Modern man creates amazing things, but they can not be compared with what nature gives. From the very beginning of human development, it was nature that provided him with everything necessary for survival. Her gifts are incredibly valuable, and you need to cherish such resources. Over time, skills have been developed to process what the environment can provide. This has made it possible to diversify many areas of human life, especially culinary. Now, going to any store, you can get lost in a variety of spices, oils, special additives. New technologies for the processing of raw materials and advanced methods in their mixing and preparation played a role in this. But there is also that which has been used in pure form by mistresses for many centuries. The list of such things includes olive oil. The composition of this product in its original form has not changed much and is characterized by special value for the body. Oil is indispensable for cooking. For such properties, it was nicknamed "liquid gold." It is extracted from an olive tree, which, according to legend, was given to the Hellenes by the goddess Athena. She presented him as a symbol of wisdom and prosperity. Although the Mediterranean is considered the birthplace of olive oil, many countries in Europe are involved in its production. It should be noted that depending on the place of growing trees, the taste and smell of oil can change, since it is very sensitive to natural and climatic conditions.
Olive oil composition
The composition of olive oil largely depends on the procedure for its production. It is important that fruit picking starts in November and ends in March. Olives oxidize very quickly, and therefore, after harvesting, you need to cook and process them as quickly as possible by squeezing the pulp. If you do not follow these steps or delay the time for their implementation, the quality of the resulting product and its composition can significantly deteriorate. 100.8 grams of the product contains 99.8 grams of fat. The rest of the mass is occupied by cholesterol, water, carbohydrates, proteins, alcohol, ash and dietary fiber. First-pressed oil, which is valued more than, for example, refined olive oil, contains oleic, linoleic, palmitic and others in saturated fatty acids .
In addition to them, there are important compounds in the oil, such as squale phenolic acids, which prevent the development of cancer, polyphenols, sterols, tocopherols. The composition also found a place for vitamins K, E, A and D. The taste of olive oil is very specific. Depending on the place of cultivation, care, type of oilseed, the time of fruit collection, it can be very different: be sour, bitter, sweet or salty. But whichever of these characteristics olive oil has, it will always have a rich, intense flavor. Such a variety of them allows you to experiment in cooking and choose for yourself the most successful option.
Extra Virgin Olive Oil
The number of various tastes and properties is confirmed by the fact that there are many types that olive oil can take. Reviews on this product can be very different. You can find even the most negative words in his direction. And this is not surprising, because in order to really enjoy its taste and feel its beneficial properties, olive oil must be chosen wisely. Basically, everyone knows two types of this product: unrefined and refined olive oil, but international law allocates much more. In the top of the ranking of the most popular and valuable species is Extra Virgin.
It is considered the most useful, because due to the lack of heat treatment and special cleaning, all vitamins and acids are stored in it. This
cold-pressed olive
oil is made from the most ripe and fresh fruits. Among this species, several subspecies are distinguished. For example, branded oil is considered to be elite, because the raw materials for its manufacture are grown only in a certain territory, single-grade speaks for itself (different varieties are not combined in its production, but prefer only one, which is usually indicated in the name), blended olive oil, on the contrary It is made by mixing different varieties to obtain a specific aroma and taste.
Frying oil
Even with incredibly valuable properties, Extra Virgin Olive Oil is not always used in cooking. One of the most consumed types of this product is Aceite de Oliva, or refined, which has found its place as olive oil for frying. In fact, it has in its composition oil of the first cold pressed, because it is produced by mixing it with unrefined in a ratio of 15% to 85%. Aceite de Oliva oil is valued primarily because it contains a lot more stable fatty acids than other types of this product. This increases the temperature at which smoke formation begins, which greatly simplifies the frying process. Also, with this process, carcinogens do not form. In addition, it is widely used to create sauces and salad dressings, as the taste of refined oil is quite good and absolutely not bitter.
Useful properties of olive oil
We continue our acquaintance with this useful product. The properties of olive oil allow it to be used in a wide variety of fields. Their value is difficult to overestimate. Even after analyzing the composition of this product, it can be understood that a considerable amount of microelements and vitamins in it positively affects the functioning of the body, namely, they prevent the appearance of cardiovascular and oncological diseases, stabilizes digestion processes and strengthens bones. Fresh olive oil is a wonderful antioxidant. Many famous women shared the secrets of preserving their youth and often mentioned olive oil in this context.
Even Cleopatra herself believed that “liquid gold” would help her maintain her beauty for a long time and took baths with the addition of such a product for this purpose. At the same time, it is never too early or too late to take olive oil: it will affect the body in the best way both in the elderly and at a very young age. Many nutritionists advise replacing sunflower oil with olive. It not only puts in order the metabolic processes, but also contributes to weight loss. It is often used for the manufacture of soaps, cosmetics, special oils for massage.
The harm of olive oil
Even despite all the beneficial properties of olive oil, in some cases it can harm the body. People who suffer from gallstone disease need to be very careful about using such a product. Olive oil has a strong choleretic effect, which can be harmful if there are stones in the gallbladder. People who have cholecystitis also need to follow the rules for consuming olive oil. Do not often dilute with them the products of your diet and use it in large quantities.
