Compared with other vegetable oils, olive oil is a champion. The oil is perfect. It is rich in phytonutrients, vitamins, omega 3 and omega 6 and is ideal for cooking. A very great merit is that it does not lose any of its properties, even if heated repeatedly to 210 degrees Celsius.
Olive oil is like fine wine
The best olive oil is extra virgin olive juice made directly, which has an acidity below 0.8 percent.
Acidity of an oil, especially for olive oil, is a basic criteria for its quality and acidity that should not exceed 3.3 percent. In Greece, olive oil is regarded as the best if the acidity tends to 0 percent.
The quality is obtained by the fundamental way in which the olives are picked, the time in which they are stored before processing and storage place. These are all elements that influence the level of acidity.
Less known is that in order to determine the quality of olive oil, color is not a criteria. Color can vary from green to yellow.
A good test to prove the olive oil quality is the temperature reaction. Good oil, put in the fridge, break down and thicken, but returns to original size if it is brought to room temperature again.
The oil aroma depends on the variety of olives from which it originates. There are no more than 200 varieties of olives and oil can have a discreet and powerful aroma, while taste varies from olive fruit to flavor notes of pepper.
Extra virgin olive oil have the point of firing at about 220 degrees Celsius and can be used several times due to its structural strength at high temperatures.
We must say that it takes five kilograms of olives (at cold pressing) to obtain a liter of good quality olive oil.
Olive oil contain high levels of vitamins A, B1, B2, C, D, E, K. Olive oil, used consistently protects the heart and cardiovascular system, being able to determine and “clean” arteries and major vessels of fatty deposits that leads to atherosclerosis.
Lowers blood cholesterol levels, reduce risk of chronic arthritis and decreases the risk of breast cancer. Olive oil is effective in preventing and treating gastrointestinal diseases with the ability to enhance liver function and stimulating the elimination of toxic substances from the body.
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