Olive oil can be consumed directly or cooked.
Olive oil can be categorized into virgin and non-virgin olive oil. In general, virgin olive oil is recommended for direct consumption and non-virgin olive oil is recommended for cooking.
1. Direct consumption: virgin olive oil is easy to destroy the nutrients under high temperature, it is usually recommended to heat and consume at low temperature, controlled at 70-80℃. The oil of virgin olive oil is more suitable for human nutritional needs, can be cold salad, or added to other vegetables, suitable for people who have the need to lose weight, can be reasonable intake of good quality fat.
2. Cooking consumption: non-virgin olive oil is generally not suitable for raw food, can be used with normal peanut oil, soybean oil, frying, stir-frying, squeezing, etc. can be used non-virgin olive oil, but may not be conducive to the retention of the nutrients of the olive oil, so avoid the oil temperature is too high.
It is recommended to just decide how to consume it according to your nutritional needs and preferences.