Good Lifestyle

oliveoil is a pantry clip. For most cooks at home, it's good cardiac healthcooking oil or the base of the vinaigrette. But how much do you really know to choose the best olive oil for your cooking needs?

Olive oil is rich in monounsaturated fatIn particular oleic acid fatty acid, which has been demonstrated to reduce inflammation and propose properties of cancer control. It is also packed with antioxidants and research has shown thatOlive oil can mitigate the risk of heart disease, arthritis and other health conditions.

Many monounsaturated fats can withstand high heat. So it's a good option for cooking. It is also full of flavor and is a healthy choice for a finishing oil or a vinaigrette.

You should seek several things, says Vincent Ricchiuti, director of fourth-generation Ricchiuti family farms in the San Joaquin Valley of California, manufacturer ofENZO OLIVE CO OIL.

"Just know the producer, knowing that the oil comes from, reading the label and really understand what is put in this bottle and understand the harvest dates," says Ricchiuti. "The more you become aware of these types of things, the more you are going to connect to the oil, connect with your food."

Ricchiuti recommends extra virgin olive oil just about any purpose, you cook with it or use it like a drizzle.

extra virgin olive oil, often shortened to Evoo, is the highest quality classification for oil. A distinction EVOO means that the oil has no defects or solvents added, according to theOLIVE OIL TIME. EVOO should also wear fresh olive flavor.

To receive extra virgin designation, the oil must pass two different tests, explains Ricchiuti.Its levels of acidity are testedand oleic acid must be less than 0.8 gram for 100 grams of oil so that it is considered extra virgin. The oil also undergoes a sensory test, where professional taste testers are looking for fruity defects and flavors.

"My recommendation would be [that] you should always buy EVOO, even when you cook. Because these flavor profiles and health benefits are always there and it is important that you use a good tasting oil at each stage of your Cooking process, "said Ricchiuti.

extra virgin olive oil is often more expensive than other varieties, such as the virgin, light, extra light, or simply labeled olive oil elements. But Ricchiuti says there is a reason why other oils are so cheaper. They could be more refined, more adulterous, or they can contain old oil and be of lower quality. In addition, they probably lack flavor and may not have so many health properties.

However, the virgin can be correct in some cases, he said, like using it for a stir frie. He suggests that it's better than other vegetable oils, such as corn oil.

Light and heat can degrade olive oil, explains Ricchiuti. It only recommends buying Evoo that is in dark glass bottles or metal boxes. If you can, avoid buying oil that is in a plastic container or a clear glass or light color bottle because it could spoil faster.

Even if they are labeledextra virgin olive oilThe bottles do not always respond to the criteria of this distinction and may contain mixtures of different oils. Reading labels are essential to make sure you get the best quality product.

In addition to looking for the description of the "Virgin Virgin", Ricchiuti suggests searching for a collection date or date of the best date. The date of the harvest, which shows when the oil has been made, should be as recent as possible. (After all, fresh oil is always the best.) Older varieties have begun to lose their health benefits and flavors.

Look for the area where the oil has been made. If multiple locations are listed, it is a red flag, which usually means that the oil has been made from a mixture of olives of different areas.

Ricchiuti says that the varieties made by California, like Enzo, should have a certified seal of theCalifornia Olive Oil Board, with the harvest.

Labels must also list the producer or farm. And if you are looking for an organic product, make sure it has the US certification label of agriculture.

Another thing to check is the list of ingredients. Make sure "100% extra blank olive oil" is the only thing listed. Some cheaper and lower oils may include olive oil that has been mixed with other types of oils, explains Ricchiuti.

Since olive oil is sensitive to heat and light, Ricchiuti says it should be stored in a cool and dark place.

"You do not want to store it on your cooking counter in direct light or keep it on your kitchen counter right next to your stove, which is probably the hottest place in the house," he explains. In addition, if you pour the oil into a carafe, make sure the ship is opaque if the light can not enter.

Once a bottle is open, it can last four to six months, as long as it has been correctly stored, says Ricchiuti.

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Olive oil is commonly used to blow meat or vegetables or as the main ingredient in salad dressings. But Ricchiuti says there are so many other ways to use it, including as a finishing oil sprinkled on a bowl of soup soup or pasta just before serving.

He also notes that he and his wife regularly use it instead of butter when it comes to cakes likeCakes with chocolate chips, cakes andCrepes.

Olive oil can even be used to make ice cream. Ricchiuti urges cooks at home to experiment different ways of using this oil; It's more versatile than many people might believe.

We like thatCitrus olive oil cake cookie + kate and theseWhole Wheat Olive Oil Chocolate Chocolate Cookies From the ambitious kitchen.

"There are always fun ways to use it," said Ricchiuti. "People do not need to not be afraid of that. It's good fat. It's very healthy. He has a lot of flavors and benefits of health. And, so when you turn on A little on the top, tilt your hand a little more and pour a little more outside. "

Now that you knowHow to find the best olive oil during shoppingThe only question is the recipe you will try first.