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As with any product of agro-alimentary transformation, the value of the oil, in maintaining and enhancing the of the raw material source, the characteristics of the raw material.

At high temperature, the presence of atmospheric oxygen, the oxidation,even at room temperature, elements will considerably accelerate their course.

The intensity of the oxidation process, is proportional to the degree of unsaturation of fat (to its content in mono and polyunsaturated fatty acids), while its action is countered by the presence of antioxidants; only olive oil reacts in a very stable to the combined attack of oxygen and high temperatures.

The extent of the alterations which fats undergo when they are subjected to cooking depends on other two decisive factors: the temperature level, length of the cooking time. The higher the temperature, the more easily we witness the deterioration of fats, which in extreme cases, may be responsible for the toxic effects.

Every fat possesses a very specific level of tolerance to high temperatures, defined smoke point.
Beyond that thermal level, glycerol, and fatty acids it forms triglycerides, decomposes to form the Acrolein, a substance very damaging to the liver.

That level should never be exceeded; Remember that olive oil has a higher smoke point among all oils, tolerating temperatures close to 180° c. Even more crucial is the heat level to be the duration of cooking time: If after 20 minutes exposure to excessively high temperatures do not occur in the first fat deterioration with olive oil is only after long periods of heating that you produce real toxic effects, with the formation of degradation products such as cyclic monomers and peroxides; and also in this case the olive oil has an index considerably lower degradation compared to other vegetable oils. "New oil, old wine"; the popular wisdom clearly identifies that with aging oil worsens and it is a good rule to consume it in the same year of production.

Generally it is considered that the product should be consumed preferably by a certain date, usually 18 months from that of packaging. Normally the oil stored properly, in unopened bottle, arrives without problems in the second year of ageing; as seen above, it contains within itself by nature of antioxidants that protect it from going rancid, even though their action has ceased with the passage of time.

The presence of these antioxidant substances (such as phenolic compounds and topoferoli) can be thwarted if some rules are not respected in its conservation at home. First, the oil must be protected from direct light and heat and the bottle, once opened, it should be kept properly closed; There are three simple rules, but indispensable for protecting antioxidant substances which are extremely fragile.

When exposed to contact with the air, it must be consumed in a reasonably short time, always cork the container after use, and never leave on the bottle, pourers metal, which does not allow a perfect insulation. Contrary to what you might believe, the cold does not cause alterations in structure  of the product nor in its shelf life.

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Scientists have discovered what gourmets have always known: there is something special about fresh extra virgin olive oil. The oil tasting during a meeting on molecular gastronomy in Calabria has led the American biologist Gary Beauchamp to analyze freshly pressed extra virgin olive oil, which showed the presence of a chemical agent that acts as ibuprofen.

Beauchamp and his team have dubbed the substance oleocanthal and found that, although it has a different chemistry, its effects are similar to those of the component-steroidal anti-inflammatory drugs for pain. The discovery, which is the focus of an article for the scientific journal Nature, is significant because scientists believe that inflammation plays an important role in a wide range of chronic diseases such as stroke, heart attack and cancer breast and lung. "Our findings point to the possibility that a long-term consumption of oleocanthal may help protect against certain diseases," the researchers write.

The presence of the substance could also explain the health benefits long attributed to the Mediterranean diet, rich in oil. We invite our readers to read the news and the information gathered in this section as they constitute a veritable cultural heritage and allow you to understand and appreciate the extra virgin olive oil mainly for the health benefits that this unique product has on our body: fights free radicals, protects the heart and arteries, slow down the aging brain, prevents atherosclerosis and lowers the level of cholesterol in the blood. The curiosity that we reported have been found from various sources by consulting the largest Network.