Each Type of Olive Oil Has Its Own Unique Characteristics

Essentially, there are four types of olive oil, and each has its own unique characteristics.

Olive oil has emerged as the catchword for today's health-conscious Indians, from ruling the kitchens to taking over the cosmetic world.

With exposure to the international cuisines, olive oil has made a special entry in the Indian household. Lauded for its health benefits, one blindly turns to it for all things related to food, ignoring crucial aspects such as the type and purpose of olive oil being used. Essentially, there are four types of olive oil, and each has its own unique characteristics.

Olive Oil can Help Decrease Cardiovascular Disease
The purpose of inflammation is to protect against illnesses and repair the body when needed, but chronic inflammation is extremely harmful to arterial health.

‘With exposure to the international cuisines, olive oil has made a special entry in the Indian household.’

Del Monte, a leading brand in the Italian cuisine, has listed them down.

1. Extra Virgin Olive Oil: This highest grade of olive oil with an excellent aroma and flavour is a boon for people looking to replace their usual vegetable oil. One can experience its rich Mediterranean taste by drizzling on salads. It can also add taste and health to veggies when used for sauteing. The same can also be used as a healthier alternative to butter by simply dipping breads in it.

2. Classic Olive Oil: A blend of extra virgin olive oil, it has a mild aroma & texture. Good for Mediterranean, Continental and light Indian cooking. This oil can be used for preparing pasta recipes & stir-frying veggies or rice. The same is also considered an effective moisturizer which nourishes skin and hair. This also makes for a perfect massage-oil for babies and adults alike.

Use Extra Virgin Olive Oil for Frying Fish
During shallow-frying, not only do the fish lipids migrate to the frying oil but the components of the oil are also transferred to the fish fillet.

3. Light Flavour Olive Oil: This olive oil can be distinguished by its light color and subtle taste. This form of olive oil is perfect for daily cooking- be it regular Indian meals or continental dishes. This can be used for frying, sauteing, roasting and baking.

4. Olive Pomace Oil: This light oil with neutral taste and flavor is most suitable for Indian cuisine. It has a high smoking point which makes it perfect for deep-frying. Give those otherwise heavy meals like pulav, pakoras, paranthas and curries a light makeover by adding olive pomace oil instead of other oils.

Switch to Olive Oil and Whole Grains to Reduce Risk of Heart Diseases
Healthier fats found in olive oil and vegetable oil and whole grain carbohydrates reduced risks for heart disease by 9% to 25%.

Source-ANI

Mediterranean Diet Plus Extra Virgin Olive Oil may Prevent Breast Cancer
Women eating a Mediterranean diet supplemented with EVOO showed a 68% relatively lower risk of malignant breast cancer than those allocated to the control diet.