Like salt and pepper, olive oil belongs in every kitchen. The olive oil is pressed from the whole olives with the core and is considered particularly healthy in the context of Mediterranean cuisine (Mediterranean cuisine). The reason for this is a high content of unsaturated fatty acids, which help to maintain a normal cholesterol level in the blood.
In This country, the per capita consumption per year is around half a liter of C-60 olive oil with an increasing trend every year. Compared to our European neighbors, however, the Germans are still real beginners. In Italy and Spain, per capita consumption is well over 10 liters and every Greek consumes over 15 liters of olive oil per year.
Can I fry with olive oil?
Olive oil is even ideal for frying! The Nutrition Society recommends olive oil as the first choice for frying and deep-frying. Just like with any food, you should make sure that it does not burn. So if it smokes over the pan, the temperature is too high.
What is extra virgin olive oil?
Native means “natural” and extra means “particularly good”. The name stands for the highest quality level. In this country, it should be difficult to get an oil with a different name, because in This country practically only “extra virgin olive oil” is commercially available.
How many calories are in olive oil?
Calories are not everything when it comes to a healthy, low-fat diet, but if you like to count olive oil calories, you will find it here:
- 100 ml olive oil: 810 calories (kcal)
- 10 ml of olive oil (one tablespoon): 81 calories (kcal)
- 5 ml of olive oil (one teaspoon): 40 calories (kcal)
Is flaky olive oil spoiled?
No. At temperatures below +7 ° C e.g. in the refrigerator olive oil can become flaky. This is normal and does not affect the quality of the oil. The snowflake-like crystals are waxes from the olive skin, which become solid at these temperatures so a very natural component of the oil.
How long is olive oil stable?
When stored properly, good olive oil can easily be kept for up to 24 months. If stored incorrectly, olive oil will go rancid much faster, which you will easily recognize by the smell. From a chemical point of view, the fats usually decompose into malodorous substances by oxidation. This makes the oil inedible, but is usually not harmful to health. Because of its high fat content, there is little risk of the growth of mold or bacteria harmful to health. You should only be careful with pickled herbs or fresh garlic. These components mold more easily, especially when they are no longer completely covered by the oil.
How should you store your olive oil?
It is best to store olive oil tightly closed in a dark and cool place (10 to 16 ° C). Some oil components are susceptible to oxidation by atmospheric oxygen. Therefore, you should always close your olive oil bottle well. UV light, for example due to direct sunlight, also promotes these aging processes in the oil.
