When it comes to buying olive oil, we usually go to the store and choose any bottle that we like, being sure that if it says “extra virgin”, then the oil is probably of high quality and tasty. But is this really so? Let's break it down piece by piece.
The idea to write this article came when, having tried the oil first from one well-known and advertised company, then from a second and a third, and being disappointed after tasting them, I decided to spend a little time and go broke on this issue.
Why is it important to include olive oil in your daily diet?
We still have many olive oil is perceived as something exotic, overseas, but this is one of those products that should become common just like bananas, for example.
The benefits of olive oil lie in its special composition. It is almost 100% (more precisely 74%) composed of monounsaturated fatty acids, that is, it is fat, but a very healthy and even necessary fat:
- Omega-3 lowers cholesterol and reduces risk cardiovascular diseases;
- It is the main ingredient of the Mediterranean diet, which is considered one of the healthiest and least restrictive in existence;
- Olive oil regulates arterial pressure with constant consumption;
- Fights inflammatory processes and prevents the formation of thrombosis;
- Omega-3 fats are essential for normal brain function. Recent studies have shown that regular oil consumption can significantly reduce the risk of stroke in older adults;
- 100 ml olive oil contains 93% daily requirement human body vitamin E, and 59% vitamin K.
What types of olive oil are there and how can you tell them apart?
Basically, olive oil varieties differ depending on production technology.
Extra Virgin – in addition to these words, look on the packaging for information about the method of obtaining “cold pressed” or “obtained only by mechanical means.” All this is very important since it is the Oil obtained by cold pressing, and the very first thing, as evidenced by the word “extra”. The fact is that after the first extraction, there may be a second or third, during which more oil is obtained. Low quality. Some manufacturers even write “first press”.
Virgin olive oil– such an inscription on the label does not guarantee that the oil is the result of the first pressing of olives. It is usually cheaper and the taste is less bright and rich.
Olio pomace or Olio di sansa (in Italian)– This is oil obtained from the residues after the first pressing. It turns out very light and almost odorless and colorless, so a little extra virgin oil is added to it to add color and aroma. This oil is cheaper and does not have the same taste.
Commercial types of olive oil: Light, Pure, Fine, Fino, refined oil. All these varieties are much worse in quality than extra virgin. They are usually obtained by purification with chemical substances. These types of oils should be avoided as you will not get much benefit from them.
How to choose the right olive oil - important aspects
- Acidity
A very important aspect in choosing oil. High-quality olive oil should have an acidity of no more than 0.8%; however, it is better, of course, when this indicator is less than 0.5%. However, the problem is that few manufacturers indicate the acidity on the label. In this case, you will have to determine according to taste - good oil It shouldn't burn your throat.
- Color
Many believe that the brighter and greener the olive oil, the better it is. However, color is not an indicator of quality, but only the degree of ripeness of the olives at the time of pressing. Green olive oil is brighter and richer, has a slight herbal flavor and is more bitter. In general, when it comes to color, it all depends on everyone’s personal tastes and preferences.
- Origin
Good olive oil must be grown, harvested and pressed in one country. That is, if the olives are collected in Italy, then the oil must be produced there. The explanation is very simple: the sooner the olives are processed after harvest, the better the quality and taste of the oil. Therefore, always look on the label not only for the country of production, but also for the country of origin of the raw materials.
Pay special attention to Italian brands; this country produces much more oil than its own olive plantations allow. Many Italian manufacturers (especially the largest ones) import raw materials from other countries. Import itself is not a crime, however, transportation affects the quality of the olives and, therefore, the oil obtained from them.
From this point of view, things are better with Greek olive oil. In addition to the fact that 80% of Greek oil is extra virgin, Greece also has the most favorable climate for growing olives.
- Package
Olive oil is sensitive to light and heat and oxidizes quickly, so the packaging should be dark and away from direct contact. sun rays.
How to properly store olive oil
Once you have chosen olive oil, it’s time to think about how best to store it so that you can enjoy its delicious taste and beneficial properties for as long as possible.
- Firstly, it is important that after opening a bottle of oil, do not forget to use it. After some time, the oil will oxidize and become bitter and sour. It will already lose its properties.
- Secondly, under no circumstances should the oil be kept on the table; it must be protected from light and heat. It's best to keep it in a closet, away from the stove or oven.
- It is important to know that olive oil retains its beneficial properties best if used in salads, appetizers, and marinades. When fried, it loses its antioxidant effect.
So, to summarize the article, quality olive oil should be:
- Obtained by cold pressing,
- unrefined,
- No other oils added,
- No sediment or flakes
- Produced in the country where the olives were grown
- Oil acidity no more than 0.8%
Choosing olive oil, as it turns out, is not entirely simple. You'll probably have to try the oil along the way. different manufacturers until you find your favorite, but it's worth it. It is the search that will teach you to clearly distinguish them.
Olive oil has ceased to be exotic and a unique product, which is hard to find. It has become easy to find a bottle of olive oil in branded stores and in regular supermarkets.
Despite the fact that the production of such oil is not cheap, companies have learned to make more affordable options. Therefore, today everyone can add healthy oil to their dish. Of course, I want to choose the most best product, especially since it costs more than the sunflower seed oil we are used to. To choose a brand of olive oil, it is worth knowing the methods how to choose the right olive oil, and spend a little time on trivial study of labels.
Prestige Line Extra Virgin Olive Oil
Looking at the large assortment of olive oil, we usually get lost and can take any product at random. It’s not at all a fact that the oil will be of high quality, but money will be thrown away. To prevent such a situation from happening, you just need to know what olive oil to choose on a salad or stir-fry, and be more careful when reading product labels. There are several rules How to choose the right olive oil in the store.
- The first thing is to find out its name. The most used and expensive is Extra Virgin, it was produced through cold pressed. This oil retains all natural elements, and these are oleic and linoleic acids, which cannot be obtained from other products. There is also unrefined olive oil called Pomas. It is permissible to fry food on it, but it still contains less useful natural substances. Most often the question is whether cold pressed olive oil how to choose, is important because it is more natural product, having corresponding benefits and prices. Therefore, you need to spend more time choosing it and have an idea of what it should be.
- Date of manufacture and expiration dates. For olive oil, this is not just a set of numbers, but an indicator of the quality of the product. Many people believe that if the oil is stored for a long time, then over time it will qualitative indicators are improving, but this is misleading. Generally tasty and healthy oil should be the freshest, ideally it should be stored on the shelves for no more than six months from the date of release. After this date, the product inexorably loses its beneficial properties. Accordingly, it is also better not to add oil to dishes after the expiration date. Open oil Olives should not be stored for a long time, so you should try to ensure that the product runs out within a month. That is, you need to stock up on a large bottle of oil only when you are absolutely sure that you will have time to use it up in such a short time.
Olive Oil for Frying Sansa Doccia Doro
- Package. To reduce the cost of production, olive oil is often produced in ordinary transparent plastic containers. This approach to storing oil is fundamentally wrong, because its quality depends on the container in which the oil is poured. By purchasing olive oil in a dark glass bottle, you in no case overpay for packaging, but only purchase a useful product. The dark bottle protects the product from light and helps useful microelements last longer in the product.
- Method how to choose olive oil in the store There is also such a simple action as looking at the information on the label. In addition to basic information, it contains PDO or PGI indexes. This means that the product was made in the EU, according to the appropriate standards, so you can vouch for its quality. When searching for methods, how to choose good olive oil, you can stumble upon a percentage of acidity that cannot exceed 0.8%, and if it is less, then it is even better for the product. This index is not indicated on European oils, but if there is a letter designation given above, then there is no doubt about the quality of the product.
Extra Virgin Olive Oil
- Type of oil. Deciding how to choose olive oil for salad, it is important to look at its type. An unrefined product is used as a dressing - it is more useful, and is also not used in its production. chemical methods processing. Therefore the solution to the issue olive oil for salad which one to choose will be exclusively Extra Virgin. In order to fry foods, you can choose a refined product, which is less useful in terms of benefits, but is better suited for cooking dishes in a frying pan.
To know olive oil how to choose natural, you also need to look at its price.
Refined Olive Oil for Frying Sansade Oliva
An expensive product is usually of higher quality. Such oil may have an unusual taste and aroma, and this can be used to identify a natural dressing. The problem is olive oil how to choose quality requires careful study of the label and all the information provided by the manufacturer.
Everyone knows about the benefits of olive oil and how healthy it is: even those who monitor their health by periodically purchasing and consuming “ liquid gold", and those who sell this product. How to choose the right olive oil so as not to make a mistake and buy a fake?
Olive oil - valuable source antioxidants that strengthen the immune system, help keep the body in good shape, and improve functioning of cardio-vascular system, have a beneficial effect on brain activity.
Doctors and nutritionists unanimously speak about miraculous properties olive oil. Thus, Italian nutritionists recently discovered that regular use Olive oil can reduce the risk of symptoms of Alzheimer's disease, and French doctors have proven that olive oil improves cognitive functions of the brain - memory, attention, speech, coordination.
Regular consumption of extra olive oil can reduce and maintain within normal limits blood pressure. Experts say: if you take one teaspoon of olive oil on an empty stomach every morning for three months, you can cure gastritis. This oil slows down aging and lowers cholesterol levels.
How olive oil is counterfeited
Statistics show that almost 90 percent of all olives on earth are used to produce oil. It takes about 1,380 olives to produce one liter bottle of oil. If we take into account that the average weight of one olive is 4 grams, then it is easy to calculate that 1 liter of oil contains 5.5 kg of olives.
The cost of olive oil is much higher than the cost of other oils used in food. In 2007, Italian authorities stated that only 4 percent of bottles of olive oil exported from Italy were the real product. Experts believe that 70% of olive oil sold around the world is diluted with other oils and flavor enhancers.
How to recognize a fake
Fake olive oil is difficult to recognize on store shelves, but after purchasing it at home, you can conduct some experiments.
Try it. Real olive oil should have a fairly strong specific odor, and it should taste pleasantly bitter. If the oil is rancid or completely tasteless, then most likely you are faced with a low-quality product.
Cool down. To check the authenticity of extra-virgin olive oil, place the bottle in the refrigerator. After several hours in the cold, natural oil should become cloudy, thicken, or even harden completely. If there are no changes or they are almost invisible, then you bought a fake.
Set it on fire. Another way is trial by fire. Light the wick soaked in olive oil. If it is natural, the flame will be clean, but if the wick smokes or does not light up at all, then you have a fake in your hands.
How to buy quality olive oil?
The ancient Romans, who were the first to learn how to extract oil from olives, were very sensitive to its quality: on each bottle they indicated the weight, the name of the farm where the extraction was carried out, as well as the name of the expert who confirmed the quality of the product. Today's manufacturers are less scrupulous in labeling due to the huge scale of production, but conscientious owners are doing everything to ensure that their quality product was recognizable and reached the consumer.
So, remember 10 main rules that will help you choose high-quality olive oil in the store.
1. Greeted by clothes
It is advisable to start choosing olive oil from the “look” - that is, by its appearance. The color of olive oil is influenced various factors: harvest time, olive maturity, presence of impurities. Ideally, olive oil should be pleasant golden color, which plays with different shades. In no case should it appear gray or too yellow - this indicates a low-quality product. However, this advice is only useful if the olive oil is sold in a clear glass bottle. Usually there are darkened bottles on the shelf and cans, then this point involuntarily disappears and forces you to go straight to tip No. 2.
2. It's all about price
Any olive oil is a valuable product, which is often produced mechanically, so it cannot be cheap. As a rule, olive oil is 3-5 times more expensive than regular sunflower oil in the region where you live. If they offer cheap oil, they advise you to take part in the sale at a low price - this is a guarantee of a fake or the sale of a product whose shelf life has long passed.
3. Labels on the packaging
On store shelves, olive oil is usually presented in three main categories: natural (Virgin), purified or refined (Refined) and pomace, from already pressed olives (Pomace). If you want to buy a natural product with beneficial properties, look for the inscription Extra Virgin on the label - this is the guarantor of ideal quality. This oil is made from olives premium grades by cold, exclusively mechanical pressing, without the use of chemicals. Therefore, it is ideal for both cooking and cosmetic procedures. Oil labeled Refined is perfect for frying. Purified pomace oil, extracted from olive pomace (in this method of pressing, the use of chemical solvents and high temperatures is permissible) is most often used in restaurants for preparing baked goods.
Olive oil is divided into the following classes:
- Extra-virgin olive oil – 100% natural (obtained without chemical purification) oil with an acidity of 0.8% and excellent taste;
- Virgin olive oil – 100% natural oil with 2% acidity and good taste;
- Pure olive oil is a mixture of purified (refined) and natural oil;
- Olive oil – a mixture of purified and natural oil with an acidity of 1.5%, almost odorless;
- Olive-pomace oil - pomace oil (obtained from pressing) oil, sometimes mixed with natural oil. Most often used in cooking for baking;
- Lampante oil - used exclusively for industrial needs.
