The cultivation of olive trees provided wood for carpentry and wood for burning, fruits that were cured in brine and oils used as fuel for lighting, lubricants, perfumes and ointments for the body. In Ancient History:

Olive Oil, which came to be used as currency, only later began to be used as edible oil.

As seen, the Olive Oils offer a wide range of scents and flavors that consumers can enjoy. Of course, there are no fixed rules and people use Olive Oil to their own taste. What really matters is that they are alerted to the fact that there are oils with very different specificities that can be used raw, in soups, grilled, baked in, in stews and casseroles, sauces and mayonnaise, pastries, desserts, ice cream , desserts and also for frying.

Olive Oil is very resistant at frying temperatures, it doesn’t penetrate fried foods as with other fats, remaining instead on its surface.

And one must not forget that the best of Extra Virgin Olive Oil happens when used in marinades, in emulsions (with coriander, pepper, vanilla, etc..) and when used at the end of cooking, so that the temperature does not eliminate these volatiles responsible for best that Olive Oil has, that is has the smell and taste.

Use it as far as your imagination takes you!

And do not forget:
The choice of an oil should not fall only on price and acidity, but the characteristics of smell and taste are those that truly differentiate the Olive Oils from each other. It can be said that with Extra Virgin Olive Oil you have the best of everything. .

But beware, olive oil is a fat and, as such, has a high calorific value, favoring obesity.