E.V.O.O

dulu masa kecik2..kalau cikgu tanya psl hobi..mesti aku jwb kumpul setem(hahaha..rasanya ni standard jawapan masa sek ren)..tp aku ada la jugak kumpul sket2 ngan kakna..

tp sebenarnye..stat dari darjah 3 till now, aku kumpul sampul angpow raya..hehe..mmg ada byk..tp bile dh stat keje (duit raya pon dh tk dpt) so collection dh tak bertambah..

pastu bile stat bercinta ngan dear hubby, stat kumpul coins n duit kertas..(sy ada satu album coins from various countries..) hehe..duit kertas adala sket2...tp sebenarnye dear hubby yg dpt byk..aku ni kiranye tukang simpan jelah..hahaha..

and skang aku stat kumpul bende baru..botol EVOO (extra virgin olive oil)..hahahaha..y? sbb aku rasa botol2 EVOO ni unik and comey..lgipon botol2 ni mmg tak sama ..meanig..kalau from spain botol lain..kalau from france botol lain..ada yg botol kaca..ada yg plastic..

aku stat gune EVOO tuk memasak bile dok sini la (doha) ..(notes : dulu b4 kawin sy jarang masak..hahaha)

lagipon EVOO ni byk benefits

..me new collection..hahaha

these are few facts about EVOO...

Extra Virgin Olive Oil.

"Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

What are the nutritional components?

A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy seven percent (77%) of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol.

What makes olive oil a superior product to other oils?

Three things make olive oil superior to vegetable oils: taste, nutrition and integrity.

Taste is the most obvious difference between olive oil and the commercially popular vegetable oils such as corn, soybean and canola oils. These oils are tasteless fats. You would not want to eat a piece of bread dipped in vegetable oil; for the same basic reason, many chefs refrain from adding tasteless fat to the foods they prepare. When you cook with oil, get the most flavor and texture you can.

Olive oil, especially extra virgin olive oil, adds a flavor and textural dimension lacking in other oils, making it a suitable substitute for butter and margarine in almost any recipe. In fact, more and more restaurants are serving extra virgin olive oil, both plain or flavored with salt and pepper, as an alternative to butter for bread.

Nutritionally, olive oil contains more monounsaturated fat than any of the popular vegetable oils.

Moreover, vegetable oils are industrial, processed foods. Vegetable oils are generally extracted by means of petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients.Extra virgin olive oils are not processed or refined.

It is said that you do not make extra virgin olive oil, you find it. Extra virgin olive oil is essentially "fresh squeezed" from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins. Because of the integrity of the product, and its antioxidant components, olive oil will keep longer than all other vegetable oils.

harga EVOO mmg mahal sket kalau compared ngan minyak biasa..tp worth it la..cos its gud for ur diet..ur health..kalau EVOO organic..lagilah mahal giler..kalau kat sni..500 ml je almost 40 inggit...tp aku beli EVOO biasa jela kan..hehe..

panjang lak entry kali ni..hehe..takpela..educational purpose...hahaha...