Why always use quality oil, possibly extra virgin olive oil

Practical advice and suggestions

The extra virgin olive oil thanks to its antioxidant and protective properties fights aging by giving the body health and beauty.

The extra virgin olive oil is the most important seasoning fat of the Mediterranean diet. It is extracted from the fruit of the European Olea, commonly called "olive tree". "Extra virgin" is defined as superior category olive oil obtained directly from olives and solely by mechanical or physical processes (washing at room temperature, decantation, pressure, filtration) which do not alternate the characteristics of the compounds present in the drupe (fruit ).

The nutrients present in extra virgin olive oil perform many important functions in our body including:

  • Thanks to the presence of monounsaturated fats, it counteracts the risk of developing cardiovascular and metabolic disorders such as diabetes.
  • It reduces the level of cholesterol circulating in the blood.
  • Acts as a liver protector.
  • It has numerous antioxidant substances, such as vitamin E and compounds called polyphenols, which help fight the oxidative stress damage of the human body due to free radicals that cause premature aging of our cells and diseases such as diabetes and tumors.
  • Promotes bowel regularization.
  • It has a good digestibility both raw and cooked.
  • It reduces the secretion of gastric juices by improving the symptoms of some diseases such as gastritis, ulcer, gastroesophageal reflux.
  • Extra virgin olive oil is an indispensable food in children's nutrition because it promotes growth, contributing to the formation of the skeleton and of the nervous and immune systems, hindering infections.

Here are some tips to properly use extra virgin olive oil and get the maximum benefit for our well-being:


The extra virgin olive oil, goes rancid less easily than other oils thanks to its lower acidity (by law in Europe it cannot be defined as such if the acidity exceeds 0.8%) and remains intact longer, despite this go observed some tricks so as to guarantee greater stability over time.

External agents such as air, light and heat are a real threat to oil; its organoleptic properties are altered causing a possible danger to the consumer's health.

To avoid this, it is important to ensure its proper conservation. Here's what advice:

  • Consume it raw! Olive oil can be used as a condiment on all preparations, enhancing its taste and making foods healthy and appetizing. Use it for fries! Among all the vegetable oils, it is among those that resist most at very high temperatures; in fact it has a high smoke point; the transformation of part of the fatty acids into toxic compounds will therefore be slowed down. In any case, as with all fat in cooking, it is advisable to use as little as possible with measures that are now known, such as the use of non-stick cookware, baking paper, etc.
  • Watch out for how much you use it! Fats in general, including olive oil, must be used in moderate quantities, especially if you need to keep your weight under control. How to limit consumption? Use a teaspoon! the recommended daily quantity is two teaspoons. In this way we will avoid spraying our food with too much seasoning.
  • Use preferably dark glass bottles; the bottles in which it is stored must be adequately sealed with a plug in order to prevent air from coming into contact with the oil.
  • It is preferable to finish the oil contained in the oil cruet: avoid to roll it up; rather, before filling it again, make sure you have carried out an adequate cleansing: fill the empty oil tank with hot water and a teaspoon of baking soda. Shake and let stand for a few minutes. At the end of this operation rinse and dry and add the new oil.


From the kitchen of Mammaboom.com

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