In several Mediterranean countries, especially in Greece, Italy, Portugal and Spain, virgin olive oil (VOO) is typically preferred not only in salad dressing, but also as the oil of choice in food preparation. Specifically, both in domestic and industrial use, VOO is the main fat used in cooking, in baked goods, as a preserving agent for vegetable and fish preserves and finally, as an ingredient in various sauces. It is a well known fact that VOO distinguishes itself from the other vegetable oils due to the high content of monounsaturated fatty acids (oleic acid) and the presence of various minor components, deriving from the olives during oil production. This composition give to VOO well-known healthy, organoleptic and antioxidant properties. However, nutritional and organoleptic properties can be significantly affected when VOO is used in the food preparation, due to the conditions of food processing and/or the interaction with other food components. The role of VOO in food preparation is presented in this Chapter by reviewing the relevant scientific literature.
|Titolo:||The role of virgin olive oil in the traditional Mediterranean cuisine|
DE LEONARDIS, Antonella (Corresponding)
|Data di pubblicazione:||2014|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|