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Olive oil is a natural oil extracted from olives and is commonly used for sautéing, frying, roasting, baking, and as a finishing oil for salads and dips.

The smoke point of extra virgin olive oil is around 375°F (190°C); refined olive oils have higher smoke points up to 470°F (243°C).

Once opened, olive oil is best used within 6 months to a year for optimal flavor and quality.

Extra virgin olive oil is ideal for dressings, drizzling over finished dishes, and dipping bread due to its rich flavor.

Rancid olive oil may smell or taste musty or stale. If the flavor is off, it’s best to discard it.

Olive oil contains monounsaturated fats and antioxidants, making it considered a healthier choice than many refined oils.

Yes, you can shallow fry or sauté with extra virgin olive oil, but avoid high heat as it can burn.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Common types include extra virgin, virgin, pure, and light olive oil; extra virgin is the least processed and has the most flavor.

Store olive oil in a cool, dark place away from heat and light, tightly sealed to prevent oxidation.

You can reuse olive oil a few times for frying if it's been strained and not overheated, but always check for off smells or flavors.

Yes, olive oil can be used for baking cakes, breads, and muffins, providing a moist texture and subtle flavor.

You can refrigerate olive oil to extend its shelf life, but it may become cloudy or solidify. It will return to normal at room temperature.

A typical ratio is 3 parts olive oil to 1 part vinegar or lemon juice in most vinaigrettes.

Dark bottles are preferred as they protect olive oil from light, preserving its freshness longer.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.