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Dale Berning Sawa
12 Jun 2015 00:00
Extra virgin olive oil is fresh-tasting, fruity and grassy, often with peppery notes. (AP)
The demand for rapeseed oil is at an all-time high and no wonder – cold-pressed, extra virgin rapeseed oil can rival the best olive oils in flavour and versatility, and as far as health benefits go, it far outstrips the Mediterranean staple. Put the latter’s ubiquity down to pure habit: although recipe writers and cooks might default to the olive, there are plenty of serious alternatives.
The important things to consider when choosing an oil are the type and percentage of fat it contains, the flavour it brings and the temperature to which it can be heated before it starts to break down and become unpleasant: its smoke point.
Cold-pressed extra virgin oils are minimally processed and unrefined, leading to more pronounced flavours and lower smoke points: they are great used as is, for dressing a salad or finishing a dish.
Conversely, hot-pressed oils are filtered, bleached and deodorised, making them more neutral in taste and better suited to the hottest applications: deep-frying, searing and so on.
What you want to avoid most keenly are trans or hydrogenated fats – such as shortening – which are man-made enemies of cardiovascular wellbeing.
Lastly, wherever possible, go organic for oils that are free of pesticides and genetically modified organisms.
The oil, synonymous with the Mediterranean diet, is made by crushing fresh olives, which curdle your mouth with their unpalatably dry bitterness.
Made from the tiny black seeds of Brassica napus, it is the lightest of the edible oils, boasting – at 6% – a lower level of saturated fat than any other oil. Like olive oil, it is high in monounsaturated fats but has considerably higher levels of vitamin E. It has a delicate, nutty flavour that keeps it versatile. When extra virgin and cold-pressed, it is delicious in dressings and dips, as well as in baking, frying and general cooking.
Made from pink peanuts and neutral in flavour, this is the oil of choice for the deep-fryers of the world: its smoke point is 230°C. Produced primarily in China and India, it is a good all-rounder, high in polyunsaturated and monounsaturated fats and relatively low in saturated fats, with a very stable shelf life. You won’t want to drizzle it neat on anything special, but it will make an excellent fritter.
Hailing predominantly from Russia, Ukraine and Argentina, sunflower oil is made from the eponymous seeds, although the flavour of processed versions won’t tell you as much. It is a neutral-tasting oil with a relatively high smoke point – 225°C – and when used in moderation, is well suited to general cooking. It boasts high levels of polyunsaturated fats, in particular linoleic acid, which for some is not that good a thing – opting for high oleic sunflower oil is deemed preferable. In terms of flavour, eco-chef and sustainability advocate Tom Hunt recommends organic sunflower oil for an altogether more toothsome experience. “You really taste the seeds as you know them – it makes a beautiful mayonnaise,” he says.
The wunderkind of the wellness world, coconut is having a moment – with every other healthy-eating advocate singing the fruit’s praises. Coconut oil is extremely high in saturated fats, with an enormous 92%. And yet apparently, this should not deter you from using it, so long as you get it virgin and unrefined. It has an intense aroma when heated that belies how sweet and mellow it tastes. Coconut oil is rich in lauric acid, a fatty acid that reportedly contributes to reducing cholesterol, and it is said to improve metabolism. – © Guardian News & Media 2015
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