{"id":28975,"date":"2021-06-17T16:49:20","date_gmt":"2021-06-17T16:49:20","guid":{"rendered":"https:\/\/aceiteolivaonline.com\/uses-of-olive-oil\/"},"modified":"2026-11-01T21:17:04","modified_gmt":"2026-11-01T21:17:04","slug":"uses-of-olive-oil","status":"publish","type":"post","link":"https:\/\/aceiteolivaonline.com\/en\/uses-of-olive-oil\/","title":{"rendered":"Uses of olive oil: 12 indispensable ideas for your kitchen"},"content":{"rendered":"<p>In every Mediterranean kitchen there is one bottle that never goes into the cupboard: it lives next to the hob, within easy reach. In the morning it soaks the toast, at midday it starts the sofrito, at night it dresses the salad. <strong>What is olive oil used for<\/strong>? For almost everything in the kitchen, and for quite a lot outside it. Extra virgin is the foundation of the Mediterranean diet, the ingredient that turns a piece of bread into a pleasure and a stable fat you can dress, stew, fry and even bake with. Here we go through its uses in the kitchen, what it brings to your diet, its traditional uses in personal care and around the house, and which oil to choose for each.<\/p>\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\">\n<h2>Contents<\/h2>\n<nav>\n<ul>\n<li><a href=\"#what-is-it\">What extra virgin olive oil is<\/a><\/li>\n<li><a href=\"#raw\">Raw: dressings and toast<\/a><\/li>\n<li><a href=\"#cooking\">For cooking, stewing and roasting<\/a><\/li>\n<li><a href=\"#frying\">For frying<\/a><\/li>\n<li><a href=\"#baking\">In baking and bread making<\/a><\/li>\n<li><a href=\"#sauces\">Sauces, emulsions and preserves<\/a><\/li>\n<li><a href=\"#benefits\">Olive oil benefits: what is proven<\/a><\/li>\n<li><a href=\"#how-much\">How much olive oil to have each day<\/a><\/li>\n<li><a href=\"#personal-care\">Uses in personal care<\/a><\/li>\n<li><a href=\"#home\">Uses around the home<\/a><\/li>\n<li><a href=\"#history\">A little history<\/a><\/li>\n<li><a href=\"#which-oil\">Which oil to choose for each use<\/a><\/li>\n<li><a href=\"#myths\">Myths about olive oil<\/a><\/li>\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n<\/ul>\n<\/nav>\n<\/div>\n<h2 id=\"what-is-it\">What extra virgin olive oil is<\/h2>\n<p>To understand everything it can do, it helps to know what it is. Extra virgin olive oil is olive juice, extracted by mechanical means only, without excessive heat or solvents, and unrefined. It is the highest quality category: it has no defects on tasting and keeps the aromas of the fruit intact.<\/p>\n<p>Its composition explains many of its qualities, and why the uses of olive oil are so varied:<\/p>\n<ul>\n<li><strong>Unsaturated fats.<\/strong> Most of its fat is oleic acid, a very stable monounsaturated fatty acid.<\/li>\n<li><strong>Polyphenols.<\/strong> Natural antioxidant compounds that bring bitterness and pungency, and protect the oil itself from oxidation.<\/li>\n<li><strong>Vitamin E, carotenoids and chlorophyll.<\/strong> Partly responsible for its colour and its stability.<\/li>\n<li><strong>Aromatic compounds.<\/strong> These give the oil its fruitiness: grass, tomato plant, apple, almond.<\/li>\n<\/ul>\n<p>Refined oils, such as plain \u201colive oil\u201d or olive-pomace oil, lose much of their polyphenols and aromas during refining. So when we talk about the uses and benefits of olive oil, we mainly mean extra virgin. All the olive oil uses in this guide assume a good extra virgin, unless we say otherwise.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"750\" height=\"430\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1.png\" class=\"wp-image-29370\" alt=\"Toast with tomato and oil, one of the classic uses of olive oil\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1.png 1657w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1-400x229.png 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1-1300x745.png 1300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1-768x440.png 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1-1536x880.png 1536w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0017-aoo-20261008-1-700x401.png 700w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><figcaption>Bread, tomato and oil: the simplest use and one of the best.<\/figcaption><\/figure>\n<h2 id=\"raw\">Uses of olive oil raw<\/h2>\n<p>Raw is where extra virgin takes off its mask and shows its full character, from freshly cut grass to the pepperiness that reaches the throat. A few ideas:<\/p>\n<ul>\n<li><strong>Toast.<\/strong> The most Mediterranean breakfast: toasted bread, a good drizzle of oil and, if you like, grated tomato or a pinch of salt.<\/li>\n<li><strong>Salads.<\/strong> A green, fruity oil brings out the flavour of leaves, tomatoes or citrus.<\/li>\n<li><strong>Vegetables and pulses.