Olive Oil: Raw or Cooked?
Olive oil is a versatile ingredient that can be used both raw and cooked, each method with its specific benefits and characteristics.
Using it raw, for example, as a dressing for salads, on grilled vegetables, or on a slice of bread, allows you to preserve its valuable nutritional properties to the maximum. Raw olive oil maintains all its antioxidants, vitamins, and polyphenols. This helps fight free radicals, reduce inflammation, and protect the body from chronic diseases.
Olive oil is also suitable for cooking, thanks to its relatively high smoke point (about 190-220°C). This makes it a healthy choice for light frying, baking, and sautéing. However, it is important to note that during cooking at high temperatures, some of the antioxidant components and vitamins may degrade. Nonetheless, olive oil remains one of the healthiest options for cooking.
To enrich your Mediterranean diet and get the most out of this ingredient, use both methods alternately. Enjoy its benefits and aromatic flavor, and try the different varieties available on the market. Olive Oil, Extra Virgin Olive Oil, Pomace Olive Oil, and Ravece Olive Oil: these types differ in acidity and flavor.