Unverified88% confidenceDecision RuleTime unknown
凉拌、低温烹调优先选特级初榨(Extra Virgin)冷压榨油：初榨橄榄油、亚麻籽油、核桃油，其单不饱和脂肪酸和多酚抗氧化物在低温下保留完整，加热后风味和营养会大幅损失
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88%
Confidence
Long-term
Relevance
-
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Unverified橄榄油分级：Extra Virgin（特级初榨）酸度≤0.8%冷压首榨，适合凉拌与低温烹饪；Pure/Refined精炼油适合高温煎炸，用特级初榨油高温油炸是浪费且易破坏营养87% similarUnverified橄榄油做西式凉拌选特级初榨（Extra Virgin，酸度≤0.8%）冷用发挥果香，高温煎炒用精炼橄榄油或纯橄榄油更耐高温不浪费风味84% similarUnverified凉拌、蘸食、低温烹饪优选单不饱和脂肪酸含量高的油：特级初榨橄榄油（油酸约70%）或冷压牛油果油，保留多酚抗氧化物，但不宜加热超过其烟点83% similarUnverified标注'纯橄榄油/Pure Olive Oil'或'橄榄油/Olive Oil'（无Extra Virgin）实为精炼油掺少量初榨油，营养价值低于特级初榨，若追求健康价值需认准Extra Virgin全称83% similarUnverified标注「橄榄油」但非「特级初榨/初榨」的产品多为精炼橄榄油或果渣油（Pomace），风味和营养大幅下降，凉拌选购时须认准Extra Virgin / 特级初榨字样82% similar
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