Breaking
FoodNerdy Recipes Management System
Tag

olive

Browsing
Palestine State

Can you tell me about the use of olive oil and spices in Palestinian cooking?

Introduction: Palestinian Cuisine

Palestinian cuisine is a rich and diverse mix of flavors and ingredients, influenced by the country’s geographical location and its history. Palestinian cuisine is known for its use of fresh and locally sourced ingredients, such as vegetables, fruits, herbs, and spices. Olive oil and spices are essential ingredients in Palestinian cooking, adding depth and complexity to the dishes.

The Role of Olive Oil in Palestinian Cooking

Olive oil is the foundation of Palestinian cuisine. It is used for everything, from cooking to dressing salads and dipping bread. Olive trees are abundant in Palestine, and the oil produced there is considered to be some of the best in the world. Olive oil is used to sauté or fry vegetables and meats, and it is also used as a base for many sauces and dressings. Palestinian cooks also use olive oil to preserve foods, such as homemade pickles, olives, and cheese.

The Health Benefits of Olive Oil in Palestinian Cuisine

Olive oil is known for its numerous health benefits and is a staple in the Mediterranean diet. The use of olive oil in Palestinian cuisine not only adds flavor to dishes but also provides health benefits. Olive oil is rich in monounsaturated fatty acids, which are linked to a reduced risk of heart disease and stroke. It is also a good source of vitamin E, which has antioxidant properties and is essential for healthy skin.

Spices Used in Palestinian Cooking

Spices play an important role in Palestinian cuisine, adding depth and richness to dishes. The use of spices in Palestinian cooking is influenced by the country’s history and geography. The region has been an important hub of trade for centuries, and spices from all over the world have found their way into Palestinian cuisine.

Common Spices Used in Palestinian Cuisine

Some of the most common spices used in Palestinian cuisine include cumin, coriander, cinnamon, and allspice. Cumin is used to flavor meats, vegetables, and rice dishes. Coriander is used to flavor stews, soups, and marinades. Cinnamon is used in desserts and sweet dishes, such as rice pudding and baklava. Allspice is used in a variety of dishes, from meat to stews to desserts.

Traditional Palestinian Dishes with Olive Oil and Spices

Traditional Palestinian dishes that use olive oil and spices include musakhan, a dish of roasted chicken, onions, and sumac, served on top of a flatbread called taboon. Maqluba is a dish of rice, vegetables, and meat, cooked in a pot and flipped over before serving. Mansaf is a dish of lamb or chicken, cooked with yogurt and served with rice and pine nuts. These dishes are all rich in flavor and reflect the diversity and history of Palestinian cuisine.

Keep Reading
By
Portugal

Can you tell me about the use of olive oil, codfish, and chorizo in Portuguese cooking?

Introduction: Traditional Portuguese Cuisine

Portuguese cuisine is a rich and diverse blend of Mediterranean and Atlantic influences, reflecting the country’s history of exploration and trade. From fresh seafood to hearty stews, the flavors of Portugal are deeply rooted in tradition and local ingredients. Olive oil, codfish, and chorizo are three key ingredients that are widely used in Portuguese cooking, adding unique flavors and textures to a wide range of dishes.

Olive Oil: The Foundation of Portuguese Cooking

Olive oil is the foundation of Portuguese cuisine, used for everything from sautéing vegetables to dressing salads. Portugal is one of the largest producers of olive oil in the world, and its high-quality oils are prized for their fruity, robust flavor. In traditional Portuguese cooking, olive oil is used in abundance, as a healthy and flavorful alternative to butter or other fats. It is also believed to have numerous health benefits, including reducing inflammation and promoting heart health.

Codfish: The Beloved “National Dish” of Portugal

Codfish, or bacalhau in Portuguese, is considered by many to be the national dish of Portugal. It is a staple ingredient in Portuguese cuisine, and there are said to be over a thousand ways to prepare it. Salted codfish is the most popular variety, and it is typically soaked overnight before being cooked in a variety of dishes, such as stews, fritters, and soups. Codfish is valued for its mild flavor and firm texture, as well as its versatility in the kitchen.

Chorizo: A Flavorful Sausage in Portuguese Cuisine

Chorizo is a spicy, smoked sausage that is commonly used in Portuguese cuisine. It is typically made from a blend of pork and spices, including paprika, garlic, and cumin, giving it a distinct flavor and aroma. Chorizo is often used in stews, soups, and rice dishes, adding both flavor and texture. In addition to its culinary uses, chorizo is also a popular ingredient in traditional Portuguese festivals and celebrations.

