Cut some slices of toasted country bread, sprinkle them with extra-virgin olive oil and add a pinch of salt. Grate a clove of garlic over the toasts. Delicious.

Put some extra-virgin oilve oil, onion, salt and squeezed lemon juice in a jar with natural yoghurt. The resulting sauce can be used to dress any delicacy, such as vegetables and meats.

Whenever dressing salads, first you must add the salt, then the vinegar, the balsamic vinegar or the lemon juice and last of all, the oil. The oil forms a layer over the salad ingredients avoiding them to absorb the rest of the condiments and that is why the oil is the last flavoring to be added.

Natural, extra-virgin olive oil maintains all its fragrance and flavor of fresh-fruit juices, salads, dressings when added over vegetables, olives, meats, snacks, sausages, and so on.

In lightly-fried food and in stews virgin-olive oil maintains all its properties, especially when used with legumes and vegetables.

When frying the extra-virgin olive oil, it forms a thin and consistent layer around the product, which lets less oil absorption and keeping all the food juices in.

Bottles and cans of virgin-olive oil must be stored in a cool dry place, away from light and heat sources.

Add a little bit of oil over fresh cow-milk or sheep-milk cheeses with fresh herbs and peppercorns; the result is really awesome.