Raw or cooked?

Two spoons a day keep a doctor away!
Seems easy, doesn’t it?
Olive oil is famous around the world for its healthy properties, and as part of a Mediterranean diet. Italian cuisine wouldn’t be as it is without the Italian olive oil. Pure extra virgin olive oil is best consumed fresh and raw. But let’s see what are the ways that you can use it in cooking as well.

Raw or cooked?

Two spoons a day keep a doctor away!
Seems easy, doesn’t it?
Olive oil is famous around the world for its healthy properties, and as part of a Mediterranean diet. Italian cuisine wouldn’t be as it is without the Italian olive oil. Pure extra virgin olive oil is best consumed fresh and raw. But let’s see what are the ways that you can use it in cooking as well.

Olive oil smoke point

The questions about cooking on olive oil are usually answered with its smoking point.

Extra virgin olive oil has a smoke point in the following range : 374–410°F (190–210°C). It is lower than most common “cooking oils” will have, but it is still good enough for a range of cooking techniques.

Besides, if compared by health properties and chemical characteristics to vegetable oils or the most common oils used for cooking, the healthier option is obvious.

Can you fry on olive oil?

You actually could! It is perfectly fine to fry media-heat or bake (up to ​410 °​F​/​210 °​C)​ on extra virgin olive oil.

The properties of the olive oil start deteriorating under the high temperatures, and  during long high heat exposure. This is possible when frying on the overheated pan with a small amount of oil. When the oil becomes almost transparent and light in colour (start looking as a refined oil), than it means it has been heated too much.

Deep frying with extra virgin olive oil is not usually advised because bigger amounts are needed, and the cost for the final result becomes elevated. At the same time, a spill of olive oil to heat a pasta sauce or to fry a piece of garlic with spices to add more flavour to a dish is both delicious and healthy.

If you use a pan or a stove to heaten your food, or fry on medium heat, olive oil is a good choice. If you use a microvave, we advise to use it raw after the heating is done. In this way the pure aroma will add freshness and flavour to your dish.

And still… Raw is best!

A good yet moderate spill (2-4 table spoons per portion) over freshly cooked food like: grilled fish, grilled meat, all kinds of green veggies and other vegetables – in salads or boiled. You will see the difference!

Also olive oil will be perfect on freshly cooked pasta, cooked rice, chinoa, oats or other cereals, especially wholegrain.

Eat delicious, stay healthy!

Olive oil smoke point

The questions about cooking on olive oil are usually answered with its smoking point.

Extra virgin olive oil has a smoke point in the following range : 374–410°F (190–210°C). It is lower than most common “cooking oils” will have, but it is still good enough for a range of cooking techniques.

Besides, if compared by health properties and chemical characteristics to vegetable oils or the most common oils used for cooking, the healthier option is obvious.

Can you fry on olive oil?

You actually could! It is perfectly fine to fry media-heat or bake (up to ​410 °​F​/​210 °​C)​ on extra virgin olive oil.

The properties of the olive oil start deteriorating under the high temperatures, and  during long high heat exposure. This is possible when frying on the overheated pan with a small amount of oil. When the oil becomes almost transparent and light in colour (start looking as a refined oil), than it means it has been heated too much.

Deep frying with extra virgin olive oil is not usually advised because bigger amounts are needed, and the cost for the final result becomes elevated. At the same time, a spill of olive oil to heat a pasta sauce or to fry a piece of garlic with spices to add more flavour to a dish is both delicious and healthy.

If you use a pan or a stove to heaten your food, or fry on medium heat, olive oil is a good choice. If you use a microvave, we advise to use it raw after the heating is done. In this way the pure aroma will add freshness and flavour to your dish.

And still… Raw is best!

A good yet moderate spill (2-4 table spoons per portion) over freshly cooked food like: grilled fish, grilled meat, all kinds of green veggies and other vegetables – in salads or boiled. You will see the difference!

Also olive oil will be perfect on freshly cooked pasta, cooked rice, chinoa, oats or other cereals, especially wholegrain.

Eat delicious, stay healthy!

Pure and fresh extra virgin olive oil

You do not need to be an expert to realise the difference. Just make this experience conscious, try Martum EVO oil for this first time with a good bread or adding it to your favourite fresh salad. Add a little bit of salt. You will need nothing more…

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