Olive oil has long been touted as one of the best ingredients for a long and healthy life. It is loaded with unsaturated fats that help lower the risk of developing cardiovascular diseases1 and its high concentration of phytonutrients and antioxidants have been shown to improve mental health2 , making olive oil a very good alternative for margarine, butter, and other oils. However, the benefits of olive oil are rendered useless when it exceeds a certain temperature due to its low smoke point.
Italian food brand Bertolli solves this problem through their Extra Light Olive Oil which can withstand higher cooking temperatures (240°C) making it ideal for high-heat cooking and stir-frying. With Bertolli Extra Light Olive Oil, anyone can now switch to olive oil as their primary cooking oil, and this is exactly what Chef Antonio of Antonio Travels has done.
Antonio was officially announced the Bertolli brand ambassador for its #ItalianGoesLocal campaign in November of 2015. Believing that the best way to discover a culture is through its food, Antonio has been travelling the streets of Bangkok, Jakarta, and Manila to discover the foodie culture in each city. In each location, he samples the local cuisine and adds his own Italian twist using the world’s #1 olive oil brand, Bertolli. With Bertolli, he is able to give new life to classic Filipino dishes such as Chicken Adobo, Pancit Habhab, and Bistek Tagalog, the popular Thai dish Pad Thai, and Indonesian favourites Shrimp and Eggs Balado and Cah Kangkung. He aims to dispel the common misconception that olive oil is not suitable for stir-frying. He has also been featured in Bertolli’s official campaign video.
With Bertolli, Antonio is not aiming to change the taste of the dishes, but rather enhance the different local flavors we Asians know very well.
Watch out for sumptuous recipes, food trivia, and inspiration on Bertolli Asia’s Facebook page and the Bertolli Asia website. Be sure to follow Antonio’s gastronomical adventures on Facebook as well. advt.
*Source: Euromonitor, retail value sales for the claim of World No.1 olive oil brand
1Covas, M. (2007). “Olive oil and the cardiovascular system.” Pharmacological Research 55 (2007) 175–186. 2007. doi:10.1016/j.phrs.2007.01.010.
2Paddock, C. (2011, January 27). “Depression Risk Higher With Trans Fats, Lower With Olive Oil Consumption.” Medical News Today. Retrieved from https://www.medicalnewstoday.com/articles/215021.php.
