Properties, Pressing, Conservation, Varieties, Mixed oils, Cooking, Uses, Extract 1, Recipes 1, 2

Perfumed, tinted, onctuous, we use them every day. Not just for salad. Sometimes, they can be like a fine wine of rare vintage.
  Vegetable oils contain three fatty acids, some saturated fat acids. We find them also in animal fat; some monounsaturated acids. We find them in cold pressed organic oil and in animal products; some polyunsaturated acids. We find them essentially in vegetables.
The proportion between these three acids isn’t always the same, depending on the kind of oil. It’s a good idea for your health to vary the oils you use or mix them to obtain the maximum benefits.

Pressing  A cold pressed organic oil is pressed at temperatures under 104°F without any solvents, and without being refined, so it keeps all its flavor and gastronomic value.

Conservation  Organic oils are in dark colored bottles, round or square, or in a metal jerrycan for large quantities, because such oils need to be conserved away from sunlight, usually at ambient temperature, or cold, like sunflower oil.

Varieties  There are so many oils to ornament your dishes: sweet almond, peanut, argan (or argane, a tree from Morocco, Andalusia and Mexico), avocado, borage, « cameline » (also named bastard lin or German sesame), safflower, hemp, colza (rape-seed) canola, arctic cod-liver, wheat sprout, maize sprout, flax see, nigella (black cumin), hazelnut, walnut, coconut, Macadamia nut, « oeillette » (poppy seeds), evening primrose, olive, palm, zucchini seed, grape seed, sesame, soya, sunflower…
Almond, argan, colza, nut, walnut, zucchini seed and sesame seed oils are sometimes roasted to get a special taste.
There are many kinds of olive oils: virgin, extra, prime, or with added flavors, such as lemon, basil, different kinds of aromatic herbs, also tangerine, truffle…

Mixed oils  In only one bottle you get the properties of all mixed oil, so you just need to use one bottle in a time. By using these pre-mixed oils, you get the good properties of each variety without a bottle being half-empty for a long time. You can buy them at organic food stores and markets.
With 2 oils: colza + olive
olive + walnut
« oeillette » + « cameline »
sunflower + walnut
With 3 oils: colza + olive + walnut
colza + zucchini seeds + evening primrose
sunflower + safflower + evening primrose
With 4 oils: olive + colza + soya + sunflower
colza + sesame + olive + zucchini seeds
colza + sesame + extra virgin olive + walnut
sunflower + safflower + colza + olive
With 5 oils: colza + sesame + walnut + hemp + evening primrose

Cooking  Some particular mixes are made for cooking. They contain sunflower oil (oleic or linoleic), deodorised olein palm, sesame oil, olive oil or soya oil.

Uses  You can cook with oil, but except for frying (maximum 190° C), a good organic oil is better served cold to give flavor to salad, cereals, yogurt, or to conserve or marinate food. That’s the best way to savor their incomparable taste.
Oils are absolutely necessary for your health, the beauty of your hair, nails, skin and to help you, especially evening primrose oil, regulate your menstrual cycle.
For non-alimentary uses, some oils : borage, evening primrose, zucchini seeds, soya are available in capsules.

Extract 1 Works and days 
Watch the Leneon month (january), with its deadly days, good to carve beef, and with its cruel frost, (…) 
Their tail between their legs, the wild animals shiver, even those covered with fur : their shaggy chests do nothing, the glacial wind pierces them. (…) It doesn’t pierce the delicate skin of the young girl, who stays at home next to her mother, and who doesn’t know yet about the work of Aphrodite’s, golden rays. When she will bathe her fragile body, when she will anoint it with oils of fat, she will sleep in the depths of her house, on these winter days…
Hesiode, Greek poetry, mid-8th century B.C

Recipe 2  Red beetroot salad 
« If they are cooked, cut them. Prepare them with oil, vinegar and salt. »

Princess Anna Bornemisza Cookbook , Transylvania, 1680

Recipe 1  Bosotom Salad
200 gr green soya (pulses) soaked the day before, 100 gr bulghur (cereal) 
Let the green soya cook, with a sprig of summer savory, and the bulghur separately in another pot of salted water, not the water used to soak, drain well and let cool. Take a nice bowl, put in the green soya and the bulghur, then add 2 small chopped tomatoes and a handful of finely chopped fresh mint, season with two tablespoons walnut oil, mix well andsavor, accompanied with one or two bread slices topped with deliciously melted cheese.