The three things make olive oil superior to vegetable oils: taste, nutrition and integrity.
Taste is the most obvious difference between olive oil and the commercially popular vegetable oils such as corn, soybean and canola oils. Olive oil, especially extra virgin olive oil, adds a flavor and textural dimension lacking in other oils, making it a suitable substitute for butter and margarine in almost any recipe. In fact, more and more restaurants are serving extra virgin olive oil, both plain or flavored with salt and pepper, as an alternative to butter for bread.
Nutritionally, olive oil contains more monounsaturated fat than any of the popular vegetable oils.
Extra virgin olive oils are not processed or refined. Extra virgin olive oil is essentially “fresh squeezed” from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins. Because of the integrity of the product, and its antioxidant components, olive oil will keep longer than all other vegetable oils.
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