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Is olive oil really healthy?
Table of Contents
1. A few words about the fat itself
Olive oil, also called olive oil, is a vegetable fat with a distinctive aroma and taste. This oil, which comes from the Mediterranean basin, is obtained by cold or hot pressing. Due to its high sensitivity, the oil should be stored at temperatures below 15°C and away from sunlight (or in bottles made of dark glass).2. Which one to choose?
The classification of olive oil is based on the assessment of its sensory characteristics, acidity and fatty acid content. The most valuable olive oil of the International Olive Oil Council (IOOC) is virgin olive oil. It is an olive oil obtained from the fruit of the olive tree by using only mechanical means.3. Olive oil in the context of frying
When selecting fats for frying, consideration should be given to several essential characteristics: oxidative stability, the smallest amount of polyunsaturated fatty acids. At high temperatures, fats are transformed into highly toxic compounds; high content of antioxidant substances (polyphenols, vitamin E), low cholesterol and metal ions, which catalyze the oxidation process. When choosing fats, attention is often paid to the point of oxidation. However, it is important to note that this is not the best flavoring agent.4. Applications
Olive oil is used primarily in gastronomy for frying and cooking and as an ingredient in other products, e.g. grapefruit sauce. It is also used successfully in the cosmetic industry It is very commonly found as a component in cosmetics for skin, hair and nails. It can also be used during massage or used as a bath oil.5. Composition and action
Olive oil is rich in mono- and polyunsaturated fatty acids. These compounds are much more beneficial to the human body than the animal fats or trans fats found in margarine. It contains vitamins A, D, E, K. The above advantages prove the health benefits of olive oil.
