Experts say that frying with olive oil considerably reduces cooking times, replaces a greater amount of saturated fats (not recommended for health) with monounsaturated fats (highly recommended for the body) in food. At the same time, it represents a significant saving, since olive oil, although more expensive than other vegetable oils, can be reused many more times than other fats. And what is more important: It destroys fewer vitamins in food.
- Choosing a selection results in a full page refresh.