Olive Oil

[Mike4]

Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.

I only buy "extra virgin" olive oil, assuming it to be the best.

How does this fit in?

[redsturgeon]

Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.

No I don't think it has, can you help out?

https://shop.mani.bio/en/blog/refined-o ... 0chemicals.

This refers to olive oil but the same applies to rapeseed oil.

[ReformedCharacter]

Minimally processed olive oil eg. extra virgin has higher levels of polyphenols:

Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects...

Virgin olive oil contains about 500 mg/L of polyphenols. The quantity and quality of polyphenols in olive oil is closely related to the process of olive milling and further processing. Therefore, virgin olive oils have substantially higher amounts of polyphenols than refined olive oils

Potential Health Benefits of Olive Oil and Plant Polyphenols:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5877547/

EV olive oil tastes really good IMO and there seems to be a consensus that it's one of the healthiest fats to consume.

RC

[mc2fool]

Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.

I only buy "extra virgin" olive oil, assuming it to be the best.

How does this fit in?

Well, there's...

Extra Virgin Olive Oil (EVOO)
Virgin Olive Oil (VOO)
Lampante Olive Oil
Refined Olive Oil (ROO)
Olive Oil (OO)
Crude olive-pomace oil
Refined Olive-Pomace Oil
Olive-Pomace Oil – Composed of Refined Olive-Pomace Oils and Virgin (or Extra Virgin) Olive Oils.

All explained at https://olivewellnessinstitute.org/extra-virgin-olive-oil/grades-of-olive-oil/

I've always thought that being extra virgin was like being a little bit pregnant. In both cases either you are or you aren't ...

[MrFoolish]

How about nibbling on a few olives as a snack? They seem to contain a lot of good nutrients.

[redsturgeon]

How about nibbling on a few olives as a snack? They seem to contain a lot of good nutrients.

Nothing wrong with that. Or a salad nicoise or pasta puttanesca. I love a tapenade too.

[Aleksa]

Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.

Certainly! Cold-pressed oils are extracted without heat or chemicals, retaining more nutrients and flavor. Refined oils undergo processing to remove impurities but may lose some nutrients. Consider your preferences and cooking needs when choosing between them.

[formoverfunction]

I make a couple of Greek dishes on a semi regular basis, one of them calls for the oil to be measured by the cup!

The one I make most often, during the winter, is cabbage, rice, olive oil, add tomato paste, lemon juice, all spice and sultanas!

I believe it's traditionaly eaten around Easter.

I also make fasolada, a bean soup, in the electric steamer/pressure cooler, and I'm having the leftovers today for lumch.

That's got 3/4 of a cup of oil in it. I am told cooking beans and then leaving them 24 hours/over night in the fridge increases their nutritional value. I mostly do that, as I try to cook everying in the same post. So I pressure cook the beans one day, leave them over night, then saute the onions with fennel seed and garlic, add my vegtables, this time I used swede, celeriac and carrots, steam them for 20 minutes, then add the cooked beans, tomatoes (tinned) and paste, paprika, 3/4 of a cup of oil and slow cooked for 2 hours. Serve with crusty bread, black olives and broken up feta on the top.

A normal batch makes 2 dinners, 2 of us, and lunch for me on the 3rd day.