Is Olive Oil Safe for Frying? 4 Basic Facts You Need To Know About The Miracle Oil

Heat does not hamper the benefits of the oil. You can cook with all types of olive oil without losing its benefits.

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Is Olive Oil Safe for Frying? 4 Basic Facts You Need To Know About The Miracle Oil

Highlights

  1. Heat does not hamper the benefits of the oil
  2. You can cook with all types of olive oil
  3. The colour of the oil has little to do with its health or quality
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The excellence of olive oil has been well documented. Often dubbed as the miracle oil, it is apt for cooking and works wonders even as a drizzle atop salads and dips. Olive oil is plump with health benefits; one of the chief ones is the presence of monounsaturated fatty acids - 'the good fats' - that help ensure a healthy heart and battle high blood sugar and cholesterol. Reams have been said about olive oil, its variants and how good or bad they can be for our health. It therefore becomes imperative to take a deep dive, bust some myths and know this humble ingredient up close.

The basics

1. The cloudiness on the surface of the oil is not a viable marker of the freshness of the oil. While some variants may turn cloudy when stored in a refrigerator, others don't.

2. A host of factors are responsible for the colour of the oil, from the types of olives, area of production to climatic conditions, et cetera. Therefore, the colour of the oil has little to do with its health or quality.

3. Olive oil is perfect to be used for frying and sautéing. Author of the book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, notes olive oil as an apt choice for shallow frying and sautéing, "so long as its flavour doesn't overpower the food," he states.

4. Heat does not hamper the benefits of the oil. You can cook with all types of olive oil without losing health benefits because their smoking point is higher than most other cooking oils.

Inputs from IANS


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