4. Frying is a separate issue
If you are going to fry with olive oil, know that not all varieties are suitable for this. For example, the Extra Virgin category is not suitable for frying at all. Valuable substances, which heal the body when dressing salads or preparing sauces, when heated they become not only unhelpful, but also harmful.
Refining removes from olive oil useful material, but at the same time makes it safe for further heat treatment. Therefore, refined oil is better suited for frying, stewing, boiling and other heat treatments.
5. A mix will help you save money.
Undoubtedly, high-quality olive oil is a fairly expensive product. Therefore, if you want to save a little, opt for the mixture refined oil and cold pressed oils are a healthy alternative to Extra Virgin. It is not so useful for healing and rejuvenating the body, but it can be safely used both for preparing salads and for frying dishes.
6. Letters on the label
You should not neglect other identifying marks that will help you choose high-quality olive oil. For example, abbreviation DOP(Denominacion de Origen Protegida) indicates that the olive oil is made from the best olives and bottled in the same region where it was produced. This means that the product is branded, produced to the highest standards, and its quality is constantly and very carefully controlled.
7. Information about the place of production
Find information about the country where olive oil came from. Remember the six leading countries in olive oil production: Spain, Italy, Israel, Greece, Syria, Turkey. Try to buy oil imported from these countries. Check for the manufacturer's barcode. If the oil was manufactured in a country that is part of the European Union, there must be an EU mark on the label.
8. Correct container
Pay attention not only to the external characteristics of the oil itself, but also to its packaging - it must also be correct. The best container for olive oil - a darkened glass bottle. This will protect the product from direct sunlight. Carefully check the integrity of the packaging - the container must be hermetically sealed and undamaged.
9. Acidity in numbers
The acidity of olive oil is another important indicator that you should pay attention to when it comes to purchasing a quality product. It is determined by the content of oleic acid in the oil - the lower this figure, the better the quality of olive oil. For Extra Virgin oil, the acidity should not exceed 1%, just Virgin - 2%, and for Refined - 1.5%.
10. Expiration date
Looking for the treasured letters and marks on the label, we often forget about such a moment as the expiration date of the product. Although this is very important when buying olive oil! On average, it can be stored for about 18 months from the date of manufacture. Therefore, choose the freshest of the offered oils - it will be the most aromatic, tasty and beneficial for your health.
About 400 companies supply olive oil to Russia. Most of the approximately 80 thousand tons of its exports come to us from Spain, Italy, Greece, Tunisia and Portugal. How to choose a truly high-quality product from this variety?
The most juice
The best and most expensive olive oil is the one with the inscription extra virgin (vergine, vierge) on the label. This term means that we have a completely natural product, produced exclusively mechanically, without the use of chemicals, and there are no flaws or shortcomings in the taste of the oil. It differs more from just virgin, ordinary virgin and lampante virgin high content oleic acid.
Extra virgin oil is made according to ancient technologies, just modernizing them a little. For example, even today in many farms olives are harvested by hand. Maximum mechanization - use special device, similar to a rake, with which olives are shaken from the branches. The fact is that due to mechanical damage, raw materials quickly deteriorate, which worsens the taste of the product. The olives are washed, crushed together with the pits, placed under a press and the oil is squeezed out of them.
Taste and color
The color of olive oil depends on the region of growth, variety and degree of ripeness of the olives and ranges from greenish to golden. There is no single standard for its taste. Thus, Italian tasters count about 400 “versions” of extra vergine - according to the number of olive varieties. The most refined oil is the one with a slight artichoke flavor. The uninformed consumer should know: the best varieties oils are slightly bitter! But oil can be really bitter if it is made from unripe olives. Disadvantages also include taste canned vegetables, fermentation, the smell of earth (if the raw materials are poorly washed), as well as the absence of a specific taste and smell inherent only to olives. The most common defect is a rancid smell, which appears if the oil was stored incorrectly.
The main criterion for the quality of olive oil is its acidity. The lower this figure, the better. Manufacturers, as a rule, do not display this parameter on the label. And if they do this, it is solely for advertising purposes.
