Oil|Oil News and Videos
Jun
10
Filed Under (Cooking Tips) by oil
Jean Fisher asked:
Why should you use olive oil? Well there are several reasons. Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
• Reduce blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Lessen the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to the walls of the arteries. Eventually these particles build up and form plaque. This plaque narrows the blood vessels and increases the work load of the heart in an effort to get oxygenated blood to the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.
CANCER INHIBITOR
A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of ****** cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.
ANTI-INFLAMMATORY PROPERTIES
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflammed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.
A FAT THAT HELPS YOU LOSE FAT
Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats. The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. My favorite grocery store keeps the olive oil on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. Exposure to air is another enemy of the fragile antioxidants.
Confused about the different grades of olive oil? Extra-virgin olive oil is produced from the first pressing of the olives. It has the lightest flavor and contains the richest array of antioxidants. The next pressing of the olives produces fine virgin oil. Refined means that chemicals were used to extract the oil instead of pressing. Avoid refined olive oils. Pure olive oil is a blend of refined and virgin olive oils. I don’t recommend pure grade either. If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I’m a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them.
BUSTER
Why should you use olive oil? Well there are several reasons. Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
• Reduce blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Lessen the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to the walls of the arteries. Eventually these particles build up and form plaque. This plaque narrows the blood vessels and increases the work load of the heart in an effort to get oxygenated blood to the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.
CANCER INHIBITOR
A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of ****** cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.
ANTI-INFLAMMATORY PROPERTIES
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflammed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.
A FAT THAT HELPS YOU LOSE FAT
Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats. The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. My favorite grocery store keeps the olive oil on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. Exposure to air is another enemy of the fragile antioxidants.
Confused about the different grades of olive oil? Extra-virgin olive oil is produced from the first pressing of the olives. It has the lightest flavor and contains the richest array of antioxidants. The next pressing of the olives produces fine virgin oil. Refined means that chemicals were used to extract the oil instead of pressing. Avoid refined olive oils. Pure olive oil is a blend of refined and virgin olive oils. I don’t recommend pure grade either. If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I’m a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them.
BUSTER
Dec
14
Filed Under (Cooking Tips) by oil
Jean Fisher asked:
Why should you use olive oil? Well there are several reasons. Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
• Reduce blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Lessen the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to the walls of the arteries. Eventually these particles build up and form plaque. This plaque narrows the blood vessels and increases the work load of the heart in an effort to get oxygenated blood to the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.
CANCER INHIBITOR
A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of ****** cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.
ANTI-INFLAMMATORY PROPERTIES
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflammed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.
A FAT THAT HELPS YOU LOSE FAT
Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats. The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. My favorite grocery store keeps the olive oil on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. Exposure to air is another enemy of the fragile antioxidants.
Confused about the different grades of olive oil? Extra-virgin olive oil is produced from the first pressing of the olives. It has the lightest flavor and contains the richest array of antioxidants. The next pressing of the olives produces fine virgin oil. Refined means that chemicals were used to extract the oil instead of pressing. Avoid refined olive oils. Pure olive oil is a blend of refined and virgin olive oils. I don’t recommend pure grade either. If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I’m a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them.
DARWIN
Why should you use olive oil? Well there are several reasons. Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
• Reduce blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Lessen the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to the walls of the arteries. Eventually these particles build up and form plaque. This plaque narrows the blood vessels and increases the work load of the heart in an effort to get oxygenated blood to the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.
CANCER INHIBITOR
A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of ****** cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.
ANTI-INFLAMMATORY PROPERTIES
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflammed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.
A FAT THAT HELPS YOU LOSE FAT
Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats. The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. My favorite grocery store keeps the olive oil on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. Exposure to air is another enemy of the fragile antioxidants.
Confused about the different grades of olive oil? Extra-virgin olive oil is produced from the first pressing of the olives. It has the lightest flavor and contains the richest array of antioxidants. The next pressing of the olives produces fine virgin oil. Refined means that chemicals were used to extract the oil instead of pressing. Avoid refined olive oils. Pure olive oil is a blend of refined and virgin olive oils. I don’t recommend pure grade either. If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I’m a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them.
DARWIN
Jan
24
Filed Under (Cooking Tips) by oil
Joy Harrison asked:
Cook with Olive Oil for Flavor and Health
Olive oil is a great oil to use for cooking because of its amazing health benefits and distinctive flavor. Olive oil has been used for centuries, but has become extremely popular recently due to studies which have proven just how healthy this oil is. Olive oil is a monounsaturated fat which has been shown to lower your bad cholesterol and blood pressure, while raising the good cholesterol and helps protect against strokes.
There are a few things you should know about olive oil to make sure you cook with it properly and everything turns out as delicious as planned. The main thing to keep in mind is that olive oil has a low smoke point. This means the oil will start to smoke at high temperatures. If you have ever over-heated olive oil in a pan, you know how it can fill your kitchen with smoke and will destroy the flavor of your food.
Here are some tips for cooking with olive oil:
Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to sauté with olive oil if you are careful and do not use high heat.
One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra-virgin or virgin varieties.
