Regular consumption of fried and fatty foods has been increasingly linked to life-threatening diseases such as coronary heart disease, hypertension, diabetes, and certain cancers.
These contain high amounts of saturated and Tran’s fats that clog the arteries slow down blood circulation and cause inflammation in the body. Health professionals, therefore, recommend that you eliminate these types of fat and to buy olive oil to replace them.
Types of oil
When you look to buy olive oil in shops, you will find two kinds:
1. Extra virgin: the highest quality oil obtained immediately after harvesting the olives.
2. Pure or light: the oil extracted with the help of chemicals and enzymes resulting in a highly processed product. Some producers mix these with a small amount of extra virgin oil.
Olives are members of the fruit family that thrive in regions with warm summers and wet winters such as those in Mediterranean countries and southern Australia. These appear as round light green fruits which slowly turn yellow-green when they mature and eventually ripen to black color.
Only mature fruits are used for oil production which is usually determined by a squeeze test. Using the forefinger and thumb, a fruit is squeezed to see if a liquid is produced at the stem end.
Some producers let their fruits undergo a second test to ensure maturity by cutting around the fruit and twisting it to see if the stone is readily released.