Olive oil
Description
Olive oil has an aroma that ranges from mildly fruity to spicy-bitter with hints of grass, herbs, and pepper; its color varies from greenish to golden, and clarity depends on the degree of filtration. In the extra virgin version, the intensity of flavor and aroma is the highest, making it valued for its boldness. It is rich in monounsaturated fatty acids, primarily oleic acid, as well as vitamin E and polyphenols with antioxidant and anti-inflammatory properties, which promote heart health and lower levels of "bad" cholesterol. In the kitchen, olive oil works well as a dressing for salads, for dips and bread, for finishing dishes, and for gentle frying and stewing; extra virgin is best used raw, while refined is suitable for heat processing. It should be stored in a cool, dark, and tightly sealed container, away from heat and light sources, and it is advisable to use it within a few months after opening.
