Frying is one of the few characteristics common to the entire Mediterranean area, be it European, Asian or African, and to the three religions practiced, Christian, Muslim and Jewish. It is one of the oldest existing methods of cooking food. Whether fried food is easily digested or sits heavy on the stomach depends largely on the type of oil used, the temperature of the oil, and the way the food was fried.

Studies conducted on healthy subjects and patients with gastroduodenal problems (gastritis, ulcers, liver and biliary tract disorders) have shown that there is no relationship between food fried in olive oil and these diseases.
The alteration undergone by vegetable oils when heated for frying is faster and more fatty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants - vitamin E).

Olive oil is ideal for frying. Under the right temperature conditions, without overheating, it does not undergo substantial structural changes and retains its nutritional value better than other oils, not only because of its antioxidants but also because of its high levels of oleic acid. Its high smoke point (210 °C) is substantially higher than the ideal temperature for frying food (180 °C).
Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that prevents the penetration of the oil and improves the flavor.
Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control.
Olive oil, therefore, is the most suitable, lightest and tastiest medium for frying.

It goes further than other oils and not only can it be reused more often than others, but it also increases in volume when heated, so less is needed for cooking and frying.

The digestibility of heated olive oil does not change even if it is reused for frying several times.
The oil used for frying must always be hot; if it is cold the food will absorb oil.
There should always be plenty of oil in the pan when frying.
If you only use a small amount, not only will it burn more easily, but the food you fry will be undercooked on top and overcooked on the bottom. bottom

Virgin olive oils are oils obtained from the fruit of the olive tree exclusively by mechanical or other physical means in conditions, particularly thermal, which do not cause alterations in the oil and which have not undergone any treatments other than washing, decantation, centrifugation and filtration. Gli oli di oliva vergini adatti al consumo così come sono includono:

Olive Oil and Cancer

Numerous research studies have documented that olive oil reduces the risk of breast cancer. A healthy diet with olive oil as the main source of fat could significantly reduce the incidence of cancer. The reason is that the cellular mutations caused by cancer are partly due to toxins that, when consumed through the diet, attack DNA. Passing through the liver, these toxins produce free radicals that then attack & amp; NA. To fight these free radicals, the body needs vitamins and antioxidants like those found in olive oil.

Olive Oil and Blood Pressure

Certain foods can raise blood pressure in addition to having an effect on body weight. Along with high blood cholesterol, cigarette smoking, obesity and diabetes, it is one of the major health problems in the developed world.
One in four adults has hypertension. This increases the risk of premature death due to damage to the arteries of the body, especially the arteries that supply blood to the heart, kidneys, brain, and eyes. Adding olive oil to a diet has a clear effect of lowering blood pressure. Il consumo regolare di olio d'oliva riduce sia la pressione sanguigna sistolica (massima) che quella diastolica (minima).

Olive Oil and Obesity

Obesity is a major health problem in the West because people eat large amounts and do little exercise. Nowadays, especially in cities, people adopt a sedentary and stressful lifestyle. More than half of the population in some industrialized countries is overweight. Obesity or overweight is when energy reserves, mainly in the form of fat, are excessive. It has been shownthat a diet rich in olive oil leads to greater and longer-lasting weight loss than a low-fat diet. It is better accepted because it tastes good and is an incentive to eat vegetables.

Olive oil and cardiovascular disease

Cardiovascular diseases are the leading cause of death in the industrialized world. Numerous studies have documented that atherosclerosis is closely linked to dietary habits, lifestyle and some aspects of economic development. The progression of atherosclerosis depends on many factors: the most important are high cholesterol, hypertension, diabetes and cigarette smoking.
"... The lowest rates of death from coronary heart disease are currently recorded in countries where olive oil is practically the only fat consumed." - Professor Francisco Grande Covian

Olive oil and arteriosclerosis

Olive Oil and cholesterol

Olive oil lowers total cholesterol levels in the blood. LDL cholesterol and triglycerides. At the same time it does not alter the levels of HbL cholesterol (and can even increase them), which plays a protective role and prevents the formation of fat spots. These results are very important in view of the high incidence of depression in the modern world and the great risk it poses in recurrent heart disease.

What is thecholesterol?

Cholesterol is a fatty substance contained in foods animal origin. Diets high in animal fats increase blood cholesterol levels, which is a major risk factor for cardiovascular disease.

Olive Oil and Diabetes

A diet rich in olive oil is not only a good alternative in treating diabetes, but can also help prevent or delay the onset of diabetes. In this way, it prevents insulin resistance which lowers triglycerides and ensures better control of blood sugar levels and lower blood pressure.

Olive Oil and Stomach

It reduces the risk of food and gastric juices flowing or refluxing from the stomach into the esophagus, the gastric contents of the stomach are released more slowly and gradually into the duodenum, giving a greater feeling of "fullness".

Olive oil and pancreas

Produces a small amount of secretion from the pancreas, making this organ "work" little, but efficiently and sufficiently to carry out all its digestive functions.< /p>

Olive oil and the gut

It stimulates the absorption of various nutrients (calcium, iron, magnesium, etc.).
The oil of oilsso, it is a fat that is digested and absorbed very well. It has selected properties and a mild laxative effect that helps fight constipation and bad breath.

Olive Oil Skin tissue undergoes a series of changes. External factors, such as solar rays, accelerate aging by generating free radicals. Olive oil contains a large percentage of vitamins A, D and K, as well as vitamin E, the main source of protection against free radicals that produce cellular oxidation. This makes it a valid aid in specific therapies for the treatment of skin disorders such as acne, psoriasis and seborrheic eczema.  

Olive oil and aging

Osteoporosis is a reduction in bone mass that increases the risk of fractures. There are two types. Type I occurs in middle-aged postmenopausal women and type II in older people.
Olive oil appears to have a favorable effect on bone calcification and bone mineralization. The more olive oil is consumed, the better. It helps in the absorption of calcium, thus playing an important role during the growth period and in the prevention of osteoporosis.
Diets rich in olive oil can also prevent memory loss in healthy older adults.

Olive oil during the pregnancy

Postnatal development of children of mothers who consumed olive oil during pregnancy is better in terms of height, weight, behavior and psychomotor reflexes.
The fetus needs vitamin E to grow. The newborn also needs a reserve of vitamin E to combat oxidative stress caused by entering an oxygen atmosphere. Although it is not very abundant in olive oil, it is present in sufficient quantities due to the resistance of olive oil to oxidation.
Therefore, both the quantity and type of food consumed in the diet during pregnancy play a fundamental role in the metabolic adaptations that occur in the mother and in her functional relationship with the fetus.

Olive oil and breastfeeding

It is essential to maintain levels of this vitamin during breastfeeding.
Vitamin E is also recommended for premature babies and newborns with kidney or pancreatic insufficiency because of the beneficial effect it has on the hepatobiliary system. Its ratio of linoleic acid to linolenic acid (essential fatty acids) is similar to that of breast milk. The beneficial effect of oleic acid lasts beyond pregnancy.
Oleic acid also appears to have a positive influence on growth, mineralization and bone development during childhood.

Virgin olive oils ore the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oils fit for consumption as they are include:

EXTRA VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

ORDINARY VIRGINOLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL NOT FIT FOR CONSUMPTION AS IT IS

Designated lampante virgin olive oil, this is a virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

OLIVE-POMACE OIL

Oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds.