Description

Olive oil has gained popularity in Thailand for its health benefits and versatility. Known for its rich flavor and heart-healthy properties, it’s perfect for sautéing, frying, and drizzling over salads. Many Thai cooks use Namman Makok to add depth to Mediterranean-inspired dishes and fusion cuisine.

Olive oil is rich in monounsaturated fats, antioxidants, and vitamin E, promoting heart health and reducing inflammation. It has a distinct taste that complements both savory and sweet dishes. In Thailand, people often use Namman Makok for cooking vegetables, stir-fries, or pasta dishes.

The oil comes in different varieties, with extra virgin olive oil being the most popular due to its pure, unrefined nature and health benefits. Namman Makok is widely available in supermarkets and specialty stores in Thailand, though it tends to be more expensive than local oils like vegetable or palm oil.

Many Thai households and restaurants now embrace olive oil for its numerous health benefits, versatility, and ability to enhance dishes. It has become a staple for health-conscious individuals seeking flavorful, nutritious cooking options.

Specification

Appearance at 20°c : Slight viscous clear liquid
Color : Pale yellow to green
Odor : Nearly odorless
Optical rotation (°) : 0 / 0
Density at 20°c (g/ml)) : 0,910 – 0,930
Refractive index nd20
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Flashpoint (°c) : 320
Solubility : Insoluble in water
Assay (% gc) : Oleic acid: 55-83% – palmitic acid: 7,5-20%