Does anyone have any questions about the types of “olive oil” ? Why can some be used for frying, while some can be used in salads? And can we use the type used in salads for frying? ufabet http://ufabet999.app Health will explain it to you. 

Types of olive oil

Olive oil is divided into 5 main types as follows:

Extra virgin olive oil

This type of olive oil is dark green in color. It is obtained by squeezing the oil from fresh olives. Therefore, it is the best olive oil among all types of olive oil and is expensive. It can be consumed fresh, mixed into salad dressings or made into pasta sauces, but it must not be heated at all because it will cause the olive oil to lose its nutritional value and the good fat will change into fat that is not good for the body instead.

Should: Mix it into salad dressings, sauces that do not need to be heated.

Should not: Not suitable for frying or stir-frying.

Virgin olive oil

It is pure olive oil that is also obtained by squeezing fresh olives, but the olives are older and of a lower quality than extra virgin olive oil. Therefore, it is still considered good for your health , just a little cheaper.

Should be used: mixed in salad dressings, sauces that do not require heating.

Should not be used: not suitable for frying or stir-frying.

Blended olive oil (olive oil or pure olive oil)

It is an oil that combines extra virgin olive oil with olive oil that has been processed to increase its nutritional value, resulting in an oil that has a high nutritional value similar to extra virgin olive oil, but it is more heat-resistant, so it can be used for cooking by heating it quickly. However, it cannot be fried because the nutritional value of extra virgin olive oil will be lost, turning it into fat that is not good for the body as before. Should be

used for stir-frying food quickly, such as stir-fried vegetables or fried rice

. Should not be used for frying food for a long time.

Refined Olive Oil (Refined Olive Oil, Light Olive Oil, Extra Light Olive Oil)

It is a pure type of oil above without any extra virgin olive oil mixed in. It still has some good nutritional value, but some of the original color, smell, and taste are lost through chemical processes and heat. This makes the oil rather clear and not very expensive, but it can withstand higher heat as well.

Should: Use it to fry food for a longer time, such as frying pork, chicken, or fish.

Should not: Not suitable for eating fresh, mixing in salad dressings, or mixing in sauces.

Olive pomace oil

It comes from extracting oil from the olive pulp, then going through chemical processes and heat. Even though it is the lowest quality olive oil, it can still be used in cooking, especially for frying food that takes a long time. But it has a higher fat content than other types of olive oil, so it is not very popular. Should

: Can be used to fry food for a longer time, such as frying pork, chicken, fish.

Should not: Not suitable for eating fresh, mixing in salad dressings, or mixing in sauces.