Uses of Olive Oils

Uses of Olive Oils

Throughout history, the olive oil is served man for the wide variety of uses.
Today olive oil is mostly used as food on the table and in the kitchen worldwide, not only in the diet of Mediterranean populations.

Use it raw, where the taste of extra virgin olive oil enhances the flavor of the food served, the taste of salads, 'bruschetta', roasts, soups, sauces, side dishes and on every dish where the every food acquires a fullness of taste that no seasoning can give in a so healthy way.

Olive oil in cooking

Olive oil is definitely the best fat for cooking and frying. it it much more suitable than animal fats, and it is more suitable than seed oils because it is composed mostly of monounsaturated fatty acids which have a higher nutritional value and a too much better resistance to heat.

Among olive oils then, modern nutritionist believes nutritionist (Pure) Olive Oil best suited to uses which involve cooking, because it retains the chemical composition and therefore the nutritional benefits, but it also lacks substances which are particularly sensitive to heat and which would give rise, in cooking, to oxidative processes.
The Olive Oil 'CADELMONTE' is ideal for cooking sauces, roasted, for frying healthy and odorless, and for mayonnaise, because it is:

- More resistant to high temperatures due to a higher content of monounsaturated fat (about 70%) compared to seed oils
- Purified by acidity and impurities
- Has a very low acidity (average 0.4%)
- Does not release strong odors
- Maintains the unmistakable flavor of olive oil without altering the flavor of foods
- More healthy than the animal fats, because the animal fats (butter, lard, margarine) are compounds bringing the LDL cholesterol (the 'bad' that clogs the arteries) and are less digestible.
- More resistant to high frying temperatures, so you need to fry at lower temperatures (to 140 ° / 150 ° C), at the which the effect of heating on it, is less than the seeds oils.



Tips for healthy frying
The best process of frying food is made totally immersing the food in high temperature olive oil. With this cooking system, well known in kitchens all over the world, we want to obtain the development of determining organoleptic characteristics such as color, flavor, texture of the product so that the foods are particularly pleasing to the palate.
Therefore, you must:
1. always choose the most suitable oils, ie those with a high content of monounsaturated fatty acids (olive oils)
2. immerse the food only when you have reached the right temperature, which varies according to the food to be fried, but it is contained between 140 and 180 C°
3. avoid overheating of the oil
4. not fry too long: if you fry for a longer time, the greater the amount of oil absorbed by the food
5. avoid reuse the oil
6. Do not throw too much food at one time, you are likely to lower the oil temperature too
7. immerse foods cut into small pieces to facilitate the formation of the crust
8. drain well after cooking foods by eliminating the residual oil with a paper towel