By Tehreem Hashmir/The Hindu

One of the hottest areas of current scientific research involves one of the tastiest ingredients of Mediterranean cuisine—olive oil.

‘Oliveitup’ is a three-year campaign financed by the European Union, in collaboration with Italy, for the promotion of European olive oil in India.

Accomplished and produced by the Consortium of Guarantee for Quality Extra Virgin Olive Oil, this campaign provides a series of training activities and information services to disseminate correct knowledge of olive oils of European origin, in terms of their quality and healthy attributes.

Maria Luisa Ambrosino, a PhD in food biotechnology, said, “Olive oil contains more mono-unsaturated fatty acids (MUFA) compared to all other edible oils. The antioxidants in extra virgin olive oil acts as scavengers in the blood, scoop out all the free radicals that we produce every single minute. MUFA protects us from heart disease while antioxidants shield us against many types of cancer.”

Indian connection

Commenting on Indian eating habits, she said “Indians are fond of ghee, but people who are aware of its harmful side effects are drifting from it and using olive oils. Olive oil these days is very much accepted in Indian kitchens also.” Chef Angelo Franchini, a professional chef with over 25 years of experience, said “Flavours of olive oils depend on which oil you are using and how you are using it. It may create fruity or sometimes bitter or pungent flavours as well”.

Sensitive oil

When it comes to storage, olive oil is very sensitive. “I have seen people storing olive oils in transparent jars with open lids. It’s the worst way to keep olive oils.

These oils should not be exposed to heat and light as exposure can deteriorate their quality and nutritive value and oil can become rancid. It is best stored at room temperature as its aroma, flavour and quality stays intact,” said Maria.

She also shared some tips that may prove helpful when purchasing olive oil. “Look always for the use by date, avoid olive oils in clear glass bottles as it may not have the required nutritional value, and, if you get the chance do taste your olive oil.”