Since olive oil has become popular lately, and is available in every grocery store, you may have noticed quite a variety to choose from. The flavor of the oil can vary depending upon where the olives were grown, so if you find you don’t like the flavor of a particular brand, simply switch to another.
Each type of olive oil has its place in cooking and it’s important to use the best oil for a particular dish.
Extra Virgin Olive Oil needs to be cooked with very carefully because it can easily lose its flavor with heat. Save your most expensive, high quality extra virgin olive oil for drizzling over cooked dishes just before serving. These oils are also great in salad dressings, marinades, or added to sauces when finished. As a healthy alternative to butter, drizzle it over slices of Italian bread or on baked or mashed potatoes. A little can also be drizzled onto cooked vegetables, fish or other meats right before serving.
Virgin Olive Oil is less expensive yet still has a great flavor and aroma, making it a better choice for cooking. Use it straight or blend it with canola or clarified butter (ghee) for high-heat cooking methods such as pan-frying, or broiling.
Olive Oil or Pure Olive Oil refers to the fact that no other types of oils are blended with the olive oil. Unlike extra virgin and virgin grades, this oil is obtained through a refining process, which eliminates most of the flavor. It can be more cost effective to use this oil for cooking rather than more expensive virgin or extra virgin varieties. The refining process also increases the smoke point to about 410ºF making this olive oil more suitable for high heat cooking and frying. Just don’t expect this oil to have the flavor of the extra-virgin variety.
Extra Light Olive oil is not a calorie reduced food and the “light” only refers to the color of the oil. The light or mild varieties are very popular with consumers who want the health benefits of olive oil without a strong olive taste.
As you can see there is an olive oil for everyone and no reason everyone can’t enjoy the wonderful flavor and health benefits of this popular oil. If you haven’t tried cooking with olive oil yet, be sure to pick up a bottle on your next trip to the grocery store. Your heart will thank you and your food will taste great!
Learn more about how to cook with olive oil at http://www.italian-cooking-made-easy.com/Italianoliveoil.html.
CURT
Cook with Olive Oil for Flavor and Health
Olive oil is a great oil to use for cooking because of its amazing health benefits and distinctive flavor. Olive oil has been used for centuries, but has become extremely popular recently due to studies which have proven just how healthy this oil is. Olive oil is a monounsaturated fat which has been shown to lower your bad cholesterol and blood pressure, while raising the good cholesterol and helps protect against strokes.
There are a few things you should know about olive oil to make sure you cook with it properly and everything turns out as delicious as planned. The main thing to keep in mind is that olive oil has a low smoke point. This means the oil will start to smoke at high temperatures. If you have ever over-heated olive oil in a pan, you know how it can fill your kitchen with smoke and will destroy the flavor of your food.
Here are some tips for cooking with olive oil:
Some types of olive oil are not the best choice for high heat cooking or frying because they cannot handle the high enough temperatures needed for this type of cooking; however, it is possible to sauté with olive oil if you are careful and do not use high heat.
One way to compensate for the low smoke point is to combine olive oil with a high heat oil such as ghee (clarified butter) or canola oil for a healthier choice. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra-virgin or virgin varieties.
Since olive oil has become popular lately, and is available in every grocery store, you may have noticed quite a variety to choose from. The flavor of the oil can vary depending upon where the olives were grown, so if you find you don’t like the flavor of a particular brand, simply switch to another.
Each type of olive oil has its place in cooking and it’s important to use the best oil for a particular dish.
Extra Virgin Olive Oil needs to be cooked with very carefully because it can easily lose its flavor with heat. Save your most expensive, high quality extra virgin olive oil for drizzling over cooked dishes just before serving. These oils are also great in salad dressings, marinades, or added to sauces when finished. As a healthy alternative to butter, drizzle it over slices of Italian bread or on baked or mashed potatoes. A little can also be drizzled onto cooked vegetables, fish or other meats right before serving.
Virgin Olive Oil is less expensive yet still has a great flavor and aroma, making it a better choice for cooking. Use it straight or blend it with canola or clarified butter (ghee) for high-heat cooking methods such as pan-frying, or broiling.
Olive Oil or Pure Olive Oil refers to the fact that no other types of oils are blended with the olive oil. Unlike extra virgin and virgin grades, this oil is obtained through a refining process, which eliminates most of the flavor. It can be more cost effective to use this oil for cooking rather than more expensive virgin or extra virgin varieties. The refining process also increases the smoke point to about 410ºF making this olive oil more suitable for high heat cooking and frying. Just don’t expect this oil to have the flavor of the extra-virgin variety.
Extra Light Olive oil is not a calorie reduced food and the “light” only refers to the color of the oil. The light or mild varieties are very popular with consumers who want the health benefits of olive oil without a strong olive taste.
As you can see there is an olive oil for everyone and no reason everyone can’t enjoy the wonderful flavor and health benefits of this popular oil. If you haven’t tried cooking with olive oil yet, be sure to pick up a bottle on your next trip to the grocery store. Your heart will thank you and your food will taste great!
Learn more about how to cook with olive oil at http://www.italian-cooking-made-easy.com/Italianoliveoil.html.
CURT
