13 Jan

All about olive oil

What is olive oil?
Fruity, peppery oil made from crushed olives. The first pressing, called extra virgin, is generally the most expensive; pure is the next, less pricey oil. Light or extra light is filtered to produce a milder flavor, but the fat and calories remain the same.

Why it’s healthy?
Full of heart-healthy monounsaturated fats. 10 grams per tablespoon, which lower “bad” LDL cholesterol and raise “good” HDL cholesterol, and polyphenol antioxidants, which fight cancer and heart disease.

How to buy?
Choose a size you’ll use within two months. As the container empties, it fills with oxygen; the oil starts to oxidize, or deteriorate, and eventually tastes stale. Opt for dark glass; it protects the oil from light, another source of flavor-sapping oxidation.

Insider advice: Store opened bottles in a dark, cool place, such as the back of a pantry or your fridge. Though oil stored in your refrigerator may cloud, it will clear at room temperature.

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