Olive oil - what`s it all about?Olive oil has become popular over the final few years due to it`s health benefits, better quality output and concentrate on the healthy Mediterranean diet. Italians and Greeks have been using olive oils for centuries - lathering their pasta, meat and vegetables with this `liquid gold`, even using it to rid curses from suspicious eyes!What are the Health Benefits?
NO cholesterol (plant foods do not contain cholesterol)
It`s a monounsaturated fat, the `healthier` fat - ie saturated fats are the whip and are responsible for clogging your arteries.
High in antioxidants -disease fighting chemicals and anti-ageing chemicals
30% more antioxidants if it is unfiltered
It helps to contain blood sugar levels
There is a misconception that because olive oil is a case of fat and so high in calories that this would run to high obesity rates.
Studies have shown that Mediterranean diets that are typically high in olive oil consumption leading to greater weight release and help support the burden off.
The fatty acids help promote your immune system
It increases HDL cholesterol (the good cholesterol) and lowers triglycerides which help lower blood sugar and contain blood pressure.
It can be good on dry skin conditions when applied topically.
How can you eat it?Olive oil is more than simply a cooking oil. By all means use it to sautee or make your foods in. You can use it to drizzle over steamed greens, salads, or freshly roasted vegetables. Your vision is the limit!Unlike wine, it does not better with age. Buy your it in smaller quantities (ie 250ml or 500ml bottles to preserve it fresh. It will survive longer if you keep it out from direct sunlight. Where possible, buy oil stored in dark containers or bottles. Olive oil can oxidize and turn rancid over time ( a pair of years).Types and recipe ideasSo you`ve bought some oil, now what do you do with it? First it is crucial to experience what the different types of olive oils are.Extra Virgin Olive Oil (EVOO)EVOO has been given the judge as the BEST. It is likewise the most common oil produced in Australia and the world. The oil is extracted from the olives soon after harvesting the olives and refined without the use of solvents or excess heat. EVOO is sometimes described as `cold pressed` which refers to the above method of oil extraction. EVOO must make an acidity level Pure Olive OilThis type is actually a blend of refined oil and pure and has a mild flavour. This is best for stir frying, deep frying and sauting because it can hold a higher heat temperature than EVOO.Extra Light Olive OilThe term extra light refers to the lighter taste of the oil NOT the fat content as most people believe. This oil is light in colour, odour and try and can be exploited in cakes, biscuits and other recipes requiring a delicate oil flavour. It has the same number of kilojoules as other oils.Recipe ideas (EVOO)
Use as dipping oil when entertaining - dip crusty bread in olive oil, then in dukkah or balsamic vinegar, or love it on its own.
Drizzle over vegetables, salads, soups or stews
Pop corn in olive oil and then drizzle extra over the popped corn
Make a salad dressing with equal parts olive oil and red wine vinegar. Season with freshly cracked black pepper and sea salt
Grill thick slices of sourdough brushed with olive oil, seas salt and rosemary- delicious!
Make bruschetta - mix diced roma tomatoes, crushed fresh garlic, chopped basil leaves, sea salt and olive oil. Leave for 30 minutes then broadcast on top of grilled crusty bread. DELICIOUS!!
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