2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Extra virgin olive oil has an indication on its label. In Italian it is Extra Vergine, in French - Extra Vierge, in Spanish - Extra Virgin, and in English - Extra Virgin. This one olive oil is made from olive oil and is of the highest quality. Receives are at mechanical pressing of olives, as a result of the first cold extraction at a temperature not higher than 27ºC.
The best of the best harvest olive oil extra virgin you can guess with the additionally marked on the label D. O. P - Denominacion de Origen Protegida. It is an exceptional species produced from olives grown in a certain geographical area and regulated on-site production.
Olive wood is grown to the highest standards, while undergoing constant quality control. The denomination of the origin is the olive oils Baena, Bajo Aragon, Gata-Hurdes, Les Garrigues, Montes de Toledo, Priego de Cordoba, Sierra de Cazorla, Sierra de Segura, Siurana, Aceites de Monterrubio.
The use of olive oil is beneficial and healthy for the heart due to the content of monounsaturated fats. Daily consumption of olive oil is believed to help lower blood pressure. The high level of oleic acid in olive oil is absorbed into the body, finding its way to cell membranes and changing their signaling pattern. This lowers blood pressure.
The content of monounsaturated fats in olive oil is associated not only with lowering cholesterol, but also further helps to lower blood pressure. And the better the olive oil, the better.
Virgin, without the addition of extra (Virgin olive oil, Olio di oliva vergine) is also olive oil with high quality. It is a completely natural product, produced by extraction without heating, but of lower quality olives than those for extra virgin. This oil is less saturated, with less refined taste and is produced to less stringent quality standards. Respectively, it has a lower price.
How to recognize the real extra virgin olive oil?
Unfortunately, there are brands on the market that speculate on the extra virgin label, while the content does not meet the requirements for such quality olive oil. For this reason, it is good to learn to recognize yourself quality extra virgin olive oil.
First of all, you will recognize extra virgin olive oil by its consistency. If you put it in the refrigerator, it should harden significantly, and when you take it out at room temperature, it liquefies again and regains its previous appearance. If the olive oil is not of extra virgin quality, it will not change - this means that it contains a large amount of impurities.
The taste of nice extra virgin olive oil is slightly bitter, saturated and even slightly spicy, and the aroma of olives is well perceptible. Extra virgin olive oil should not be subjected to heat treatment, because all its useful properties are lost. It is suitable for flavoring salads, dips and snacks.
Benefits of extra virgin olive oil
Thanks to the cold pressing, all the valuable ingredients are preserved in the olives, making extra virgin olive oil one of the healthiest vegetable fats in the world.
Extra virgin olive oil contains huge amounts of antioxidants, and its regular consumption protects against harmful free radicals that cause a number of health problems and even some cancers.
It also has excellent anti-inflammatory properties, a real elixir for heart muscle health. Lowers high blood pressure, protects against bad cholesterol and strengthens blood vessels.
Helps reduce joint pain, relieves pain in rheumatoid arthritis and helps reduce swelling. Olive oil in combination with following a Mediterranean diet reduces the risk of stroke and helps prolong life.
Regular consumption of quality extra virgin olive oil preserves cells and prevents premature aging.
See what delicious and useful you can prepare with olive oil by looking at our recipes with olive oil.
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How To Recognize The Real Extra Virgin Olive Oil?
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The benefits of using fat are quite controversial. There is still controversy about the usefulness of animal fats, seed fats and almost all other oils. One of the few fats that everyone agrees is healthy is olive oil. This vegetable fat, part of the Mediterranean diet, is a staple food for some of the healthiest human populations in the world.
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The latest research based on pollen shows that the olive tree existed in Greece as early as the Neolithic. According to mythology, this tree was donated to ancient Greece by the goddess Athena, who taught its inhabitants how to grow it. That is why Athens is often depicted with a wreath of olive branches on her helmet and an amphora full of olive oil.
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