Olive oil is an excellent substitute for sunflower oil, for example, in the preparation of various salads. Olive oil is famous for its anti-aging effect on the human body, thanks to the vitamin E contained in it. In addition, olive oil is useful for the digestive system. It is a mild laxative. Olive oil, like any product used by humans for food, must be able to choose the right one.
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Instruction manual
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When choosing olive oil, you must carefully study the information written on its label.
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The olive oil produced in Greece, Spain, France, Israel, Turkey and Cyprus has excellent quality. But still, the No. 1 olive oil producing country in the international market is Italy.
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The most important indicator of the quality of olive oil is the value of its acidity. Moreover, the lower it is, the better the oil. The maximum allowable acidity of olive oil should not exceed 3.3%.
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Olive oil can be divided into 3 categories. On the labels of the highest quality olive oil there is an inscription "extra virgin olive oil". The product of the first cold pressing retains absolutely all the useful properties of ripened olive fruits. It has a pleasant aroma and a fruity flavor. The acid number of such olive oil does not exceed 1%. This product is used for cosmetic purposes and wellness diets. A second cold extraction produces unrefined olive oil. The labels indicate "virgin olive oil". Its taste is no worse than the oil of the first category, and acidity varies from 1 to 2%. This kind of olive oil is great for dressing salads. The third category of olive oil is refined ("olive oil"). It is already difficult to call it a natural product. Such olive oil is used mainly for frying and cooking. The maximum allowable indicator of its acidity should not exceed 3.3%.
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By the way, on each label of a bottle with high-quality olive oil there is information about its purpose: for salads, for frying, for cosmetic masks, etc.
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The color of olive oil can vary from bright yellow to dark golden and even green. This indicator of the quality of olive oil depends on several circumstances: on the variety of olives, their maturity, and the way they are processed. Black olives give the oil a rich yellow, and green olives give a greenish tint.
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The taste of high-quality olive oil should be rich and intense. The product may slightly bitter, sour, sweeten or be salty. But in no case should the oil have a vinegar or metallic taste, be watery or tasteless.
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By the way, on the labels of really high-quality olive oil, the manufacturer indicates a description of the color, taste and smell of the product.
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Naturally, when choosing olive oil, you should pay attention to the period and conditions of its storage indicated on the label.
note
If you learn to read labels on bottles correctly, evaluate the color and taste of olive oil, then you can choose a good oil in any store. In Spain, oilcake is also often called orujo. So if you see such an inscription on a jar of olive oil, you should not choose it. How to choose olive oil? We study the label.
Useful advice
First of all, like other oils, olive oil can be refined and unrefined. When refined, the oil is exposed to high temperatures, which greatly reduces its usefulness. For salads, Virgen Extra unrefined oil is best, and mixtures of refined and unrefined oils are great for frying. If the label indicates the acidity of the oil, then select the grade where it is lower.