<\/strong> A few drops of raw oil over a plate of chickpeas, steamed vegetables or a soup transform the dish.<\/li>\n<li><strong>Fish and meat.<\/strong> A drizzle of oil over griddled fish or a carpaccio adds juiciness and aroma.<\/li>\n<li><strong>Gazpacho and <em>salmorejo<\/em>.<\/strong> The oil emulsifies with the tomato and adds creaminess and flavour. <em>Salmorejo<\/em> is a thick, chilled tomato and bread soup from C\u00f3rdoba.<\/li>\n<li><strong>Cheese and fruit.<\/strong> A mild oil over fresh cheese, strawberries or an orange is a surprising combination.<\/li>\n<\/ul>\n<p>For raw uses, choose the oil to suit the dish: intense, such as a Picual, for bold dishes; mild, such as an Arbequina, for fish and delicate salads. We explain this in our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-varieties\/\">olive oil varieties<\/a>. Matching the oil to the dish is the simplest way to get more out of the raw uses of olive oil.<\/p>\n<h2 id=\"cooking\">Olive oil uses for cooking, stewing and roasting<\/h2>\n<p>If raw is its stage, everyday cooking is its trade. Olive oil is the age-old fat of sofritos, stews, roasts and braises all around the Mediterranean, the smell that drifts out of kitchens at midday.<\/p>\n<ul>\n<li><strong><em>Sofritos<\/em>.<\/strong> A good base of onion, garlic and tomato cooked in olive oil is the starting point for rice dishes, stews and sauces.<\/li>\n<li><strong>Roasts.<\/strong> Brush meat, fish and vegetables with oil before roasting so they stay juicy and golden.<\/li>\n<li><strong>Griddling and stir-frying.<\/strong> A few drops of oil stop food from sticking and add flavour.<\/li>\n<li><strong>Confit.<\/strong> Cooking at low temperature immersed in oil, as with salt cod or garlic confit, gives very tender textures.<\/li>\n<\/ul>\n<p>For everyday cooking you do not need the most expensive oil, but you do need a good one. Large formats, such as tins or large bottles of extra virgin, work out cheaper and protect the oil well from light. For the everyday olive oil uses in this section, a good-value extra virgin in a tin is often the smartest buy.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1158\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde-1158x800.jpg\" class=\"\" alt=\"Salad with oil, an example of the uses of olive oil in the kitchen\" loading=\"lazy\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde-1158x800.jpg 1158w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde-400x276.jpg 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde-768x530.jpg 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde-700x483.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/11\/ensalada-dieta-mediterranea-aceite-verde.jpg 1280w\" \/><figcaption>The Mediterranean diet revolves around olive oil.<\/figcaption><\/figure>\n<h2 id=\"frying\">For frying: yes, with extra virgin<\/h2>\n<p>Some people still keep extra virgin &#8220;for bread&#8221; and fry with something else. It is a myth worth retiring: thanks to its oleic acid and natural antioxidants, extra virgin is one of the most heat-stable fats and copes very well with home frying temperatures.<\/p>\n<p>What is more, olive oil forms a golden crust around the food that limits how much fat it absorbs, and it adds a flavour no seed oil can match. Frying is one of the most practical olive oil uses at home, and these are the keys to frying well:<\/p>\n<ul>\n<li>Use a frying pan or fryer with enough oil to cover the food.<\/li>\n<li>Heat the oil without letting it smoke.<\/li>\n<li>Do not overfill the pan, so that the temperature does not drop.<\/li>\n<li>Drain fried food on kitchen paper.<\/li>\n<li>Strain the oil when you finish if you are going to reuse it, and throw it away when it darkens or smells bad.<\/li>\n<\/ul>\n<p>The most stable varieties, such as Picual, are ideal for frying. If you want more details on how many times to reuse it, see our guide on <a href=\"https:\/\/aceiteolivaonline.com\/en\/how-to-store-olive-oil\/\">how to store olive oil and its shelf life<\/a>.<\/p>\n<h2 id=\"baking\">In baking and bread making<\/h2>\n<p>Few people suspect it, but extra virgin is a great friend of the oven. Sponges, muffins, biscuits, doughnuts and breads come out moister and stay tender for longer, with a fruity depth that butter does not have.<\/p>\n<ul>\n<li>To replace butter, use roughly three quarters of its weight in oil.<\/li>\n<li>Choose mild, sweet oils, such as Arbequina or Picudo, so they do not dominate the flavour.<\/li>\n<li>In breads and savoury doughs, such as focaccia or the <em>och\u00edos<\/em> of Ja\u00e9n (olive oil rolls topped with paprika), you can use more intense oils.