{"id":19800,"date":"2017-11-21T23:48:57","date_gmt":"2017-11-21T21:48:57","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=19800\/"},"modified":"2017-11-22T00:02:47","modified_gmt":"2017-11-21T22:02:47","slug":"oli-doliva","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/11\/21\/oli-doliva\/","title":{"rendered":"Oli d&#8217;oliva"},"content":{"rendered":"<p>L&#8217;oli d&#8217;oliva \u00e9s el l\u00edquid que s&#8217;obt\u00e9 del premsat de les olives, els fruits de l&#8217;olivera. El seu \u00fas gastron\u00f2mic data de les primeres cultures de la conca mediterr\u00e0nia. Les olives es recullen a finals de tardor, quan la qualitat de la seva polpa \u00e9s millor. Com m\u00e9s madura l&#8217;oliva m\u00e9s es suavitzen els sabors i adquireix un color m\u00e9s daurat i ric en carotens.<br \/>\n<!--more--><\/p>\n<p>\u00c9s un aliment molt benefici\u00f3s per a la salut. Cont\u00e9 un 75% de l&#8217;\u00e0cid gras insaturat oleic Omega 9, vitamines A, D, K, E, i polifenols amb propietats antioxidants. Pel seu origen vegetal no cont\u00e9 colesterol. T\u00e9 m\u00faltiples i provats beneficis sobre l&#8217;organisme:<\/p>\n<ul>\n<li><strong>Salut cardiovascular<\/strong><\/li>\n<li><strong>Antioxidant<\/strong><\/li>\n<li><strong>Antigluc\u00e8mic<\/strong><\/li>\n<li><strong>Remineralitzant<\/strong><\/li>\n<li><strong>Digestiu<\/strong><\/li>\n<li><strong>El seu \u00fas preferent enfront d&#8217;altres greixos prev\u00e9 l&#8217;obesitat infantil.<\/strong><\/li>\n<\/ul>\n<p>Per aprofitar aquestes propietats \u00e9s recomanable usar-lo com amaniment, en cru. \u00c9s ideal per a amanides i en salses, amb vinagre, all, llimona i herbes arom\u00e0tiques, com julivert o alf\u00e0brega. Amb la calor de la cocci\u00f3 perd aroma, per\u00f2 segueix sent el millor oli per cuinar i fins i tot per fregir, ja que la seva temperatura de saturaci\u00f3 \u00e9s de 207\u00baC. S&#8217;infiltra poc en l&#8217;aliment i potencia els sabors dels altres components. No obstant aix\u00f2, s&#8217;ha d&#8217;evitar que fumegi i re escalfar-lo o re fregir-lo repetides vegades, perqu\u00e8 no nom\u00e9s perd les seves qualitats saludables, sin\u00f3 que es pot tornar potencialment cancerigen.<\/p>\n<blockquote><p>\u00c9s ideal per a amanides i en salses, amb vinagre, all, llimona i herbes arom\u00e0tiques, com julivert o alf\u00e0brega<\/p><\/blockquote>\n<p>La classificaci\u00f3 dels olis mostra que nom\u00e9s mantenen les seves caracter\u00edstiques els denominats com verge, ja sigui extra o normal, perqu\u00e8 en la seva extracci\u00f3 no s&#8217;ha utilitzat calor:<\/p>\n<ul>\n<li><strong>Oli d&#8217;oliva verge extra:<\/strong> S&#8217;obt\u00e9 d&#8217;olives de la millor qualitat i \u00fanicament per procediments mec\u00e0nics o pressi\u00f3 en fred. La seva acidesa no supera els 0.8\u00ba.<\/li>\n<li><strong>Oli d&#8217;oliva verge:<\/strong> S&#8217;obt\u00e9 amb els mateixos par\u00e0metres. Pot tenir fins a 2\u00ba d&#8217;acidesa.<\/li>\n<li><strong>Oli d&#8217;oliva:<\/strong> \u00c9s una barreja del refinat per processos qu\u00edmics i t\u00e8rmics d&#8217;olis de menys qualitat, a la qual s&#8217;afegeix un 10-20% d&#8217;oli verge perqu\u00e8 adquireixi sabor.<\/li>\n<li><strong>Oli d&#8217;orujo d&#8217;oliva:<\/strong> \u00c9s una barreja del refinat de les restes que s&#8217;obtenen quan es mol l&#8217;oliva, al qual s&#8217;afegeix oli verge per donar sabor.<\/li>\n<\/ul>\n<p>L&#8217;oli d&#8217;oliva tamb\u00e9 s&#8217;usa en cosm\u00e8tica per a l&#8217;elaboraci\u00f3 de sabons i de cremes protectores de la pell, pel seu efecte antioxidant i de regeneraci\u00f3 cel\u00b7lular. S&#8217;utilitza en les f\u00f3rmules magistrals de diversos remeis naturals juntament amb plantes medicinals, per cremades, otitis, dur\u00edcies de la pell i altres ferides, i com a purgant, laxant i colagog.<\/p>\n<p><strong>Autora:\u00a0<\/strong><a href=\"http:\/\/bonavida099.blogspot.com\" target=\"_blank\" rel=\"noopener\">Mercedes Blasco<\/a>. Nutricionista vegetariana i fil\u00f2sofa<\/p>\n<p><strong><em>Bio Eco Actual<\/em><\/strong><em>, informatiu mensual gratu\u00eft impr\u00e8s i digital 100% ecol\u00f2gic<br \/>\n<\/em><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/10\/bioecoactual_novembre_17_cat.pdf\" target=\"_blank\" rel=\"noopener\"><strong>Bio Eco Actual Novembre 2017<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;oli d&rsquo;oliva &eacute;s el l&iacute;quid que s&rsquo;obt&eacute; del premsat de les olives, els fruits de l&rsquo;olivera. El seu &uacute;s gastron&ograve;mic data de les primeres cultures de la conca mediterr&agrave;nia. Les olives es recullen a finals de tardor, quan la qualitat de la seva polpa &eacute;s millor. Com m&eacute;s madura l&rsquo;oliva m&eacute;s es suavitzen els sabors [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7171],"tags":[],"class_list":["post-19800","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-superaliments"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Oli d&#039;oliva - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"L&#039;oli d&#039;oliva \u00e9s el l\u00edquid que s&#039;obt\u00e9 del premsat de les olives, els fruits de l&#039;olivera. 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