The Mediterranean diet has been on the spotlight for a very long time due to its vast health benefits in terms of cardiovascular disease, such as reducing the risk of strokes, heart attacks, even reducing the risk of type 2 diabetes.
Extra virgin olive oil is of course a key element in the Mediterranean diet. It is classed as a healthy fat as it comes under the category of mono-unsaturated fats. Mono-unsaturated and poly-unsaturated fats are usually liquid at room temperature, whereas saturated fats are solid and this can prove to be a good way for distinguishing the good from the bad.
Specifically, extra virgin olive oil has the highest monounsaturated fat content of all oils. The oils are extracted through mechanical crushing and pressing. If bottled immediately after this procedure we get the extra virgin olive oil, which contains natural flavour and colour and it is packed with minerals and vitamins. Additionally, it can help improve cholesterol levels, it contains high levels of antioxidants and has anti-inflammatory properties which can also reduce the mortality rate of people with increased heart disease risk.
Thus, the question is why should extra virgin olive oil be used raw? The reason is that extra virgin olive oil is known for its low smoke point, thus it is not suitable for roasting, baking and frying; such high temperatures change its composition. Fatty acids start breaking down into harmful compounds, the taste is altered and the antioxidant and vitamin levels significantly decrease. Therefore, it is recommended that extra virgin olive oil should be used raw, for dipping and drizzling, for example on salads, bread and pulses to get all its benefits.
