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notes:misc:olive_oil

Olive Oil

  • Acidity level: It is 0.8% or lower for extra virgin olive oil. The lower the acidity, the higher the polyphenol antioxidants.
  • Date: Oil lasts only for about 2 years, so look for a date on the packaging.
  • Origin: According to the International Olive Oil Council (IOOC), the origin of olive oil must be stated on the label.
  • Storage: Exposure to light and heat can degrade olive oil. Look for olive oils stored in relatively cool and dark places.
  • Smoking point: Healthier to use olive oil for frying due to its tendency to smoke at a higher temperature. Olive oil is economical, can be re-used several times for frying due to its high smoking point.
Smoking Point °C
Refined Olive Oil 242°C
Pure Olive Oil 238°C
Corn Oil 232°C
Hazelnut Oil 221°C
Virgin Olive Oil 208°C
Canola Oil 204°C
Sunflower Oil 170°C
Soy Oil 170°C
Margarine 150°C
Butter 110°C

Take a spoonful of olive oil. It should taste fruity on front of your tongue and feel spicy on the back of your throat. Without these properties, the oil is not as fresh and healthy as it could be.

  • Researchers state that the bite at the back of your throat means the oil is rich in antioxidants and polyphenols.
  • As it is with wine, you should check olive oil's origin on the label. Extra virgin oil produced from a single region has distinct flavours unique to that specific geographical area. We recommend you to buy extra virgin olive oil based on its origin, but not its price.
  • For organic extra virgin olive oils, look for the certification on the label.
  • Olive oil that is older than its shelf life will begin to turn rancid and lose its properties.
notes/misc/olive_oil.txt · Last modified: 2021/03/07 by leszek