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Aris Kefalogiannis is the CEO & Founder of GAEA.
In 1995, Aris established GAEA with the foresight that it would become the leading provider of Mediterranean Greek food products for the international market. With a focus on authenticity, organic farming, and environmental impact, GAEA was ahead of the curve for the shifting of consumer demands toward more sustainable and natural products. With continued diligence and leadership from Kefalogiannis, GAEA has maintained consistent growth throughout the years, as well as winning many prestigious awards.
His hands-on approach and wealth of knowledge help to drive the business in the right direction. Since 2011, he has held the title of Academico Corrispondente, or Visiting Academic, for one of the oldest and most influential agricultural universities in Europe, Academia dei Georgofilli in Italy.
Most Popular Questions
Olive oil is a healthy substitute for butter. One tbsp. of olive oil has 120 calories and 14 g of total fat, including 12 g of unsaturated fat. Olive oil contains no trans fats or cholesterol. Salted butter has 102 calories per tbsp. and 11.5 g of total fat, of which 7 g are saturated. Butter also contains 31 mg of cholesterol. Excess monounsaturated fats, a low saturated-fat content and an absence of cholesterol make olive oil a better alternative than butter for the heart.
A clear jar is fine because it’s dark inside the refrigerator most of the time. If you don’t want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances. Olive oil connoisseurs recommend storingpremium extra-virgin olive oils at room temperature.
You can substitute olive oil for other cooking oils in most baked recipes, such as quick breads or brownies. Olive oil does have a stronger flavor than some other oils, which might affect the flavor of the baked product. You might want to try using half olive oil and half vegetable oil.
Avocado and macadamia oil can be substituted for olive oil. However, they have different smoking points. Olive oil is the preferred oil for cooking at medium heat. Olive oil also contains specific plant-derived antioxidants. Monounsaturated Fatty Acids and other important nutrients are concentrated in olives. In addition, the flavor of olive oil is more fragrant.
Ask a botanist, and the reply would be yes: an olive, just like a plum or a cherry, is a fruit. The olive is the small, bitter-tasting fruit of the olive tree, Olea europea. Olives are classified as fruit because they’re formed from the ovary of the olive flower, and they’re seed-bearing structures – those small stones (or pits) that you leave on the side of your plate could grow into trees if you planted them. In culinary terms, however, olives are like those other fruit, tomatoes, and are treated as a vegetable: we eat them in savoury dishes or on their own as a snack or hors d’oeuvre.