Does cooking in virgin oil really make a difference?

cooking oil

Making healthy diet choices is a concern core to most people today. Other than that, the addition of flavor is what makes meals worth enjoying. Ideally, cooking requires the use of oil, to add moisture, and often, flavor. With so many brands of oil in the market, it can get overwhelming to select the best cooking oil to use.

The array of options on the shelves of grocery stores might be good, but when looking keenly into matters of health benefits and effective cooking, the narrative changes. Is there any difference in cooking your food with virgin oil as compared to other cooking oils? Let’s find out:

The process of making oil

A lot of the difference you notice between the different brands of oil is due to the differences in the processes. Technically, olive oil is made from the fruit of olive trees. In the process of making the oil, there is the extraction process and the additives. Depending on the manufacturers, the additives can be so much and hence the level of the free oleic acid changes.

Other than that, you will notice a color difference between the different oils. Ideally, the virgin oil has a darker hue than the regular olive oil. However, you cannot use color to choose the best oil, because it can be very deceptive.

Refined vs. unrefined olive oil

Virgin oil is unrefined olive oil, and the highest-quality olive oil you can buy. The refined oils are very much fine-tuned so that they have no olive aroma, flavor, or color. Due to the refining process, the refined oils do not have the essential anti-oxidants and anti-inflammatories that are present on virgin oils. The levels of oleic acid in virgin oil is also considerably lower than in the other oil varieties. Ideally, the amount of oleic acid in oil indicates the extent to which fats have been broken down into fatty acids.

The virgin oil is also unaltered by temperatures and stands out with a distinct olive flavor and a light peppery finish. Other than that, the unrefined oil has a lower smoke point than other oils. This means that the oils burn at low temperature. It is why this kind of oil is best suited for dips, cold dishes, and dressings.

Does it make a difference which oil you use?

The answer to this question is one that has attracted several opinions. Given that virgin oil is the more expensive option in the array of olive oils in the market, you can understand why.

Cooking with virgin oil does have several differences from using regular oil. For one, there is a lot of wholesomeness from the oil, given it is not so much flawed by processing. Even the tastes you derive from the oil are more often than not evident in the food. The natural minerals and vitamins also are healthier for consumption than the additives used in other oils to make them sellable.

However, when preparing foods that require a lot of heat to be well-done, there may be no difference in the taste of the meals because of the oil your use. This is because the virgin oil will burn in low heat. Therefore, for baking and cooking, you can use the usual olive oil choices and spare the expensive one for light cooking and preparations.

Your cooking can transform in an instant, once you find the best combination of additives for it. The type of oils you use for cooking should matter, not so much because of the flavor they introduce to food, but because of the health benefits. Watch out for the cholesterol levels of the olive oils before buying them. Learn more about smoking your food on bettersmoked.com, as you catch up with the best food recipes to prepare.

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