The Perfect Fusion of Olive Oil and Chinese Cuisine
September and October are the golden season for dietary supplements, a time to replenish the body with diverse nutrients to effectively improve physical constitution and enhance disease resistance. Last week, the International Olive Council held a media briefing on the theme "Olive Oil - The New主张 for Daily Healthy Cooking Oil." As a representative of opinion leaders, I was invited to the event along with renowned domestic nutritionist Professor Gu Zhongyi and lifestyle Amanda to share the unique nutritional value and amazing beauty benefits of olive oil. We also tasted dishes personally prepared by the champion of the 2011 Olive Oil Culinary Competition, which perfectly fused olive oil with Chinese cuisine, achieving a balance of deliciousness and health.
As the pace of life quickens, urban dwellers are increasingly affected by lifestyle-related diseases. The trend of traditional Chinese medicine for wellness is on the rise, and the concept of using food as therapy is becoming more deeply rooted. People are gradually realizing the importance of "cooking oil" in their diet. As an essential ingredient in the Mediterranean diet, olive oil is rich in unsaturated fatty acids, enhancing flavor without adding a burden to health. Olive oil contains a large amount of monounsaturated fatty acids and antioxidants, which have been shown to be effective in reducing the incidence of cancer, preventing type 2 diabetes, and protecting against cardiovascular diseases. This high-quality "import," combined with traditional Chinese food therapy, creates a perfect blend of East and West, sparking more delicious and healthy possibilities.
In Chinese cooking, oil, salt, sauce, and vinegar are indispensable seasonings that improve the quality of food, and the "ingredients" also need to be upgraded. As a daily cooking oil, olive oil is mellow, delicious, and extremely nutritious, making it an excellent choice for seasoning. Professor Gu Zhongyi, a well-known nutritionist in China, believes that choosing the right cooking oil is more beneficial than simply using less oil or avoiding it altogether. The key to maintaining health is selecting the appropriate oil.
Mr. Barjol, a representative from the International Olive Council, delivered a welcome address to the guests at the "Olive Oil - The New主张 for Daily Healthy Cooking Oil" media briefing. He also stated that the International Olive Council has been dedicated to promoting the health concept of "green cooking oil," hoping to spread the new主张 of daily healthy cooking oil and the health benefits of olive oil to more people. They will continue to develop and create more delicious dishes that blend Chinese and Western styles, allowing people to fall in love with the taste of "olive oil." The International Olive Council's promotional activities in China have been underway for eighteen months, and I have attended many of their events, each time gaining a great deal. This organization does not promote any specific brand of olive oil; instead, it promotes the concept of healthy cooking oil, educating the public about the benefits of olive oil and allowing consumers to make their own choices.
Through Mr. Barjol's presentation at the meeting, I learned that olive oils from different origins, categories, and pressing methods have different flavors. If you ask me what flavor is suitable for what, I really can't tell you for sure, because everyone's perception of taste is different. Mr. Barjol suggested that when buying olive oil, we can start with a small bottle, taste it at home, and then choose what to use it for based on our personal preferences.
The International Olive Council has always advocated for healthy cooking oil among consumers, for which it held the 2011 Olive Oil Culinary Competition. Starting from September 20th, the competition attracted over a hundred chefs from across the country in less than a month. The hundreds of preliminary entries fused olive oil with Chinese cooking ingredients, exploring the health benefits of olive oil from the traditional Chinese concept of "food therapy," and perfectly interpreting the healthy concept of "East meets West." Subsequently, a panel of judges, including national-level culinary competition judges, editors-in-chief of magazines, and food experts, scored the preliminary entries based on the core theme of healthy diet, according to principles of taste, texture, appearance, nutrition, and innovation, and selected the top 10 finalists for the final round. A few days ago, the top 10 contestants met in Beijing to compete for the grand prize!
The chef in the picture above is Chef Hao Chunjie, the winner of this competition. He currently works at the Jasmine Restaurant in Beijing.
At the event, he personally prepared for us his award-winning dish—Mango Pickled Shrimp Balls. The main ingredients include mango, shrimp, and pickles, of course, along with the indispensable olive oil.
The method is not that complicated. Heat olive oil to a low temperature (about 30°C), place the shrimp in a pan, and fry them in olive oil until cooked. Then coat them with the chef's secret, modified Sichuan pickling sauce and enjoy with mango. The flavor is very rich, with the fresh aroma of olive oil, the fruity fragrance of mango, the umami of shrimp, and a hint of spiciness—a truly unforgettable taste.
Mr. Barjol presented an honorary certificate to Chef Hao. Chef Hao's achievement once again reminds everyone that with proper pairing, olive oil is also a perfect match for Chinese dishes.
