If the olive oil is bitter. Why is olive oil bitter? Which olive oil is best? How to choose non-bitter olive oil

Imagine that olive oil was brought to you from Spain, Greece or Italy. Friends said that this is a product of the first pressing, made by mechanical means. You kept the gift unopened for several months until you finally uncorked the bottle. And then you suffered a huge disappointment: olive oil is bitter! Why this happened and what to do about it - read in this article. If olive oil tastes disgustingly bitter and makes your throat hurt, do not rush to pour it out or use it to grease door hinges! Let's not keep the intrigue unreasonably long. You have purchased the best olive oil of all. Its bitter taste is precisely the factor that indicates its high quality.

Fresh and juices

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I use olive oil all the time. Mainly for salads. I recently bought a bottle of olive oil, the price was higher than usual, I was tempted. I thought it was probably better quality. I also checked the expiration date, it's fine. Came home, opened the bottle and tried it.

She was extremely shocked. It was bitter and very unpleasant in taste, constriction in the throat. What to do? Go back to the store to make a claim? I asked my friend a question, and she replies that her son has been in Italy for a long time and probably knows what to do.

It turned out that this olive oil is of high quality and depends on the type of olives used to produce the oil. Interestingly, and now also recognized, the bitterer an olive oil tastes, the more polyphenols it contains.

Polyphenols protect cells and bodies with chemicals from damage caused by free radicals and possibly neutralize substances that play an important role in...

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What about olive pits?
grape seed oil, for sure, is.
"exto virgin" of the first cold pressing, indeed, has a strong taste and smell - olives, but not bitter,.
refined - has no taste or smell
Green fruits are often called olives, and black olives are often called olives. This is not true. In fact, both black and green fruits are olives, but plucked from the tree at different stages of ripening. They are called olives because of their high fat content: the riper the fruits, the more oil they contain. Therefore, those olives that are processed into oil are harvested fully ripe. Olives are a useful product. Their pulp contains up to 50-75% fat, sugar, proteins, pectins, ash substances, vitamins E, B, C and carotene. The use of olives has a beneficial effect on the functioning of the digestive organs and liver.
Olives plucked straight from the tree are bitter and inedible. When processing fruits, bitterness disappears
Olive oil is made from the fruit of the olive...

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As a rule, olive oil is evaluated by experts in the same way as wine. Color, aroma and taste are taken into account. All three components depend on the maturity of the harvested olives, on how well they were stored before processing, and on the process of extracting the oil from the berries.

The color of the oil should be slightly green, but only slightly. It is provided by the content of chlorophyll in green or ripe yellow fruits. As for the traditional yellow hue of the oil, it directly depends on the amount of carotene in the olives. A red tint will appear if the oil begins to oxidize.

The aroma of oil is determined by volatile chemicals such as alcohol, hydrocarbon, aldehyde, esters. If the oil was made at high temperatures, stored improperly, or exposed to sunlight, the finished product will lose its aroma.

As for the taste, it primarily depends on the aroma and must be simultaneously salty, sweet, bitter and...

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No, there shouldn't be any bitterness. There is such a specific olive taste, but there is no bitterness. and I got hooked on walnut oil for salads. I think I'll try sesame

Jules, thanks for your reply. We also sell sesame, have not tried it yet :)

I think you know that there are different varieties of olives, and their taste is also different accordingly. And there are people who also have different tastes, for example, one of my girlfriends loves bitter olive oil, so for her and people like her they release it.
On the bottle in this case they write sabor intenso so that ordinary people who do not like bitterness do not buy it.
In general, in this sense, olive oil is very similar to wine: to taste and choose.
By the way, sometimes the variety of olives is indicated on the bottle.
The softest Alberquina oil, this is our Catalan variety.
Well, and most importantly Virjen Extra, but you have it.
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Question: Why is olive oil good for you?

