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Extra virgin olive oil has a subtle golden-green hue with a light
peppery flavour. It has a lower smoke point than many other oils,
which means it burns easily at a lower temperature. Therefore, it
may not be suited for high heat cooking. "It is better to use extra
virgin olive oil only for raw or cold cooking. Indian cooking
needs are not suited to substitute this oil for our regular vegetable
oil. You can use it in salads, as dressings, for making breads and
dips. Light sauteing can also be done using extra virgin olive oil.
Full of Good Fats
Extra virgin olive oil has high a percentage of omega fats
(polyunsaturated fats that are good for your heart) along with
monounsaturated fat. Extra Virgin Olive Oil has a lot of
monounsaturated fatty acids, unlike other oils which have a lot
of saturated fat acids. It can be consumed in the same amount
like any other oil. The recommended amount is half a liter per
person per month.
Heart Friendly