Olive Oil Knowledge

 

"Olive" (Olea europaea L.), also known as "foreign olives" or "fruit", originated in Asia Minor. Because of the Mediterranean climate is conducive to the cultivation of olive trees, so in the global production of olive oil, again in Spain, Italy, Portugal and Greece most concentrated, accounting for 95% of the world.

Olive fruit by harvesting, cleaning, pressing, and then centrifugal way to oil, water separation, you can get olive oil. This crude oil can be divided into three categories: "Extra Virgin" (Extra Virgin) the most natural; followed by "olive oil" (Virgin); Finally, "oil grade" olive oil, its high acidity can not be directly consumed, but After the process of refining, add 3% - 7% of the extra virgin olive oil to increase the flavor, and become a general "pure olive oil" (Pure).

Olive oil and general oil the same, containing fat calories are almost 9 Kcal / g, but the role in the human body is completely different. Olive oil contains a lot of antioxidants and nutrients MUFA (unit unsaturated fatty acids), absorbed into the body, can effectively reduce the bad cholesterol LDL (low density cholesterol), and in salad, the absorption rate to the dish relative Other oil is slower, so the dish will not have a very oil feel, but also to maintain the crisp feeling of fruits and vegetables and olive aroma.
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Cold pressed virgin olive oil is beneficial to the body, for many reasons, one of which is olive oil contains 77% of the unit unsaturated fatty acids. Unsaturated fatty acids can be combined with poor fat metabolism through the body, and this is very beneficial to the circulatory system. In addition, virgin olive oil has not been chemically treated, and no preservatives, so retain the mature olives contain vitamins, simple unsaturated fatty acids and other natural ingredients, is now recognized by experts for human consumption of oil.

Extra Virgin and Extra Virgin Virgin are extracted directly from the olive press without any processing. The extra virgin olive oil (Extra Virgin) and virgin olive oil (Virgin) are extracted directly from the olive press without any processing. Pure olive oil (Pomace) and olive oil (Pomace) have been chemically treated to remove the original strong taste, but also remove the rich nutrients in olive oil.
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General manufacturers have taught consumers to use Extra Virgin to cold food, Pure to food diet. In fact, the olive oil origin of the Mediterranean region of Europe, people are using Extra Virgin to do dishes, including fried, fried, boiled, fried food, rarely use Pure.