Olive oil is rich in monounsaturated fatty acids (MUFAs), mainly oleic acid. This acid, in contrast to saturated fatty acids, has a wide range of benefits for the body, one of which is the reduction of blood cholesterol. Extra virgin olive oil is high in antioxidants called polyphenols. Polyphenols help reduce the risk of cardiovascular diseases. Extra virgin olive oil contains the highest levels of MUFAs and antioxidants, unlike other oils.

Why is olive oil bitter?

The “bitterness” taste that occurs when taking extra virgin olive oil is due to the olives from which the oil is pressed. The element responsible for the "bitterness" in the oil is called Oleocanthal, which, based on numerous studies by scientists from around the world, is a positive attribute, and also serves as the basis for the health of the cardiovascular system and ...

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11

Everyone knows about the benefits of olive oil and how useful it is: both those who monitor their health by periodically buying and consuming "liquid gold", and those who sell this product. How to choose the right olive oil so as not to make a mistake and not buy a fake?

Olive oil is a valuable source of antioxidants that strengthen the immune system, help keep the body in good shape, improve the functioning of the cardiovascular system, and have a beneficial effect on brain activity.

Doctors and nutritionists unanimously talk about the miraculous properties of olive oil. So, recently Italian nutritionists have found that regular use of olive oil can reduce the risk of symptoms of Alzheimer's disease, and French doctors have proven that olive oil improves cognitive functions of the brain - memory, attention, speech, coordination.

Regular consumption of extra virgin olive oil can lower and keep blood pressure in the normal range. Experts say: if ...

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Push-ups are different! What is green - first pressing, extra virgin, more useful, because. All the good stuff is there. And those oils that are yellow in color are already after any subsequent purifications and refining (as far as I understand this)

I also like Monini, the vaunted Borges is not good, with a bitter aftertaste.

Does it say extra virgin on it? If so, then it's normal that it's bitter. Just try other oils, if you don't like the taste... It's just a selection method...
Again.. extra virgin olive oil and should have a specific flavor...

Yes, green! And there is an inscription extra virgin ... Well, then everything is fine, otherwise I thought that it should not be bitter. Well, now I will try other varieties. Thank you all very much for ...

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Hello. Can you please tell me why olive oil is bitter? It is fresh, green.. And the taste is bitter. Why?

There should be only a slight bitterness. My mother goes to Greece every year to visit her friend, she brings locally produced extra virgin oil, it does not taste bitter at all, I like it better. Most likely, it is bitter out of habit, but you probably bought sabor intenso, it is darker and its taste is more saturated, next time buy lighter, sabor suave. In general, olive oil can be bitter, which is precisely what indicates that it is made without filtration, from fresh fruits that have retained all their natural properties. Oil Extra (maximum acidity 0.7) This is an unrefined extra virgin olive oil obtained from the first cold pressing of the best varieties of Spanish olives. In other words, it is olive juice with a natural taste and aroma. Since it is not subjected to heat treatment during the manufacturing process, this oil retains all taste qualities and...

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The site "Beautiful and Successful" has no doubt that olive oil has long been an indispensable tool for almost every modern housewife.

And although we all use it in cooking to some extent, few people really know how to choose the right olive oil. But the quality of this product directly affects both its taste properties and benefits.

How to choose olive oil?

Do you want to know how to choose a good olive oil? Then you need, first of all, to understand its varieties.

Unrefined oil

If you need a really healthy and natural product, then buy unrefined olive oil. It is obtained by pressing without the addition of any chemicals.

So, you buy olive oil - how to choose a quality one?

In fact, this is not difficult at all - the word virgin will be indicated on its label. It means that the oil was obtained by mechanical...

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Olive oil has been produced since ancient times. Even then, people appreciated the product for its excellent properties. It saturates, is used in various beauty recipes, heals and heals. But many are interested in why olive oil is bitter. The answer to this question can be found in the article.

Virgin olive and Extra virgin olive oil

You should purchase this particular product if you are interested in which olive oil is better. It is absolutely natural. All valuable components are preserved in it, moreover, they are completely absorbed by the body. It can be included in your daily diet.

