What are the hazards of cooking with virgin olive oil?

Cooking with virgin olive oil is harmless.

Virgin olive oil is an oil juice obtained by squeezing ripe fresh olive fruit directly after removing impurities by mechanical cold pressing, filtration and other treatments. There is no chemical treatment, no preservatives and additives in the processing.

This kind of olive oil has a unique fragrance, which is suitable for direct consumption or cold salad, and greatly retains its original flavor and nutritional value.

Olive oil classification:

1. High-quality virgin olive oil: The acidity of the pressed olive oil is not more than 2.0, which meets the prescribed edible standards.

2. Low-grade virgin olive oil: the acidity of olive oil obtained by pressing is above 2.0, and it is only used for refining and refining olive oil.

3. Refined olive oil: colorless and odorless olive oil extracted from low-grade virgin olive oil. The acidity does not exceed 0.3.

4. Blended oil: synthetic oil with different proportions of refined olive oil and virgin olive oil, with acidity not exceeding 1.0.

5. Olive residue crude oil: inedible, refined olive residue can be refined.

6. Refined olive pomace: the acidity of olive pomace crude oil shall not exceed 0.3.

7. Olive pomace: the mixed oil of refined olive pomace and virgin olive oil, with the acidity not exceeding 1.0.

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