Olive oil is becoming increasingly popular. It is used in medicine, cosmetology and cooking. It has a specific smell and taste with a slight, barely noticeable bitterness. Understanding the diversity of this product is far from easy. Especially when you consider that for some it is exotic. Extra virgin - olive oil, which is considered the best. How to choose and use it, we will tell in this article.
Origin of oil
The history of this product is not so short. Olive trees began to be grown about 6,000 years ago. They were considered sacred. Only 2500 years ago, people began to produce oil, which is considered one of the most useful. They called it liquid gold and used it as a currency. Possession of this healing product increased the status of a person and was considered a luxury. Olive trees began to spread around the world. However, such Extra virgin olive oil, which is produced in its historic homeland, is nowhere to be found. Even today, the best product is made in the Mediterranean region.
Oil properties
The healing properties of olive oil are due to its unique composition. Firstly, these are palmitic, oleic and linoleic acids. There is no need to talk about their benefits to the body. Omega-7s, 9s, and 6s are valuable nutrients.
Secondly, the composition includes vitamins of all known groups. Such a set defines all the useful properties of this product. Just one small spoonful of oil per day helps lower cholesterol, improves blood circulation, boosts immunity, strengthens bone and muscle tissue, stabilizes the liver and stomach and prevents cancer. That is why Extra virgin olive oil is so beneficial.
Varieties of oil
Olive oil, like any other product, is divided into types that depend on production technology. Extra virgin - olive oil, which is considered the best. It is obtained by cold pressing. They make it from selected raw materials. The first spin means that this product has incorporated all the beneficial properties of olives. The acidity of this oil does not exceed 0.8 percent.
Get Extra virgin - olive oil - mechanically. At the same time, biological and chemical additives are not used. The quality of the product, which is the highest, depends on it. The oil has a perfect taste and aroma.
This is followed by a product of the first grade Virgin Olive Oil. It is also produced by cold pressing, but it is a lower quality oil. And, finally, the lowest grade - Pure Olive Oil - is most often found on store shelves. It consists of one part of premium oil and two parts of a product that has been chemically clarified. In the homeland of olive oil production in Greece, such a variety is generally prohibited.
How to choose oil
Of course, it is best to choose Extra virgin olive oil, the reviews of which speak for themselves. The quality of this product is noted by both users and specialists. But finding real Extra virgin premium olive oil on store shelves is difficult. Therefore, you need to know some subtleties in order to choose a truly useful product.
Firstly, you should carefully study the label. Quality oil should be spilled where it was produced. In this case, the letters DOP will appear on the label. If the abbreviation IGP stands, then doubts arise about the naturalness of olive oil. This means that the olives were collected in one country, but the production was carried out in another place and was not controlled by the supplier of raw materials. The label must contain information about both the manufacturer and the company involved in the spill. The date of production must be indicated. For example, Borges Extra virgin olive oil meets all these requirements. This manufacturer has established itself only with the best hand. If the word MIX is indicated on the label, then the quality of the product remains a big question. Most likely, this is just the likeness of olive oil. You must choose a product that says "Naturel." Olive oil is bottled only in glass, dark bottles.
Refined or Unrefined
Olive oil is divided into refined and unrefined. The first variety is characterized by lower quality. In its production, additional chemical cleaning was used. This product is odorless and tasteless. Usually it is used for frying. There is little benefit in this product, but it will not bring harm to the body in any quantities. Extra virgin unrefined olive oil is considered a more valuable product. It has a pleasant aroma and pronounced taste. This oil is more suitable for use in its raw form. When heated, it begins to burn and smoke. There are mixed varieties, which are something between these two species.
Oil storage
When buying Extra virgin oil, you must take care of its proper storage. Pay attention to the expiration date. The oil retains its beneficial properties for 18 months. It is believed that the younger the product, the better. Store olive oil in a dark place. Do not place it next to a refrigerator or stove. Storage temperature is 10-15 degrees.
Oil does not like light. No wonder quality varieties are bottled only in dark glass bottles. Strong and pungent odors also harm this product. The bottle cap must be tightly closed. There is no need to put oil in the refrigerator. Do not buy this product for future use. The best olive oil is young, with a short shelf life.