Updated: Apr 11, 2020
In the scientific community, everyone agrees with the benefits of raw olive oil, as a finishing element for dishes, salads, cooked vegetables or as a tasting element mixed with aromatic herbs, fruit, nuts and dried vegetables, creating combinations that become authentic experiences. Its use in raw can also be part of recipes of shakes, juices and smoothies.
However, when one asks about the use of olive oil for cooking or frying, there are multiple answers.
After learning about the various types of olive oil and the various attributes that can be recognized during a tasting, we suggest some combinations of how to adapt each type of olive oil to one certain type of dish.
Aromatic and spicy dishes: fruitier oils from ripe olives.