Cooking with Olive Oil


Cooking with olive oil can improve the "health" of your diet, and decrease that waistline.

Most other oils like vegetable oil or coconut oil are refined and the refining process uses solvent chemicals,then they are deodorized to remove smells and tastes that are undesirable. Also, these oils retain chemicals and unhealthy ingredients from processing.

Olive oil is just "juiced" and the oil separated from the watery and solid parts of the fruit, with many healthy antioxidant enriched particles being suspended in the oil. Olive oil is a monounsaturated fat which is considered “ Good Fat” which is desirable for cooking as opposed to polyunsaturated fats, saturated fats, trans fats or hydrogenated oils that are associated with Medical problems like obesity, High cholesterol, Heart disease, diabetes and rheumatoid arthritis.

Cooking with olive oil can enhance the BBQ experience,we have included some olive oil recipesfor the Grill. I grill a lot of fish and chicken with olive oil brushed on for flavor, and the oil seals in the flavor of the food. Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid,don't panic over the word "acid" oleic acid is a "fatty acid" not like citrus juice acid that may irritate a stomach condition.Cooking with olive oil may help health issues,check outhealth benefits of olive oil.

Olive oils high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products,so cooking with olive oil makes sense.

When heated, olive oil is the most stable fat, which means olive oil stands up well to high frying temperatures.The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying,using the following temperatures:

Medium (130–145º C)...for foods High in water content: vegetables, potatoes, fruit…

Hot (155– 170º C) for foods Coated in batter, flour or breadcrumbs, forming a crust

Very hot (175–190º C).....for Small, quickly fried food: small fish, croquettes

When baking with olive oil we use the following chart to replace butter and margarine with olive oil, remember we are trying to make changes to improve our health and replacing butter or margarine with olive oil is easy.

Butter or margarine replaced with ..........Olive Oil

1 teaspoon.................. ¾ teaspoon

2 teaspoons.................. 1 ½ teaspoons

1 tablespoons............... 2 ½ teaspoons

2 tablespoons............... 1 ½ tablespoons

¼ cup......................... 3 tablespoons

⅓ cup......................... ¼ cup

½ cup......................... ¼ cup

⅔ cup.......................... ½ cup

¾ cup.......................... ½ cup

1 cup.......................... ¾ cup

2 cups......................... 1 ½ cups

We have posted a few recipes but please feel free to send us your olive oil recipes.

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