2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To choose the right quality olive oil you need to study in detail the label of the bottle. Acidity is a determining factor in choosing olive oil. It is of better quality if its acidity is lower.
3.3 percent is the maximum allowable acidity for olive oil. Pay special attention to the categories of olive oil. It is divided into two categories. The highest is Extra virgin olive oil.
This is a cold-pressed olive oil that has a pleasant fruity taste and aroma, retains most of the useful vitamins of olives. The acidity of olive oil in this highest category is 1 percent.
When using the technology of secondary cold pressing, olive oil from the category Virgin olive oil is produced. It is not inferior in aroma and color to olive oil of the higher category, and its acidity reaches two percent.
The lowest category is Olive oil, which is a mixture of refined and natural olive oil. Its acidity does not exceed 3.3 percent. You need to know what you want to prepare with olive oil to choose the category you need.
The lowest category is suitable for frying, and for salads use olive oil from higher categories. The color of olive oil depends on the variety of olives from which it is made, as well as on how ripe they are.
It varies from bright yellow to golden brown. Black, well-ripened olives give a yellowish tinge, and green - greenish. Good olive oil should not be bitter and it is best not to have any taste. Its aroma is reminiscent of that of an apple, but it is tart.
In Italy, where olive oil is highly prized, the best varieties of this valuable liquid have marked IGP (Indicazione Geografica Protetta) or DOP (Denominazione di Origine Protetta) on the label. One abbreviation reveals where the olive oil is prepared, and the second - that the whole process of olive oil preparation takes place in the same geographical area.
In order not to lose its valuable properties in olive oil, store it in a dry and dark place. The temperature should not exceed ten degrees. And the best olive oil can not be stored for more than a year.
It is best to store it in glass, tightly closed bottles and in no case in metal containers. The properties of olive oil have been proven over the centuries.
It lowers the level of bad cholesterol in the blood, improves metabolism and is absorbed much faster by the body compared to sunflower oil.
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