Recipes: How to Use Olive Oil, Codfish, and Chorizo

One classic recipe that showcases the use of all three ingredients is Bacalhau à Gomes de Sá, a hearty casserole made with codfish, potatoes, onions, and chorizo, flavored with olive oil and garlic. Another popular dish is Arroz de Marisco, a seafood rice dish made with a variety of shellfish, vegetables, and chorizo. Olive oil is used liberally in both recipes, adding richness and depth of flavor.

Conclusion: The Importance of These Ingredients in Portuguese Cuisine

Olive oil, codfish, and chorizo are three key ingredients that are deeply ingrained in the fabric of Portuguese cuisine. They reflect the country’s history and culture, and are valued for their unique flavors and versatility in the kitchen. Whether used together or separately, these ingredients are essential to many classic Portuguese dishes, and are sure to delight food lovers around the world.

Keep Reading
By
Tunisia

What is the role of olive oil in Tunisian cuisine?

Introduction: Tunisian cuisine and olive oil

Tunisian cuisine is a delightful blend of Mediterranean and North African flavors, with a rich history and cultural diversity. One of the key ingredients that define Tunisian cuisine is olive oil. Olive oil is so crucial that it is considered the “liquid gold” of Tunisia. In fact, Tunisia is one of the top producers of olive oil in the world, with an estimated annual production of over 300,000 tons.

A brief history of olive oil in Tunisia

Olive trees were introduced to Tunisia thousands of years ago by Phoenician traders. Since then, olive oil has been a staple ingredient in Tunisian cuisine. Olive oil production in Tunisia has evolved over the centuries, with modernization and technology making it easier to produce larger quantities of high-quality olive oil. Today, Tunisia produces a diverse range of olive oil, from fruity and mild to robust and peppery.

Olive oil as a staple ingredient in Tunisian cuisine

Olive oil is used in almost every aspect of Tunisian cooking, from baking to frying, and everything in between. Tunisian cuisine is based on fresh, seasonal ingredients, and olive oil is the perfect accompaniment to bring out the flavors of these ingredients. It is used to sauté vegetables, flavor soups and stews, dress salads, and marinate meats and seafood. In fact, many traditional Tunisian dishes are based on olive oil, such as the famous Tunisian salad, Mechouia.

Olive oil-based dishes in Tunisian cuisine

Tunisian cuisine boasts a vast array of olive oil-based dishes, from appetizers to desserts. Some of the most popular olive oil-based dishes include Brik, a fried pastry filled with egg, tuna, or cheese, served with a drizzle of olive oil; Harissa, a spicy chili paste made with olive oil, garlic, and spices; and Couscous, a North African staple dish made with steamed semolina and served with a variety of meats and vegetables, all seasoned with olive oil. Olive oil is also a key ingredient in Tunisian sweets, such as Baklava, a rich pastry made with phyllo dough, honey, and nuts, soaked in olive oil.

Health benefits of using olive oil in Tunisian cuisine

Olive oil is considered one of the healthiest oils in the world, with numerous health benefits. It is rich in monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease. Olive oil is also high in antioxidants, which can help fight inflammation and protect against chronic diseases such as cancer and Alzheimer’s. In Tunisian cuisine, olive oil is used in moderation, making it a healthy and flavorful choice.

Conclusion: The significance of olive oil in Tunisian cuisine

Olive oil is an integral part of Tunisian culture and cuisine, and it has been for centuries. Its versatility and health benefits make it a staple ingredient in Tunisian cooking, from savory dishes to sweet treats. Tunisian olive oil is known for its quality and flavor, and it is a source of pride for the country. Whether it’s drizzled over a salad or used to cook a flavorful tagine, olive oil is the liquid gold that adds richness and depth to Tunisian cuisine.

Keep Reading
By
Food

Olive Oils Failed the Test!

Olive oil is one of the most popular oils in Germany. The label “extra virgin” or “native extra” promises the quality of the first class. But can the oils keep their promises? The NDR program “Markt” took a close look at olive oils from various manufacturers – and almost all of them failed. Is yours included?

In the test

Only olive oils labeled “extra virgin” or “extra virgin”, i.e. first-class oil were tested. They are priced between five and 36 euros. The areas “Origin”, “Durability” and “Quality” were tested.

