Cooking With Olive Oil - Can Olive Oil Be Used For Stir-frying?
Cooking with olive oil, harvested from olive trees in Mediterranean countries such as Spain and Italy, can increase the health benefits of stir-frying. The United States Food and Drug Administration has announced that olive oil may reduce the risk of coronary heart disease. Like green tea, olive oil is thought to lower the level of LDL cholesterol, the “bad” cholesterol that can clog arteries. The FDA report states that only two tablespoons a day may be enough to lower cholesterol levels. This is because olive oil is high in monounsaturated fat, but low in saturated and polyunsaturated fat.
What kind of olive oil is best?
There are three grades of olive oil: extra-virgin, virgin and olive oil (this last grade is also called pure olive oil). For stir-frying, it’s best to stick with olive oil, and stay away from the extra-virgin and virgin grades. Standard olive oil goes through a more rigorous refining process than extra-virgin and virgin olive oils. This gives it a higher smoking point, meaning that it can take the high heat needed for stir-frying.
Deep-frying is another story. The smoking point of olive oil varies between 375 and 400 degrees Fahrenheit (190.5 to 200 degrees Celsius), which can be a little low. You may want to stick with other types of vegetable oil, such as canola, or peanut oil for deep-frying. But feel free to use olive oil whenever you’re preparing your favourite stir-fry dishes.
There are three grades of olive oil: extra-virgin, virgin and olive oil (this last grade is also called pure olive oil). For stir-frying, it’s best to stick with olive oil, and stay away from the extra-virgin and virgin grades. Standard olive oil goes through a more rigorous refining process than extra-virgin and virgin olive oils. This gives it a higher smoking point, meaning that it can take the high heat needed for stir-frying.
Deep-frying is another story. The smoking point of olive oil varies between 375 and 400 degrees Fahrenheit (190.5 to 200 degrees Celsius), which can be a little low. You may want to stick with other types of vegetable oil, such as canola, or peanut oil for deep-frying. But feel free to use olive oil whenever you’re preparing your favourite stir-fry dishes.
Different Types of Olive Oil and Their Cooking Uses
Olive oil is considered to be the queen of oils for its health benefits, strong taste and aroma. Olive oil is a wonderful source of omega-3 monounsaturated fatty acid and antioxidants. You can find different types of olive oil for different prices on the market shelves, depending on their class of nutritional value, taste and method of harvesting, processing and packaging. Olive oil falls in 6 basic types.
;• EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil is the highest quality of olive oil. Extra virgin olive oil’s acidity level is less than 1 % and is rich in antioxidants. That’s what distinguish it from all the other oils and makes it the queen of oils. Extra virgin olive oil is achieved by first cold pressing of freshly picked olives. It is greenish golden to bright green in color and has a strong aroma and taste. High heat cooking inhibits it of nutritional value, flavor and aroma. Extra virgin olive oil is best used in salads.
Extra virgin olive oil is the highest quality of olive oil. Extra virgin olive oil’s acidity level is less than 1 % and is rich in antioxidants. That’s what distinguish it from all the other oils and makes it the queen of oils. Extra virgin olive oil is achieved by first cold pressing of freshly picked olives. It is greenish golden to bright green in color and has a strong aroma and taste. High heat cooking inhibits it of nutritional value, flavor and aroma. Extra virgin olive oil is best used in salads.
• VIRGIN OLIVE OIL
Virgin olive oil is slightly inferior to extra virgin olive oil. The main difference between the two oils is; virgin olive oil has an acidity level around 2.0%. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well. Virgin olive oil is good for body and hair massage too.
Virgin olive oil is slightly inferior to extra virgin olive oil. The main difference between the two oils is; virgin olive oil has an acidity level around 2.0%. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well. Virgin olive oil is good for body and hair massage too.
• REFINED OLIVE OIL
Refined olive oil is obtained by refining virgin olive oil. Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption and is very cheap. Refined olive oil is considered much inferior to the other varieties of olive oil and it does not have the characteristic flavor, taste or aroma of pure olive oil. Refined olive oil suitable for cooking purposes, but not for salads.
Refined olive oil is obtained by refining virgin olive oil. Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption and is very cheap. Refined olive oil is considered much inferior to the other varieties of olive oil and it does not have the characteristic flavor, taste or aroma of pure olive oil. Refined olive oil suitable for cooking purposes, but not for salads.
• PURE OLIVE OIL
Pure olive oil is simple olive oil. It is a blend of refined olive oil and extra virgin olive oil. Pure olive oil has the acidity level around 2.0%, but it is very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy duty cooking but it’s not suitable for salads, as it lacks in taste and aroma.
Pure olive oil is simple olive oil. It is a blend of refined olive oil and extra virgin olive oil. Pure olive oil has the acidity level around 2.0%, but it is very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy duty cooking but it’s not suitable for salads, as it lacks in taste and aroma.
• OLIVE POMACE OIL
Olive pomace oil is very similar to pure olive oil. When all the oil and water is extracted from olives, there is still some oil residue left that can be extracted from olive pomace. This oil extracted from olive pomace carries none of the nutrition’s, taste and aroma of extra virgin olive oil. This olive pomace oil is then blended with virgin olive oil to impart some of the benefits of olive oil. Olive pomace oil is good for high heat cooking.
Olive pomace oil is very similar to pure olive oil. When all the oil and water is extracted from olives, there is still some oil residue left that can be extracted from olive pomace. This oil extracted from olive pomace carries none of the nutrition’s, taste and aroma of extra virgin olive oil. This olive pomace oil is then blended with virgin olive oil to impart some of the benefits of olive oil. Olive pomace oil is good for high heat cooking.
• LITE OLIVE OIL or LIGHT OLIVE OIL
Generally the term “lite” is taken as low in calories, but it’s not the same case with olive oil. Lite olive oil is actually a very low grade of olive oil. It has the same amount of calories in it, but is low in nutrition’s, taste and aroma of olive oil. Light or Lite olive oil is suitable for cooking or baking, where the fruity olive flavor would be objectionable.
Generally the term “lite” is taken as low in calories, but it’s not the same case with olive oil. Lite olive oil is actually a very low grade of olive oil. It has the same amount of calories in it, but is low in nutrition’s, taste and aroma of olive oil. Light or Lite olive oil is suitable for cooking or baking, where the fruity olive flavor would be objectionable.
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