With everyday use, it will be possible to replenish the daily norm and restore your health, improve the condition and defenses of the body. The product is mechanically pressed at a temperature not exceeding 27 degrees. It is not processed, not purified, no additional components or dyes are added. Why is olive oil bitter? This is due to the taste of the fruits from which the products are prepared.

Types of the best oil

To find out which olive oil is better, you should familiarize yourself with its types:

1. Extra virgin olive oil is the best product for health. It is an extra virgin olive oil made from the finest olives. The fruits have no defects, they are not spoiled, not frozen. The products are great for treatment and food.
2. Virgin olive oil - created after cold pressing of olives. The product is also useful, but there are fewer valuable components in it. Its cost will be lower. Acidity is more - 2 g per 100 g.
3. Ordinary virgin olive oil - acidity is 3 g per 100 g. The product is created using biological reagents.

Why is Extra virgin olive oil used in treatment? This is due to the fact that the product is natural, and it has a low acidity, which is 0.8%. And healthy oils should have an indicator of up to 1%. They are not used for frying and heat treatment. Should olive oil be bitter? Real products should have this property, it is considered the most useful.

A quality product is created on the basis of careful quality control. It is important that indicators comply with norms and standards, in addition, there must be certificates of conformity. Finding oil with low acidity in stores is not easy. It is obtained by pressing the best fruits, but little product is obtained. But the olives are poured with water and squeezed again. Such oils are considered useful, they are suitable for dishes, and not for treatment and cosmetology.

Refined olive oil

This oil is traditional, as most people are used to using refined products. This category is one of those. The product goes through many treatments, after which the unpleasant smell and bitterness disappear, so it is ideal for frying.

This type of oil does not emit carcinogens, so it is useful to use it. The cost of the product is less compared to the above products. In the treatment of this oil is not used, because it has less valuable substances due to processing. It is created after the second pressing of the fruit.

When buying, it is important to look at the labeling, price, acidity. You should not buy cheap products, since there is a minimum of natural oil. The rest is additives, so there will be little benefit. Why is olive oil bitter? The reason for this is the bitter taste of olives, which persists even after pressing.

pomace olive oil

Products belong to the third category, its quality is lower than the previous ones. It is created from cake after pressing, when it is necessary to obtain the remaining oil. There are few of them, so refined oil and other components are added. There are two kinds of product:

1. Olive-pomace oil. Products include a mixture of cake and refined oil. But it is purchased for cooking. Bitterness and burning does not appear during heat treatment.
2. Refined olive-pomace oil. The product should not be purchased for food, as its quality is low, so there will be no benefit.

Why is unrefined olive oil bitter? The reason is the bitter taste of olives. Even after processing, it is preserved. Usually, with cooking, bitterness disappears.

Bitterness

Why is olive oil bitter? It has to do with the taste of olives. In addition, it can tickle in the throat. In fact, olive oil is bitter - this is normal. A real cold-pressed product should have bitterness. You should look at the packaging and composition. If the acidity is up to 1%, then this product is useful, but you should not fry it. It is used for salads, dressings.

Fresh olives have a tart taste. After cooking, there will be no bitterness in the dish. The food will be tasty, but many valuable properties will be lost. Therefore, for frying, stewing, you should choose refined oil. All dishes with it are tasty and fragrant.

Thus, olive oil is bitter - this is normal, since fresh fruits have a bitter, tart taste. After cold pressing, this property is preserved. It is advisable to use the product immediately, do not store it only for special occasions. The oil will be useful only after opening the bottle.

Benefit

The healing properties of the oil were noted by Hippocrates, Aristotle was the first to use it in the treatment of people. And Cleopatra for health used one spoonful of the product on an empty stomach. The benefit is as follows:

1. The presence of useful fatty acids, the main of which is oleic.
2. Reducing blood cholesterol levels and improving the functioning of the digestive tract.
3. Treatment of heart diseases.
4. Oil is absorbed by 100%.
5. Skin treatment and stretch marks removal.

