The recommended quantity of extra virgin olive oil in our diet is a matter that concerns nutritionists, dieticians and consumers. It is known that evoo has multiple beneficial properties for health, but yet it is not determined which the recommended quantity of extra virgin olive oil in our diet is.
It is known that evoo is beneficial, but it is clear that an excess could be counter-productive. There are several theses in this respect; the most supported one by nutritionists and dieticians is that the recommended quantity of extra virgin olive oil in our diet should not exceeded three tablespoons per day.
Recommended quantity of extra virgin olive oil in our diet
This does not mean that we should consume those three tablespoons as a row ingredient. It is supposed that also the evoo used for cooking counts. Although three tablespoons are recommended, this does not mean that if we decide to reasonably increase that quantity, it is going to hurt us. There is no problem if instead of consuming three tablespoons we consume four. The evoo is very beneficial and there is no problem unless we exceed the quantity of six tablespoons. Then, the damage caused by the exceeding might appear. Continue reading →
There are a lot of cosmetics trademarks exploiting extra virgin olive oil qualities in cosmetic products. Many of them use olive oil in hair treatments, shampoos, hair masks and hair conditioners. These products are demanded by customers and are sold out very quickly. Usually, these products are a mixture of extra virgin olive oil and other ingredients such as aloe vera in order to increase hair benefits.
However, for those people interested in creating their homemade cosmetic products, we have written this post to show you some very well-known recipes with very good results. They are very easy to prepare and require not very much work. Continue reading →
Olive oil does not make us put on weight!!! Some may assure that olive oil makes us put on weight and it is true that the oil has a high content of calories, but that does not necessarily mean that it is going to make us put on weight. In fact, there is no scientific research supporting this. However, there are some reviews in which scientists state that extra virgin olive oil makes us lose weight. Yes, that’s what I’ve written: Extra virgin olive oil makes us lose weight. Continue reading →
Extra virgin olive oil is known basically by its nutritional properties and by its benefits for health; nevertheless, it is also known by its innumerable possibilities in cosmetics, household and natural remedies. These are some of the areas where olive oil plays a very important role. See some examples below:
Uses of olive oil – cosmetics
The extra virgin olive oil is beneficial for nails, it is used as a peeling gel, it can also be used as a shampoo and it is a very good skin moisturizing cream. In fact, there are lots of cosmetic trademarks that exploit oil qualities in their products. However, there is no better option than using the oil in its natural state, without additives, preservatives and chemicals that may interfere in its beneficial action. It is as simple as using the olive oil of our home as the main ingredient of our own elaborated products. We can make our own shampoo, our peeling cream, our moisturizing gel, our makeup remover, our emulsion for shaving, etc. The results will have nothing to envy to the obtained by our usual cosmetic trademark. Continue reading →
Is it advisable to use extra virgin olive oil in frying?
There is a lot of doubt concerning the use of extra virgin olive oils in cooking. Some state that its consumption may be advisable only as a raw food because oil can lose its properties when heated. Others recommend to use it only as a raw food and to use other oils of less quality when frying, hiding behind the trite “olive oil makes you fat”.
Nothing further from the truth. Extra virgin olive oil is the best option for frying due to its heat resistance, which is better than others’. However, it is important to keep an eye on the heat subjected to oils. It is not recommendable to heat oils until they smoke and it is advisable to maintain temperature under 180ºC. The oil, when heated, does not lose any of its properties and continues to be a food full of healthy and nutritional properties for our body and, definitely, “it does not make us fat”.
It is important to know the role of oil when frying food. When the food is added to a frying pan, the oil creates a thin film around the piece of food that becomes gold and crusty with heat. This thin cover avoids the oil soaking in the food and in this way the nutritional properties of the food are preserved. Continue reading →
Between high quality extra virgin olive oils, there are many different products which may vary depending on taste, variety, type, acidity and peroxide presence.
Extra virgin olive oil types: Coupage and Monovarietal
The first difference between extra virgin olive oils is related to the type of oil. Coupage is a kind of oil elaborated with the juice of different kind of olives. This mixing of olives is done in order to obtain a special liquid with a very special taste. This olive oil is very exclusive and attractive for consumers and is considered pure traditional craftwork.
The monovarietal oil is a juice carefully obtained from the same kind of olive. It is also very exclusive, for the discerning palate. Continue reading →
A couple of days ago I wrote an article about the benefits of oleic acid, a fatty acid present in the triglycerides of olive oil. Today I am going to explain the different grades of acidity in olive oils, what that grade of acidity means and which levels correspond to best oils.
With this aim, it is important to analyze the features and qualities of the most important fatty acids that form the triglycerides of olive oil: oleic, linoleic and linolenic acids. The oleic acid is a fatty acid present in a very high proportion in olive oils; nearly the 75% of its composition. Decreasingly, in a second place, the linoleic acid is in between 3.5%-21%. As in the case of the oleic acid, our body is not able to synthesize it; therefore, its consumption is necessary and beneficial. Continue reading →
In Antiquity, Greeks and Romans worked the land to produce olives and olive oil. Since then, these products are used in cosmetics, gastronomy, food preserving, industry, health, etc. All these useful possibilities come from the multiple properties of olive oil.
The olive oil has a very high percentage of triglycerides. One of these is the oleic acid, which constitutes the 75% of olive oil. This acid contributes to benefit health, more specifically the cardiovascular and hepatic systems. This component is known as one of the essential acids which are basic for the development of life. Unfortunately, our body is not able to synthesize it and, consequently, it is very important for us to include it in our dairy food consumption. Continue reading →