olive oil
Know your Olive Oil
Olive oil is the only oil which is pressed from the fresh fruit.
It has replaced the other cooking
mediums even in traditional kitchens. Olive oil is beneficial due to its high
content of monounsaturated fatty acids and many anti-oxidative substances.
Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. It also lowers the risk of breast cancer. Olive oil is also known to have beneficial effect on ulcers and gastritis. Virgin Olive oil has anti-inflammatory properties. It has the potential in protecting muscle inflammation as seen in conditions like muscular dystrophy. The reduction of inflammatory diseases especially in elderly people can greatly lower the risks of falls and fractures worldwide.
The process used in the extraction of oils is what categorizes them as refined or cold-pressed. Any vegetable oil you buy should be expeller pressed or cold pressed rather than processed through chemical extraction methods. The basic idea behind expeller pressed oil is to force oil out of a nut, a seed or a vegetable like corn without using anything but mechanical strength.
Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. It also lowers the risk of breast cancer. Olive oil is also known to have beneficial effect on ulcers and gastritis. Virgin Olive oil has anti-inflammatory properties. It has the potential in protecting muscle inflammation as seen in conditions like muscular dystrophy. The reduction of inflammatory diseases especially in elderly people can greatly lower the risks of falls and fractures worldwide.
The process used in the extraction of oils is what categorizes them as refined or cold-pressed. Any vegetable oil you buy should be expeller pressed or cold pressed rather than processed through chemical extraction methods. The basic idea behind expeller pressed oil is to force oil out of a nut, a seed or a vegetable like corn without using anything but mechanical strength.
Refined oils are produced by heating oils at very high
temperature resulting in the destruction of essential fats, vitamins and anti
oxidants.
Cold-pressed oils such as olive oil are higher quality
because the lower processing temperatures preserve the flavour and
characteristics of the oil. Now when you pour, brush or drizzle oil for cooking
a meal, pick up oils that retain their natural goodness. Olive, mustard and
sesame are the few common ones.
Adulterated olive oil is often diluted with soya bean oil
and then add colour to look like extra -virgin olive oil. The question is how
can you tell whether oil in the bottle is real or fake?
Oils that are high
in monounsaturated fat get thick and cloudy when you put them in the fridge.
Oils that are high in polyunsaturated fats such as soybean oil don't. But this too is not always reliable.
Good oils come in all shades, from green to gold to pale straw.
Ensure that your oil is labelled "extra virgin," since other categories "pure" or "light" oil, "olive oil" and "olive pomace oil" have undergone chemical refinement.
Remember to buy extra virgin olive oil in bottles or containers that are light resistant and in small quantities that will be consumed fast.
So go and drizzle some good extra virgin oil on your salad or pesto. You can make great Indian dishes with extra virgin olive oil without compromising the taste and flavour.
So enjoy guilt free food cooked with extra virgin oil.
Storage
Always keep your olive oil in a cool dark place, as heat, light and air are the three enemies of all culinary oils. Choose oils kept in dark glass bottles, opaque cans or stainless steel as opposed to plastic. If the oil you want is in a clear bottle make sure it is young. Wrap the bottle tightly in tin foil immediately to keep the light out, then store in a cool, dark cupboard.
If your pantry is warm, opt for refrigerating your oil. It will partly solidify if it is genuinely Extra Virgin but will liquify again at room temperature when you come to use it.
Always make sure the stopper is airtight to avoid oxidation and rancidity, and never leave the bottle on the bench in sunlight or next to a hot stove.
Oils that are high in polyunsaturated fats such as soybean oil don't. But this too is not always reliable.
Good oils come in all shades, from green to gold to pale straw.
Ensure that your oil is labelled "extra virgin," since other categories "pure" or "light" oil, "olive oil" and "olive pomace oil" have undergone chemical refinement.
Remember to buy extra virgin olive oil in bottles or containers that are light resistant and in small quantities that will be consumed fast.
So go and drizzle some good extra virgin oil on your salad or pesto. You can make great Indian dishes with extra virgin olive oil without compromising the taste and flavour.
So enjoy guilt free food cooked with extra virgin oil.
Storage
Always keep your olive oil in a cool dark place, as heat, light and air are the three enemies of all culinary oils. Choose oils kept in dark glass bottles, opaque cans or stainless steel as opposed to plastic. If the oil you want is in a clear bottle make sure it is young. Wrap the bottle tightly in tin foil immediately to keep the light out, then store in a cool, dark cupboard.
If your pantry is warm, opt for refrigerating your oil. It will partly solidify if it is genuinely Extra Virgin but will liquify again at room temperature when you come to use it.
Always make sure the stopper is airtight to avoid oxidation and rancidity, and never leave the bottle on the bench in sunlight or next to a hot stove.
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