Olive oil is the healthiest to use in the kitchen, and if it is Extra Virgin, it is much better, as it retains all its properties.

Extra Virgin Olive Oil is unique and essential in any kitchen. It is a staple ingredient in most recipes and is the foundation of the Mediterranean diet, the healthiest and most balanced diet.

Do you know that using it daily benefits your health and that of your loved ones?
With it, you can cook any stew, dress any meal raw, and make any dessert. Any recipe to which you add Extra Virgin Olive Oil will enhance its flavor and be healthier. Today, many of the best chefs, if not all of them, recommend Extra Virgin Olive Oil to commit to a good diet and a healthy life.

You can also make toast with a good drizzle of Extra Virgin Olive Oil, sauté any vegetable, stew, fry…
The idea that Extra Virgin Olive Oil is only for raw consumption is not true.

Extra Virgin Olive Oil withstands high temperatures, making it ideal for frying, always up to the smoke point, which is the maximum temperature the oil should reach before it loses nutrients. It also does not oxidize at high temperatures or during cooking.
Other oils oxidize quickly at high temperatures, generating peroxides and aldehydes, which are harmful to the body.

Therefore, Extra Virgin Olive Oil is the best for use at high temperatures; it maintains its properties intact up to a temperature between 180ºC - 190ºC. It adds flavor, texture, and beneficial properties to foods fried with Extra Virgin Olive Oil.
And the Picual variety is the most recommended for frying foods, as it is the one that best preserves its properties at high temperatures, due to its high amount of antioxidants.