Four mistakes you make when cooking with olive oil

Olive oil. Everyone knows that olive oil is a health elixir and many studies have shown that it can fight against various diseases. To make the most of its benefits, we need to know how to use it.

Here are the most common mistakes for using olive oil:

You choose the “light” olive oil

All types of olive oil have about the same number of calories, that is about 120 calories and 15 grams of fat per spoon. The term “light” refers, in the case of olive oil, to color and aroma.

You do not read the label

The healthiest olive oil is the one whose label is specified cold pressed. “It is not enough to write on the label that is obtained exclusively by physical processes, it has to write cold pressed at a temperature of 38 degrees, and the acidity is around 0.8 %. Refined oils do not exceed 1%, 2%. Few are the manufacturers who adhere to these rules.

“Specifically, of 100 kilograms of olive pulp, 20 kilograms of oil should be extracted, but they heat it up to 40 kilos. It’s like selling a Trabant like Mercedes.

You’re wasting the extra virgin oil to fry meals

It’s a pity to burn the extra virgin olive oil because is more expensive. When fried, we can choose refined olive oil and unhydrogenated palm oil.

You keep him close to the oven

Nothing rinses olive oil faster than heat and light. Keep olive oil in a dark container and store it in a cool place away from heat sources and sunlight.

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