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
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Europa toughens the regulations on olive oil commercialization and production. This reform will affect, basically, labeling and bottling of oils, as well as naming and quality controls in order to assure olive oil quality and avoid fraud as much as possible.
Until now several regulations have been approved concerning labeling. They determine the compulsory of defining oil origin in oil bottles. It is necessary to define whether oil comes from the EU, from outside the EU or if it is a mixture from different vegetable oils. However, when approved, these measures did not have a warm welcome because they were damaging directly two of the most important oil exporters in the world: Spain and Italy. 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
Acidity levels in good olive oils:
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
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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