More and more chefs and food creators are saying it:
Extra virgin olive oil is best used raw.
It’s not just a trend, but a choice connected to the quality and properties of extra virgin olive oil.
What happens when you heat it too much?
High-quality extra virgin olive oil is rich in:
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polyphenols (natural antioxidants)
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vitamin E
-
fresh aromas and vegetal notes
With very high and prolonged temperatures, some of these properties are reduced and the flavor becomes more neutral.
👉 It doesn’t become harmful, but it loses part of its nutritional and aromatic value.
Why use extra virgin olive oil raw?
Using olive oil raw means:
✔ preserving its natural properties
✔ enhancing the flavor of your dishes
✔ enhancing the value of an authentic ingredient
A drizzle of extra virgin olive oil over bruschetta, soups, legumes, grilled meat, or salads can transform even the simplest recipe.
Quality makes the difference.
If olive oil is the star, it must be of high quality.
At Frantoio Olivestri, between Umbria and Tuscany, we have been producing extra virgin olive oil since 1938, with a balanced, natural, and harmonious taste.
Because when olive oil is truly good,
using it raw is enough to taste the full difference.
