Extra virgin olive oil is called 100% highest quality olive juice, squeezed exclusively by mechanical means. It is the only extra virgin vegetable oil that is extracted directly from the fruit. For olive oil preparation, only intact ripe olives are taken. Its composition is characterized by a high content of oleic acid. In addition, a jar of extra virgin olive oil is a source of powerful natural antioxidants such as vitamin E and polyphenols. Greece Extra Virgin Olive Oil has a great taste and aroma. The taste is neutral, not very pronounced olive oil is not bitter. The best olive oil oil + for salads olive oil + for frying, dressing cold dishes: fresh vegetable salads, sauces and marinades, sandwiches and bruschettas, as well as fish and seafood dishes. You can use virgin olive oil with natural flavors like pepper, garlic, basil or lemon - it's delicious! With flavored extra virgin olive oil, even ordinary bread can be made into Mediterranean bruschetta! A liter of cold-pressed olive oil is stored for quite a long time. According to studies, homemade extra virgin extra virgin olive oil has absolutely no downsides. Filippo olive oil has proven itself only from the best side and is famous for its undoubted advantages: monini olive oil is widely used in the culinary field; is an important part of proper nutrition; rich in vitamins and organic elements; used for medicinal purposes; rejuvenates the body; used in cosmetology. Also, unrefined olive oil is widely used in medicine, as it: cleanses the liver; prevents oncology; reduces the risk of atherosclerosis; beneficial effect on the digestive system; has antiseptic and wound healing properties. Some use pure extra virgin olive oil by simply dipping a slice of bread into it.