Bohemia, N.Y. (PRWEB) February 08, 2013
On February 8, 2013, Bellucci Premium comments on an Olive Oil Times article by Naomi Tupper regarding the recent news that using extra virgin olive oil is healthier and tastier for frying foods.
According to The Olive Oil Times article, “New studies performed in Jaén, Spain suggest extra virgin olive oil is not only healthier, but also tastier than other popular oils when frying food.”
The article states that a popular misconception with extra virgin olive oil is that it is not suitable for frying or high temperature cooking. However, a recent study out of Spain showed that extra virgin olive oil was preferred over other oils when it came to the taste of fried foods.
The article reports, two studies were carried out by olive oil technology and research company Citoliva and an olive oil producer in Jaén, “which analyzed the use of olive oil in comparison to high oleic sunflower oil when cooking two types of fried food.” The article informs that tasters in the study chose the taste of croquette fried in the extra virgin olive oil over any other oil.
Natalie Sexenian, Marketing Manager for extra virgin olive oil producer Bellucci Premium, offers her comments on the recent findings in the study that extra virgin olive oil is the way to go when frying foods. “This is wonderful news for the olive oil world. Hopefully this study proves that extra virgin olive oil is the way to go, and more people will choose it when frying their foods, or for cooking in general,” said Sexenian.
Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. Bellucci offers three different types of oil, including an organic option, that offers a mild peppery flavor and fruity undertones that will satisfy any palate. The third type of oil Bellucci offers is the world’s finest Italian extra virgin olive oil, grown only by Italian growers in many different regions of Italy.