Why to prefer olive oil:

According to data of international scientific organizations, olive oil has a much higher nutritional value than seed oil, animal and other fats, while exerting a beneficial effect on the human body, helping to fight many diseases. Specifically:

1. It lowers bad cholesterol (LDL), without affecting the good cholesterol (HDL) and thus avoid the accumulation of atherosclerotic plaque on vessel walls.
2. It exerts a protective effect against serious illnesses such as heart disease, thrombosis, diabetes and skin diseases. It contributes positively to blood pressure control.
3. It reduces the likelihood of rheumatoid arthritis.
4. It reduces the likelihood of breast cancer by 45% and possibly of colon cancer.
5. It helps in building healthy bodies, impacting positively on the development of the central nervous system and brain marrow.

Frying with olive oil:

If you do not usually cook with olive oil, it would be very useful to know that the correct frying with olive oil:

  • Creates a crust, preventing its extensive absorption by the food
  • Affects the heat-sensitive nutrients in food to a lesser extent than other cooking techniques.
  • It prevents the extensive loss of water-soluble nutrients.

Due to its high content of monounsaturated fatty acids and natural antioxidants, olive oil is more resistant to high temperatures (up to 210oC). Furthermore, when kept in opaque containers in a cool place, olive oil can be kept for longer than any other vegetable oil and is not subject to rancidity. Thus, unlike other vegetable oils or butters, olive oil is ideal for frying food (at 180° C).