Extra virgin olive oil

Olive oil is referred to as “extra virgin olive oil” if it was only produced using proven mechanical processes, i.e. it is really natural. The “extra” designates the highest quality class, as it meets the highest requirements in terms of taste and composition, such as acidity, which must not exceed 0.8 grams per 100 grams.

Native olive oil

With “virgin olive oil” the acidity must not exceed two percent, i.e. two grams per 100 grams. The taste is very good here.

Lampante oil

“Lampante oil” is the lowest category of virgin olive oils and is not suitable for direct consumption as it is made from olives that have already been fermented. The acidity here is over two grams per 100 grams.

Test area: Origin

Most oils declare an Italian origin, as this is popularly considered to be of particularly high quality. However, since the EU does not require proof of origin, it is possible to cheat here. This EU olive oil regulation dates from 1991 and is therefore outdated. There is a need for action here to adapt them to the times and modern technology.

Four of the oils that declare 100% Italian origin failed. Instead, these oils largely originated in Greece or Spain. This is primarily due to the fact that the harvests in Italy were not so plentiful. However, this must of course be declared correctly!

The only oil that passed the test is Rewe’s “Feine Wahl Italiens Trilogie” Italian olive oil, which is actually 100 percent Italian.

Test area: durability

When it comes to olive oil, the general rule is: that the fresher it is, the better. The rule of thumb is that olive oil has a maximum shelf life of 18 months. However, Bosso’s oil declared shelf life of over 30 months. According to a food technologist, Dr. Christian Gertz was spoiled after 24 months at the latest.

Test area: quality

The olive oils have also been tested by the German Olive Oil Panel. With a frightening result: six out of eight were underground, and two of them were even particularly bad.

The Aldi oil “Casa Morando” has a pungent taste, which is an indication that the olives have been stored for too long and have already started to ferment. The Greek olive oil from Livio also tastes rancid and can therefore no longer be described as “extra virgin”, since this is only permitted in the EU if the oil is free of defects. Both manufacturers claimed not to be able to determine these defects.

In the panel, too, Rewe’s “Feine Wahl Italiens Trilogie” was the only oil that passed the sensory test.

Keep Reading
By
Food

Olive Oil in the Test: Every Second One Was Deficient

Oko-Test tested 20 olive oils and the result is shocking. Mineral oil residues were found in every second oil. We have summarized all the important information and which oil you can confidently buy here for you.

Oko-Test tested 20 olive oils of the “extra virgin” quality class and came to a shocking conclusion: the testers found mineral oil in every second olive oil, the oils tasted rancid, did not correspond to their quality class, or contained plasticizers. Only two oils are recommended. Taste and smell were also tested.

Mineral oils in every second olive oil

The particularly questionable aromatic mineral oil hydrocarbons (MOAH) were found in half of the oils. They should not only be carcinogenic but also damage the genetic material. In addition, saturated hydrocarbons (MOSH/POSH) were discovered in every second oil, which accumulates in the human body and can damage our organs.

With these results, the question naturally arises as to how mineral oil residues get into the olive oil. During the olive harvest and during production, the fruits come into contact with MOAH, which is contained in the form of lubricating oil on harvesters or conveyor belts, among other things.

Which olive oil can you buy?

Only two olive oils came out as test winners with the rating “good” and met the criteria in terms of taste and smell to be called “extra virgin”. These are the following products:

  • Rapunzel Crete Virgin Olive Oil for 9.99 euros per 500 milliliters
  • Primoli I.G.P. Toscano Olio for 12.99 euros

More than half of the organic olive oils were rated “poor” and “unsatisfactory”. They tasted rancid, plasticizers, MOSH/POSH compounds, and MOAH residues were found.

At the moment there are only guidelines. Based on the test results, Öko-Test is now demanding limit values ​​for mineral oils in food.

When is an olive oil “extra virgin”?

Normally, as a buyer, you trust the description of a product, especially when it comes to a branded product. So if you as a buyer buy oil that says “extra virgin”, you also expect that the oil is “extra virgin”.

But what does “extra native” actually mean? This is the highest level of quality. It is pressed cold and therefore particularly gently and must not have any off-taste. The typical taste of olive oil is fruity, slightly hot, and bitter. Of course, the chemical quality of the oil must also be right. Olive oil can only be called “extra virgin” when all of these criteria are met.

According to the test results of the recognized olive oil panel, four of the olive oils tested were not allowed to use this designation because they tasted rancid or pungent.

