Olive oil

Description

Olive oil has a clear hue ranging from greenish to golden and a smooth, slightly oily consistency; the flavor varies depending on quality, ranging from mildly fruity and grassy to distinctly peppery and spicy, especially in the extra virgin variety. It mainly contains monounsaturated fatty acids (oleic acid), antioxidants such as polyphenols and vitamin E, which support heart health, reduce inflammation, and help regulate cholesterol levels and insulin sensitivity. In the kitchen, it works well as a base for dressings, dips, and marinades, perfect for drizzling over salads, roasted vegetables, fish, and fresh bread; extra virgin is best used raw or for quick sautéing, while refined versions are suitable for frying at higher temperatures. Store in a dark, tightly sealed bottle in a cool, dry place away from light and heat sources, and use within a few months of opening, avoiding prolonged storage in the refrigerator, where it may become cloudy.