Olive oil gives the best results in terms of healthy food when used without cooking or in a very lightly heated state. Olive oil recipes mainly include salads and dishes that are used both as a side accompaniment and as a starter for lunch. There are several ways to use it to cook healthy foods and get more nutrients packed into one meal. Some of these forms are:
Preparation of a salad: Some spices such as paprika, mustard seeds or healthy salt can be added to the oil and fold in raw or half boiled vegetables. This makes the salad very delicious to taste by adding more flavors. The dressing is certainly less greasy than those made with cream or other oils. Thus, the very purpose of eating salads, which is to cut down on the fat of foods, is tastefully fulfilled with the use of olive oil as a dressing.
For a more acidic taste in salads, olive oil can be combined with rice vinegar, fruit vinegar, champagne vinegar, etc. To make two cups of salad, the recommended amount is a tablespoon of olive oil. Vinegar and juices (orange or lime) are also used in combination with olive oil to make tastier salads. First add the vinegar and juices, and slowly add the olive oil as recommended in the healthy recipes. To keep your fat low, be careful not to put vegetables or fruits in the oil, but only as a garnish.
As a sauté medium: There are several recipes in which vegetables are half boiled and then sautéed or flattened for a crunchier texture. Olive oil is best for cooking where it participates. Not only does it stick to vegetables well; it doesn’t burn so easily. Thus, sautéed vegetables will have a natural taste intact and the healthiness of the oil will be a bonus for healthy food lovers.
As a Preserving Agent for Vegetable Storage: Preserving vegetables is a good option when you want the ready-made ingredients to fix a quick dish for that hunger pang. If you have taken great care in pickling vegetables, the olive can act as a reliable means of using vegetables even a week apart. For vinegar, mix two parts and one part vinegar. Add salt and pepper. This works as a great conservative agent. You can use vegetables such as avocado, carrot, cabbage and broccoli well blended and fold in olive oil and vinegar and set aside. Vegetables marinated in this way can be minced for deep frying or used as a sandwich filling when needed. The shelf life of this pickling method is approximately one week.
So, when you need to have some oil in your healthy food, you can switch to oil. This oil, rich in antioxidants and minerals, has a lot to offer in terms of health and taste. Known as an excellent source of healthy fats, olive oil is a very versatile ingredient that when used in everyday recipes helps to elevate its flavor.