Keep Reading
By
Food

Hearty Mediterranean Olive Bread

You can serve this hearty olive bread on various occasions. As a side dish, starter, small snack or for friends in the evening. The Mediterranean olive bread is always well received. A good red wine complements this specialty perfectly.

Ingredients for a Mediterranean olive bread

  • 500 g wheat flour (type 630)
  • 1 cube of fresh yeast
  • 1 teaspoon honey
  • ¼ l sparkling mineral water
  • 1 tbsp. native olive oil
  • 1 teaspoon sea salt
  • 50 g black olives halved
  • 1 tbsp. fresh finely chopped rosemary
  • 30 g chopped dried tomatoes (Seeberger)
  • 30 grams of pine nuts
  • 1 diced red onion

Preparation of the olive bread

First mix the yeast with the honey and a little warmed water. Leave for about 15 minutes. Now add to the flour, mix with the remaining water, the olive oil, and the salt and knead thoroughly with your hands until the dough has an elastic consistency. If the dough is too wet, add a little more flour. Cover with a clean kitchen towel and let rest in a warm place for about 20 minutes.

After the dough has risen nicely, add the olives, finely chopped rosemary, chopped sun-dried tomatoes, pine nuts, and chopped onion. Knead vigorously again and leave to rest for about 20 minutes. In the meantime, line a baking tray with baking paper and preheat the oven to 200 degrees.

Shape the dough into an oval loaf, no higher than 3 cm. Dust with flour and place on the baking sheet. Prick with a fork 4-5 times. Then put it in the oven and bake on the middle shelf for about 40 minutes. When the bread has cooled, serve with a glass of good red wine.

Useful additional knowledge about olive bread

To improve the baking quality, fill a small heatproof dish with water and place it on the baking sheet.

Keep Reading
By
Lifestyle

Use Healthy Olive Oil as a Home Remedy

Olive oil is mainly used as a cold-pressed vegetable oil in the kitchen. But just like other vegetable oils, olive oil has a healthy effect. Therefore, olive oil is equally suitable for hair and skin. We have collected the most important information and areas of application.

The History of Olive Oil

Historical finds indicate that for centuries BC. BC olive oil was produced, traded, and consumed. Because the oldest petrified olive stones are 10,000 years old and were discovered in Nahal Zehra. The Caucasus and Iran are also considered areas where olive oil was widespread. Later in the 5th century AD, olive oil also established itself in Europe. Olive trees can bear up to 300 kg of fruit. A good liter of yellow oil can be squeezed out of 30kg. This is obtained from the meat and the pits of the olive fruit. It is grown in the Mediterranean countries, primarily in Portugal, Spain, Italy, Greece and also Croatia, Tunisia, and Turkey.

Effect of olive oil is healthy

Olive oil is healthy as long as you use a high-quality product. Because it has a preventive effect against breast cancer, heart disease, depression, and diabetes. Since it contains unsaturated fatty acids, it has a stronger anti-cholesterol effect. It also protects the gastric mucous membranes and reduces the formation of gallstones. Therefore, it makes sense to integrate healthy olive oil into your own diet.

Use of olive oil in cooking

It is often used in the kitchen to prepare salads. But also for searing and deep-frying all kinds of food. Consequently, olive oil is a healthy all-rounder that no kitchen is missing. You can also use it to pickle vegetables or cheese. And it is also suitable as an ingredient for fresh fruit and vegetable juices or homemade smoothies. You can also use the good oil to bake cakes and cookies.

Use as a home remedy

High-quality olive oil is a good all-around care product. Everyone knows the problem: you need a new face cream, body lotion, hair conditioner, wound protection cream, baby care cream, etc. What do you use and what is right? What can be used to trigger allergies and what can be used to alleviate allergy symptoms? You quickly lose track of all the cosmetic products. The solution is the versatile olive oil:

1) Olive oil for the skin

The cold-pressed oil is good for the skin. Already in ancient Egypt, olive oil was said to have the same cleaning powers as donkey milk, in which Cleopatra is said to have bathed. The oil is rich in vitamin E and antioxidants. If you feed your skin with it, it can slow down the aging process. To do this, oil yourself with it or use it as a bath additive. Consequently, it is a good home remedy for delicate and soft skin. Also, note other useful and healthy vegetable oils.

