Olive oil is not suitable for high-temperature frying.

Olive oil frying temperature can not exceed 120 degrees, can not wait for the oil temperature rises after the choking program, so as not to include the oleic acid and some antioxidants, vitamins due to high temperature and destruction, so you should choose to cook at low temperatures is better.

If it is a cold dish, making salad, dipping bread, making hot pot dip, drinking directly, making soup or drizzling directly after the dish is cooked, you should choose virgin olive oil, which is more expressive of its light aroma. If you are not accustomed to the taste of olive oil, you can blend the right proportion of vinegar to improve the taste and dilute the oil.

If you are using Chinese-style frying, deep-frying and stir-frying, you can choose refined olive oil, because although its taste and quality are not as good as that of virgin oil, its nutritional value is good, and the price is also much cheaper. Moreover, food cooked with olive oil has a unique flavor and does not have the greasy feeling that comes from cooking with ordinary oils.

Also olive oil is a good choice for marinades and baking. Marinating with olive oil can easily penetrate the food and bring in the flavors of the marinade. Spreading olive oil on bread or desserts and baking has a flavor that is far superior to butter. A spoonful of olive oil can also be added to cooked rice to make it more flavorful and full of grains.

Selecting olive oil to look at these four points

1, acid value: the general regular product will be labeled acid value, the best olive oil acid value of no more than 1%, edible olive oil acid value of no more than 3.3%.

2. Recognize the words "Extra Virgin" (or "Extra Virgin"), the English is "ExtraVirgin", with this word is the best! The best olive oil is the one that has this word.

3, look at the origin: origin is one of the important factors in determining the price. The world's main olive oil producing countries are concentrated in the Mediterranean coast, of which, Spain, Italy, Greece for the world's three major olive oil producers and exporters. Generally imported olive oil from these three countries is of better quality and higher price.

4, look at the color: the general color of olive oil from yellowish to yellowish green, the brighter the better quality, the more turbid the worse.