OLIVE OILS AND HEALTH 26 3.2. Olive oil classification 62 - Commercial categories - Other classifications of interest 3.3. Olive oil composition. Key role of the minor components 65 3.4. The need for reliable methods to characterize olive oil 68 3.5. References – For further knowledge 69 CHAPTER 4 EXTRA VIRGIN OLIVE OIL IN GASTRONOMY AND HEALTH 70 Francisco Lorenzo-Tapia 4.1. Extra virgin olive oil, the backbone of the Mediterranean diet 72 4.2. The best chef, the olive oil user 74 4.3. Extra virgin olive oil, gastronomy, and health 75 4.4. References – For further knowledge 79 CHAPTER 5 BENEFITS OF THE USE OF EXTRA VIRGIN OLIVE OIL FOR COOKING 80 Rosa M Lamuela-Raventós, Julián Lozano-Castellano, Anna Vallverdú-Queralt 5.1. Comparison between the composition of extra virgin olive oil and those of other oils 82 5.2. Extra virgin olive oil in different types of cooking 83 5.3. Extra virgin olive oil for sauteing 83 5.4. Frying 84 5.5. Extra virgin olive oil for vegetables 84 5.6. Extra virgin olive oil for tomato sauces 85 5.7. References – For further knowledge 86 CHAPTER 6 OLIVE OIL AND THE CURRENT INSTITUTIONAL, SOCIOECONOMIC, AND ENVIRONMENTAL CONTEXT 87 Rosa Gallardo-Cobos, Pedro Sánchez-Zamora 6.1. Introduction 89 6.2. Context of olive oil production 89
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