Olive oil has long been famous for its unsurpassed taste and beneficial properties. As a rule, oil from Italy, Spain is represented on the Russian market, but can also be found from France, Turkey, Israel and some other countries.
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There are many varieties of olive oil, each of which is suitable for a specific purpose. An unrefined product is obtained by cold pressing, when olives are pressed without the addition of chemicals and elevated temperature conditions. This oil is ideal for dressing salads, hair and skin care.
Unrefined olive oil will satisfy the tastes of true gourmets. As a rule, extra virgin is written on the packaging - this means that the product was obtained mechanically. The technology for oil production includes the extraction of olives in a centrifuge at a temperature of no higher than 27 degrees and subsequent filtration.
Extra virgin oil, which is additionally labeled DOP, is made from selected olives grown in certain areas of the country. Typically, a full cycle of processing of raw materials takes place near the plantations in the factory. The oil is distinguished by its noble taste, quality, and also meets international standards.
Unrefined extra virgin olive oil is not a bad product, but it is made from lower quality raw materials. It is worth noting that the taste differs slightly in oil, so it can be safely used for dressing dishes and cosmetic procedures, but frying on it is undesirable.
Refined olive oil contains less nutrients, but it is optimally suitable for frying, as no toxic substances are released during the heating process. The product costs an order of magnitude cheaper than unrefined, and its shelf life is much longer. The taste of the oil is neutral, so it is not very suitable for dressing salads.
Blended olive oil is suitable for any purpose. Usually olive oil is on the label. As a rule, from 5 to 20% unrefined is added to refined oil to give a delicate taste and aroma, as well as a characteristic shade.
For the preparation of hot dishes, the cheapest olive oil is also suitable, which is prepared from second-rate raw materials, namely, from oilcake. The product labeled pomace olive oil does not differ in exquisite taste and aroma.
On the Russian market you can find a product of clandestine production, which is why it is important to carefully approach the choice. Usually, olive oil has a pleasant, sometimes sweetish or slightly bitter taste, intense. Color varies from golden to dark green. There should be no metallic or vinegar flavor.
When heated, refined oil should not form a spray, foam. If this is observed, we can talk about poor quality. Unrefined product is better not to heat treatment, otherwise its pleasant taste will become less pronounced.
Try to buy products only in networks that monitor quality, and not just sell all the goods coming from suppliers. And of course, do not forget to look at the information on the label so that there are no unpleasant surprises.