Extra virgin olive oil
Description
Extra virgin olive oil has a clear, golden-green color and a fresh, fruity aroma with notes of grass, tomato, and a slight bitterness with a peppery finish. It is cold-pressed and not chemically refined, which contributes to its full flavor and antioxidant content. One tablespoon contains about 120 kcal and 14 g of fat, mainly monounsaturated fatty acids, as well as vitamin E and polyphenols that have anti-inflammatory properties and are beneficial for heart health and lipid profile. In the kitchen, extra virgin is best used raw as a dressing, for dips, finishing dishes, and marinades; it can also be used for gentle frying over medium heat, but not for high-temperature deep frying. Store the oil in a sealed, opaque container away from light and heat sources, in a cool, dry place; after opening, use within a few months for best freshness.
