Olive oil is the undisputed king of cooking, but they also combine aroma, flavor and remarkable virtues for health. Discover new options!
- How can you save when buying olive oil?
- 7 vegetable oils (which are not olive) and their properties
So far this year, the price of olive oil has risen 35 percent and extra virgin olive oil up 227 percent, according to the National Institute of Statistics. Currently, the price of a liter of olive oil exceeds 9 euros and can reach 12 extra virgins of some brands. To give you an idea of the price escalation, in 2021 it did not reach 4 euros.
Given this reality, we can save on the purchase of oil through various tricks or resort to other vegetable oils.
HOW CAN YOU SAVE WHEN BUYING OLIVE OIL?
- Comparing prices between supermarkets is a basic measure, but the most effective strategy is to skip the intermediation of distributors and supermarkets, and go directly to oil mills and producer cooperatives, which usually have a store open to the public. The savings in some cases can be up to 4 euros per liter. In Oleista.com you will find a directory with 1258 oil mills in our country. Many of them have an online store.
- Cooperatives and organic consumption groups have these contacts to get extra virgin oil and, in addition, organic, at the best price.
- Another option is the specialized stores that bring the oil of cooperatives and small producers to the cities. These shops are especially interesting to get extra virgin oils of high quality at a good price.
- For cooking, olive oil can be totally or partially replaced by other vegetable oils. We tell you the characteristics of 7 other vegetable oils.
7 VEGETABLE OILS (WHICH ARE NOT OLIVE) AND THEIR PROPERTIES
SESAME OIL
Sesame oil is an unrefined oil that is extracted from the cold pressing of its seeds.
Warm yellow, with reddish reflections, the taste of this oil is reminiscent of raw sesame, which has the virtue of not becoming rancid.
It is rich in vitamins A, B and E, lecithin and antioxidants such as sesamol and sesamolinol.
It has laxative and emollient effects, protects the liver and skin and strengthens memory. Ayurvedic medicine is commonly used for therapeutic purposes.
In the kitchen, it is delicious raw or sautéed with vegetables, rice or pasta.
It should be taken in small amounts given its purity.
CORN OIL
Its color is yellow, luminous and golden. It gives off a mild aroma of fresh cereal and a sweet taste.
Corn germ oil is very rich in vitamins A and E, calcium and iron, being a good ally of brain activity and the nervous system, in addition to regulating cholesterol.
Due to its gentle qualities, it is also used as a neutral base for massage oils, creams and perfumes.
Its oleic acid content makes it a stable oil for cooking, but it is better to take it raw to make the most of its virtues.
Use it to enhance the flavor of leafy green salads, corn, mushrooms, and dishes with legumes and vegetables, in general.
SUNFLOWER OIL
Sunflower oil has a beautiful pale blond color and a marked aroma and flavor of fresh seeds, so it is very aromatic.
It is especially rich in linoleic acid and vitamin E: a tablespoon of this oil provides half of this vitamin required by an adult daily.
It regulates blood cholesterol levels and, applied externally as a massage oil, protects and softens the skin.
In cooking, sunflower oil is used in the preparation of mayonnaise and margarine and combines well with soft cheeses, tofu, eggs and green leafy vegetables, as well as in various breads.
It is advisable to take it raw because it bears heat badly.
WHEAT GERM OIL
Light brown in color, wheat germ oil has a pronounced aroma and taste, mixture of wheat and nuts.
In addition to providing vitamins A, D and K and minerals such as manganese, selenium, zinc or iron, it is the best natural source of vitamin E: 1 tablespoon covers daily needs.
Invaluable friend of the nervous and cardiovascular system, wheat germ oil fights anemia and fatigue.
It is used mainly in cosmetics, for its moisturizing and regenerating virtues.
Its high price does not make it recommended for cooking, but with it you can enrich mueslis, rice, cheeses and some desserts.
FLAX OIL
Flax oil has an intense light old gold color with reddish reflections and a cereal and straw aroma that is complemented by a dry grass flavor.
This vegetable oil is one of the richest foods in omega-3 fatty acids.
It exerts a beneficial effect on the nervous, immune and cardiovascular systems, as well as relieving skin conditions.
By its action on prostaglandins helps alleviate joint inflammations such as arthritis.
As for its culinary use, it combines well with yogurt, muesli, pumpkin, cereal soups and legume salads.
It should be used cold and stored in the refrigerator.
WALNUT OIL
Although it has been known since ancient times, walnut oil has achieved a lot of popularity in recent years for its beautiful and warm golden color, its fresh and fruity smell and its intense flavor of green nuts.
It is unsaturated and rich in vitamin E, so it reports interesting benefits for cardiovascular health.
This culinary delicacy is mainly consumed in France and its new harvest goes on the market between January and March.
It is excellent for preparing dressings and vinaigrettes and its intense aroma is well used by the pastry industry.
SOYBEAN OIL
Pale and light yellow, the aroma of soybean oil is reminiscent of mayonnaise, and its taste that of fresh beans.
It is rich in vitamins A and E and omega-3 and omega-6 fatty acids in the right proportion, so it is very beneficial for the heart and nervous system.
It also contains lecithin, a substance capable of regulating the level of cholesterol in the blood.
The food industry uses it in the production of margarines and is a good complement to olive oil, as long as it is first pressed.
In the kitchen it is appreciated for its softness, which enriches dishes without masking the taste of food. That is why it is ideal for making mayonnaise.
