The usage of olive oil is detcrmined by the dish being prepared. A light preparation of vegetables or fish may require a light fragrant oil, while for dishes with definite strong flavors, more decisive, stronger oils are used. The extra virgin olive oils are always used raw. Olive oil is often flavored by adding aromatic herbs, cloves of garlic or peperoncino . These flavored olive oils are used to dress salads, vegetables, or as toppings for minestre , minestrone and zuppe .
Olive oil is excellent for frying.
For this purpose a rectified oil is recommended. Olive oil can only be re-used two or three times, be cause its usage adds to viscosity and highlights the toxic substances present in it. It is preferable to use young oil for frying and if virgin olive oil is used, it must not be used a second time. Also it is not advisable to add fresie oil to old oil. Other oils Other oils may be cxtracted by a mechanical and chemical process, that is, the extraction of the oil with chemical solvente.