Olive oil: composition, properties and application. Olive oil for frying and salads

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Modern man creates amazing things, but they cannot be compared with what nature gives. From the very beginning of human development, it was nature that provided it with everything necessary for survival. Her gifts are incredibly valuable, and such resources should be treasured. Over time, skills have been developed to process what the environment can provide. This made it possible to diversify many areas of human life, especially cooking. Now, going into any store, you can get lost in a variety of spices, oils, special additives. New technologies for the processing of raw materials, advanced methods in their mixing and preparation have played a role in this. But there is also something that in its pure form has been used by housewives for many centuries. The list of such things includes olive oil. The composition of this product in its primary form almost did not change and is characterized by a special value for the body. Butterindispensable for cooking. For such properties, it was nicknamed "liquid gold". It is extracted from the olive tree, which, according to legend, was given to the Hellenes by the goddess Athena. She presented it as a symbol of wisdom and prosperity. Although the Mediterranean is considered the birthplace of olive oil, many European countries are engaged in its production. At the same time, it should be noted that depending on the place where trees are grown, the taste and smell of the oil may change, since it is very sensitive to natural and climatic conditions.

Composition of olive oil

The composition of olive oil largely depends on the production procedure. It is important that fruit picking starts in November and ends in March. Olives oxidize very quickly, and therefore, after harvesting, you need to cook and process them as quickly as possible by squeezing the pulp. If these steps are not followed, or if the time for their implementation is delayed, the quality of the resulting product and its composition may deteriorate significantly. 100 grams of the product contains 99.8 grams of fat. The rest of the mass is occupied by cholesterol, water, carbohydrates, proteins, alcohol, ash and dietary fiber. The first cold-pressed oil, which is valued more than, for example, refined olive oil, contains oleic, linoleic, palmitic and others in the composition of saturated fatty acids.

Besides them, there are important compounds in the oil, such as phenolic acids of squalions, which prevent the development of cancer, polyphenols, sterol alcohols, tocopherols. The composition also found a place for vitamins K, E, A and D. Tasteolive oil is very specific. Depending on the place of cultivation, care, variety of the oil tree, the time of harvesting the fruits, it can be very different: it can be sour, bitter, sweet or s alty. But no matter which of these characteristics olive oil has, it will always have a rich, intense flavor. Such a variety of them allows you to experiment in cooking and choose the most successful option for yourself.

Extra Virgin Olive Oil

The number of different flavors and properties confirms the fact that there are quite a few varieties that olive oil can take. Reviews about this product can be very different. You can find even the most negative words in his direction. And this is not surprising, because in order to really enjoy its taste and feel its beneficial properties, olive oil must be chosen wisely. Basically, everyone knows two types of this product: unrefined and refined olive oil, but international legislation allocates much more. In the top of the ranking of the most popular and valuable species is "Extra virgin".

It is considered the most useful, because due to the lack of heat treatment and special purification, all vitamins and acids are preserved in it. This extra virgin olive oil is made from the most mature and fresh fruits. There are several subspecies of this species. For example, vintage oil is considered elite, because the raw materials for its production are grown only in a certain area, single-grade oil speaks for itself.(during its production they do not combine different varieties, but prefer only one, which is usually indicated in the name), blended olive oil, on the contrary, is made by mixing different varieties to obtain a specific aroma and taste.

Frying oil

Even with incredibly valuable properties, Extra Virgin Olive Oil is not always used in cooking. One of the most consumed types of this product is Aceite de Oliva, or refined, which has found its place as an olive oil for frying. In fact, it contains first cold-pressed oil in its composition, because it is produced by mixing it with unrefined oil in a ratio of 15% to 85%. Aceite de Oliva oil is valued primarily for the fact that it contains much more stable fatty acids than other types of this product. This raises the temperature at which smoke formation begins, which greatly simplifies the frying process. Also, this process does not produce carcinogens. In addition, it is widely used to create sauces and salad dressings, as refined oil tastes quite good and is absolutely not bitter.

Useful properties of olive oil

We continue our acquaintance with this useful product. The properties of olive oil allow it to be used in a variety of areas. Their value is difficult to overestimate. Even after analyzing the composition of this product, one can understand that a considerable amount of microelements and vitamins contained in it positively affects the functioning of the body, namely, they prevent the occurrence of heart disease.vascular and oncological diseases, stabilizes the processes of digestion and strengthens bones. Fresh olive oil is a wonderful antioxidant. Many famous women shared the secrets of keeping their youth and often mentioned olive oil in this context.

Even Cleopatra herself believed that "liquid gold" would help her maintain her beauty for a long time and took baths with the addition of such a product for this purpose. At the same time, it is never too early and never too late to take olive oil: it will have the best effect on the body both in the elderly and at a very young age. Many nutritionists advise replacing sunflower oil with olive oil. It not only puts in order the metabolic processes, but also promotes weight loss. It is often used to make soaps, cosmetics, special massage oils.

Harm of olive oil

Even despite all the beneficial properties of olive oil, in some cases it can harm the body. People who suffer from gallstone disease should be very careful when using such a product. Olive oil has a strong choleretic effect, which can be harmful if gallstones are present. People who suffer from cholecystitis also need to follow the rules for using olive oil. Do not often dilute your diet with it and use it in large quantities.

