Extra Virgin Olive Oil

Classification Of Fats

The fats we get from food come in the form of triglycerides with three fatty acids attached to an alcohol glycerol. Fats are classified as saturated, monounsaturated and polyunsaturated based on the number of double bonds between the carbon atoms in the fatty acid chains. In saturated fats, there are no double bonds between the[…]

How to use Olive Oil when frying

Do you know what is the smoke point? It is the temperature at which smoke appears on the surface of the olive oil when cooking. It shows that the olive oil is very hot and it begins to lose properties. Olive oil, during the frying, suffers unfavorable transformations. When increasing the temperature the chemical processes[…]