6 ways you’re using olive oil wrong - colored glass water bottles
Health By Beth Lipton.
Everyone knows that olive oil is a great help to your health and the Mediterranean diet.
Although it is now available in most kitchens, it is still full of mystery and confusion.
Continue to read some of the biggest mistakes people have made in olive oil and how to use it properly.
You bought the "light" version to save heat. All olive oils have roughly the same calories and fat (
About 120 calories and 14 grams of fat per tablespoon).
"Light" means the color and taste of this oil, which is highly refined and more neutral than other types of olive oil. RELATED: 9 Low-
Fat food you shouldn't eat you're afraid to cook with extra food
The Smoke Spots for extra virgin olive oil are indeed lower than other types of olive oil and other fats --
That is to say, the temperature at which the oil begins to smoke and produce unpleasant smells and flavors (
Peanut oil, for example, is 450 degrees Fahrenheit and grape seed oil is 445 degrees Fahrenheit.
More, take a look at this charton to eat seriously).
According to food science, the smoking point of extra virgin olive oil is around 410 degrees Fahrenheit, so it is completely safe to fry at medium temperatures.
Extra virgin olive oil is the purest olive oil and contains the most healthy flavor of oily acid, so it is not necessary to use it only for salad dressing.
You throw away anything that tastes a little bitter and don't throw the oil: it may not go bad.
According to researchers at the University of California-Davis Olive Center, slightly bitter flavors suggest the presence of antioxidants.
Fresh extra virgin olive oil gives you the taste of olives and some green or fruit.
Related: 10 signs that your house makes you fat, and putting it next to stovenoit will make your olive oil stink faster than light and heat.
Looking for olive oil in the dark
Colorful glass or tin containers in a shade away from the sun.
When you see a huge deal, you stock up and unless you use it soon, it's better to buy olive oil in small quantities.
Ideally you would like to get it out in about 6 weeks.
You use the "refrigerator test" to see if your quality is high. Sorry, no.
After Episode 2013 of Dr.
Oz Show, he claims you can test the purity of olive oil by refrigerated olive oil (
If it freezes in the fridge, it's pure)
Researchers at the University of California, Davis, failed the refrigerator test.
That said, if olive oil turns solid at a lower temperature, that doesn't mean it's of higher quality.
What is the best way to ensure your oil quality?
Look for the seal on the bottle from the USDA quality monitoring program, the North American Olive Oil Association, the California Olive Oil Commission or the extra Virgin alliance.
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