Today, a lot of products have appeared on our table that were previously unavailable. Olive oil also became such. Once we tasted this curiosity, olive oil became a must in our diet and on supermarket shelves
The olive oil front may be impressive, but what should you choose? The abundance of labels, stamps and inscriptions raises a lot of questions. To choose olive oil, you need to know some of the characteristics of this product
There are three types of olive oil.
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mso-list: l0 level1 lfo1 "> 1. The first cold pressed is considered the best oil. It can be used in salads, as a dressing for spaghetti, cheese or bread. This oil can be used both in cooking and just in food This variety has a pleasant non-hating aroma with notes of fruity taste. The acidity of this product does not exceed 1 percent. It is also one of the most expensive.
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mso-list: l0 level1 lfo1 "> 2. The second cold pressed - has a slightly lower quality. However, it shows itself better when frying and cooking. External indicators do not differ much from the first grade. However, the acidity of this oil varies from 1 to 2% Its cost is slightly lower than in the case of the first grade.
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mso-list: l0 level1 lfo1 "> 3. In addition, there is a mixture of oil. It consists in different proportions of refined olive oil and natural olive oil. This oil should not be confused with mixtures of olive oil and sunflower oil. These products will not withstand no competition with even the lowest quality olive oils.
When you decide <b style = "mso-bidi-font-weight:
normal "> choose olive oil, you should pay attention to the country of origin. Mostly oil is brought to us from Greece, Spain and Italy. The best Greek oil. The fact is that this country has the hottest climate and olives ripen the best here. However This is a traditional view of things that Italians and Spaniards can argue with. Oils from different countries differ in taste, and it all depends on your preferences.
When choosing an oil, pay attention to the integrity of the packaging and the expiration date. Much depends on the storage method, but it is rather difficult to trace it. Oil should be injured outside the refrigerator; under the influence of the cold, it begins to freeze and thicken. Oil color is the wrong helper, as it can vary from light orange to greenish. The color depends on the type of olives and the time they were harvested.
Olive oil is a source of vitamins and nutrients. If you have the opportunity to buy this oil, then do it.
