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A lot has been said about the benefits of olive oil. Cooking with olive oil is safe for your health, while using it not only for dressings, but also for processing foods under the influence of high temperatures.
However, making some mistakes when buying, using and storing this oil, we reduce its beneficial properties. What does olive oil “dislike”?
1. Stand at the stove
Very often there is a layout when all the oils are at the hostess “at hand” – right at the stove. It is definitely convenient. But olive oil, like all other oils, does not like heat and requires storage in a dark and cool place. From constant heating, the taste deteriorates and harmful substances begin to be released from the oil.
2. Improper use
First-pressed oil will perfectly complement a salad, but it is absolutely not suitable for frying – at high temperatures it will lose all its beneficial substances and release carcinogens. It is ideal to grill food before sprinkling it with quality olive oil before serving.
Each olive oil tastes differently, depending on a variety of factors, and what works for a salad will not taste good in a soup. Save a few bottles of oil of different flavors and diversify your diet.
3. Transparent bottles
Olive oil has two major enemies – oxygen and light. An open bottle and a clear glass of storage utensils make the oil unhealthy, it oxidizes and changes its taste. Therefore, quality olive oil is sold in tinted bottles. And do not pour it into any, even your favorite, other container.
4. Plastic bottles
A plastic bottle is unlikely to shatter if dropped; it is lighter and often has a comfortable shape. But oil takes all harmful substances from plastic, and the probability that this is a high-quality and natural product is zero. All self-respecting producers pour olive oil into dark glass.
5. Use after the expiration date
Few people decide to throw away such an expensive product as olive oil after the expiration date. And most simply do not track the production date – and in vain. Of course, the carriage will not turn into a pumpkin, but the quality, taste and composition of the oil change over time. Don’t buy oil for future use – there are enough small bottles on the shelves. Pay attention to the date of manufacture when buying, then constantly review your stock at home – it is better to get rid of old oil than to make yourself health problems.
What color should the oil have
Most sources disagree about which olive oil is “correct” – light or dark. In fact, the color of the oil depends on the variety, country of origin, harvest and time of harvest. A quality product can be of any color and shade.
Recall that earlier we talked about how you can lose weight with olive oil and wine – yes, yes, it’s real! They also advised how you can lose weight with olive oil and wine.