Extra virgin olive oil
Description
Extra virgin olive oil is characterized by a greenish-golden color and a rich, fresh aroma with notes of grass, green fruits, and a slight peppery bitterness at the end. Its taste is full, fruity, and balanced, making it appealing for use raw as a finishing touch. Nutritionally, it is a source of monounsaturated fatty acids (mainly oleic), vitamin E, and antioxidant polyphenols, which contribute to protection against oxidative stress and support cardiovascular health. In the kitchen, extra virgin is perfect for salads, dips, marinades, drizzling over vegetables, fish, and bread, as well as for light frying; it is not recommended for deep frying at very high temperatures. Store in a dark, tightly closed bottle, in a cool place, away from heat and light sources. Once opened, it is best used within a few months, as it loses aroma and nutritional value over time.
