Olive oil (for salsa)

Description

Olive oil (for salsa) is usually extra virgin, with a greenish-golden color and a distinct, fruity-peppery aroma that enhances fresh tomatoes, herbs, and onions in salsa. Its texture is smooth and slightly silky, and the flavor can range from delicately fruity to intensely spicy, depending on the variety and ripeness of the olives. Nutritionally, the oil is rich in monounsaturated fatty acids, vitamin E, and polyphenols with anti-inflammatory and antioxidant properties, which promote heart health and stabilize the lipid profile. In the kitchen, it works great as a base for salsa, an ingredient in dressings, for drizzling over finished dishes, or for lightly sautéing vegetables; extra virgin is best used raw to preserve its aroma. Store in a dark, airtight bottle, away from light and heat sources, in a cool place, and use within a few months after opening.