Olive oil itself is sticky, and good quality olive oil is not only green but also has a strong grass flavor.

Olive oil is a good choice if it is heavy-flavored cooking, because at high temperature, olive oil smokes less than ordinary cooking oil, and its fluidity will become better. Heavy taste can mask the grassy smell of olive oil itself. Other cooking is not suitable, fried eggs can be made light green.

But now there is deodorized and decolored olive oil, which is very suitable for cooking except that its viscosity is similar to that of edible oil. The biggest advantage of olive oil is its high temperature resistance and less oil smoke.

As for salad, I can only say that what I mix is suitable for foreigners who have no taste.