You can test olive oil for naturalness at home. Place the product in the refrigerator for two to three days. If it appears white precipitate- stearin, - you did right choice. When stored at room temperature The olive oil will regain its original clarity and you will be able to enjoy natural taste"liquid gold"
To the last drop
To literally squeeze every last drop out of the olives, the pomace is re-pressed under high temperatures and chemical agents. The resulting oil is suitable for cooking, but beneficial properties it is inferior to extra virgin. On labels such oil may be designated as “pure”, “for frying”, Pure, Pomace. Often this oil is a blend of olive oil with cheaper varieties of vegetable oils, in particular sunflower oil, which should be indicated on the label.
Useful facts
✓ Frying on the stove causes a lot of controversy unrefined oil. The flash point of extra virgin, at which the oil begins to decompose, forming harmful substances, - 160ºС. However, all of Europe fries with extra virgin! The fact is that housewives mainly use sauteing, in which the oil is heated to a completely harmless 120ºC. The transition through the “critical line” occurs only when deep-frying, and this method is used infrequently.
✓ Researchers from the University of Philadelphia believe that olives have the ability... to reduce pain. Scientists made a similar conclusion after they discovered that fresh olive oil irritates the walls of the throat in the same way as the painkiller ibuprofen does.
✓ In 100 g of butter there are 32 g of unsaturated (“good”) fats, and in 100 g of olive oil there are 84 g!
Expert opinion
Tatyana ANOKHINA, head of the testing center GEAC "SOEX" of the Chamber of Commerce and Industry of the Russian Federation:
Quality of any vegetable oil determined by its fatty acid composition. According to this indicator, all today's competitors meet the requirements for olive oil. Another important indicator of quality and safety is the peroxide value (active oxygen content). It is not just normal for our oils, but significantly lower than the maximum permissible level. Toxic elements, pesticides, benzopyrene, radionuclides and GMOs plant origin was not found in the samples. And the organoleptic indicators of the subjects ( appearance, taste, color and smell) were beyond praise. Let's admit, choosing the winners was very difficult! But a competition is a competition. And the first place in it was taken by MONINI olive oil. Silver went to BORGES oil, and bronze to ITLV oil.
Text: Evgenia Danilova
Test: olive oil*
| Delicato Monini | Carapelli | ITLV | Oliveta | Borges | Spainolli |
|---|---|---|---|---|---|
| CATEGORY | |||||
| Extra virgin | Extra virgin | Extra virgin | Extra virgin | Extra virgin | Extra virgin |
| MANUFACTURER | |||||
| Italy | Italy | Spain | Spain | Spain | Spain |
| COMPOSITION ACCORDING TO LABEL | |||||
| Extra virgin olive oil | Unrefined olive oil highest quality. First cold press | Olive oil. First cold press | Extra virgin olive oil of the highest quality | Extra virgin olive oil | |
| COMPLIANCE WITH THE INFORMATION ON THE LABEL | |||||
| Compliant | Compliant | Compliant | Compliant | Compliant | Compliant |
| OLEIC ACID CONTENT, % (at a norm of 56–83%) | |||||
| 71 | 79,9 | 66 | 68,8 | 67,4 | 79 |
| PEROXIDE NUMBER (norm - no more than 10.0) | |||||
| less than 0.2 | less than 0.2 | less than 0.2 | less than 0.2 | less than 0.2 | 0,3 |
| PRESERVATIVES | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| TOXIC ELEMENTS, PESTICIDES, GMOs OF PLANT ORIGIN | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| PRICE (rub.)/VOLUME, ml | |||||
| 290/250 | 460/250 | 250/250 | 220/250 | 350/250 | 250/250 |
| OVERALL RATING | |||||
|
This oil wins our test primarily due to its taste - thick, rich, juicy, a little bitter in a masculine way. Give him a solo part in salads and fresh snacks - you will not regret! |
If we were holding a competition “Where is the most oleic acid,” then Carapelli oil would win this competition. All other parameters are also excellent. But the taste was not as bright as we would like. Therefore, Carapelli was not in the top three. | This oil will complement fish and meat dishes well - making them more interesting and aromatic. But you should add it little by little to green salads: it has a pronounced bitter taste. | Oliveta is average in all respects. And also in terms of taste: it is not as bright as that of the test winners, but quite pleasant. Add to this a reasonable price and we get a decent product for daily use. | This brand has very good marketers. Just look how they “decorated” the bottle! “BORGES oil - the taste of the Mediterranean”, “Recommended by the Russian Academy of Sciences”... However, the taste and quality of the oil are truly excellent. | Compared to other contestants, this one does not seem so memorable. Well, it’s better to season the salad with another oil. But Spainolli is quite suitable for everyday fried and baked dishes. |
* Thank you for your help in conducting the GEAC “SOEX” test
Since ancient times olive oil It is considered a gift from the gods, a medicine given to people by nature itself.
