Frying as a method of cooking is not the healthiest option. Firstly, the method of frying matters. When deep frying, the whole food is immersed in oil and fat. When shallow-frying, there is no complete immersion so this is the healthier option. Secondly, thecooking oil you use will not only affect the taste of your food, but more importantly, it may be unhealthy for your body.
Extra-virgin olive oil or EVOO is the healthier option. Even when frying fish, the component in EVOO affects the fats in the fish.
The Fishy Details
Experts conducted a study using two kinds of cooking oil – sunflower oil and EVOO.
In the first test, no food was used, but the oils were fried.
In the second test, fish fillets of gilthead sea bream and European sea bass were fried using a microwave and a pan to hold the fish. Oil temperature was at 340 degrees Fahrenheit, and the fillets were cooked for 2 ½ minutes on each side. After this process, lipids or fats were extracted from the fish cooked in sunflower oil and in EVOO. Read More →
Research shows that cancer and other chronic diseases can be prevented or avoided if you strictly adhere to the Mediterranean diet.
What do you think is in Mediterranean diet that makes it so healthy? Loads of olive oil. The purer it is, the healthier it is. So if you are talking olive oil, choose the extra-virgin olive oil, its purest form called the ‘liquid gold’.
What’s in the oil?
Healthy fats. All our lives we were told not to eat fats like oil and butter because it can clog the heart and well, fatten the stomachs and hips. Well this time, there is actual research that shows that the good kind of fats is good.
Monounsaturated Fats or MUFA make up olive oil. This kind of fat is good for the heart. It lowers bad cholesterol or LDL, which when left untreated, clogs the arteries. This results to stroke and other heart diseases. Read More →
Matera in Southern Italy produces one of the best, if not the best and purest extra-virgin olive oil in the world. Its hills are abundant with the round and fleshy olive fruits that are gently picked and cold-pressed within 24 hours to control acidity level.
The Character of Olive Oil
Olive oil comes from countries like Spain and Italy, found in the Mediterranean region. It is usually used in cooking, as a salad dressing, and also in cosmetics, soaps and pharmaceuticals. It also has religious significance in some religions.
Olive oil comes in different varieties as olives come in variety. They can vary in terms of flavor, texture and shelf life. Olive oil is classified according to its purity. The highest and purest form is the extra-virgin olive oil, which means it has not gone through chemical treatment. Other classifications are Virgin Oil, Ordinary Virgin Oil and Lampante Virgin Oil.
The Health benefits of olive oil
Because of its purity, olive oil is good for the health. Read More →
‘Liquid gold’ is the name given to the valuable extra-virgin olive oil from the hills of Matera in Southern Italy. Olives originated from Asia, but olives that now grow in Mediterranean countries like Spain and Italy are one of the best in the world because of the climate in these places that suit the growth of olives. Among the different kinds of olive oil, the extra-virgin olive oil has the best flavor and best quality.
For half a century now, the Valluzzi olive-press produces top quality extra-virgin olive oil from only one particular kind of olives, the cultivar majatica, thus the name La Majatica. These high-quality olives grow abundantly in that little town of Materano in Basilicata. It is lovingly and gently picked, and within 24 hours, it goes through the cold-press method to ensure the low acid level of the olive oil.
The Big Difference
What makes the olive oil from Matera so different? It comes from beautifully grown, healthy olives that give a delicate fragrance. The oil is processed within one day from picking so the acid level is lower. The color is a magical shade of green with yellow reflections. The taste is delicate and fruity, although a bit bitter and ends with an elegant spicy touch that balances the whole experience. In general, extra-virgin olive oil is pure on how it looks tastes and smells.
The La Majatica extra-virgin oil is best used to flavor food that is lightly cooked, and with delicate aroma. It can be used on salads and fish recipes. Read More →