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Can you fry in olive oil? 🫒YES! But it’s all about choosing the right one for the job. @Graza has all three you need so, let’s break it down: 1️⃣ Extra Virgin Olive Oil (Drizzle): Made from early-season olives, it’s bold in flavor and best for raw applications—think salad dressings, drizzling on bread & tomatoes. 🔥Smoke point: 350-410°F. Keep it off the heat to preserve the flavor! 2️⃣ Mid-Tier Extra Virgin Olive Oil (Sizzle): From mid-season olives, it has a lighter taste, perfect for roastin
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TikTokflavorsbyalessandra
Great olive oil can come from anywhere — it all depends on the harvest, climate, and how it’s pressed. What makes Levantine stand out is that it’s made the traditional way — the way it’s been done for centuries. And whether you're from Italy or anywhere else, good olive oil is good olive oil. Donna Margherita, home to some of the best Italian food we've ever had, gave it their full stamp of approval — and that says everything.
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