JOIN USIt’s been quite some time that Olive, a foreign fruit, reached our platter in the form of seasoning on pizzas, dressings of salads besides being used for marination.
But it is the edible olive oil that has off-late become a very popular option as a cooking medium among Indians households owing to its essential nutrients, vitamins, anti-oxidant properties and lesser-harmful fat content.
More and more health conscious people are replacing it with traditional cooking oils. It has components such as vitamin E and phenols, known to have anti-inflammatory, anti-oxidant and anticoagulant effect in the body.
It also aids in the digestion of fats. Various studies have suggests that regular intake of olive oil helps prevent coronary disorders and heart diseases.
“People who are health conscious are switching to olive oil for cooking. Virgin and extra virgin olive oil, which are directly extracted from the fruit, are good for cooking purposes. But as of now its usage is confined to salads and seasoning,” says Sanjay Singh Yadav, executive chef at Harem restaurant in Garden of Five Senses.
According to dieticians also, olive oil is one of the best cooking oils because it does not contain saturated fat. However, one has to be careful when using tinned and canned olive oil, as it might contain sodium due to preservatives and avoid taking it in large quantity.
“It is a healthy oil but we do not get a fresher version of it. We get tinned and canned olive oil here which means it might contain sodium. And if it does, one should keep its consumption restricted,” says dietician Sandhya Pandey.
Food lovers and health conscious individuals tend to take olive oil in almost every dish thinking it won’t do any harm to the health, which is a myth.
“Any oil taken in large quantities will lead to weight gain and heart problems. Olive oil is no different just that it does not contain cholesterol. People think it is olive oil and add it in almost everything,” she says.
However, people haven’t yet developed a taste for the fruit in the larger sense.
“People don’t prefer it in food here. It tastes a bit bitter. One needs to develop a taste for it,” says Sanjay.