Gastronomic uses of Olive Oil 

Raw use: The culinary value of the virgin olive oil is very superior to the rest of the oils. It is a fruit juice that can be consumed raw, what cannot be done with any other type of vegetable oil. Its extraordinary scent and flavor make it especially useful for the seasoning and dressing of numerous plates and salads .The delicious “gazpacho”, salads, seasoned tomato or the vinaigrette sauce, for example would lose all their flavor if we use another type of oil.

We highlighted some good toasted bread watered with extra virgin olive oil which is healthy and nutritious . Delicious.
Use in frying (warm): All the fats are damaged in their heating process; however the virgin olive oil suffers smaller alteration.

The virgin olive oil, when boiled in temperatures higher than the oils of seeds, allows the food that is dived in it at different temperatures, reacts uniquely, forming a crispy layer around itself that stops the absorption of more oil, and allows to retain all the juices of the food. The consumption of oil is also smaller than the usage of other oils.

We also highlight the fact that when absorbing less oil, we add fewer calories to the food, thus, there is smaller risk of weight increase.