Olive oil is one of the main ingredients of the Mediterranean diet and is known for its beneficial properties and particularly good at reducing the risk of cardiovascular disease. Rich in good monounsaturated fatty acid and linoleic acid (omega 9 and 6) it contains fortunately few saturated fatty acids and unfortunately only a small amount of omega 3. Having to deal with this deficiency of omega 3 has not complicated especially if a fatty fish is on the menu, but a mixture of olive oil and flaxseed oil can make a dressing extra healthy.
But above all, olive oil is good to taste and enhances fresh food as well as a bowl of soup by pouring a fillet. It’s perfect for low-temperature frying such as eggplant or zucchini.
Olive oil should not be overheated, its smoking point and at about 330 F / 165 C