The best time to enjoy the taste of the product is in the morning, preferably on an empty stomach. It is also worth considering that a complete rejection of vegetable oils characteristic of the place of permanent residence is undesirable. It is better to diversify the use of olive oil with native unrefined ones - mustard, linseed, etc. In everything you need to know the measure, and the use of olive oil is no exception. Abuse of it can exert strong pressure on the digestive system, cause obesity, diabetes mellitus and fatty liver. The norm is one tablespoon of olive oil per day (or a maximum of two). Those who follow the figure and try to lose a couple of extra pounds, you need to remember that 100 grams of this product accounts for almost 900 kcal and its excessive use can become an obstacle to the desired centimeters.
It is not recommended to use
olive oil for frying very often, as well as fried foods in general. Thermal exposure almost always kills the beneficial properties not only in oil, but also in other ingredients.
Olive oil for face care
Treatment, disease prevention, widespread use in cooking - this is not all that olive oil is capable of. Reviews of him as a cosmetic agent are increasingly filling the Internet. First of all, olive oil is used as a facial cleanser. In seasons when the environment aggressively affects the skin, this oil protects it, makes it smoother and more pleasant. The thing is in the fatty acids of this product, which nourish the skin of the face and create a kind of barrier, a thin film that saves the face from the effects of frost and prevents moisture from the cells from evaporating during the heat.
Olive oil, the composition of which is enriched with vitamin E, helps maintain skin elasticity and evens out facial tone, and vitamin D helps to cleanse it. Due to such valuable properties, this herbal product is often included in shampoos, creams and scrubs. Nor can it be argued that olive oil is only suitable for combination or dry skin. Despite the large amount of fatty acids, in combination with dairy products, this oil also normalizes oily skin. This product is rarely allergic, which allows it to be used for sensitive skin. He is an excellent assistant in getting rid of dryness after the sea, with peeling and the first signs of skin aging. It can be added to various masks or simply used for wiping.
Olive oil for hair
Having studied the label of many shampoos, conditioners and balms, you can find olive oil. The composition of this product allows you to use it in a variety of fields, including hair care. Especially valuable for the scalp and hair are fatty acids, antioxidants A and E. After several applications of olive oil in its natural form or as an ingredient in the mask, you can see positive changes. The scalp softens, all inflammations disappear. Such an oil has a great restoring and disinfecting value. "Liquid gold" helps to forget about dandruff, itching and burning, hair loss, their fragility and dryness. Those who are tired of split ends will find a great helper in it. Olive oil is quickly absorbed, penetrating and saturating the hair follicles with useful elements.
There are no restrictions on its use for different types of hair. It is quickly washed off with any shampoo or just water. To use it, it is better to warm it up a little in a water bath (it will be better absorbed) and apply to the scalp, rubbing in a circular motion, and along the entire length of the hair. Next, you need to cover your head with a special hat or just cellophane, wrap it with a terry towel and wait about an hour. After that, you can wash off the oil.
Olive Oil Recipes
Consider some helpful tips. Olive oil recipes are gaining more and more popularity. This product is used in many areas of cooking. It can be found as a salad dressing, an ingredient in the first and second courses, pastries and even desserts. Olive oil perfectly complements a dish such as stuffed pork. To prepare it, you need olives (about 100 grams), ham (80 grams), garlic, olive oil (40 milliliters) and, in fact, 500 grams of pork tenderloin. Olives, garlic and oil are mixed in a blender until smooth. Notches are made in the tenderloin (not completely), which are filled with the mixture. Ham is needed to wrap stuffed pork. Such a roll should be baked for about 40 minutes in the oven at a temperature of 180 degrees. This simple enough dish will decorate any table and will pleasantly surprise your family and friends.
How to choose olive oil
Having studied olive oil, the composition of this product and its types, you can be convinced of its value and versatility. But in the store we are confused by the large number of options offered. It is worth mentioning that this type of oil is expensive and not available to everyone. Some people think that it is better to buy ordinary sunflower oil than low-quality olive for the same amount. But even despite the price category, you can find a good product if you know how to choose it. The first sign of quality oil is a pronounced natural aroma. If it is not, it is better to put the bottle back.
With caution, you need to approach the purchase of refined olive oil, because after heat treatment it has few useful properties. Price is, after all, a sign of quality. Cheap oils of this type are usually a mixture of refined and unrefined. Also, when buying, you should carefully study the label: if it says that the product is diluted with other oil, but the ratio is not indicated, it is better to leave it in the store. Labeling is valuable information. If there is an Organic or BIO mark, then this is an organic product that was produced in accordance with all the rules. The PDO marking is also a signal of the quality of the oil, since the raw materials for its creation were grown and harvested in a certain area, and olives with a specific aroma and taste were used.
Olive oil storage
A valuable product such as olive oil should be stored under special conditions. Firstly, it is necessary to study the period of its suitability and in no case to use oil after its expiration. Secondly, you need a special container for such a product. A great option is a bottle of dark glass, which is tightly corked. Thirdly, you do not need to put olive oil in the refrigerator, because in such conditions it will quickly change color and lose some useful properties. It is worth giving preference to a kitchen cabinet, which is free from sunlight.