Walk down the cooking oil section of any major regular grocery store and you’ll see rows and rows of canola oil. But what is it?
Canola oil is a vegetable oil obtained from the rapeseed plant, which is part of the cabbage family. It's a very old food and researchers believe humans have been producing it for over 4,000 years.
You might be wondering, if humans have been making and consuming it for so long, why is it deemed ‘unhealthy’ by so many in the health and wellness industry? Well, this comes down to HOW it’s made and the consequences of those production methods.
Canola oil is chemically extracted from the rapeseed plant using a solvent called hexane. It’s an RBD, short for refined, bleached, and deodorized, which refers to the way in which the oil is produced.
It's heavily refined and requires the use of water precipitation and organic acid to remove free fatty acids, color, and gums. When refined the rapeseed plant has a scent of cabbage, therefore, steam distillation is used to deodorize the product (remove the smell).
Unfortunately, chemical extractions, while effective (re: allows companies to make more $$), can leave behind harmful residues. Which you, the consumer, then ingest while cooking with canola oil. Also, the deodorization process leaves behind some levels of trans-fat which researchers and medical professionals know increases the risk of heart disease.
Here are a few more health concerns professionals have about canola oil:
It also contains erucic acid, which can be harmful in high doses.
It has a relatively high level of Omega-6 fatty acids, which in excess, can increase inflammation in the body.
It's often genetically modified, which may have long-term health consequences.
I guess you could say that things aren’t looking great for big canola oil…
So what can we do to get away from these products? After all, there has got to be a better way. Well, there is. The solution is mechanically extracted, unrefined oils such as extra virgin olive oil.
Mechanically extracted unrefined oils are fats usually obtained from seeds, nuts, or fruits through strictly mechanical means. For example, with extra virgin olive oil, this looks like olives getting smashed/crushed and then going through a centrifuge (a machine that separates oil, water, and material). No heat or chemicals are used in the process.
The term ‘extra virgin’ means the product went through a cold extraction process and meets the organoleptic (tasting) and physicochemical parameters set for that product. It’s literally the highest quality and purest product that both farmers and producers can make. And since we both grow olives and produce oil we can guarantee this quality to you : )
Grab a bottle or two of our premium Italian extra virgin olive oil today!
Lastly, first, cold pressed is a term commonly seen on grocery store shelves when looking at bottles of extra virgin olive oil. However, this is a wildly outdated marketing term that should be ignored because ALL extra virgin olive oils are required to be ‘first, cold pressed’ (first, cold milled) in order to even be considered extra virgin. It’s similar to saying Chai Tea.
Tomato Season
We are in the thick of tomato season which means it’s time to revisit some of our favorite recipes!!
Best tomato: Cherry (or similar) or San Marzano
Recommended oil: Turi
This is the recipe that went viral in 2021 and for good reason, it’s one of our best (and all-time favorites). Cherry tomatoes work super well because they’re sweet but you can get away with using just about any type since the sauce gets cooked down and then blended. Also, the recipe for this sauce can also work as the base for tomato soup (!!) so this is a two-for-one!
Best tomato: Beefsteak, oxheart, or other large varietal
Recommended oil: Turi
Big meaty tomatoes like beefsteak work best for tomato salad because they hold their shape well. We recommend using a mix of green/fading to red which are less ripe and therefore have less juice. This helps avoid turning the salad into a soup. If your tomatoes are super soupy pour out the liquid into a bowl and use it on bruschetta (see below).
Best tomato: Grape, cherry, or other small varietal
Recommended oil: Lina
These are so good, addicting, you’ve been warned. The best is when the tomatoes slightly blacken and the skin cracks opens. Use these roasted tomatoes as a condiment or topping. They can go in cold pasta salad, used as a savory jam with bread and cheese, or you can even use one as a topping in a martini or bloody mary (or the base of a bloody mary!!). Don’t forget to let the pan cool completely so the extra liquid can evaporate and the sugars from the fruit can get extra concentrated.
Best tomato: Cherry, black plum, or other small varietal
Recommended oil: Turi
Another summertime Italian classic. While you can use just about any tomato you have for this recipe we think it’s best with a slightly sweeter small tomato such as a cherry. If you’re more of a garlic person (garlic girls unite!) then you can swap the onion for 2 smashed cloves of garlic. Just make sure to let the garlic and spicy pepper sit in the extra virgin olive oil for awhile so they can scent the oil.
Let us know if you make any of these by tagging us on IG!!! And don’t forget to grab some oil. Enjoy!
Xx
-Skyler & Giuseppe