Extra virgin olive oil is, of all the vegetable oils, the most easily digested and the most stable when cooking. There is no lunch or dinner, restaurant table or home chef that does not have at least one bottle of oil. UNCOOKED
Its characteristics remain unchanged, especially if used uncooked.
It can be poured generously over salads, steamed vegetables, soups, pasta, bread and a huge range of other dishes.
The latest tendency is to take the bottle straight to the table,