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Olive oil was the fat of choice in Greece, Rome and later on of the whole Mediterranean Basin, creating a culture of the ways and the products of kitchen reworked with this derivative of the olive tree. Besides its consumption in the feeding, the oil was consecrated by the great doctors and dietitians, like Hippocrates, Galen, Pedanius Dioscorides and Plutarch, like a product that had healing properties, provided energy, was nutritious and restorative.
Olive oil is best used raw because it contains all the nutritional, gastronomic and health elements through oleic acid and vitamin D. Gastronomically, it is interesting to choose a different oil for each dish when using it raw and to take into account the different qualities of the oils, giving priority to the best quality of Extra Virgin Olive Oil or AOVE and following with the Virgin Olive Oil.