The importance of choosing the right oil
Oil is an essential component in our daily diet and it is crucial to make an informed decision when choosing the best oil for each use in the kitchen. In this article, we will provide you with the information necessary to make an appropriate decision and we will explore whether olive oil, known as our “green gold”, is the best option for all cases and cooking methods.
The color of the oil does not determine its quality
It is often thought that the color of the oil indicates its quality, but in reality, the color of the oil is not an indicator of its healthiness. The color of the oil is related to the source from which it was obtained and the concentration of certain elements, such as chlorophyll, which can give it a greener or lighter tone. For example, extra virgin olive oil, obtained through mechanical and cold pressing processes, better retains its nutritional qualities, such as a higher level of vitamin E and antioxidants. For this reason, extra virgin olive oil is ideal to use raw, as a salad dressing or to accompany toast.
Olive oil versus other options
Extra virgin olive oil is a superior option compared to other alternatives. Although refined olive oil is obtained through a refining process that can affect its nutritional properties, the industry usually mixes it with extra virgin olive oil to improve its tone and aroma. However, it is always advisable to opt for extra virgin olive oil, as it better preserves its nutritional qualities and is more beneficial for our health.
The best oil for frying
When it comes to the best oil for frying, it is not so much the choice of oil that matters, but rather the way in which it is used. Sunflower oil, for example, is more sensitive to high temperatures and is recommended to be used only once. On the other hand, olive oil can last up to three fryings, but it is important to remember that frying should be consumed in moderation. Other options, such as corn oil, are not recommended for frying. In any case, it is always preferable to use extra virgin olive oil and consume it raw or use cooking methods that require a smaller amount of oil.
Conclusions
In short, it is essential to choose the right oil for each use in the kitchen. Although the color of the oil does not determine its quality, extra virgin olive oil is a superior option compared to other alternatives. For frying, it is not so much the type of oil that matters, but rather the way in which it is used. It is always advisable to consume extra virgin olive oil raw or use cooking methods that require a smaller amount of oil. Making informed decisions about the oil we use in our cooking contributes to a healthier and tastier diet.
