se and diet Uses[edit] This section needs additional c

bly be a chemopreventive agent for peptic ulcer or gastric cancer, but confirmation requires further in vivo study.[84] Pilot studies showed that olive oil may reduce oxidative damage to DNA and RNA, revealing a possible anti-carcinogenic factor.[85] Consumption of olive oil may prevent the onset of Alzheimer's disease, possibly through a mechanism related to oleocanthal inhibiting fibrillization of tau protein.[86][87]
See also: Alzheimer's disease and diet
Uses[edit]


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Vinegar and olive oil


Olives in olive oil
Culinary use[edit]
Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.
The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.[citation needed]
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. Afte