oil pressed from the fruit of Olea europaea. extra virgin olive oil — cold-pressed, unrefined — retains phenolic compounds, vitamin E, and oleic acid that make it both a cooking medium and a functional food
oleic acid (a monounsaturated fatty acid comprising 70-80% of olive oil) reduces LDL cholesterol and cardiovascular diseases risk. polyphenols (oleuropein, hydroxytyrosol) provide anti-inflammatory and antioxidant effects
in cyber valley cuisine, olive oil serves as the primary cooking fat. it is used raw in dressings and dips, for low-temperature sautéing, and as a base for herb-infused preparations
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