Virgin Olive Oil consumption, as final seasoning or within cooked foods, is steadily growing globally, mainly because it’s recognized for its nutritional benefits. Nonetheless, the maintenance of its quality and health attributes after thermal processing is often questioned.
Our Olive Oil experts will discuss a careful review of published studies on the assessment of Olive Oil thermal processing, in order to discover the optimal settings for maximization of Olive Oil quality, while slowing up the onset of oxidation products with detrimental health impacts.
Through the selection of a specific olive grade, such as extra-virgin, virgin or refined Olive Oil, unique beginning compositions may be achieved, specifically regarding bioactive and antioxidant compounds, with a direct effect on thermal performance and nutritional value of cooked foods.
In addition, an assortment of cooking practices, from common frying to boiling and including microwave cooking, along with operating conditions, as time, temperature and food amounts, undoubtedly modify the Olive Oil chemical profile.
Based on theses compiled studies, in order to preserve Virgin Olive Oil bioactive components, heating time should be taken down to the minimum.
Olive Oil performance under prolonged thermal processing is generally equal or superior to other refined vegetable oils, due to its balanced composition regarding both major and minor components.
However, as most of its bioactive components, including phenolic compounds, are lossed over time, it is economically better to use lower Olive Oil grades and constant replenishment under prolonged thermal processing.
Ultimately, it will help with future studies having to deal with thermal degradation paths of minor Olive Oil components and their implication in human health will be of particular value to further clarify this issue.
When it comes time to try a new diet or nutritional plan, generally one of the first type of foods to go in the trash are refined foods such as canola oil or margarine.
A handful of diet books support using coconut oil or Olive Oil to cook with since both have been shown to have a variety of health benefits like:
Next time you go to the store and see an assortment of options and variety of Olive Oils, how do you know which one you should choose?
For beginners, you can eliminate everything that doesn’t have a “Extra Virgin” or “Virgin” label since those young olives taste the best and have the most health benefits.
Olive Oil is just the oil that is extracted from the olives as they are picked off the trees. The clear differences begin with the type of olive that is picked and how the oil is extracted.
Unfortunately, we also have to worry about the additives used as well or other olives that are mixed in which is why our Olive Oil Experts suggest that we always support organic Extra Virgin Olive Oil to ensure quality.
Once an olive is picked and the oil is extracted, it is either refined or unrefined which usually means that it is not treated and has a stronger flavor as a result. However, there is a trade off, while refined oils are processed, they contain no bitterness but also do not have as much of an olive aroma, flavor or color. Ultimately, it really becomes consumer dependent.
Extra Virgin Olive Oil is always unrefined Olive Oil. In order to meet the standards of “extra virgin”, the olives must have the classic olive taste and it must contain all the vitamins, minerals and antioxidants discovered in olives. Organic Extra Virgin Olive Oil is the not treated with chemicals or pesticides.
Virgin Olive Oil is one step lower in quality and it is also unrefined and produced very similar to Extra Virgin Olive Oil but is sometimes difficult to find online or in stores.
Next there is traditional Olive Oil which is refined and treated with chemicals and additives and lower quality than Extra Virgin Olive Oil. If you want the true benefits from Olive Oil, we highly suggest that you select organic Extra Virgin Olive Oil.
