T.ra the thousand benefits ofextra virgin olive oil, or extra virgin olive oilrecently also emerged that of promote brain functions such as attention and memory. Of great help to Boys who are returning to school these days, and who after the holidays need to regain concentration on a new reorganization of time and study. But it should be also a food to be preferred in daily nutrition for women around the menopause. In fact, extra virgin olive oil represents a panacea to slow down the cerebral aging that often leads to the so-called Brain Frog, difficulty concentrating due to the new hormonal structure. We talked about it with the Doctor Giorgio Doneganifood technologist, expert in nutrition and food education.
Evo oil against brain aging: the Italian study
In addition to enriching the recipes with its flavor, extra virgin olive oil contributes to slow down the aging of the brain it’s at maintain memory skills. “According to an Italian study byInstitute of Biochemistry and Cell Biology of the National Research Council (Cnr-Ibbc) and published on Faseb Journali polyphenols present in extra virgin olive oil, they can even reverse the process of neural aging.
In particular thehydroxytyrosol (vegetable chemical compound partly responsible for the slightly bitter and pungent taste of olive oil), thanks to its antioxidant and protective properties, stimulates the production of new neurons And defends nerve cells from aging»Explains Donegani. “Extra virgin olive oil is confirmed as an ally of well-being and a few spoons in meals, raw or in preparations, bring various benefits, including support for brain functions”, adds the expert.
What is extra virgin olive oil?
Extra virgin olive oil, also called extra virgin olive oil (acronym for extra virgin olive oil) is the product obtained from squeezing only the fruit of the olivewhich must happen by purely mechanical processes (therefore without resorting to chemicals). This feature makes it a real one natural nutraceutical food and with a unique taste and aromatic profile.
The classification as extra virgin olive oil and its definition by law as a commercial category dates back to 1959 thanks to the birth of COI (International Olive Council which regulates everything concerning the quality and marketing of olive oil and table olives). It is only since the 1980s that this indication has really spread and has begun to take on real meaning for consumers and producers.
Extra virgin olive oil is the only case in which the product classification of a food depends not only on chemical parameters, but also on sensory (organoleptic) analysis.
The recipe for biscuits with extra virgin olive oil
Extra virgin olive oil can be used in all meals, from breakfast to dinner. For the first meal of the day, which kids often struggle to accept, Zucchi oil mill suggests a recipe to easily make that the whole family will like (and do well): 100% Italian Extra Virgin Olive Oil Cookies from Zucchi certified Sustainable supply chain with chocolate chips. These cookies, originally from New York, are perfect for breakfast, a very important meal for a healthy diet for everyone, especially for children, who should never skip it.
The ingredients and the procedure
The cookie recipe includes a few simple ingredients: flour, milk, dark chocolate, eggs, cocoa, yeast, hazelnuts, sugar, a pinch of salt and Extra Virgin Olive Oil. By combining them following the directions and quantities indicated in the Oleificio Zucchi recipe, it is possible to create a dough that must be left to rest in the refrigerator and then placed in balls on the pan and baked.
INGREDIENTS
300 G / FLOUR 00
140 G / DARK CHOCOLATE (OR CHOCOLATE DROPS)
175 G / RAW CANE SUGAR
1 / EGG
1 / YOLK
70 G / 100% ITALIAN EVO OIL
40 G / MINCED HAZELNUTS
30 G / COCOA
50 ML / MILK
1/2 SPOON / YEAST FOR CAKES
1 LACE / SALT
PREPARATION
In a bowl, sift the flour with cocoa and baking powder. Add the hazelnuts, sugar and a pinch of salt.
Reduce the chocolate into flakes.
Beat the eggs with a fork, add the extra virgin olive oil and milk.
Pour the liquid part into the flour and mix everything well. Incorporate the chocolate.
Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven to 170 degrees.
Then take small portions of dough and shape them with your hands in order to obtain many balls of about 35 g each.
Place them gradually on a baking sheet lined with parchment paper, spacing them apart. Bake for about 15 minutes.
Allow the chocolate chip oil cookies to cool before serving.
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