Olive Oil

November 23rd, 2010 by admin

Olive are cultivated in Turkey especially on the Aegean region. This region also uses the Olive Oil traditional in the Turkish Cuisine.

In Turkey there are olives in green, purple and black. Some of them are pressed into olive oil.

Olive taste, since there are so many different varieties, all different from mild to strong flavors, everything is possible.

Nutrients and Ingredients

Olive oil is composed primarily of fats, 90% of unsaturated fats – In olive oil, the monounsaturated oleic acid is mainly found.

This is also called Omega 9 fat. Olive oil also contains about 10% saturated fatty acids.

Vitamins and Minerals

Olive oil contains vitamin A, mainly in the form of beta-carotene and a lot of vitamin E, olive oil is rich in vitamin E!

Otherwise, olive oils still contain vitamin K. Minerals are not present in any significant quantities, nor trace elements, copper is only present in small amounts.

Olive Oil Health

Since olive oil contains a high proportion of unsaturated fatty acids, it can make an important contribution to health!

Olive oil mostly contains monounsaturated fatty acids of oleic acid, also known as omega 9 fatty acids.

The omega 9 fats move the relationship Omega 6 to Omega 3, for the benefit of Omega 3.

Since many people take too many omega 6 fats and not enough omega 3 fatty acids from the food, this can create an imbalance of these fatty acids in the body.

The oleic acid, and Omega 9 can counteract this process by moving the ratio of the fatty acids Omega 3 to Omega 6 in a positive direction to Omega 3!

When buying olive oil you should generally make sure that it is cold pressed, extra virgin olive oil!

Turkish Cuisine – Use

Olive oil is served mainly with vegetables in Turkish Cuisine. The Turkish olive oil, mainly the cold-pressed from the Aegean region is recommended for gourmets.

The olives themselves are served in Turkish Cuisine mostly for breakfast and with a salad.

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