Benefits of cooking with olive oil

Olive oil has been a synonym for health in food for a long time, and it is not for less, since it has endless qualities that position it as a super breath. According to a recent study, olive oil protects against inflammation, oxidative stress and cardiovascular risk caused by aging.

Thanks to its high content of monounsaturated fatty acids (oleic acid) and polyunsaturated fatty acids (linoleic acid), olive oil provides other important benefits:

Raises HDL (good) cholesterol levels

Lowers LDL-C cholesterol (bad cholesterol)

Helps control high blood pressure

Reduces the appearance of thrombosis and prevents the appearance of diabetes

Extra virgin olive oil is highly recommended in cold dishes, such as salads, gazpachos, carpaccios and tartares. This is due to the depth of its flavor, which in turn enhances those of the food. In the cold state it maintains 100% of its properties, making it the best and preferably the only way to consume it.

It supports higher temperatures compared to other fats of vegetable origin, common olive oil can be used for frying, it is only essential to take care that the temperature does not exceed 180 ° C, because that is the point at which it loses all its properties, and keeping it below that range preserves the nutrients of the food in which it is used.

Due to its 100% vegetable fat content, it is unbeatable when making emulsions such as mayonnaise or alioli. As we mentioned before, it enhances the flavors 1000%

Thanks to its high content of polyphenols and vitamin E, it turns out to be an excellent natural preservative that isolates microorganisms from food, giving it a longer shelf life.

And to finish, I am going to leave you with a combo of benefits that are really incredible: It favors digestion, maintains strong bones, protects the liver, hydrates and nourishes the skin and hair.