In our previous post we wrote about the 5 myths about olive oil that you thought were true and on todays post we decided to expand a little with a few most common questions about buying olive oil (either online or in a store)
So one of the most common questions we come across is….
Olive oil is good for all types of cooking. Yes or no?
We love multifaceted questions! So, to answer there is no single reply. Both professional cooks and everyday cooks (you and me, that is) use different kinds of olive oil for their salads and different olive oils for their frying. Besides, the new farmers out there are now producing such a variety of olive oils that it would be hard to say that you must use, just one type.
One olive oil may be spicy, the other might be fruity, the other may be lighter.
To give you a little tip – spicy olive oil goes very well with fatty foods, like roast or pork. Fruity goes well with salty foods, like fish and bitter olive oil goes very well with boiled vegetables – amazingly well.
When frying, you must use always extra virgin olive oil, which is very low in saturated fat and it is full of acidity. You see, for years there was the notion that seed-based oils, like rapeseed, sunflower and others last longer to the high temperatures of frying, but scientific studies has shown that they break down easier than extra virgin olive oil, give the same amount of fat as olive oil and very few nutrients.
Olive oil, as nearly every type of oil gives approximately 9 calories per gram, however many more nutritional elements than the rest of the oils.
The best temperature to fry with olive oil is 180 degrees. This allows food to be cooked without being burned externaly – and at the same time olive oil retains its nutritional characteristics.
Next question: What are those polyphenols we keep reading about?
The easy answer is – natural chemical units within the olive oil which are good for you!
They are antioxidant, meaning that they fight those radical roots in your body. Also, they keep the oil from breaking down 9up to 180 degrees, we mentioned before), and protect from releasing harmful chemicals during frying.
Ok another question: What is the difference between extra virgin olive oil, virgin olive oil, olive oil and lampante?
1. Extra Virgin Olive Oil: It is oil that has been produced with only natural and mechanical processes, with nearly perfect taste and aroma, with no more than 0,8% acidity.
2. Virgin Olive Oil: it is oil that has been produced only with natural and mechanical processes with acidity no more than 2,0%.
3. Olive Oil: It is the mixture of refined olive oil and virgin olive oil with acidity no more than 1%.
4. Lampante: It comes from the skin and the pits of the olives after all oil has been extracted. It cannot be consumed and as the name implies, it used to be only for oil-burning lamps.
Any questions you have for olive oil, we would be more than happy to answer! Send your comments below.