Cooking with Olive Oil- Faqs

With the advent of olive oil invading Indian kitchens there has always been the persistent doubt if the fruity oil can enhance Indian Cooking or not or whether olive oil is fit for Indian cooking, Presenting  a few FAQs about this Mediterranean oil and its uses.

Is olive oil suitable for Indian foods?

Any oil, unless it has a very strong flavour is suitable for Indian food. Olive oil doesn’t have any distinct flavour of its own, so it serves well as a cooking medium for all kinds of Indian foods.

Isn’t Olive oil highly overrated in terms of health benefits?

In terms of composition it is extremely healthy as it is low in saturated fats. As far as calling it overrated is concerned, it depends entirely on the perception of the people. Those who can afford it, find it highly beneficial.

Isn’t it true that olive oil when heated loses its health benefits and Indian foods are cooked at high temperatures?

This is not true of Extra Virgin Olive Oil. Contrary to the popular belief, it remains stable and gives best results with Indian foods.

But it is said that deep frying in olive oil gives an undesirable taste?

There is nothing like that, as it releases no smell as it has no distinct flavor of its own.The mindset also plays a great role in trying different oils and accepting new tastes.

Which is better for cooking-Extra Virgin, Virgin or Pure olive oil?

Extra Virgin Olive Oil is considered the best. Acidity level is the prime factor in determining its grade. The best oil has the lowest acidity. Extra virgin olive oil is valued for its perfect balance of flavour, aroma, colour, and acidity level.
One reason extra virgin olive oil is valued so much is its high content of vitamins and nutrients. Also, it is pure and without any additives. The fruitiness of its taste adds to its appeal.
Virgin Olive Oil also comes from the first pressing, and is also produced without refining. Its flavour intensity can vary and its taste is less mild than Extra Virgin Olive Oil.
Pure Olive Oil actually has the same acidity level as Virgin Olive Oil, and for that reason it has good resistance to high temperatures. But it is lower nutrient content than Virgin Olive Oil and as a consequence it is less expensive.
Pomace Oil is the lowest grade of Olive Oil. Pomace is that part of the olive that remains after all the oil and water in it has been removed.
To make Pomace Oil palatable, the producer blends it with virgin olive oil. Like Pure Olive Oil, it is suitable for use only in high-heat cooking.

What is the best way to store olive oil?

Like walnut oil, chances of getting rancid are high with olive oil. It is best to store it in cold places away from sunlight. In fact it is best to buy small 1 or two litre bottles.