People with high cholesterol is often advised to drink olive oil. What is olive oil? Olive oil is oil derived from fruit derived from olive trees. Olive plants are widely found in the Mediterranean region such as in the Middle East, Italy, Spain, Greece, and other countries in the vicinity. The benefits of olive oil for health have been known since the past.
Olives have high therapeutic value for health. Olive oil is widely used in health because of its high content of unsaturated fatty acids, especially unsaturated fatty acids with a single double bond in which oleic acid (Omega 9) and also linoleic acid (Omega 6) is present at 65-85%. Olive oil can be found on the market in 3 types; extra virgin olive oil, pure olive oil, and distilled olive oil.
Olive oil types
Pure olive oil
Pure olive oil is yellowish-green and results from an advanced process of extra virgin olive oil. This kind of olive oil can be used for sauteing.
Extra virgin olive oil
Extra virgin olive oil is the purest olive oil. This is the first extract of olives. Olive oil is generally green in color and has a sharper aroma. Because this oil is very pure, then this oil is not good for cooking, because its oil content is low. Extra virgin olive oil will be better for consumption by way of drinking or used as a mixture of foods such as salads.
Distilled olive oil
Distilled olive oil is a type of olive oil that undergoes further refining process. The color is yellowish and suitable for sautéing. This type of olive oil can be found on the market at a cheaper price than the two types of olive oil above. Olive oil is healthy but if used improperly, it can damage its content.
Actually, olive oil can not be used for frying because it is not resistant to high heating. When done, the chemical bonds in the olive oil can be damaged and can turn into harmful substances for the body.
When used for cooking, you can use it for stir-fry dishes because the heating does not last long. But if you use it for frying, unsaturated fatty acids are even easier to form acrylamide, free radicals, and trans fats are dangerous because it is easy to react.
Therefore, its use can only be taken directly, as well as salads or vegetables, and for sauteing. Not for frying. Another thing you need to remember, light can damage its components, so olive oil should be stored in a cool and dark place. In addition, its use should not exceed 4 grams per day.