Olive oil- A Blessing for Sure

Olive oil is advertised for its health benefits in several diet books as well as healthy recipes. But, is it actually the liquid of the gods that it’s made out to be -- and is the olive oil in your kitchen as healthy as you consider it is?

Basics of Olive Oil

Olive oils are classified based on their extraction procedure and on the level of the acidity of the pressed oil.

True extra virgin olive oil (EVOO) is taken out from olives by means of just pressure, a procedure well-known as cold pressing. It has only 1% acid. It’s the oil that comes from the first pressing of the fruit, and is thought-out to be the premium one, having the freshest, fruitiest taste.

Like a Virgin?

How can you make out if the olive oil on your shelf is actually extra-virgin? Check the bottle for a label from the ISO, a group that follow tests to see if the oil measure up to the company’s claims. The trade group examines them to find out if they are what the brands say they are -- and not an adulterated product.

Cooks as well as culinary experts, on the other hand, say the best bet is to do a little examination of your own. Pour 1 or 2 tablespoons of oil on a white dish and try to find a consistency that is smooth, although far thicker than corn or vegetable oil. Your olive oil should smell like olives, too.

Look for a smooth finish on the tongue when the oil hits your palette. When the oil hits the back of your throat, feel a slight burn. The burn is in fact the polyphenols, a sort of antioxidant found in fresh oils.

How to prepare food following Olive Oil Recipes

When the recipes need olive oil, just remember:

Extra virgin olive oil has a low smoke point (the high temperature at which the oil starts to smoke), therefore it’s excellent for cold dishes as well as low calorie recipes that don’t call for a lot of heat.

Extra Light Olive Oil is intermediate grade oil with a slight aroma and flavor. It is excellent for lower-temperature food preparation. It has great flavor with a bit higher smoke point.

Pomace Oil is the main cooking grade oil. It is light oil with neutral taste as well as flavor and is the most appropriate oil for Indian cuisine.

Too Much of a Good Thing

Even if you're using the high-quality oils, you can get too much of a good thing. Olive oil might be one of the healthiest oils out there; however it's still a fat and must be used in moderation.

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Created on Dec 31st 1969 18:00. Viewed 0 times.

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