1, frying with olive oil

Unlike herbal oils, olive oil can maintain its chemical structure at high temperatures because of its anti-oxidant properties and high unsaturated fatty acid content. The smoke point of olive oil is between 240 and 270 degrees Celsius, which is much higher than that of other commonly used cooking oils, thus olive oil can be used repeatedly without deterioration, and is the most suitable oil for frying.

2, with olive oil grilling and frying

Olive oil is also suitable for burning, grilling, frying and boiling. When cooking with olive oil, the food will give off a tantalizing and mouth-watering aroma.

3, with olive oil for sauces and condiments

Olive oil is the best fat ingredients for cold and hot sauces, it can protect the color of fresh sauces. Olive oil can be directly mixed with all kinds of vegetarian dishes and pasta, can make salads and all kinds of mayonnaise, can be spread, bread and other foods. Food mixed with olive oil has a bright color, smooth texture, fresh smell and a strong Mediterranean flavor.

4, marinated in olive oil

Marinated in olive oil before cooking, you can add a sense of detail to the food, but also other spices, rich taste.

5. Use olive oil directly

Extra virgin olive oil brings out the character of a dish when used directly. You can use olive oil as you would salt, because extra virgin olive oil will make the dish richer in flavor and more wonderful in taste. Extra virgin olive oil can also be added to any dish to balance out higher acidity foods, such as lemon juice, wine vinegar, wine, tomatoes, and so on.

Olive oil is rich in olive polyphenols, long-term consumption of beneficial intestinal

June 23, 2016, the fourth International Olive Oil Summit Forum held in Beijing, where the latest scientific research results announced that olive oil is rich in olive polyphenols can promote the production of prebiotics, expand and enrich the diversity of intestinal flora, long-term consumption of nutrient absorption and health.

The forum was organized by the International Olive Oil Council (IOC) Publication Laboratory and co-organized by Oliveira. At the forum, Monserrat Fito, an expert from the IOC Publication Laboratory and a professor at the Barcelona School of Medicine in Spain, believes that olive polyphenols have a unique antioxidant function;

It can help to promote the production of prebiotics to provide the necessary nutrition for the growth and reproduction of intestinal beneficial bacteria, and then increase the number of bifidobacteria and their metabolite phenolics, which expands and enriches the diversity of the intestinal flora. Diversity. "Therefore, long-term consumption of olive oil contributes to nutrient absorption and good health."

The IOC is described as the world's only international intergovernmental organization focused on the development of olive oil and table olives. Laboratories accredited by the IOC are obliged to arbitrate, certify, investigate or inspect olive oil samples, and the data they publish represents the highest technical level of the international olive oil industry.

In China, Oliveira's IOC-published laboratory is the only one that has passed the stringent accreditation standards, representing the highest international testing standards.

Baidu Encyclopedia - Olive Oil

People's Daily Online - Expert: Olive oil is rich in olive polyphenols, long-term consumption of beneficial intestinal