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1. What is the origin of the denomination “olive oil”?
2. Is refined olive oil of better quality?
3. How do we define the adult age of an Olive Tree?
4. What flaws or negative attributes can an olive oil have?
5. Which extra virgin olive oil is the most appropriate for a meal?
6. In confectionery, how can I replace butter with olive oil?
7. Can olive oil be used for frying?
8. Why do some olive oils have a more intense green colour than others?
9. A good olive oil can be spicy?
10. What is the reason for extra virgin olive oil to be so relevant to health?
11. Which antioxidants do extra virgin olive oil has?
12. What’s the reason for extra virgin olive oil to have an anti-inflammatory effect?
13. Is there a simple method to check an olive oil quality?
14. What is the recommended consumption of extra virgin olive oil?
15. Is there any connection between the classification of olive oil and its culinary use?
The Best Portuguese Olive Oils
