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What is olive oil?
Character Olive
Olive oil "extra virgin"
Olive oil "virgin"
Heat olive oil
Olive oil and Mediterranean diet
To make olive oil, olives are crushed and then pressed or centrifuged cold. The resulting liquid substance is washed and filtered and then stored. Then the oil is sold as "extra virgin" - or fine olive oil and is very suitable for cold dishes to taste.
The different varieties of olive oil related to its quality and are determined by the acidity and aroma of the oils
This name is reserved for oil that was obtained through physical processes in thermal conditions and the "juice" has had no change or treatment such as washing, decantation, centrifugation and filtration. What is the point? That changes everything! Stability, odor, color and taste are more sensitive.
The composition of "extra virgin" makes them much more interesting field of nutrition. By refining the oil is stripped of much of its smaller components: vitamin E, phenolic or polyfenolbestanddelen (caffeic acid, cumarinezuur, hydroxytyrosol and hydrocarbon (squalene and phytosterol).
Virgin olive oil, with an impeccable taste, a free acidity expressed as oleic acid, not exceeding 1% (1 gram per 100 grams) and the other characteristics similar to those recorded for this category.
Virgin olive oil, with an impeccable taste, a free acidity expressed as oleic acid, not exceeding 2% (2 grams each 100 grams) and the other characteristics similar to those recorded for this category.
Olive oil is rich in oleic acid, a monounsaturated fatty acid. That makes olive oil, with sunflower oil, one of the few vegetable oils suitable for heating.
In normal use and heating olive oil there are no carcinogens Fri.
At the moment the oil is heated it starts to smoke and the structure is damaged. You could compare this to the cooking of meat. If it does not burn, there is nothing wrong.
The case structure will change, the burnt part of the meat should not be consumed.
The major benefit of olive oil over butter or fat: burning point of olive oil is much higher. With butter and fats is already at about 180 degrees C and olive oil is at about 210 degrees Celsius.
