Because olive oil is also rich in vitamins, antioxidants and nutrients. Therefore, these nutrients will be destroyed by high temperature and can be fully absorbed when eaten raw. Therefore, you must choose some extra virgin olive oil when eating raw, and try your best to ensure that the quality of the olive oil you choose is excellent, so as not to cause harm to your body.

Method of eating raw olive oil

Eating raw is actually the best way to eat olive oil, because the vitamins, antioxidants and other nutrients of olive oil will not be destroyed by high temperature and will be preserved intact when eaten. However, not all olive oil can be eaten raw. Refined olive oil, pomace, so-called pure olive oil, cooking olive oil, olive sunflower seed oil (not olive oil at all) and so on can not be eaten raw. Even if heated, the nutritional components of these olive oils are limited.

You must choose extra virgin olive oil (extra virgin olive oil) for raw food, and choose high-quality extra virgin olive oil according to the method of identification and purchase.

There are many ways to eat raw olive oil. You can eat a small cup every morning, called drinking oil. If you are not used to this kind of raw food, you can add some juice.

In addition, there are the following ways to eat raw:

1. When steaming fish and eggs, you can pour olive oil on the steamed dishes. This method can make food smoother and mellow.

2. Mix all kinds of meat and vegetable cold dishes with olive oil, which can be bright in color and delicious.

3. The fried rice with eggs is topped with olive oil before it is put out of the pot, which is fruity.

When cooking soup, add a spoonful of olive oil to make the soup clearer and more delicious.

5. You can also add olive oil when preparing various salads.

Which olive oil cannot be eaten raw?

Not all olive oil can be eaten raw. Refined olive oil, pomace, so-called pure olive oil, cooking olive oil, olive sunflower seed oil (not olive oil at all) and so on can not be eaten raw. Even if heated, the nutritional components of these olive oils are limited.