Olive oil: frequently asked questions
The Sanitarium Nutrition Service
Monday, October 5, 2009
We regularly hear about the benefits of olive oil. A regular splash is associated with a decreased risk of cardiovascular disease and there other health benefits. But which is the best olive oil to use?
Question: I hear there are health benefits associated with using olive oil. Is this true?
Answer:
There is significant research supporting the health benefits of olive oil for a range of different health conditions including, most notably, heart disease and the risk of stroke. Originally the benefit was thought to come from the high levels of monounsaturated fat in olive oil, but now we are discovering the high antioxidant content of olive oil may also be responsible for some of its disease-protection benefits.
Question: What should I look for when choosing olive oil?
Answer:
Exposure to heat, air and light all degrade olive oil over time. Even before the oil starts to smell, important antioxidants are lost. It is best to purchase locally made olive oil, if it suits your budget, as it will have good flavour and high antioxidant content. It is ideal to purchase your oil in dark bottles and in small quantities to maintain its high quality. Olive oil contains healthy fats, but like any fat, it is wise to use it in moderation if you are watching your waistline.
There are so many types of olive oil available today in most supermarkets, but how are they different from each other?
- Extra-virgin olive oil is the finest product from the first squeeze of the olives. It contains no smell or taste defects and has the highest antioxidant levels. Because it is more expensive, extra-virgin olive oil is best used for salads and drizzling over meals once cooked, but not for cooking.
- Virgin olive oil is also unrefined but it contains minor imperfections. This is the best oil to use for cooking.
- Olive oil is a refined oil which undergoes processing to ensure a consistent product. It has a milder flavour and is very versatile.
- Lite olive oil is not lower in kilojoules, but is simply even more refined and hence lighter in colour or smell.
This information is provided by the
Sanitarium Nutrition Service.
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