Olive oil – benefits and use in cooking

Olive oil – One of the most valuable and demanded products in cooking and dietetics. It not only gives dishes a special taste, but also brings great benefits to human health. It is widely used in Mediterranean cuisine, which is famous for its useful properties, and is appreciated all over the world for the high content of antioxidants and healthy fats.

Features of production

The production of olive oil begins with the cultivation of olive trees, which are traditionally cultivated in the Mediterranean region. The crop is harvested in a strictly defined period of its maturity in order to maintain the optimal taste and high quality of future oil.
After the collection, the fruits undergo thorough cleaning, and then grind into the paste to remove oil from it. One of the key stages is a cold outlet at which the liquid is separated at low temperatures without the use of chemical reagents. This method allows you to preserve valuable antioxidants and nutrients, thanks to which it has high nutritional value and beneficial properties.

Basic species

• Extra Virgin Olive Oil. The highest quality and useful look, obtained by cold pressing without chemical processing. It has a rich taste and aroma, rich in antioxidants and vitamins. It is used fresh to refuel salads, preparation of sauces and marinades.
• Virgin Olive Oil. It is also obtained by cold pressing, but with a higher acid content, which reduces its nutritional value. It is used in cooking, but less common than Extra Virgin.
• Refined Olive Oil. It undergoes additional purification (refinition), as a result of which it loses part of the beneficial substances and aroma. It has a neutral taste and resistance to high temperatures, so suitable for frying.
• Olive Pomace Oil. The least valuable product obtained by extraction of residual oil from olive cinema using solvents. Most often it is used for frying or in industry.

Useful properties

Olive oil is valued for its rich composition, including mono -saturated fatty acids, polyphenols, vitamin E and other antioxidants.

• Support for the cardiovascular system. Mononas-saturated fats help reduce the level of “bad” cholesterol (LDL) and increase the level of “good” (HDL), which helps prevent atherosclerosis and cardiovascular diseases.
• Antioxidant protection. Polyphenols and vitamin E protect the body cells from oxidative stress, slow down the aging process and reduce the risk of inflammatory diseases.
• Improving the work of the gastrointestinal tract. It contributes to the normalization of digestion, prevents constipation and helps with gastritis due to a soft enveloping effect.
• A positive effect on the skin and hair. Thanks to moisturizing and regenerating properties, this product is widely used in cosmetology for skin, hair and nail care.

Application

Olive oil is an indispensable ingredient in cooking, it is used for both salad refueling and for heat treatment of products. Extra Virgin Oil is ideal for cold dishes, cooking sauces and marinades, as it has a rich taste and aroma. Refined Olive Oil has a large smoke threshold, therefore it is recommended for frying and baking, because it retains stability at high temperatures.

In conclusion

Olive oil is a valuable and universal product that has numerous health benefits and various options for use in cooking. When making your choice, pay attention to its appearance and origin in order to get the maximum benefit and enjoy this unforgettable taste and aroma.

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