Tips and Interesting Facts
Did you know that:
- the presence of another monounsaturated fatty acid, the oleic acid, which is not produced by the organism itself, plays a crucial role in our body. Olive oil contains it in the same percentage (6÷15%) as breast milk (~8%);
- corn oil is significantly rich in linoleic (~35%), although its constant and excessive consumption can cause a vitamin-E deficiency and harm the antioxidants that prevent the formation of free radicals;
- olive oil is also ideal for frying, as the breaking point of its fatty oils is at a considerably higher temperature than with other fats;
- the sediment at the bottom of the bottle is a completely natural indicator of genuineness.
Some further tip for a good purchase:
- read the label carefully,
- do not be imposed upon by excessively low oil prices,
- avoid olive oil that is not extra-virgin, as it is a product of lower quality,
- choose extra-virgin oil with a certified geographical origin that reveals the origin of the fruit (it has to be written on the label) or purchase directly from the producer,
- be careful about the date of bottling and the expiring date (Fresh oil and old wine, as the saying goes!).
Some tips for a correct preservation:
- in a dark place and far from sources of heat, ideally on 12÷18°C,
- in dark bottles or stainless steel containers, do not keep it in plastic containers for long periods of time,
- choose small receptacles and seal them carefully so as to avoid any contact with air,
- be also careful about various scented detergents, bacon, vinegar or any other heavily-scented substances.
- bitter, spicy oil is bad: NOT TRUE
- the acidity of the oil can be felt when tasting it: NOT TRUE
- seed oil is the most appropriate oil for frying: NOT TRUE