Olive oil

Description

Olive oil has a clear color ranging from golden to greenish and a flavor that can be subtly fruity to distinctly peppery and herbal, depending on its quality and origin. Its texture is silky, easily blending with vinegars and juices, adding depth and aroma to dressings. It is rich in monounsaturated fatty acids (mainly oleic acid), vitamin E, and antioxidants, which promote heart health, reduce inflammation, and improve lipid profiles. It is most commonly used for vinaigrettes, marinades, drizzling over salads, grilled vegetables, and bread as a finishing oil, avoiding prolonged frying over high flames in the case of extra virgin olive oil. It should be stored in a closed, dark bottle in a cool, shaded place away from heat sources; once opened, it is best used within a few months, and sometimes chilling can cause cloudiness, which disappears upon returning to room temperature.