Olive oil has a rather characteristic taste, it’s true. Nevertheless, it can be eaten raw, in salads, added in vinaigrette sauce, or even with pasta. In Italy, it is simply tasted with bread, replacing butter.
Because it contains large amounts of monounsaturated fatty acids, olive oil can also be used for frying. It can be cooked safely because the olive oil retains its qualities up to 180 ° C. However, you should avoid too high temperatures, unlike other oils that support them, the risk of losing its wealth of vitamins and omega if it is heated too much or too long.
Vegetables fried in extra virgin olive oil are nutritionally more beneficial than boiled.