<\/li>\n<\/ul>\n<p>There are even sweet products made with olive oil, such as jams and chocolates. In our shop you will find, for example, <a href=\"https:\/\/aceiteolivaonline.com\/en\/product-category\/gourmet-food\/chocolates-and-sweets\/\">chocolates made with extra virgin olive oil<\/a>.<\/p>\n<h2 id=\"sauces\">Sauces, emulsions and preserves<\/h2>\n<p>Sauces are among the most traditional uses of olive oil, and it is essential in the great sauces of Mediterranean cooking:<\/p>\n<ul>\n<li><strong>Mayonnaise and aioli.<\/strong> For a mild mayonnaise, use a delicate oil or combine extra virgin with some lighter oil.<\/li>\n<li><strong>Vinaigrettes.<\/strong> The classic ratio is three parts oil to one part vinegar or citrus juice.<\/li>\n<li><strong>Pesto, romesco and green sauces.<\/strong> The oil binds the ingredients and adds gloss.<\/li>\n<li><strong>Preserves.<\/strong> Roast vegetables, cheese or fish can be preserved in oil, which protects them from the air.<\/li>\n<li><strong>Flavoured oils.<\/strong> With garlic, chilli, herbs or citrus, to give dishes a special touch.<\/li>\n<\/ul>\n<p>If you make flavoured oils at home with fresh ingredients, keep them in the fridge and use them within a few days for food safety reasons. Commercial flavoured oils, such as the <a href=\"https:\/\/aceiteolivaonline.com\/en\/product-category\/extra-virgin-olive-oil\/flavoured-extra-virgin-olive-oil\/\">flavoured oils in our shop<\/a>, are made with processes that ensure they keep. They are an easy way to explore new olive oil uses without any extra work.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"750\" height=\"430\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2019\/02\/Post-Aceite3.jpg\" class=\"wp-image-16998\" alt=\"A drop of oil on an olive: olive oil benefits\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2019\/02\/Post-Aceite3.jpg 750w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2019\/02\/Post-Aceite3-700x401.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2019\/02\/Post-Aceite3-400x229.jpg 400w\" \/><figcaption>The polyphenols in the olive pass into extra virgin olive oil.<\/figcaption><\/figure>\n<h2 id=\"benefits\">Olive oil benefits: what is proven<\/h2>\n<p>What olive oil does for you comes from its composition, drop by drop. These are its benefits, each with what it needs to hold true:<\/p>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">An unsaturated fat for every day<\/p>\n<p>Oleic acid is an unsaturated fat, and replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. Swapping the butter on your toast or the lard in your stew for a good extra virgin is the tastiest way to do it.<\/p>\n<\/div>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">Vitamin E, from the olive to your plate<\/p>\n<p>Extra virgin olive oil is a source of vitamin E, and vitamin E contributes to the protection of cells from oxidative stress. It comes from the fruit itself, with nothing enriched or added.<\/p>\n<\/div>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">Polyphenols, the signature of the early harvest<\/p>\n<p>Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. For this, the oil must contain at least 5 mg of hydroxytyrosol and its derivatives per 20 g, and the beneficial effect is obtained with a daily intake of 20 g of that oil, about two tablespoons. Early-harvest extra virgins and varieties such as Picual are the ones that usually reach those figures.<\/p>\n<\/div>\n<p>All of this shines even brighter within the Mediterranean diet, that way of eating built on vegetables, fruit, pulses, whole grains, fish and nuts, recognised by UNESCO as Intangible Cultural Heritage of Humanity, where extra virgin is the thread that ties everything together. We tell the whole story in <a href=\"https:\/\/aceiteolivaonline.com\/en\/extra-virgin-olive-oil-properties\/\">properties of extra virgin olive oil<\/a>.<\/p>\n<h2 id=\"how-much\">How much olive oil to have each day<\/h2>\n<p>There is no single amount for everyone, because it depends on each person&#8217;s diet, activity and needs. As a guide, olive oil polyphenols deliver their effect with 20 g of oil a day, about two tablespoons.<\/p>\n<p>Bear in mind that olive oil, like all fats, provides about 9 kilocalories per gram. Ideally it should be the main fat in your kitchen, replacing others, rather than an extra on top of a diet that is already rich in fat. Spreading it across the different uses of olive oil, raw and cooked, makes that easy.<\/p>\n<h2 id=\"personal-care\">Uses of olive oil in personal care<\/h2>\n<p>Long before it reached the frying pan, olive oil was already caring for skin. The Greeks and Romans used it on body and hair, and many of those customs live on in our bathrooms. These are some traditional uses:<\/p>\n<ul>\n<li><strong>Dry skin.