When Kitchen Pops “Joined the Olive Oil Revolution…”

olive_oil_number_one When the traditional tree crop – Olives are processed to give us the oil, it is known as Olive Oil. With the various kinds and varieties, Olive Oil was initially produced by 6000 BC and 4500 BC in Israel. The maximum production done in Spain of about 43.8% of the world production, while Greece has the maximum consumption of Olive Oil as compared to the rest of the world, of 26 liters per person per year.

It was an immense pleasure to be a part of the Olive Oil Revolution event with Chef Kunal Kapoor (Executive Sous Chef, The Leela, Gurgaon & Renowned judge of MasterChef India) and Nutritionist Seema Singh (Fortis Hospital, Vasant Kunj, Delhi) on 14^th January 2015 at the Le Meridian Hotel, Delhi.

The event was scheduled to commence at 11:30 am but with a warm gesture of tea and coffee along with some snacks for the guests, it actually started off at 12:30pm. The event was started with a short brief and without wasting any time, the Chef and the Nutritionist was called on the stage to brief up as to why we shall Join the Olive Oil Revolution.

We discovered how Olive Oil makes cooking healthier and tastier with the tips given by the Chef Kunal Kapoor and the factual presentation shared by the Nutritionist Seema Singh. Bring home all the original flavours of the Mediterranean and enjoy a balanced meal every time you cook.

It is a known fact that Olive Oils are one of the healthiest oils in the world. They are rich in antioxidants and beneficial substances and have high nutritional value. They even help prevent and fight against many diseases.

Olive Oil is ideal for cooking, be it Indian or continental, and even in the preparation of salads and desserts. Its ability to resist high temperatures makes it easier to create a thin, golden and crunchy coating, which prevents the food from absorbing oil, keeping it juicy and appetizing. This feature makes it ideal for cooking Indian dishes without changing the taste and texture of the dish.

Chef Kunal Kapoor at Join the Olive Oil Revolution says “There are many reasons for joining the most delicious and the healthiest revolution in history! A revolution that began thousands of years ago and that has reached us today to give a new, delicious touch of flavor to all our favorite recipes will help us discover more such recipes.”

The chef came up with a very exciting and different ideas and tips from the audience together with educating them about the types of Olive Oils and their best usage. I loved the tip Kunal shared with the audience when he pointed out about the antioxidants and free radicals to help the audience is understood it better.

Nutritionist Seema Singh says “During a child’s first year, the energy requirement is very high. Some of the energy consumed comes from fat, either in milk, essential in childhood, or from other types of fat. Olive Oil is one of the healthiest Oils, it is rich in antioxidants and beneficial substances, it has a high nutritional value and helps prevent and fights against many diseases.

Olive Oil better withstands high temperatures and is very stable due to its Oleic Acid. Any oil, unless it has a very strong flavor is suitable for Indian food. And Olive Oils don’t have any distinct flavor of their own, so is ideal as a cooking medium for all kinds of Indian foods. It helps in retaining taste along with fresh. If used regularly, the consumption of monounsaturated fats that lowers cholesterol will help prevent cardiovascular diseases and may reduce the risk of some cancers. Therefore, it is recommended to use Olive Oil for Indian cooking.

Olive_Press_in_Pompeji — Here is one of the ancient Olive Press Instrument

The various categories of Olive Oils are divided as follows, keeping in mind their different qualities, aromas and flavours:

Extra Virgin Olive Oil – 100% pressed Olive Juice with a total outstanding aroma and flavor. This kind of oil is majorly recommended for raw usage like in salads, sauces etc.
Olive Oil – 100% pressed Olive juice, which again is recommended for raw usage and for marinating and desserts.
Extra Light Olive Oil – this is actually a blend of refines olive oil and extra virgin olive oils and is recommended even for high temperature cooking and for frying. The maximum temperature suggested is 180 degree Celsius for safe cooking.

It was a learning to understand the benefits along with some quick good recipes using Olive oil, showcased by Chef Kunal as a live cooking counter. Kitchen Pops had a good conversation and understood a lot of benefits of the Olive oil and would definitely Join the Olive Oil Revolution and we also recommend all our readers to join us for a better and a healthier life ahead!