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Title : Desi Tadka with olive oil
link : Desi Tadka with olive oil

Desi Tadka with olive oil

Olive oil for good health!

When it comes to olive oil, we imagine as the oil used for cooking western involving low temperatures and shorter cooking time. Until now, the common understanding was that olive oil is best suited for pastas and salads. We can not imagine a Aloo Gobi cooked in olive oil ;! frying samosas forget it

Contrary to this perception, is that olive oil seems to be better than conventional frying oils.

frying temperature is usually about 180 degrees Celsius. The oils used for frying should be able to withstand such high temperatures. Basically, the oil must not degrade or changing its composition adversely when subjected to very high heat conditions.There are the two main factors to consider here:

1. Smoke Point - As the name suggests, it is the temperature at which the oil begins to smoke ie bluish vapor release clearly visible. It indicated that the fatty acids in the oils are beginning to decompose and impart an unpleasant taste flavor oil. Needless to say, its nutritional value decreases drastically.

Cooking oil	Smoke point
sunflower oil	107
olive oil marc	238
olive oil extra virgin	242
rice bran oil	254
seed oil mustard
The refined peanut oil	232
The refined safflower oil	266

2) Anti-oxidant content- This indicates the amounts of antioxidants present in oils that can help prevent oxidation ie deterioration when in contact with oxygen in the air. The anti-oxidant activity is measured by the presence of antioxidant compounds such as vitamin E, phenolics, carotenoids, etc.

Benefits of using olive oil -

Olive oil, especially the variety of pomace, not suffers major structural changes during frying and therefore retains its nutritional value and taste. It is also one of the richest sources of antioxidants thus preventing deterioration when exposed to air.

The frying temperature while food reaches up to 210 degrees Celsius and the point of olive oil smoke is well below 180 degrees Celsius

Experts have also found that olive oil forms a layer / coating on foods that prevent oil from getting into the interior of food and enhance its flavor. So the total oil content of fried foods in olive oil is much lower compared to other foods

Cost-benefit analysis

oil	Price
olive oil, pomace	200-300 per liter
extra virgin olive oil	300- 500 / L
mustard seed oil / Kachi Ghani	150 -200 / L
peanut oil	150-200 / L
Saffola oil	130-150 / L
rice bran oil	115-150 / L
sunflower oil	80-120 / L

Although olive oil is one of the most expensive on the market oils, the range of health benefits certainly outweigh its cost. The process of extracting olive oil is very cumbersome and requires a lot of perfection resulting in higher costs. The end result is a rich antioxidant in oil promising great taste and health.

Even Indian cuisine can easily make use of olive oil, even for frying. The oil can be used to make stir fried vegetables, paneer tikka, chat corn, mushrooms, etc. We do not endorse the frying fat as a favorable method of cooking but if unavoidable, then olive oil is a better way to fry compared to other oils.
In addition, the bottom line is that no matter how healthy oil we choose, our requirements remain the same, ie 500 ml per person per month.

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