Tips on Oil, oil, conservation etc.

Tips on Oil, oil, conservation etc.

I - Option:
Did you know that to fry foods, it is not to use "OIL" extra virgin, but the other lower oil that is mixed with soybean oil (which is neutral).
Carefully read the labels on the packaging.
Draw your conclusions.
Reason:
Heating up the "Oil", it loses all its properties.
It is like ordinary oil.
** The extra virgin olive oil is only used in temperature
** environment, can not be heated, see the above information.
Always use the oil at the end of the plate, "out of the fire", or on your plate.
Observe:
When you go to the restaurant, the olive oil is served separately.
I learned from my European grandparents who always repeated the same thing.
You can not heat the olive oil, which he turns ordinary oil.
"If you want your food that are on fire, stay with olive oil flavor, see the procedure below."
II - Option:
Place green or black olives (ripe) whole in the middle of glass, with good and large screw cap, complete with soybean oil or corn, canola, close and save.
The oil should be used neat (without use), to put in the glass of olives. Rinse and dry with paper towels to take you salt water and preservatives.
Leave the glass with olives sit for 1 to 3 months in a cool and out of the shelter from the sun place., Turning occasionally.

"You can not store in the refrigerator ** the oil coagulates.

Pit the olives and using only the core (same as using core plum fruit) to make liquor).
Use only the kernels of olives clean (unused) that infects all your work.
With the core olive flavor is stronger than the pulp.
Then do the same previous procedure.

Important Note:

The common oil should be used only once, and discarded in pet packaging to make soap ..
Do not throw used oil in the sink pipe that will pollute the rivers, springs and others.
See the collection of used oil in your neighborhood.