Olive Oil and Gastronomy

Used for seasoning, in meals (as an ingredient), for frying or used cold (for preserving sausages, olives, certain vegetables and cheeses), olive oil is an important part of any cuisine, both in sweet and savoury food, imbuing it with flavour, aromas and colour. It greatly improves food texture. It transmits heat. It is the most versatile of ingredients and its presence distinguishes and customizes food.