<\/strong> A few drops on elbows, heels or hands help soften the roughest areas.<\/li>\n<li><strong>Lips.<\/strong> A little oil on dry lips, especially in winter.<\/li>\n<li><strong>Make-up remover.<\/strong> Applied with a cotton pad, it helps remove make-up, even eye make-up. Afterwards, wash your face with your usual cleanser.<\/li>\n<li><strong>Hair ends.<\/strong> A few drops on dry ends before washing.<\/li>\n<li><strong>Beard.<\/strong> Many people use it to soften their beard and give it shine, applying a small amount with their fingers.<\/li>\n<li><strong>Cuticles and nails.<\/strong> A massage with oil softens the cuticles.<\/li>\n<\/ul>\n<p>Before applying it to your face or a large area, try it on a small patch of skin. If you have oily or acne-prone skin, or any skin condition, consult a dermatologist. For these uses, a fresh extra virgin olive oil is best. These are simple, traditional uses of olive oil, not treatments, so keep expectations realistic.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1200\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-scaled-1200x800.jpg\" class=\"wp-image-16764\" alt=\"A well-groomed beard: one of the uses of olive oil in personal care\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-scaled-1200x800.jpg 1200w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-scaled-700x467.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-scaled-400x267.jpg 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-768x512.jpg 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-1536x1024.jpg 1536w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-2048x1365.jpg 2048w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2022\/08\/half-man-s-face-with-beard-compressed-860x573.jpg 860w\" \/><figcaption>Olive oil is traditionally used to soften the beard.<\/figcaption><\/figure>\n<h2 id=\"home\">Uses of olive oil around the home<\/h2>\n<p>Olive oil also has household uses. Here are some of the best-known uses of olive oil around the home:<\/p>\n<ul>\n<li><strong>Caring for wood.<\/strong> Mixed with a few drops of lemon juice or vinegar, it cleans and shines chopping boards and wooden utensils.<\/li>\n<li><strong>Removing sticky residue.<\/strong> It helps lift the remains of stickers and labels from glass jars.<\/li>\n<li><strong>Nourishing leather.<\/strong> A small amount on a soft cloth cleans and shines smooth leather bags and shoes. Test it first on a hidden spot.<\/li>\n<li><strong>Protecting steel.<\/strong> A few drops on stainless steel utensils bring back their shine.<\/li>\n<\/ul>\n<p>You do not need a premium oil for these uses: you can use up an oil that has lost some of its aroma, as long as it is not rancid.<\/p>\n<h3>A tip to avoid waste<\/h3>\n<p>If you have an extra virgin olive oil in your cupboard that is no longer at its best for eating raw, but does not smell rancid, give it a second life in the kitchen: long stews, frying or bread doughs. And if it is already rancid, do not use it even around the home: take it to a recycling point. That way you make the most of the uses of olive oil without throwing away anything that is still useful.<\/p>\n<h2 id=\"history\">A little history: olive oil, much more than a food<\/h2>\n<p>For thousands of years, asking what olive oil was for brought answers that would surprise us today. It was not only for cooking: it burned in the lamps that lit homes and temples, anointed people in rituals, became perfumes and ointments and gleamed on the skin of athletes before they competed.<\/p>\n<p>Oil was so valuable that it was traded across the Mediterranean in amphorae, and Roman Hispania was one of its great producers. Over time, electricity and other products replaced many of those ancient uses of olive oil, and olive oil remained above all in the kitchen, where it is still irreplaceable.<\/p>\n<h2 id=\"which-oil\">Which oil to choose for each use<\/h2>\n<div class=\"aoo-table-wrap\">\n<table>\n<thead>\n<tr>\n<th>Use<\/th>\n<th>Recommended oil<\/th>\n<th>Why<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Toast and raw dishes<\/td>\n<td>Early harvest extra virgin or Picual<\/td>\n<td>Maximum aroma and character<\/td>\n<\/tr>\n<tr>\n<td>Salads and fish<\/td>\n<td>Arbequina, Hojiblanca or a mild blend<\/td>\n<td>Delicate fruitiness<\/td>\n<\/tr>\n<tr>\n<td>Everyday cooking and stews<\/td>\n<td>Extra virgin in a tin or large bottle<\/td>\n<td>Quality and a good price per litre<\/td>\n<\/tr>\n<tr>\n<td>Frying<\/td>\n<td>Picual or another stable extra virgin<\/td>\n<td>Stands up better to heat<\/td>\n<\/tr>\n<tr>\n<td>Baking<\/td>\n<td>Arbequina or Picudo<\/td>\n<td>Sweet, mild flavour<\/td>\n<\/tr>\n<tr>\n<td>Personal care<\/td>\n<td>Fresh extra virgin<\/td>\n<td>Keeps its natural compounds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>In our shop you can compare oils by variety, size and price per litre. If in doubt, start with a variety pack and discover which oil suits each use. It is the quickest way to try several olive oil uses side by side and find your favourites.