Butter vs. Extra Virgin Olive Oil: Which one is better for you?
There are contradictory views on the benefits of extra virgin olive oil over butter. There is an abundance of scientific evidence to hold up both sides of the squabble. However, EVOO is considered to be more nutritious because it is easily paired with fresh salads and dips.
Whereas, Butter is frequently paired with foods that have high levels of carbohydrates like bread, is also commonly used for baking purposes. But, the use of EVOO or Pomace Olive Oil can also be extended to baking as well.
It is important to note that EVOO is an unsaturated oil whereas Butter is saturated. Furthermore, EVOO is derived from olive fruits, and is packed with loads of antioxidants rather than calories. Having a tablespoon of EVOO a day will aid in boosting your well-being.
Vegetable Oil vs. Pomace Olive Oil: Time to Change
Many consider using Pomace Olive Oil as compared to Vegetable Oil due to its’ light and neutral flavour profile, and also for the fact that Pomace olive oil is a healthier alternative to Vegetable Oil. Pomace Olive Oil has a very high smoke point, making it the best option when it comes to deep-frying.
The amount of Pomace Olive Oil required as compared to Vegetable Oil varies drastically. You indefinitely require lesser amount of Pomace Olive Oil when deep-frying and it also allows you to re-fry multiple times.
Yes, EVOO is more expensive than Pomace Olive Oil, but for deep-frying purposes we suggest using Pomace as it is more economical, and use EVOO for other cooking purposes.
You can never put a price when it comes to your well-being.
Why should Extra Virgin Olive Oil taste bitter?
The “bitter” aftertaste on the tongue or at the back from your throat; after having a tablespoon of EVOO is one of the bet indication that the oil is rich in antioxidants and anti-inflammatory value. The flavonoid polyphenols are the main reason for this “bitter” aftertaste.
These polyphenols are strong antioxidants and have been shown to provide a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease.
Can you use Olive Oil for ASIAN Cuisine?
Olive oil can be used in all types of ASIAN cuisine and does not change the taste of the food; regardless if the type of cooking is fried (we suggest Pomace Olive Oil), cooked or baked.
What gives Olive Oil its flavour?
Like wine, the flavour of olive oil is influenced by several factors, from the kind of olives that are pressed (we use Chemlali and Chetoui) to the type of soil and climate in which the olive trees are grow. And of course, the care and dedication of the producer.
What type of Olives are used to produce Extra Virgin Olive Oil?
Throughout the world, there are approximately 90 varieties of olives that are used to produce olive oil, each with unique characteristics. Olivistry uses only Chemlali and Chetoui Olives.
Does climate & soil play a major role in the quality of olive oil?
The climate and type of soil in which an olive tree grows is key to the harvest, including the size of the olives and the richness of the oil. The aridity of the soil determine the fruit’s sizes and quality. Because harvesting takes place in the winter time, erratic temperatures can damage plantations, reducing the amount of oil each tree produces. Stony soils can also limit production, as they don’t retain water well.
Should I refrigerate my Olive Oil?
Yes and No.
Refrigerating olive oil is not necessary and storage at room temperature is sufficient. However, it is important to note that the higher the temperature and if the humidity is high, the faster the olive oil with oxidise. So for instance if you don’t use your oil for more than a week, the refrigerator will prolong its freshness.
If you choose to refrigerate, remember that the oil will solidify and you’ll be unable to pour it until it returns to room temperature.