Olive oil: how to choose and properly use the power
- Olive oil – food and drug
- Variety of product
- Best oils for beauty and health
- What is oil of olives
- How to store olive oil
- What oil is better: choosing fats for frying
- How to make cooking oil nice and safe
Olive oil is known since ancient times. Now its good for the health and nutrition needs no evidence. It is known that it contains healthy fats, vitamins and minerals that are beneficial to the entire body. So many people use it in food every day to stop the aging process and to achieve beauty of skin and hair. But product is not harmed, it is necessary to use them correctly. Explain whether it is possible to fry in olive oil, and what varieties to choose.
Olive oil – food and drug
Proper nutrition is based not only on sufficient quantity of proteins and carbohydrates. The daily diet must contain healthy fats that this oil large number. Additionally, it is a storehouse of other vital substances.
Variety of product
To choose the right oil for hot dishes and for frying, it is necessary to consider the characteristics of all available varieties.
The classification of this product is adopted the International Olive Council. To date, there are the following major groups of oil:
- natural, obtained by cold pressing;
- purified, or refined, processed by biochemical methods to decrease the characteristic taste and smell;
- pomace is the product of re-extraction with hexane enriched waste oil production – oil cake.
Best oils for beauty and health
The best for power and beauty are natural oils. The quality factor is the acidity of the oil (the share of fatty acids). In the free acid form appear in olive oil as its decomposition. Therefore, the lower the acidity level, the more useful and palatable product.
- Extra Virgin oil
A method of manufacturing this oil belongs to the most ancient. The olives are pressed by mechanical means. Are not used in production of chemical and biological technology. The olives are only washed and allowed to settle.
Extra Virgin oil has a high nutritional value and is considered the most useful. Its acidity is not more than 1%. The taste depends on the cultivation and varieties of olives.
Despite the lack of added preservatives to keep the product up to 18 months. The cost of oil of this variety is quite high, what is its only drawback.
- Virgin oil
This oil is obtained in the same way that Extra Virgin. This class include the product, not an extra on organoleptic properties. Oil is not a rich color, taste and aroma, which, however, does not diminish its beneficial properties. This variety has higher acidity of 1-2%. But a more affordable price – it is an undeniable plus.
- Pure olive oil or Olive oil
It is a mixture of cleared and natural oils. This variety is most common in our country. It has a pronounced olive flavor. Its acidity is 1 to 1.5%.
This refined oil, which is obtained by different methods: by means of filtration, thermal and chemical treatment, settling. His plus – low acidity: around 0.5%.
What is oil of olives
There are several popular types of product that are in demand on the world market.
It is a product from the cake, which may contain a small percentage of natural oil. It is available at a price. So it is often used in restaurants and other organizations in the former Soviet Union. The acidity of the product is 1.5%.
- Lampante oil
This is a technical grade oil, suitable for food. It is made from Palaia or substandard olives by cold pressing.
How to store olive oil
Healthy eating is unthinkable without fresh and healthy products. Since olive oil is obtained without the use of preservatives, need to store it properly. Otherwise, not only spoil the appearance and taste of the product, but also lost its valuable properties.
What oil is better: choosing fats for frying
The main criterion for the choice of oil for frying is the temperature of dymlenija. That is, one in which the oil starts to burn and release hazardous substances to human.
In the oils of Extra Virgin and Virgin, the figure is quite low – 155-216°C. These varieties are suitable for salads and dishes without heat treatment. Marinated in a butter meat becomes soft, delicate taste and fragrant. But fry it.
For cooking use clarified butter. It begins to burn only at a temperature of 240°C. pomace oil also can be fried, it does not burn up to 235-245°C. This grade is not as useful as others, but fry it vegetables or fish, you don’t hurt yourself. The main condition – not to overheat the pan.
How to make cooking oil nice and safe
When the owner does the cooking, she wants not only to speed up the process and minimize the cleaning after cooking. To fry in olive oil feel comfortable, listen to the advice of professionals.
Uses photographs Shutterstock