At the event, Gu Zhongyi, a nutritionist from Beijing Friendship Hospital, explained the nutritional properties and health benefits of olive oil to us.
Many people think olive oil can only be used for salads. Teacher Gu dispelled the myth that olive oil can only be used cold, explaining from its component characteristics that olive oil can actually be used in many ways—not only for salads, but also for stir-frying and even deep-frying.
At the same time, Teacher Gu also emphasized that although olive oil is good, it should not be consumed in excess, as it is still oil. Our daily fat intake should not exceed 30 grams, which is equivalent to three regular white soup spoons.
This lady is named Amanda. Before attending this event, I had seen her interviewed on TV because she had successfully passed a very difficult weight management test (losing 70 pounds in six months), becoming a successful opinion leader in weight management. She has successfully mastered the balance between work and life. She is not only an excellent PR professional for luxury brands but also has a successful marriage and family life.
She shared a common misconception about weight loss with us: many friends try to eat as little oil as possible when losing weight, but this is a very undesirable method. Without fat intake, our bodies will not only lack essential nutrients, but our intestinal peristalsis will slow down, leading to a buildup of old stool. This not only prevents weight loss but also increases toxins in the body. Consuming olive oil during this period is a good choice, not only because it is richer in nutrients, but also because its nutrients have a more significant effect on intestinal health compared to other oils.
As an opinion leader, I feel very honored to be able to share my olive oil life with Teacher Gu and Amanda. At the event, I shared several dishes I made with olive oil with everyone. I also shared a little tip: many people abroad drink two tablespoons of olive oil on an empty stomach in the morning. This method has many health benefits, it can help with intestinal peristalsis, boost the body's antioxidant function for the whole day, and is good for the skin if you stick with it. If you don't like drinking oil directly, you can also dip bread in it, which solves breakfast and is also good for your body.
About Olive Oil and Olives
I. Definition of Olive Oil
The International Olive Council's trade standards define different types of olive oil. Olive oil is the oil obtained solely from the fruit of the olive tree (*Olea europaea* L.), obtained without the use of solvents or other re-esterification processes, and not mixed with other types of oil.
II. Classification of Olive Oil
Olive oil products are marketed under the following designations (names) and definitions:
1. Virgin Olive Oil
Definition: Virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil, and which has not undergone any treatment other than washing, decanting, centrifugation, and filtration.
Based on chemical characteristics, virgin olive oil is divided into two categories: fit for consumption as is and not fit for consumption as is.
- Fit for consumption as is refers to virgin olive oil that does not require further processing. This includes:
a. Extra virgin olive oil: This type of virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and its characteristics must comply with the provisions of the International Olive Council's trade standards for this category.
b. Virgin olive oil: This type of virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams, and its characteristics must comply with the provisions of the International Olive Council's trade standards for this category.
c. Ordinary virgin olive oil: This type of virgin olive oil has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams, and its characteristics must comply with the provisions of the International Olive Council's trade standards for this category.
- Not fit for consumption as is refers to virgin olive oil that requires further processing.
Lampante virgin olive oil: This type of virgin olive oil has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or its characteristics must comply with the provisions of the International Olive Council's trade standards for this category.
2. Refined Olive Oil
Refined olive oil is the olive oil obtained from virgin olive oil by refining methods that do not lead to alterations in the initial glyceride structure. Its free acidity, expressed as oleic acid, is not more than 0.3 grams per 100 grams.
3. Olive Oil
Olive oil is a blend of refined olive oil and virgin olive oil, fit for consumption as is. Its free acidity, expressed as oleic acid, is not more than 1 gram per 100 grams.
