OLIVE OIL PRODUCTION PROCESS
Benefits Of Olive oil
PREVENTING HEART DISEASE
Blood contains important compounds called lipoproteins, which carry fats and cholesterol around the body. The high mono- unsaturated-fat content of olive oil helps to lower the levels of LDLs. It also lowers other fats (triglycerides) in the blood, without reducing the HDL levels.
AS AN ANTIOXIDANT
The anti-oxidizing properties of olives can transfer to human cells so that they deteriorate more slowly. Antioxidants are also said to increase longevity and slow down skin ageing.
OTHER HEALTH BENEFITS
Olive oil is thought to help calcium absorption and thus act against osteoporosis. More importantly, it insures against memory loss, cognitive decline, dementia, and Alzheimer’s disease in the elderly. This is related to the brain’s need for mono-unsaturated acids to maintain its cell structure and membranes. A recent study in the USA found that olive oil contains, oleocanthal, a natural chemical that acts in a similar way to a painkiller.
FRYING WITH OLIVE OIL
Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.
Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive Oil goes further than other oils, and not only can you reuse it more often than others, it also increases in volume when you reheat it, so you require less for cooking and frying.
The digestibility of heated olive oil does not change even when re-used for frying several times. You should not mix olive oil with other fats or vegetable oils and you should not use it more than four or five times. The oil you use for frying should always be hot; if it is cold the food will soak up the oil. There should always be plenty of oil in the pan when deep frying. If you use only a small amount, not only will it burn more easily but you’ll undercook the fried food on top and overcook it on the bottom .
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
Medium (130-145º C)
High water content: vegetables, potatoes, fruit
Hot (155- 170º C)
Coated in batter,flour or breadcrumbs, forming a crust
Very hot (175-190º C)
Small, quickly fried: small fish, croquettes
Get a chance to meet Frans Groenewald whose artwork Rio Largo uses on the Estate. Furthermore, because we’re focusing on on zero waste, when you come to purchase this amazing oil, please bring your bottles to the shop to refill with olive oil to save packaging and the environment.