2) Babycare with olive oil

For baby care, olive oil is very well suited as the sole care product. Because it keeps the skin supple and soft, is suitable for the hair, and gently cleanses the body. You can also do the diaper region well with olive oil
care, as olive oil has an anti-inflammatory effect. When using baby cream, you should avoid artificial ingredients.

3) Make a homemade scrub

You can also make a homemade peeling from olive oil and sugar and use it to care for your sensitive skin. To do this, mix a paste from about 1 tablespoon of sugar and 2 tablespoons of the oil. Then you can rub it into your skin. The sugar grains wear away old skin cells and the olive oil nourishes the skin. This peeling can be used for any part of the body.

4) Home remedies for dry elbows

As a home remedy for dry and rough elbows, Mediterranean oil works wonders. Accordingly, fill the oil in a bowl and heat it in a water bath to about 38 degrees. Then you can bathe your dry elbows in it for 10 minutes. With daily use, your elbows should be soft and supple again after a week. You can also use the peeling mentioned above.

5) Olive oil for hair

You can also care for your hair with olive oil by using it for homemade hair treatment. It’s even easier if you massage the oil into your hair after washing your hair. Then leave it on for an hour and wash it off with a mild shampoo. This makes it the perfect home remedy for dry hair. If only your tips suffer from split ends, treating them with the oil is sufficient.

6) Application for allergies

Olive oil is not only good for skin and hair. You can also use it as a care product for allergies. Since many industrially manufactured care products can cause skin irritation and allergies, it is better to use natural oils. In addition, it has a healing effect and can therefore also be applied well to irritated skin areas. You can also order natural cosmetics online and use them for sensitive skin.

7) Strengthen immunity

Since olive oil is healthy, you can use it to strengthen your immune system. If you consume a tablespoon of olive oil every day, you provide your body with valuable ingredients that positively support your cardiovascular system. If you don’t feel like eating a spoonful of oil, you can mix it into your breakfast oatmeal.

8) Olive oil is said to prevent depression

The Mediterranean cuisine is very rich in olive oil. Some studies suggest that Mediterranean cuisine can help prevent depression. It should also reduce the risk of tumor formation. Of course, a holistic healthy diet is essential.

9) Reduce the risk of stroke

Several studies show that a diet high in olive oil can significantly reduce the risk of stroke by about 30 percent. This is probably due to the linoleic acid it contains, which is supposed to protect against vascular deposits. Mediterranean cuisine is therefore particularly advantageous for high-risk patients.

Keep Reading
By
health

Health: This is What Happens When You Substitute Olive Oil For Butter

Many people cook with butter. However, if you replace them with olive oil, you can do something good for your health. A more detailed look is worthwhile.

Butter or olive oil: (Un)saturated fatty acids – that’s how (un)healthy they are

In general, you can eat and enjoy butter in small amounts, for example occasionally on bread or when you use something for cooking. Apart from the so-called palmitic acid, it usually has no direct harmful ingredients. However, it does not promote health either – in contrast to vegetable oils. In particular, you should avoid large amounts of butter.

It is also important that you eat a healthy and balanced diet overall. The different fatty acids should be balanced.

A distinction is made between saturated and (poly)unsaturated fatty acids. Butter contains saturated fatty acids, olive oil contains many unsaturated fatty acids. Polyunsaturated omega-3 fatty acids are considered to be particularly healthy because they have a positive effect on blood lipid levels and have an anti-inflammatory effect. Omega-6 fatty acids tend to promote inflammation, but are necessary for the immune system, for example. Edible fish offer ample amounts of omega-3; You can find omega-6 fats in meat and offal in particular.

Olive oil as a healthy alternative

Olive oil is generally considered healthier than butter. It is said to protect against cancer and reduce the risk of death. Olive oil can have a positive effect on cholesterol levels; so there should be fewer heart attacks in Mediterranean areas where a lot of olive oil is consumed.

It may also prevent Alzheimer’s. In addition to the consumption of olive oil, a healthy diet and the consumption of fruit and vegetables as well as an all-round healthy lifestyle play an important role, so that you are physically fit, for example. Olive oil can help you lose weight and is said to have a positive effect on your skin. Olive oil can also help you naturally cleanse your arteries. Butter, on the other hand, is more likely to get stuck in your arteries, which at worst can lead to heart disease.

Keep Reading
By
Food

Olive Oil: That’s How Healthy it is For Our Body

Olive oil is supposed to be healthy: you hear and read that again and again. But why is that – and how does olive oil compare to other vegetable fats?