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"533\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1.png\" class=\"wp-image-29374\" alt=\"Olive oil with herbs and salt: everyday olive oil uses at home\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1.png 1536w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1-400x267.png 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1-1200x800.png 1200w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1-768x512.png 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0033-aoo-20261008-1-700x467.png 700w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption>From the plate to personal care: one oil, many uses.<\/figcaption><\/figure>\n<h2 id=\"myths\">Myths about olive oil<\/h2>\n<h3>\u201cOlive oil is more fattening than other oils\u201d<\/h3>\n<p>False. All oils provide practically the same calories, about 9 per gram. The difference lies in their composition and in their valuable compounds, which is why the uses of olive oil go far beyond simply adding fat to a dish.<\/p>\n<h3>\u201cExtra virgin is no good for frying\u201d<\/h3>\n<p>False. It is one of the most heat-stable fats thanks to its oleic acid and natural antioxidants.<\/p>\n<h3>\u201cThe greener, the better\u201d<\/h3>\n<p>Not necessarily. Colour depends on the variety and the timing of the harvest, not on quality. We explain this in our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-acidity\/\">acidity and olive oil quality<\/a>.<\/p>\n<h3>\u201cOlive oil improves with age\u201d<\/h3>\n<p>Unlike wine, olive oil loses aroma over time. It is at its best in the months after it is made, so buy what you need for your usual olive oil uses and enjoy it fresh.<\/p>\n<div class=\"aoo-cta\">\n<p><strong>An oil for every use.<\/strong> Extra virgin olive oils for raw dishes, cooking and baking, in bottles, tins and variety packs, with fast dispatch within 24\/48 h from Spain.<\/p>\n<p><a class=\"aoo-cta-button\" href=\"https:\/\/aceiteolivaonline.com\/en\/shop\/\">Visit the shop<\/a><\/p>\n<\/div>\n<h2 id=\"faq\">Frequently asked questions about the uses of olive oil<\/h2>\n<div class=\"aoo-faq\">\n<h3>What is extra virgin olive oil used for?<\/h3>\n<p>For dressing, cooking, stewing, roasting, frying and baking. The uses of olive oil also include traditional skin and hair care and jobs around the home.<\/p>\n<h3>What are the benefits of olive oil?<\/h3>\n<p>Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress (with at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, with a daily intake of 20 g), and replacing saturated fats with unsaturated fats such as oleic acid in the diet contributes to the maintenance of normal blood cholesterol levels.<\/p>\n<h3>Can you fry with extra virgin olive oil?<\/h3>\n<p>Yes. It is very heat-stable and gives excellent results in home frying.<\/p>\n<h3>Which oil is best for the skin?<\/h3>\n<p>A fresh extra virgin olive oil. Test it first on a small patch and consult a dermatologist if you have any skin condition.<\/p>\n<h3>How much olive oil is recommended each day?<\/h3>\n<p>It depends on each person. As a reference, the polyphenol claim is based on 20 g a day, about two tablespoons, as part of a varied diet.<\/p>\n<\/div>\n<p>That bottle living next to the hob actually holds centuries of uses. Choose a good extra virgin, keep it always within reach and discover everything it can do for your cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Raw, for cooking, frying and baking, plus traditional uses in personal care and around the home: the uses of olive oil and which oil to choose for each one.<\/p>\n","protected":false},"author":1,"featured_media":37718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2396],"tags":[],"class_list":["post-28975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-and-uses"],"acf":[],"_links":{"self":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/comments?post=28975"}],"version-history":[{"count":3,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28975\/revisions"}],"predecessor-version":[{"id":37661,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28975\/revisions\/37661"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media\/37718"}],"wp:attachment":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media?parent=28975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/categories?post=28975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/tags?post=28975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}