The major fatty acid (72%) that makes up olive oil is oleic acid, which is a long chain, monounsaturated fatty acid of 18 carbons with one double bond – hence the name monounsaturated. This makes olive oil more robust to heating to high temperatures than other seed oils that contain largely fatty acids with two or more double bonds, thus known as polyunsaturated fatty acids. Unlike other seed oils, EVOO remains stable even at high frying temperatures and can safely be re-used many more times than other oils. Another benefit is that EVOO with its rich mix of anti-oxidants helps protects the oil against becoming oxidized by air, light and heating – this extends the shelf life of the oil. Repeated heating of EVOO will result in loss of the volatile aroma and anti- oxidant compounds, and it is generally suggested that EVOO can be reheated upto a maximum of five times before the oil is at all damaged.
EVOO is ideal health-wise for all cooking, baking and frying needs due to its very favourable fatty acid composition and its rich mix of anti-oxidants. This completely natural plant oil adds so much flavour and aroma to foods, and when used for baking, smaller (two-thirds) quantities can be used than conventional shortening – it makes breads, cakes, muffins and all other baked products fluffier, lighter and moister.
EVOO can without any doubt be called a healthy fat, with all of its beneficial and protective effects on the human body that accompany regular intake. EVOO should thus make up the major portion of ones daily fat intake in humans of all ages.
HEALTH INSIGHT
MARCH 2017
