Olive Oil - Out of the Pantry and into the Limelight
Australia is currently the largest consumer of olive oil per capita outside the Mediterranean. However, myths and ignorance still remain about this gold liquid that can be found in many Australian pantries.
Australian celebrity chef Peter Howard identifies tips to help you use your Australian Extra Virgin olive oil to its full potential.
To Fry or not to Fry
One of the most common myths about olive oil is that it should not be used for pan frying. "Due to its composition and high concentration of antioxidants, olive oil is in fact the best oil for pan frying," Howard said.
Here are the top five reasons why olive oil should not be left aside when it comes down to flying:
1. The nutritional value and composition of olive oil are not substantially altered through heating. Studies have shown oxidisation and hydrogenation occurs to a lesser degree in olive oil than in other oils. This is due to the fact that olive oil is high in monounsaturated fatty acids and therefore resistant to oxidisation and hydrogenation. Extra virgin olive oil also contains its own natural antioxidants that further protect its integrity in cooking.
2. Olive oil is a most stable fat and stands up well to high frying temperatures. Its high smoking point (210°C) is substantially higher than the ideal temperature for frying food (180°C).
3. Food fried in olive oil has a lower fat content than food fried in other oils because when olive oil is used, very little is absorbed during frying. This makes olive oil more suitable for weight control.
4. Olive oil increases in volume when reheated, so less is required for cooking and frying. It can also be reused four to five times if strained and stored in a dark place.
5. The digestibility of heated olive oil does not change even when re-used for frying several times.