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 it contains. In addition, olive oil is good for the digestive system. It is a mild laxative. Olive oil, like any product used by humans for food, you need to be able to choose the right one.
Instructions
Step 1
When choosing an olive oil, you should carefully study the information written on its label.
Step 2
The olive oil produced in Greece, Spain, France, Israel, Turkey and Cyprus is of excellent quality. Still, the number 1 olive oil producing country on the international market is Italy.
Step 3
The most important indicator of the quality of olive oil is its acidity value. Moreover, the lower it is, the better the oil. The maximum allowable number of olive oil acidity should not exceed 3.3%.
Step 4
Olive oil can be divided into 3 categories. Extra virgin olive oil is printed on the labels of premium olive oil. The product of the first cold pressing retains absolutely all the beneficial properties of ripe olive fruits. It has a pleasant aroma and fruity flavor. The acid value of this olive oil does not exceed 1%. This product is used for cosmetic purposes and wellness diets. By the second cold pressing, unrefined olive oil is obtained. The labels say "virgin olive oil". Its taste is no worse than the first category oil, and its acidity varies from 1 to 2%. Such olive oil is excellent for salad dressing. The third category of olive oil is refined ("olive oil"). It is already difficult to call it a natural product. This olive oil is mainly used for frying and cooking. The maximum allowable indicator of its acidity should not exceed 3.3%.
Step 5
By the way, each bottle label with high-quality olive oil contains information about its purpose: for salads, for frying, for cosmetic masks, etc.
Step 6
Olive oil can range in color from bright yellow to deep golden and even green. This indicator of the quality of olive oil depends on several factors: the variety of olives, their maturity, and the way they are processed. Black olives give the oil a rich yellow, while green olives give it a greenish tint.
Step 7
A quality olive oil should have a rich and intense flavor. The product may be slightly bitter, sour, sweet or salty. But in no case should the oil have a vinegar or metallic taste, be watery or tasteless.
Step 8
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.
Step 9
Naturally, when choosing olive oil, you should pay attention to the period and storage conditions indicated on the label.
