MyKitchen - Issue 36 - October 2017

(^) pure olive oil
What? Not actually
‘pure’, usually a blend
of refined and virgin
oils; lighter colour
Use it Best for frying
because of more
neutral taste
extra-virgin
olive oil (evoo)
What? Natural,
unrefined; strong
taste and dark colour
Use it Best drizzled over
salad or bruschetta to
enjoy the flavour
cold pressed
What? Pressed from
olives at temperatures
below 30°C, leaving
flavour compounds and
antioxidants intact
Spot it extra-virgin oil
must be cold pressed
light olive oil
What? Lower-quality
oil that’s been refined
and filtered to make it
usable; most neutral
taste and colour
Use it For baking or
general cooking
oliVe oil DecoDer
What’s in a name?
You’ll get the best
flavour combinations
if you use the oil most
suited to a particular
food. An intensely
fruity oil will suit
intensely flavoured
foods, while a delicate
oil will enhance the
subtle flavours of
a dessert without
dominating the dish.
intense oils
are great for grilling
meat, frying garlic
and onions, drizzled
over bread and
swirled into soup.
meDium oils
are good for grilling
fresh tuna, cooking
chicken, on salads
and in baking.
Delicate oils
are best to use
in home-made
mayonnaise,
in desserts and
drizzled over
fresh fruit.
the
monounsaturateD
Fatty aciDs
olive oil contains more
monounsaturated fatty acids
than any other cooking oil.
these fatty acids help to keep
a healthy cholesterol balance,
protecting the arteries and
heart from plaque build-up.
antioxiDants
It’s packed with polyphenols,
which are micronutrients
found in certain plant foods.
they contain antioxidants and
help to fight the excess free
radicals in our bodies, which
have been linked to various
cancers. the antioxidants also
top 3 HealtH benefits
how to buy the best
To help you select the best locally
produced extra-virgin olive oil,
SA Olive has introduced a seal
of authenticity, the Commitment
to Compliance (CTC) Scheme.

• The oil is 100% South African.


• The oil is fresh (the harvest year
  has to be clearly displayed).


• The oil producer is committed
  to the SA olive Code of Conduct
  and Practice standards.


• The labelling is honest
  and transparent.

COOK’S

GUIde

olive oil

the ctc seal certiFies

the FolloWing:

maintain the oil’s integrity by

stopping it from oxidising.

Vitamins

extra-virgin olive oil is rich

in vitamins e, D and K. You’ll

get the most benefits from

these vitamins if you use

your oil cold.

12 oCtoBer 2017

text: claire da

Vies; P

Hotogra

PH

y:

Hm

images.co.za,

gallo/gettyimages/t

Hinkstock

illustrations: kayla sc

Hoonraad

food for thought

It’s the organisation that

looks after the interests of

the olive industry in South

africa, including the local

olive growers, oil producers,

table-olive producers and

olive importers. They

also ensure that local

consumers get only the

best-quality olive oil.

saolive.co.za

what is

sa olive?

F4T.indd 12 2017/08/24 4:27 PM