And it is no coincidence that Mediterranean residents who regularly consume olive oil maintain youth, beauty and health for many years.
Russians do not have rich traditions of consuming olive oil, and therefore the purpose of this article is to talk about the outstanding qualities of this sunny product, which will certainly amaze you.
1. Olive oil: unique composition
The main secret of olive oil is its unique composition, this is a real pantry useful components, which are absorbed human body almost 100%.
Olive oil contains a large number of antioxidants and vitamin E, which helps absorb vitamins A and K. The result of this natural “chain reaction” is a general rejuvenation of the body, improvement in the condition of the skin, hair, and nails.
And it’s no wonder that in Greece, where olive oil is idolized, life expectancy is one of the highest in the world.
2. Olive oil: benefits for the digestive system
Olive oil is very good for the digestive system. It improves the activity of the stomach, intestines, pancreas and liver, promotes the healing of stomach and duodenal ulcers.
Olive oil has a choleretic and mild laxative effect. It's rare and valuable property, because other vegetable oils do not have a choleretic effect.
A dessert spoon of olive oil on an empty stomach for three months helps to cure stomach ulcers and gastritis, while a spoonful of sunflower oil in such a situation can provoke hepatic colic and exacerbation of gastrointestinal diseases.
3. Olive oil: prevention of cardiovascular diseases and cancer
Olive oil is a natural remedy for prevention of cardiovascular diseases, especially heart attacks and strokes, as well as cancer. The secret is in the content of a record amount of Omega-3 monounsaturated fatty acids, which prevent atherosclerotic plaques from depositing on the walls of blood vessels and even destroy those that already exist.
Train yourself to take two tablespoons of olive oil a day (dress salad, add to soups, side dishes, marinades), and your heart will work like a clock.
It is a known fact that the lowest mortality rate from cardiovascular diseases is in Greece, the world leader in olive oil consumption per capita.
In addition, scientists have found that oleic acid contained in olive oil stimulates a gene that suppresses the activity of cancer cells. Accordingly, the risk of developing oncological diseases, in particular, breast cancer in women.
4. Olive oil: benefits for children
Olive oil especially useful for children and pregnant women, because The fatty acids it contains are involved in the formation of the fetal brain, its bone and nervous systems.
Olive oil also provides a gentle transition for infants to adult food. The fact is that the fatty acids of extra-virgin olive oil are very similar to the fats that make up breast milk: linoleic acid in both is approximately 8%. Olive oil should be added to porridges and pureed vegetables.
It is important to remember that a lack of linoleic acid in the body can cause a number of skin diseases.
5. Olive oil is ideal for frying
Olive oil is one of the best oils for frying, because it retains its structure when high temperatures and doesn't burn.
According to research, extra virgin olive oil begins to burn at temperatures above 240 degrees and practically does not oxidize due to the low content of unsaturated fatty acids. Therefore, for lovers healthy eating you can safely use it to prepare all kinds of dishes - heat, sauté, fry - and at the same time enjoy the pleasant natural aroma, without which it is impossible to imagine healthy Mediterranean cuisine. For example, IDEAL olive oil is produced in Spain using the direct spin, without adding preservatives or foreign impurities.
Unlike olive, our favorite sunflower and corn oil have one significant drawback - they are extremely susceptible to oxidation, especially when they are heated and left open to air. As a result, we get carcinogenic products that are harmful to the mucous membrane gastrointestinal tract.
6. Olive oil in cosmetology
Since ancient times, olive oil has found wide application in cosmetology. To preserve and maintain the beauty and youth of a woman Ancient Greece regularly used masks based on olive oil.
Today, cosmetics based on Extra Virgin olive oil are very popular. It is part of various creams, masks, shampoos, soaps.
