Everyone has read or heard about the benefits of olive oil. However, there are a lot of types of this oil, but are they all equally useful? You need to understand and understand which oil is applicable where.
Olive or sunflower
It is impossible to say unequivocally which oil is healthier - olive or sunflower. Olive oil is rich in vitamin E and monounsaturated fats, while sunflower oil is dominated by monounsaturated fats and vitamin F.
However, frying is definitely more beneficial in refined olive oil due to its resistance to heat and the formation of harmful substances.
Types of olive oil
There is the International Olive Council, according to its standards on store labels, oil varieties are displayed as follows:
Extra-virgin olive oil - consists only of natural oil, acidity does not exceed 0.8%, excellent taste. This oil is obtained exclusively by the physical method (extraction), excluding chemical refining.
Virgin olive oil - natural oil, acidity not higher than 2%, good taste.
Pure olive oil is a blend of natural and refined oils. Oil is purified (refined) by a physicochemical process, eliminating strong taste (which is a defect) and acidity. The quality of the refined oil is lower than that of natural oil (it contains fewer vitamins and antioxidants).
Olive oil - a mixture of refined and natural oils, acidity less than 1.5%, no strong odor.
Olive-pomace oil is a refined pomace oil, sometimes with the addition of natural. This oil is the least valuable of all. This oil is extracted using chemical solvents and at high temperatures. The nutritional and vitamin value of this oil is extremely low.
Lampante oil - otherwise - lamp oil, used in industry and is not intended for power supply.
Simple rule
The main rule that you should know is that unrefined aromatic freshly squeezed oil (if olive oil, then Extra Virgin) is added to cold dishes.
Refined oil (sometimes referred to as Virgin) is used for frying.
This general rule applies to all vegetable oils. The fact is that the heating temperature of the crude oil is lower. But you can fill salads with it, make pizza and foccachi from it.
5 months after production, the oil does not lose its nutrients, but after a year you can only fry or stew food on it, and it is undesirable to add it to salads.
Store olive oil in a cool (not cold) dry, dark place without foreign odors.
If the oil is stored in a cold place, a sediment will appear, which does not affect the quality in any way. When heated, it dissolves.
