▁saved ▁for ▁dess ert s , ▁unlike ▁other ▁European ▁cu is ines , ▁it ' s ▁also ▁added ▁to ▁plenty ▁sav our y ▁Portuguese ▁d ishes . ▁Pap ri ka , ▁pi ri ▁pi ri , ▁gar lic , ▁bay ▁leaf , ▁white ▁pe pper ▁and ▁c inn am on ▁are ▁the ▁most ▁common ▁sp ices ▁used ▁in ▁Portuguese ▁cu is ine . ▁ ▁O live ▁oil ▁is ▁one ▁of ▁the ▁bases ▁of ▁Portuguese ▁cu is ine , ▁which ▁is ▁used ▁both ▁for ▁cook ing ▁and ▁flav our ing ▁me als , ▁raw . ▁This ▁has ▁led ▁to ▁a ▁unique ▁classification ▁of ▁o live ▁o ils ▁in ▁Portugal , ▁depending ▁on ▁their ▁acid ity : ▁ 1 , 5 ▁degrees ▁is ▁only ▁for ▁cook ing ▁with ▁( vir gin ▁o live ▁oil ), ▁anything ▁lower ▁than ▁ 1 ▁degree ▁is ▁good ▁for ▁d ous ing ▁over ▁bo iled ▁fish , ▁pot atoes ▁ ▁and ▁veget ables ▁( extra ▁vir gin ). ▁ 0 . 7 , ▁ 0 . 5 ▁or ▁even ▁ 0 . 3 ▁degrees ▁are ▁for ▁those ▁who ▁do ▁not ▁enjoy ▁the ▁taste ▁of ▁o live ▁oil ▁at ▁all , ▁or ▁who ▁wish ▁to ▁use ▁it ▁in , ▁say , ▁a ▁may onna ise ▁or ▁sau ce ▁where ▁the ▁taste ▁is ▁meant ▁to ▁be ▁dis gu ised . ▁Gar lic ▁is ▁widely ▁used , ▁as ▁are ▁her bs , ▁such ▁as ▁bay ▁leaf , ▁cor i ander , ▁or eg ano , ▁th yme , ▁ro sem ary ▁and ▁par