Olive oil is ideal for skin because:
– absorbs well and does not clog pores, which is important for skin breathing and good complexion,
– does not cause allergic reactions,
– prevents the penetration of airborne contaminants into the skin,
– thanks to the content of antioxidants and vitamin E, it prevents premature aging of the body and has a rejuvenating effect,
– has a disinfecting and wound-healing effect, which helps solve the problems of dry, inflamed and dehydrated skin,
– actively affects fat metabolism in the body, which is effective in the fight against cellulite and skin stretch marks,
– eliminates brittle and split nails, gives vital shine to hair, prevents dandruff and hair loss,
– relieves pain, including after sports training. Since ancient times, Greek athletes rubbed their bodies with olive oil after sports competitions.
7. Unrefined olive oil
The process of purification (refining) of vegetable oil consists of three main stages: neutralization, bleaching, deodorization. The result is a product without a distinct taste, color or smell.
When you open a bottle of olive oil and do not feel the distinct natural aroma of olives, think about the quality of the oil you purchased.
Unfortunately, the inexpensive olive oils on our supermarket shelves are often a mixture of refined and unrefined oils.
Therefore, when choosing olive oil, it is important to remember that high-quality oil cannot be cheap. One reason for this is the time it takes to harvest the olives. They are collected in winter and usually by hand. One tree produces about 8 kg of olives, and to produce 1 liter of oil you need 5 kg of olives.
8. What is the best olive oil?
The best olive oil is cold pressed oil (Extra Virgin). This is unrefined olive oil, which has not been subjected to any heat treatment and therefore retains maximum nutrients.
Basically, the oil is filtered before bottling, but unfiltered oil is more highly valued.
The main indicator of the quality of olive oil is its acidity. The acidity level is determined by the content of oleic acid in 100 g of product. The lower the natural acidity of unrefined olive oil, the higher its quality.
High-quality oil (Extra Virgin) must have an acidity of no more than 0.8%.
Oil with acidity less than 0.5% is considered medicinal in the Mediterranean.
The quality of olive oil is also affected by its variety. The best is considered to be oil with special marked P.D.O.(mark of protected origin), which is made from olives grown in a certain area. The entire production process of this oil is carried out at the site where raw materials are collected. This oil has a unique bouquet and aroma.
Oil labeled "Bio" or "Organic" means that the olives were harvested from plantations bearing that label. Which means you get organic product, meeting strict system requirements, which include the elimination of the use of chemical fertilizers and pesticides, growth regulators and genetic engineering methods.
9. Olive oil: the best producers
Worldwide leaders in olive oil production are Spain, Italy, Greece and Tunisia. Moreover, this fact is interesting: Spanish production volumes are three times higher than Greek ones, but at the same time they have only a fifth of the total production of Extra Virgin oil.
Greece, with smaller volumes, produces more than 80% of extra virgin oil and offers an optimal price-quality ratio.
It is known that olive trees inhabited Greece more than 5,000 years ago. There they found a favorable ecological niche. In Crete and the mountainous parts of Greece, olives have been growing wild for decades, multiplying in natural conditions on the roots of dead trees. Breaking through rocks, their roots go deep into the ground, feeding the fruits with valuable substances.
Oil from other countries is often inferior in quality to Greek oil. The point, as a rule, is that the raw materials are collected throughout the region from specially planted olive trees, which are watered abundantly. Naturally, concentration active substances in olives grown in this way decreases, the taste weakens. And in order for the oil to meet the specified quality standards, manufacturers add to it required amount Greek olive oil.
10. Olive oil: taste, color, aroma
Individuality of the oil determined by numerous factors.
Professionals say that for a good olive harvest, five components are needed: sun, stone, dryness, silence and privacy.
Indeed, the nature of the soil and climatic conditions are very important for olives. Depending on their characteristics, the color, taste and aroma of the oil may vary.
For determining organoleptic indicators Do a short tasting of the oil. Take a sip and hold it in your mouth. Pay attention to the color and bouquet, on fruity taste, piquancy, slight bitterness, enveloping consistency and highlight imperfections, for example, rancidity, mustiness, woody taste.
Are you still wondering: “Which oil is the best?” Remember that there are more than 700 varieties of olives growing in different parts the world from America to Australia, but greek oil still a little "stronger", with a stronger taste.
Olive oil fatty acid molecules are very large, and the larger the molecule, the more carbohydrate atoms it contains and the more heat it produces. Therefore, olive oil provides the greatest influx of energy, which is especially necessary for normal operation all organs and systems, and above all in order to cope with stress and be in a great mood!
Loading...