Answers from Katherine Zeratsky, R.D., L.D. The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are considered a healthy dietary fat. If you replace saturated and trans fats with unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), you may […]
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What is olive oil? Olive oil is a fat obtained from the fruit of the Olea europaea (olive tree), a traditional tree crop of the Mediterranean region. Whole olives are pressed to produce this distinctive oil. The oil is used in cosmetics, medicine, cooking, and soaps, and was also […]
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Baking with Olive Oil: Most people don’t think of using olive oil when baking, but it’s actually a great way to get more monounsaturated fat and polyphenolic compounds in your diet. Choose the lite, light, or mild type of olive oil for baking, especially savory breads and […]
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The Most Versatile Version: You can use multipurpose fine virgin olive oil in almost any recipe. It is moderately priced despite being close in flavor to more expensive extra-virgin olive oils. Plus, you can use it in high-heat applications, so feel free to grab fine virgin olive […]
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Tips for Cooking with Olive Oil: Although extra-virgin and virgin olive oils stand up to heat remarkably well, they do lose flavor as they’re heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and […]
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How To Cook With Olive Oil: Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although […]
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Keep It Cool: Temperature is also important in preventing degradation of olive oil. Experts recommend storing the oil at 57 degrees Fahrenheit, the temperature of a wine cellar. Aren’t lucky enough to have a wine cellar? A room temperature of about 70 degrees Fahrenheit will be fine. […]
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Olive Oil – Press Time: After olives are picked, any leaves, twigs, and stems are removed, and the olives are washed. Then it’s time for pressing. Back in the old days, processors used stone or granite wheels to crush the olives. Today, stainless steel rollers crush the […]
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Picking Particulars: It takes quite a bit of work to coax oil out of olives. Traditionally, trees were shaken or beaten with sticks to make the olives drop to the ground. Such tough treatment is not good for olives, however. Tumbling out of a tree and plopping […]
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How Olive Oil Is Made: The craft of turning olives into oil has been honed in the Mediterranean region over thousands of years, and techniques have been passed down from generation to generation. The process is truly a regional art. The method used in Greece is different […]
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