Choosing The Right Olive Oil For Cooking

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Tips On Using Your Extra Virgin Olive Oil For Frying Or Sautéing

Updated November 19th 2021

Morocco Gold Extra Virgin Olive Oil High In Polyphenols Min
Extra Virgin Olive Oil For Frying

It’s fairly well known that olive oil is considered to be good for both your health and well-being. But with so mIt’s well known that extra virgin olive oil is good for both your health and well-being. But with so many different varieties of olive oil on the market, each with its own properties, acidity levels, and oleic acid content, which one do you use, and for what purpose?

Frying With Extra Virgin Olive Oil: The Myths Exposed

Extra virgin olive oil is considered the highest grade and the best quality olive oil. It is extracted from fresh olives harvested not more than a day ago. The process doesn’t use excessive heat, chemicals or mechanisms during the extraction. . And, contrary to some beliefs, you can enjoy the health benefits of cooking with extra virgin olive oil, even with high-temperature methods including frying and sautéing.

According to the oliveoiltimes, a study revealed that frying vegetables in extra virgin olive oil was actually healthier than boiling them.  This method retains the nutrients in the veggies and the extra virgin olive oil helps your body absorb them and the high content of disease fighting polyphenols.

Read the full article from the Olive Oil Times which dispels the long-held misconceptions about using extra virgin olive oil for frying and sautéing.

How To Pick The Best Extra Virgin Olive Oil For Cooking

It is full of flavour, and best used to drizzle over salads, meats, breads, and ideal for light cooking such as sautéing and stir frying.

Morocco Gold Extra Virgin Oil: The Right Type Of Olive Oil
Morocco Gold Extra Virgin Oil

Virgin olive oil can be categorised as fine virgin (acidity less than 1.5 per cent), semi-fine virgin (3.3 per cent), and virgin (2 per cent). It is also extracted from fresh olives, but with a less intense flavour and intensity than extra virgin. It is perfect for baking, roasting, and shallow frying.

Pure olive oil is of a lower quality of the virgin category, because of the oleic acid levels of around 4 per cent. It uses heat in the extracting process, which may cause impurities in the oil. It can be used for conventional cooking purposes, stir fries to deep frying, but it isn’t advisable to be consumed uncooked, for example, drizzled over salad.

Refined Olive Oil refers to olive oils that have gone through a refining process, using heat and chemicals to extract the residual oil that has been left after the first extraction. The acidic content is higher than recommended, and the oil is also fattier and not as flavoursome.

While it isn’t recommended when compared to its counterparts, it can be used for deep-frying, as this is when it remains most stable.

Recently, the extraction waste products have been used as a biofuel in Spain, with olive pomace, vine shoots, olive leaves, and agricultural remains acting as its primary fuel.

For the very best Moroccan extra virgin olive oil, try today.

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