OLIVE OIL: I DIDN'T KNOW THAT!

Tell me if this has ever happened to you: you find yourself staring at the oil shelves, not knowing which one to choose. And sometimes, you end up picking one almost at random.

If you think the type of oil (or fat) you use for frying doesn't matter, you're mistaken. Both the choice of oil and how you use it when frying can significantly impact your health. The type of oil you choose and how you use it is crucial—not just for the flavor of your dishes but, more importantly, for your health.

And if you think you don't fry much at home, so the topic of frying (or cooking) oils doesn't affect you, you're also mistaken. Oils and fats are hidden in hundreds of processed foods and prepared dishes.

If you genuinely want to care for your and your family's health, you must pay close attention to the oils and fats you consume. Some of the most significant health issues and chronic diseases of our time, which were once considered rare, can largely be prevented with diet and lifestyle changes. Oils and fats are a fundamental part of any diet. But there are many myths surrounding oils.
You can't imagine how much you don't know about olive oil. And much of what you think you know is likely based on myths or incorrect information.

Does that sound exaggerated? I invite you to check it out with the test at the beginning of the book, which you can see with Look Inside. How many answers do you think you'll get right?
To start with, what exactly is "Olive Oil"? Surprisingly, not everyone I've asked knew the answer, even though we are in the land of olives. This lack of knowledge is not by chance. There is a vested interest in keeping people from knowing the differences between various types of oil.
Olive Oil: I didn't know that! is more than a book; it's an essential guide full of practical advice based on up-to-date scientific information.
If you care about your health, this book will be very useful. It will provide you with the knowledge you need to understand the differences between various types of olive oils.
After reading it, you'll see every bottle of olive oil with new eyes. And when it comes time to buy oil, you'll be able to do so with confidence and discernment.
What will you learn from this book?
The different categories of olive oils. Why are some produced in mills and others in refineries?
How virgin olive oils are made today. Is there really "cold pressing"? Were traditional oils better than the current ones?
Why olive oil has become so expensive. Are there cheaper and equally healthy alternatives?
How you can taste oil at home like a professional.
Is it good for an oil to be pungent and bitter?
What is the acidity of olive oil, and why have we been misled about this for so long (and they still try)?
How to choose an excellent extra virgin olive oil.
What are the health benefits of virgin olive oils, supported by scientific consensus?
Why the advice we’ve received for decades about fat and oil consumption is now being questioned.
What oil refining involves and its health implications.
Which oil is best for frying, and how to do it in the least harmful way for your health.
What is the most important myth about using oils for frying?
And much more.
ABOUT THE AUTHOR
María I. Tapia, who holds a Ph.D. in Biochemistry and Molecular Biology, is the author of this enlightening book. Her extensive experience in the agri-food sector and her numerous popular science books have established her as a trusted source of information. Her ability to simplify complex scientific research results makes her the perfect guide for understanding the world of olive oil.