Extra virgin olive oil is a fundamental ingredient in the kitchens of all Italians. There are several producers on the market, which have obtained the DOP certification and who follow very high standards. And this is because the green gold of the Mediterranean is a product loved by everyone for its properties and the typical aroma of good and genuine things. For this reason, extra virgin olive oil is used in many dishes, as a condiment or special ingredient that makes a recipe the most popular. An in-depth study to read, therefore, is that relating to the nutritional values of extra virgin olive oil.
Nutritional and beneficial properties
Extra virgin olive oil is a nutraceutical ingredient, that is, natural and healthy, which nourishes and nourishes physical well-being. Its main feature is that of having oleic acid , one of the mono-unsaturated fats of this delicacy. This acid, in fact, serves our body to fight bad cholesterol while preserving the good one. Unlike other oils, in fact, olive oil, and in particular extra virgin olive oil, is richer in monounsaturated fats which are very important for our health. This feature makes green gold a natural solution to cardiovascular problems . In fact, the conspicuous quantity of oleic acid makes our blood lipoproteins and cell membranes fluid and functional. On the other hand, however, it is a food to be limited for those who suffer from obesity or are overweight. 100 g of extra virgin olive oil is a contribution of almost 900 kcal for our body. Better to use the dropper if we have weight problems!
Raw or cooked: all the goodness of oil
The use of extra virgin olive oil in cooking brings us back to a proverbial dilemma: do I use it raw or do I use it cooked? Whether you want to use it as a condiment or to fry the onion, what you need to keep in mind is what the final flavor is. Clearly, it is important that the amount of polyphenols and antioxidants remain unchanged, that they are not degraded during cooking. But the sense of smell also plays a part, therefore, during the preparation phase, consider adding oil to a steaming plate of spaghetti with sauce or cooking a ciambotta.
There are so many recipes in which to use this precious ingredient. For ragù, meat, fish, vegetables and salads: all dishes acquire a particular flavor thanks to the extra virgin olive oil.
And why not? Also for fried food! We reveal a secret: the cliché that fried olive oil is heavier than seed oil is false. The dish, in fact, whether it has been fried in that of seeds or in that of olive, absorbs the same amount of oil. The difference is that with the extra virgin you also ingest its beneficial properties, which otherwise you would not take with other types of oils.