Friday, July 13, 2012

Olive Oil

Olive Oil is high in monounsaturated fatty acids, which help lower LDL (bad) cholesterol and raise HDL (good) cholesterol.  It contains antioxidants such as flavonoids and polyphenols which have anti-aging and other disease-fighting properties.  Polyphenols also aid in lowering blood pressure.  So, how can you tell them apart?

Extra-Virgin Olive Oil – Produced from the first cold pressing of olives that have been picked the same day.  Best used for salads and as a condiment.  This is the most expensive and has the most pronounced flavor and fruitiness with a dark green coloring.

Pure (Regular) Olive Oil – Made with subsequent pressings of the olives with some additional filtering and refining.  It can be blended with extra-virgin olive oil to boost flavor lost in processing.  It’s less expensive and a good choice for cooking with a golden yellow coloring with green hues.

Light Olive Oil – This doesn’t mean it’s light in calories but light in color, fragrance and flavor.  It has been finely filtered and is suited for high-temperature frying due to its higher smoke point.  The coloring is pale yellow.
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