Fact – Extra virgin olive oil is the highest quality of olive oil with a perfect aroma and taste, rich in natural antioxidants. These combat oxidation and improve thermal stability. Recent studies have shown that extra virgin olive oil, among other common vegetable oils, is the most stable in the heating process (exposed to 240 ° C for 20 minutes and 180 ° C for 6 hours) producing the lowest level of harmful compounds.

Therefore, we use extra virgin olive oil in our kitchen, even in the frying pan.