Edible Oil in the Kitchen

Edible Oil in the Kitchen

Plant oils are one of the great mysteries of life. Thousands of years ago, people in Asia and the Mediterranean countries-the cradle of civilization-discovered that some seeds, nuts, and fruits contained a thick, golden juice that had amazing properties. It provided energy and immunity to disease, improved the health of the sick, made the complexion smoother and more beautiful, enhanced the flavor of food, and light when it was lit. Fatty acids that oil contains are vital components of our bodies, and without these fats human organism would not survive. Only cold-pressed oil contain all the beneficial substances that contribute so greatly to our diet. They also contain many fat-soluble vitamins. These nutrients are the reason vegetable oils are such an important part of nutrition.

The above benefits of oil is the reason why you should focus on some some tips about edible oil in the kitchen:

Pan frying, Braising

High temperatures have a negative effect on good quality oil. it is therefore recommended to use small quantities or to dry fry ingredients.


To season salads, sauces or other recipes it is good to use oils that have been flavored with fresh herbs. Whole sprigs of herbs look very appealing in bottles of oil, but more flavor is gained from torn and salted herb leaves.

Deep frying

This method of cooking is not recommended, as the high level of heat can produce tarring that may be carcinogenic. This cancels out the beneficial effect of the vitamins and polyunsaturated fat in the oil. Deep fried foods are enclosed in a layer of fat that is very difficult to digest. If you must deep fry, do be careful not to let the oil temperature rise above 190°C and do not allow the oil to smoke.

Baking and Pastry making

Whether it is used to grease a tin or added to pastry, butter and oil lose their vitamins and polyunsaturated fats at high temperatures, even though baking temperatures are not high enough to produce carcinogens.


Whether it is just for an hour, overnight or for several days, marinating seals the ingredients in a protective film and protects them from oxidation. The addition of herbs and spices enhances the flavor of the food, and adds extra flavor of its own. As the marinade absorbs extra flavors, it can be used as a sauce or the basis of a sauce.

Raw vegetables

The addition of oil to raw vegetable not only enhances their flavor but also enables the fat-soluble vitamins to be used by the body. Raw vegetables are at their best when served with oil, lemon juice, vinegar, and herbs, and left for 30 minutes before serving so that the flavors have a chance to develop.


One of the best ways to enjoy the individual flavor of oil is to serve it with green salads. The salad leaves should be salted just before serving, drizzled with vinegar or lemon juice and finally dressed with salad oil. When the leaves are dressed in this order, they will not wilt.

Seasoning Oil

Aromatic oil with a distinctive flavor enriches all types of dishes. This oil should be drizzled sparingly over the dish just before serving. Seasoning oil retains all the nutrients as it is not exposed to heat.





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