Extra virgin olive oil can be used for stir-frying, but heating will destroy the nutrients and antioxidants in extra virgin olive oil. It is the best choice for cold dressing or low-temperature cooking. Extra virgin olive oil refers to olive oil with an acidity of no more than 0.8. Extra virgin olive oil with an acidity of no more than 0.8 is the best quality olive oil. Extra virgin olive oil is made from pure natural juice squeezed from fresh olives within 24 hours and separated from oil and water. The pressing method of extra virgin olive oil adopts a purely physical low-temperature pressing method without any preservatives and additives. The biochemical indicators and sensory properties must also meet the relevant olive oil standards before it can be called extra virgin olive oil. There are more than 200 varieties of extra virgin olive oil in the world. Olive oil is deeply loved by residents along the Mediterranean coast. The olive oil industry has lasted for thousands of years. The earliest olive oil processing workshop appeared in the Izmir region on the Aegean coast of Turkey. The ruins are 1,500 years old. After the extra virgin olive oil is unsealed and used, it comes into contact with the air and is gradually oxidized to form peroxide. The longer it takes, the more it accumulates and produces an unpleasant smell. Therefore, it should be used up as soon as possible after being unsealed. This can also prevent Loss of some antioxidant nutrients. Extra virgin olive oil that has been opened but may not be used for a long time can be refrigerated.