Olive Oil - How To Choose?
Author: Ivan Red Jr.
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Among the various types of cooking fats, olive oil is the most praised from a health point of view. It contains unsaturated fatty acids and is especially valuable in the diet for lowering total cholesterol and LDL-cholesterol.
Among the various types of cooking fats, olive oil is the most praised from a health point of view. It contains unsaturated fatty acids and is especially valuable in the diet for lowering total cholesterol and LDL-cholesterol.
There are different types of olive oil, with different flavors, with different privileges for our health. The latest issue of the Mayo Clinic Women's HealthSource outlines how to choose the right type of olive oil.
In general, it varies according to the degree of processing. The more raw it is, the higher the content of polyphenols, powerful antioxidants. The latter are needed by the body in the fight against unstable molecules - free radicals that attack a different aspect of the cell. Definitely refined olive oil is inferior to processed to varying degrees.
The fresher the product, the higher the quality, especially for its antioxidant activity.
Another point in choosing olive oil is the price. It is known for its wide range of monetary value. Cheaper and less fragrant products are usually preferred for cooking. More fragrant, often more expensive types are suitable for marinades.
Proper storage is also important for quality. The best is a dark and cool room.
There are different types of olive oil, with different flavors, with different privileges for our health. The latest issue of the Mayo Clinic Women's HealthSource outlines how to choose the right type of olive oil.
In general, it varies according to the degree of processing. The more raw it is, the higher the content of polyphenols, powerful antioxidants. The latter are needed by the body in the fight against unstable molecules - free radicals that attack a different aspect of the cell. Definitely refined olive oil is inferior to processed to varying degrees.
The fresher the product, the higher the quality, especially for its antioxidant activity.
Another point in choosing olive oil is the price. It is known for its wide range of monetary value. Cheaper and less fragrant products are usually preferred for cooking. More fragrant, often more expensive types are suitable for marinades.
Proper storage is also important for quality. The best is a dark and cool room.