https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APortuguese_cuisine%2F5%2FenTranslations:Portuguese cuisine/5/en - Revision history2026-09-13T07:04:59ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Portuguese_cuisine/5/en&diff=148967&oldid=prevFuzzyBot: Importing a new version from external source2025-06-03T06:34:36Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[File:Pan artesán galego 2.jpg|thumb|right|Broa was likely introduced by the [[Suebi]] as ''brauþ'' (bread)]] <br />
[[Olive oil]] is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.</div>FuzzyBot