Olive oil is only used for special occasions
Olive oil tastes best when it's fresh. It also retains its nutrients better when it's completely fresh. Let's not forget, olives are fruits, and you will most likely prefer their juice fresh.
Olive oil becomes old after 3-6 months since the harvest date. Next time you find a good olive oil, be sure to use it.
Never Cook With Olive Oil
Corn oil, canola oil, or any other flavorless vegetable or seed oil is what you should use to cook. Olive oil is not recommended for frying. It's a surprising piece of misinformation that is still being spread in the media. Here's the truth: Olive oil doesn't have a very low smoke point.
Extra virgin olive oil is more smoke-resistant than other refined oils. It also has the polyphenols that slow down oxidation.
Smoke point for most olive oils is between 365 and 410 degrees Fahrenheit. You will not reach smoke point on your stovetop unless you are deep-frying industrially.
Heating can cause some loss of antioxidants. A Spanish study based on data from more than 40000 people found no link between eating fried foods and coronary heart disease. However, one detail was that the food was fried with olive oil and not repeated, meaning that they didn't fry the same food with the same oil repeatedly.
You shouldn't eat too much of it
In the United States, 1 teaspoon of olive oil is consumed per day. If you want to reap the many benefits of olive oil, however, one teaspoon won't be enough. Studies after studies that show the health benefits of olive oils point to 2-3 tablespoons per day, regardless of whether it is:
- Heart disease
- Blood pressure
- Cognitive function or cancer
You will still be healthy if you eat a Mediterranean diet with lots of vegetables and little processed foods.
Furthermore, Olive Oil should be your main source of fat in your diet, if you are trying to follow a Mediterranean diet that means that the olive oil used in your salad and cooking will be the majority of fat you are getting in your diet.
You buy "Olive Oil "... but is it really olive oil?
It can be difficult to label. When you see on the label "Olive Oil", in the U.S. that means that it is a blend of refined olive oil and virgin olive oils.
Refined olive oil, in general, is an olive oil of low quality that has been refined chemically and physically to remove undesirable characteristics such as fatty acids free and bad flavor.
The taste and benefits of extra virgin olive oils (polyphenols), are not present in this olive oil. We recommend that you purchase extra virgin olive oil of high quality.
Mild-tasting Olive Oil is what you prefer
Research has shown that many people don't know the taste of fresh olive oil. They are more familiar with and prefer rancid olive oils. Olive oil should not taste "buttery", a variety of people think that a buttery taste and an oily feel is what olive oil is about.
This is unfortunately incorrect. Olive Oil should have some bitterness to it and fresh olive should taste "green", fresh, a bit peppery, it should not be tasteless or have an "old nuts" taste.