Myths About Olive Pomace Oil Crushed

1. Myths About Olive Pomace Oil Crushed Food consumption patterns the world over have changed dramatically due to the Covid-19 pandemic. Health is becoming a priority, quite quickly and people have started using the lockdown as an opportunity to do kitchen experiments, by carefully picking the right ingredients and focussing on how they affect our overall health. This is where pomace olive oil, initially used mostly for baking cakes or making salad dressings, has seen major participation in the cooking oil category. Recognized for its health benefits, olive oil is known to be a cholesterol-free oil, that helps better heart health and even boosts immunity. Despite this, Indians still seem a little on the fence about using olive oil in their everyday cooking. This is where the need for more information about the olive oil variants, can help people feel comfortable about using it. Thus, understanding the difference between the various olive oil varieties, especially extra virgin olive oil and pomace olive oilis extremely important. Knowing the

2. differences can help one select the right olive oil for a particular cooking need. The only thing standing in the way are the many myths about pomace olive oil circulating around Indian cooking. We agree that a few of these myths or rumours might hold true for extra virgin olive oil, it is crucial that they be debunked when it comes to pomace olive oil. This is where it starts. 1.Myth: Pomace olive oil is not healthy Fact: This myth could not be farther from, the truth. Pomace olive oil is in fact, 80 per cent monounsaturated which can help it brilliantly in lowering cholesterol levels. It is pretty much the healthiest cooking oil you can find. You see, monounsaturated fats are healthy fats with high MUFA. Apart from this, It is also rich in antioxidants, helping better heart health and prevent quite a few lifestyle diseases. Other than all this, thanks to the amazing production technology of today, olive pomace oil also comes with the added benefit of Vitamin E, which in turn helps with tissue repair and Vitamin K, helping better bone density and health. 2.Myth: Olive pomace oil cannot stand heat Fact: If there is any olive oil variant that cannot stand the heat, it has to be extra virgin olive oil. This is where the two; pomace olive oil and extra virgin olive oil differ from each other. Olive pomace oil has a higher heat tolerance, without ending up losing any of its nutrients in the cooking process. This is why pomace olive oil pretty much makes for one of the best cooking oils around, and that too for all cooking purposes. 3.Myth: Cannot be used for frying or sauteeing Fact: Though this is in continuation of the previous myth, it is important to address the issue separately as well. The truth is that pomace olive oil can stand heat easily. Since it has a high smoking point, it is amazingly apt for any

3. and every kind of Indian cooking needs. This also includes our love for deep- fried food. Because the oil itself spreads like a dream, a little goes a long way. Oil absorption too is lesser compared to most other oils, making it ideal and healthy. 4.Myth: Pomace olive oil has a peculiar taste Fact: This is another confusion when it comes to comparing pomace olive oil and extra virgin olive oil. The latter is the one that has a distinct aroma and taste, not olive pomace oil, which only has a neutral taste. Bottom Line: Yes, pomace olive oil is not a traditional choice for Indian cooking, but trust us when we tell you that it is a healthy one. Keeping that in mind, many individuals have adopted olive pomace oil as their regular cooking oil. Despite this, however, a lot6 of people still perceive pomace olive oil as unsuitable for Indian cooking. This is why it is extremely important to bust the myths and pave a path toward a healthier future.