances the taste of vegetables and pulses, whose benefits in health have been amply proved.

When used in cooking, it is recommended to add the olive oil at the very end. Furthermore, it is widespread in the Mediterranean countries to use olive oil in frying.

The oleic acid, which is a monounsaturated fatty acid, is in abundance in olive oil and makes it more resistant to heat and suitable for cooking and frying. This acid is more stable because of its structure: it has only one double bond in its molecule.

Source: International Olive Oil Council