EPITRAPESIO — translated from Greek table, refined olive oil from pomace with the addition of unrefined olive oil (Olive Pomace Oil). EPITRAPESIO table olive oil is made from Greek olives by the second pressing method. It is suitable for daily use both in small households and for food production. Refining oil has only one goal — to increase the temperature of the smoking point, which will allow cooking on it at high temperatures. The smoking point is the temperature at which the oil begins to break down and it is no longer suitable for food, as it releases a large amount of free radicals that contribute to the risk of cancer. That is, it does not matter whether you lose weight or not, it is harmful to health in general. Visually, it's easy to determine — the oil begins to smoke. It is worth noting that refining oil increases the boiling point, but olive oil naturally has a high temperature of the smoking point, higher than that of sunflower. You can also stew on Extra Virgin — the quenching temperature is 80-110 ° C, but it is better to fry and bake on Pomace, since the frying temperature in the pan is already 140-200 ° C. Table olive oil EPITRAPESIO is used for: stewing vegetables, meat and fish (oil will preserve their natural taste and aroma); frying vegetables, meat, fish, poultry and products based on them (the oil does not smoke, does not bubble, does not emit carcinogens); preparation of sauces, mayonnaise, pates (oil will serve as an excellent base, will give the necessary consistency); baking bread and bakery products (butter structures the dough, harmonizes the tastes and aromas of the other ingredients); deep-fried cooking (oil is very economical, it can be used repeatedly without harm to health). Manufacturer: ELMAR CRETE S.A., Greece. Meets the requirements of TR CU 024/2011 dated 12/29/2011