Nutritional information per 100 grams:
Energy: 819 Kcal
Proteins: 0 g
Carbohydrates: 0 g
Fats: 97 g ,
which form the:
saturated fats: 16 g,
monounsaturated fats: 65 g,
polyunsaturated fats: 10 g
Suggestions for frying:
The oil used for frying should always be hot; if it is cold the food will soak up the oil.
There should always be plenty of oil in the pan when deep frying. If only a small amount is used, not only will it burn more easily but the food being fried will be undercooked on top and overcooked on the bottom.
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
TEMPERATURE TYPE OF FOOD
MEDIUM (130 – 145° C) High water content: vegetables, potatoes, fruits
HOT (155 – 170° C) Coated in batter,flour or breadcrumbs, forming a crust
HIGH (175 – 190° C) Small, quickly fried: small fish, croquettes
The Mediterranean Diet, including Extra Virgin Olive Oil, prevents the appearance of cardiovascular diseases (cardiovascular death, myocardium infarct and/or stroke) in comparison with low-fat diets.
Extra Virgin Olive Oil is characterized by its high oleic acid composition, but mainly by the presence of minor compounds with an enormous value, known as polyphenols. It is one of the keys of Mediterranean Diets and the antioxidant essence of virgin olive oil.