Olive oil is considered very healthy – that’s why it is an essential part of healthy diets and even diets like the Mediterranean diet. Some attribute the healthy effect to the high proportion of monounsaturated fatty acids, others to the many polyphenols. The latter belong to the secondary plant substances, give olive oil its bitter and pungent aromas and are said to have numerous positive effects. However, studies also show that there is still a need for research into the health value of olive oil – and that other vegetable oils are not necessarily less healthy. In addition, there are quality differences in olive oil that affect the health value.

Lots of healthy oleic acid: the ingredients of olive oil

Compared to many other vegetable oils, olive oil is characterized by its high content of oleic acid (a monounsaturated fatty acid).

14 g saturated fat
73 g monounsaturated fatty acids
11 g polyunsaturated fatty acids
14 mg vitamin E
60 mcg vitamin K

Is Olive Oil Healthy? Assessment based on the ingredients

To find out if olive oil is healthy, you can first look at the individual ingredients. The isolated ingredients do not necessarily have the same effect as the finished product. Nevertheless, the analysis of the ingredients can provide initial clues. The focus is on the ingredients that are supposed to make olive oil particularly healthy – i.e. oleic acid and polyphenols.

Olive oil consists mainly of oleic acid. This monounsaturated fatty acid is said to have numerous positive properties:
According to a review, scientists in two intervention studies found that oleic acid has anti-inflammatory effects. As part of the studies, a total of almost 280 people followed a Mediterranean diet rich in olive oil. As a result, inflammatory markers in the blood dropped, which the study authors believe is apparently due to oleic acid. An observational study of around 3,000 Japanese women came to the same conclusion. However, both studies also say that the omega-6 fatty acid linoleic acid and the omega-3 fatty acid alpha-linolenic acid also have an anti-inflammatory effect.
In experiments on cell cultures, oleic acid has an anti-carcinogenic effect, i.e. it inhibits the growth of tumor cells. However, clinical studies in humans are still pending.
According to two other studies, oleic acid helps against insulin resistance and strengthens the immune system.

Olive oil is healthy, but usually not suitable for searing

How healthy olive oil is also depends on how you use it. If you heat olive oil, for example, you have to be careful: If the smoke point of the oil is exceeded, toxic substances can form. Thanks to the heat-stable oleic acid, olive oils can usually be heated up to around 180 degrees. So you can use them for baking, steaming and gentle frying. You should only avoid searing or deep-frying at high temperatures.

Keep Reading
By
Cooking Tips

Heat Olive Oil: You Have to Pay Attention to This

Olive oil is a healthy and tasty Mediterranean cooking oil. It just can’t get too hot. Here we tell you what you should pay attention to when heating olive oil.

Heat olive oil: tips for cooking, braising, baking and frying

Whether you want to fry onions until translucent, season a pasta sauce to taste, or brush a pumpkin in the oven with the popular oil in autumn: you can use most olive oils – including good “extra virgin” quality olive oils.

As long as the olive oil is cooking, stewing or baking in the pot with vegetables or other water-containing foods, it hardly gets hotter than 100°C.
You can even fry in olive oil as long as you use a temperature controlled fryer and don’t set it above 180°C.

Be careful when frying: do not let the olive oil get too hot

In fact, there are few situations where olive oil can actually burn and lose both its great taste and health-giving properties. For example, if you want to sear something to create roasted aromas.

The so-called smoke point of olive oil is around 180°C. Beyond this temperature, the oil burns and not only loses its healthy components – dangerous and sometimes carcinogenic by-products such as the toxic acrolein are also produced.

If it must be olive oil, only hot-pressed, refined olive oil would be suitable for searing. This is heat-resistant at temperatures of up to 220°C. During hot pressing, however, a large part of the aroma and the health-promoting properties of the oil are lost.

In summary – what should be considered when heating olive oil?

Here are a few things to keep in mind when heating olive oil:

Combined with vegetables or other water-containing foods, olive oil does not burn.
With a temperature control, you can even use olive oil for frying at a maximum of 180°C.
For temperatures higher than 180°C, you should use hot-pressed olive oil or other cooking oils.
If you want to get the most out of your olive oil, both in terms of taste and health, you can add it at the end of the recipe to refine it. Organically grown olive oils from cooperatives are best for the environment and producers. However, since it is such a coveted raw material, consumers are often misled.

Keep Reading
By