One of the most popular and useful oils presently — olive. It is applied in cosmetology, cookery and nonconventional medicine.
Considering uniqueness of composition of oil and its multifunctionality, many culinary specialists ask questions: whether it is possible to fry potato or cutlets on olive oil and whether its flavoring and medicinal properties after heat treatment disappear?
Taste and advantage
Receive this vegetable product from fruits of the European olive (Latin of Olea europaea). In such countries as Greece, Spain and Italy, it is national and it is considered the business card of cuisine of the Mediterranean.
Unique a little bitterish taste and delicate aroma distinguish olives oil from all other types of vegetable fats.
The advantage of liquid gold of the Mediterranean is in its structure:
- monounsaturated fatty acids (generally olein Omega-9) — 73%;
- saturated fatty acids (on bigger degree palmitic) — 13.8%;
- polyunsaturated fatty acid (An omega-6 linoleic) — 9.7%;
- polyunsaturated fatty acid (An omega-3 α-linolenic acid) — 0.76%;
- vitamin E — more than 70% of standard daily rate;
- vitamin K — about 75% of standard daily rate;
- vitamins A, D;
- antioxidant oleokantat has anti-inflammatory effect;
- antioxidant oleuropein prevents oxidation of cholesterol of low density.
Useful properties of vegetable fat are unique:
- Due to work of antioxidants and vitamins there is a rejuvenation of all human body, strengthening of hair and nails, improvement of a condition of integuments.
- The product improves work of digestive system: GIT, pancreas, liver.
Important! Oil promotes release of bile in intestines, removes symptoms of the complicated defecation, promotes healing of gastric ulcers and gastritis.
- The vegetable product reduces the probability of developing of cardiovascular diseases — heart attacks, strokes, bad blood clotting, instability of arterial blood pressure.
- Prevention of cancer diseases. Oleic acid as a part of this vegetable fat changes an expression of the genes causing oncology, reducing the probability of developing of a disease.
- Prevention of Alzheimer's disease. At this disease in structure of a brain senile plaques which dissolution is promoted by the use of liquid gold are formed.
- Advantage for children and women in situation. The fatty acids which are a part of a product promote formation of nervous system, the bone device and a brain of a fruit. Besides, linoleic acid promotes reduction of risk of developing of skin diseases.
- Use of vegetable fat in cosmetology. The means containing olive oil prevent skin withering, strengthen, clean and protect it from influence of ultraviolet rays. Also the product is used for strengthening of nails, hair and for prevention of extensions during pregnancy.
- Compresses from a vegetable product relieve muscular pains and remove spasms.
Whether you know? In Ancient Rome for transportation of liquid gold built the ships. It was used as monetary unit, devoted it verses and ballads.
Types
According to the nomenclature of olive oils, depending on the content of fatty acids and a way of receiving, they are divided into such types:
- Extra virgin (which is not refined without chemical cleaning, the superior quality);
- Virgin (which is not refined without chemical cleaning);
- Olive oil (mix refined with high-quality).
Vegetable and essential oils are widely applied in cosmetology. For example, castor is an excellent means for strengthening of hair and growth of eyelashes, giving of equal tone and face rejuvenation, clarification of skin and treatment of rashes.
Extra virgin
Extra virgin is oil of the highest quality. It is received by pressing, without use of chemical means of cleaning. Such product most of all comprises useful substances. Mechanical process of production consists of washing, drying, an extraction of berries in the centrifuge and filtration of vegetable fat. The cold extraction is made at a temperature of 27 °C. The acidity of a product is 0.8%. It differs in great taste and aroma and is used as gas station to cold dishes.
Whether you know? Average life expectancy of residents of Greece makes 81 years, and the considerable share of a merit of it is their love for olive oil. One resident of the country on average uses 20 liters of vegetable fat annually.
Virgin
Virgin olive oil — the natural not refined product made mechanically. For its production olives not such quality, as for the Extra series are used. Such vegetable fat has less saturated taste and a smell, and its production quality standards are not so strict.
The acidity of Virgin olive oil is less than 2%. It is used for preparation of hot dishes and as gas station.
Olive oil
The refined vegetable fats after cleaning and processing lose aroma, taste and actually all useful properties, but at the same time smoking temperature increases. This fact promotes improvement of indicators of frying and preparation of dishes with high heat treatment.
Olive oil contains mix of the refined and not refined oils in the structure and has poorly expressed taste and a smell. Such olive oil perfectly is suitable for frying.
In house conditions it is possible to make the unique perfume of essential oils.
What oil is suitable for frying?
The product of the first extraction Extra virgin stores in itself the mass of properties, useful to an organism. It makes sense to use it as gas station for cold dishes.
Answering a question whether it is possible to fry on not refined olive oil, it should be noted that the maximum temperature of heating of virgin oil — 160–180 °C. At such level of heat treatment it is possible to cook junk foods, semi-finished products, potatoes and eggs. Roasting of products with the high content of water, such as vegetables, at a temperature of 140 °C is quite admissible with use of vegetable fats of a such type.
For frying of food on olive oil at a temperature up to 240 °C, it is the best of all to use refined.
The combined Olive oil product keeps the properties when roasting and has good tastes. However the best option used for preparation of various dishes in a frying pan is completely refined Olive Oil Refined which does not contain many useful substances, but is ideal for heat treatment.
Important! On what type of olive oil it is possible to fry, it is possible to define, even without reading the label. The it is more yellow, the big underwent processing. The product made without use of chemical means possesses a saturated green shade.
Sunflower + olive
Sunflower vegetable oil is considered the most widespread option for preparation of various dishes. Except its ability to transfer temperature increase to 250 °C, it differs in a long period of storage, the democratic price and neutral taste.
Huge lack of such product is the violation of balance of Omega-3 and Omega-6 fatty acids leading to decrease in immunity and deterioration in metabolism. Olive oil when frying loses a part of useful properties, however does not do harm to an organism as the level of fatty acids at it optimum.
Some producers produce mix of sunflower and olive oils. Keeping of the last in it — no more than 10%, and purchase of such product fails on its quality at all.
Important! Mix of sunflower and olive oils is more a marketing mix, and the advantage for an organism of it is minimum.
How about coconut?
Without doubts, the leader in maintaining useful properties when frying is coconut oil. It contains 92% of the saturated fats which are not collapsing at influence of high temperatures and no more than 2% of the polyunsaturated fatty acids subject to disintegration. The point of smoking of such product reaches 230 °C.
It perfectly is suitable for roasting, frying and suppression of products at a temperature up to 350 °C.
The unique composition of coconut vegetable fat strengthens immunity, accelerates metabolism, reduces the level of cholesterol of low density, is a power source of the person.
In spite of the fact that olive oil when heating loses the curative qualities, it has not negative effect on a human body and is one of the most useful vegetable fats used for production of various dishes.