4. Olive-Pomace Oil 1. Harvesting the olives 2. The harvested olives are sent to the mill, where they are sorted and cleaned, and must be crushed in the shortest possible time, otherwise the rapid fermentation of the olives will greatly affect the quality of the olive oil. In the past, olive fruits were crushed by stone mills pulled by humans or animals; now, this process is done by machines. 3. After crushing, the olive paste must be slowly stirred, and then different extraction methods are used to separate the liquid from the solid. This process is to separate the large droplets of olive oil from the paste-like solid. 4. In the final stage, the olive oil undergoes strict quality control to ensure its superior quality. Olives I. Major Production and Consumption Countries for Olives The European Union is the main producer of olives, led by Spain, followed by Greece, Italy, and Portugal. Major non-EU producing countries include: Turkey, Egypt, Syria, the United States, Morocco, Algeria, and Argentina. The production of other countries is smaller. The main consuming countries for olives include: EU countries, the United States, Turkey, Syria, Egypt, Brazil, Algeria, Russia, Morocco, and Canada. II. Classification of Olives Depending on the harvesting time, olives are divided into three types: 1. Green olives: Olives harvested during the ripening process when they have reached their normal size. 2. Turning-color olives: Olives harvested before they are fully ripe, i.e., when the olive fruit has turned a wine-red color. 3. Black olives: Olives harvested when they are fully ripe or almost fully ripe. III. Production Process of Olives Olives can be processed using the following four methods: 1. Refined processing: Olives are treated with alkali, then immersed in a salt solution, and left to ferment completely or partially. Acidifiers are added to preserve the olives. 2. Natural method: Olives are placed directly in a salt solution and undergo complete or partial fermentation. Then, acidifiers are added to preserve the olives. 3. Dehydration and/or drying method: The olives are dehydrated by dry salting or using technical processes. The olives are also treated with alkali and placed in a salt solution. 4. Oxidative blackening method: Green or ripe olives are placed in a salt solution, and their color darkens in the alkali solution regardless of whether they are fermented. After pasteurization, they can be canned and sealed. The resulting olives are all uniformly black. (In addition to the four methods above, other processing methods are also possible depending on custom or region, but the olives must meet the specified requirements of the International Olive Council's trade standards.) After processing, olives are marketed in different forms depending on their quality: whole or sliced; with pits or pitted; stuffed; chopped or made into a paste. IV. Grading of Olives Olives are graded according to their appearance according to standards. Olives of "extra" or "fine" quality have the highest quality and are in perfect condition. "First," "select," or "choice" grade indicates slight defects in the olives' shape, color, skin, or firmness. If the olives do not fall into any of the above grades, they will be classified as "second" or "standard" grade. Nutritional Properties and Health Benefits of Olive Oil With its incomparable sensory qualities, olive oil has become a precious cultural and culinary heritage passed down in Mediterranean countries. The Mediterranean diet advocates high fiber, high vitamins, low fat, and low calories. As an essential ingredient in the Mediterranean diet, olive oil is rich in unsaturated fatty acids, which can enhance the flavor of food without adding a burden to health. In addition, olive oil also has significant nutritional value and therapeutic properties, a fact that has been increasingly confirmed by science. Nutritional Components of Olive Oil The key to the biological activity, nutritional value, and sensory characteristics of olive oil depends on its constituent components, which is also the core of olive oil research. Continuous research in the future may reveal more benefits of olive oil. Olive oil consists of two parts. The saponifiable part accounts for 98.5-99% of the oil and is composed of triglycerides. Depending on the olive variety and growing conditions, the proportion of fatty acids in the triglycerides of the produced olive oil will vary to some extent. Monounsaturated fatty acids are the main component, accounting for 55% to 83% of the fatty acids. The high level of unsaturation and the large amount of antioxidants give olive oil a relatively stable state. The unsaponifiable part of olive oil accounts for about 1-1.5% and is composed of trace elements. Although the quantity is small, it is extremely important. The fatty acids and trace elements in olive oil make its composition quite special. It contains a large number of antioxidants and vitamins (vitamin E, polyphenolic compounds, and carotenoids), and a large number of studies have revealed that olive oil has a positive effect on metabolism, biological activity, and against cell oxidation, free radical damage, cancer, and aging. Health Benefits of Olive Oil 1. Olive oil effectively reduces the incidence of cancer Olive oil is rich in vitamins and antioxidants, which can effectively resist the damage of free radicals to the human body. Olive oil is rich in a large amount of monounsaturated fatty acids, which can greatly reduce prostaglandins formed from the conversion of arachidonic acid, and prostaglandins can easily lead to the occurrence and deterioration of tumors. A healthy diet with olive oil as the main source of fat can significantly reduce the incidence of cancer. Olive oil paired with vegetables not only makes them taste more delicious but can also catalyze certain nutrients in vegetables to prevent cancer. The nutrients in olive oil have a preventive effect on childhood leukemia and other cancers. 2. Olive oil effectively prevents type 2 diabetes A diet rich in olive oil not only plays a good auxiliary role in the treatment of diabetes but can also prevent or delay the onset of the disease, which has been strongly confirmed in both children and adult diabetics. Olive oil can improve the body's metabolic function. When the human body takes in an appropriate proportion of fatty acids, metabolism is more normal, and the chances of obesity and diabetes are reduced. The latest research results show that after healthy people consume olive oil, the glucose content in their bodies can be reduced by 12%. Therefore, olive oil has now become the best cooking oil for preventing and controlling diabetes. 3. Olive oil effectively prevents cardiovascular diseases The monounsaturated fatty acids in olive oil can lower low-density lipoprotein (LDL) cholesterol ("bad cholesterol")