The best time to enjoy the taste of the product is in the morning, preferablyon an empty stomach It is also worth considering that a complete rejection of vegetable oils, characteristic of the place of permanent residence, is undesirable. It is better to diversify the use of olive oil by relatives unrefined - mustard, linseed, etc. In everything you need to know the measure, and the use of olive oil is no exception. Abuse of it can put a lot of pressure on the digestive system, cause obesity, diabetes and fatty liver. The norm is one tablespoon of olive oil per day (or a maximum of two). Those who follow the figure and try to lose a couple of extra pounds should remember that there are almost 900 kcal per 100 grams of this product and its excessive use can become an obstacle on the way to the desired centimeters. Olive oil for frying is not recommended to be used very often, as well as fried foods in general. Thermal exposure almost always kills the beneficial properties not only in the oil, but also in other ingredients.

Olive oil for face care

Treatment, disease prevention, widespread use in cooking - this is not all that olive oil is capable of. Reviews about him as a cosmetic product are increasingly filling the Internet. First of all, olive oil is used as a facial treatment. In seasons when the environment aggressively affects the skin, this oil protects it, makes it smoother and more pleasant. It's all about the fatty acids of this product, which nourish the skin of the face and create a kind of barrier, a thin film that saves the face from the effects of frost and prevents moisture from evaporating fromcells during the heat.

Olive oil, whose composition is enriched with vitamin E, helps maintain skin elasticity and evens out skin tone, while vitamin D helps to cleanse it. Due to such valuable properties, this herbal product is often included in shampoos, creams and scrubs. It also cannot be argued that olive oil is suitable only for the care of combination or dry skin. Despite the large amount of fatty acids, in combination with fermented milk products, this oil normalizes oily skin. This product is rarely allergic, which allows it to be used for sensitive facial skin. It is a great helper in getting rid of dryness after the sea, with peeling and the first signs of skin aging. It can be added to various masks or simply used for wiping.

Olive oil for hair

Having studied the label of many shampoos, conditioners and balms, you can find olive oil. The composition of this product allows you to use it in a variety of areas, including hair care. Especially valuable for the scalp and hair are fatty acids, antioxidants A and E. After several applications of olive oil in its natural form or as an ingredient in a mask, positive changes can be seen. The scalp softens, all inflammations disappear. This oil has a great restoring and disinfecting value. "Liquid Gold" helps to forget about dandruff, itching and burning, hair loss, brittleness and dryness. An excellent assistant in it will be found by those whotired of split ends. Olive oil is quickly absorbed, penetrating and saturating the hair follicles with useful elements.

There are no restrictions in its use for different types of hair. It is quickly washed off with any shampoo or just water. To use it, it is better to warm it up a little in a water bath (so it will be better absorbed) and apply it on the scalp, rubbing in a circular motion, and along the entire length of the hair. Next, you need to cover your head with a special cap or just cellophane, wrap it with a terry towel and wait about an hour. After that, you can wash off the oil.

Olive oil recipes

Let's take a look at some helpful tips. Recipes with olive oil are gaining more and more popularity. This product is used in many areas of cooking. It can be found as a dressing for salads, an ingredient in first and second courses, pastries and even desserts. Olive oil is a great addition to a dish like stuffed pork. To prepare it, you need olives (about 100 grams), ham (80 grams), garlic, olive oil (40 milliliters) and, in fact, 500 grams of pork tenderloin. Olives, garlic and oil are mixed in a blender until smooth. Cuts are made in the tenderloin (not completely), which are filled with the resulting mixture. Ham will be needed to wrap the stuffed pork. Such a roll needs to be baked for about 40 minutes in the oven at a temperature of 180 degrees. This rather simple dish will decorate any table and pleasantly surprise your family and friends.

How to choose olive oil

Having studied olive oil, the composition of this product and its types, you can be sure of its value and versatility. But in the store, we are confused by the large number of options offered. It is worth mentioning that this type of oil is expensive and not available to everyone. Some people think that it is better to buy ordinary sunflower oil than low-quality olive oil for the same amount. But even despite the price category, you can find a good product if you know how to choose it. The first sign of a quality oil is a pronounced natural aroma. If not, it is better to put the bottle back.

You need to be careful when buying refined olive oil, because after heat treatment there are few useful properties left in it. Price is, after all, a sign of quality. Cheap oils of this type are usually a mixture of refined and unrefined. Also, when buying, you should carefully study the label: if it says that the product is diluted with another oil, but the ratio is not indicated, it is better to leave it in the store. Labeling carries valuable information. If there is an Organic or BIO mark, it means that this is an organic product that was produced in accordance with all the rules. The PDO label is also a signal of the quality of the oil, since the raw materials for its creation were grown and harvested in a certain area, and olives with a specific aroma and taste were used.

Olive oil storage

Such a valuable product as olive oil must be stored in special conditions. First, you need to study the duration of hissuitability and in no case use the oil after its expiration. Secondly, you need a special container for such a product. An excellent option is a dark glass bottle, which is tightly sealed. Thirdly, you do not need to put olive oil in the refrigerator, because in such conditions it will quickly change color and lose some of its beneficial properties. It is worth giving preference to a kitchen cabinet that is free from sunlight.