To improve your health, be sure to include this product in your diet. Olive oil tastes bitter and is considered normal. If you try it for the first time, it may seem strange, but over time the body gets used to it.

Application

Due to its useful properties, the product is used in various fields. It is in demand in cooking, cosmetology and traditional medicine. Olive oil is used for cooking: it is added to salads, side dishes, sauces and soups. It has an unusual taste. Should olive oil be bitter when eaten? This is considered normal as fresh olives taste like this. But in combination with other products, a bright taste is obtained.

A popular industry where oil is used is cosmetology. A valuable oil product will be an excellent nutrient for healthy and youthful skin. The oil is used to obtain cosmetics - creams, gels, shampoos.

In folk medicine, oil occupies a special position. Since ancient times, it has been used to treat various diseases due to its medicinal properties.

Choice

How to choose non-bitter olive oil? You need to pay attention to the fact that Refined olive oil is written on the package. Such a product after long-term processing does not have bitterness. When buying, it is important to pay attention to the following nuances:

1. Bottle. It shouldn't be plastic. The goods must be taken only in dark glass.
2. Label. It is important to familiarize yourself with the composition. It is necessary that the oleic acid was not less than 55%, and even better 83%.
3. Acid number. This indicator indicates the presence of free fatty acids. The higher it is, the lower the quality. If you buy Extra Virgin, then no more than 1.5, and even better 0.5.
4. peroxide number. In Extra Virgin, it should be no more than 20 mmol / kg. This indicator indicates the oxidation of fats in contact with oxygen. The lower the number, the higher the quality.
5. Determination of the mass fraction of moisture. The lower the indicator, the more valuable substances. An excellent indicator is 0.1%, and even better - 0.06%.
6. Best before date. Only fresh oil should be purchased. If it is stored for 6 months, valuable components are lost. Do not choose oil that is more than 1 year old.
7. Color. It depends on the time of harvest, the ripeness of the olives, the presence of impurities. It is advisable to buy golden oil, which may have shades. You should not buy a gray and strongly yellow product.
8. Category. Extra Virgin is considered to be the best, since the beneficial properties are preserved in the product. It has not been chemically processed and is made from the finest varieties of olives. It is used for cooking and cosmetology.
9. Abbreviations. There are other signs that will allow you to choose high-quality oil. For example, DOP (denominacion de origen protegida), created from the best varieties of fruits, is also bottled where it was made. Such a product is manufactured to the highest standards, it is constantly tested.
10. A country. This information must be indicated on the label. It is desirable that the product was made in Spain, Greece, Italy, Turkey, Israel, Syria.

Given these nuances, it will turn out to choose a quality product. It will be good for health. And low-quality products, as you know, can bring great harm.

Harm and contraindications

The product may not be for everyone. In order not to cause negative reactions, it is better to exclude it from the diet. Olive oil also has negative nuances:

1. In case of cholecystitis and cholelithiasis, the product should not be consumed, as it has a choleretic effect.
2. Oil is considered high-calorie: in 1 tbsp. l. eat 120 calories. This rule will suffice.
3. Frequent use of the product in excess leads to serious complications: dizziness, low blood pressure, headaches.
4. The oil is considered a laxative, so mild diarrhea may occur.

In order for the oil to have a healing effect, it must be consumed with valuable components. For example, a combination with fresh vegetables and fruits will be excellent. Only without heat treatment is oil considered healthy.

Olive oil is a product that was discovered over 140 centuries ago. At the dawn of civilization, people knew that the olive tree and its products can work wonders. It perfectly saturates, serves as a component for many beauty recipes, heals and heals. The beauties of ancient Egypt and Greece used oils to make their skin and hair an object of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? Does its taste differ from that which was many thousands of years ago?

All knowledge and popular advertising lead many modern people to the idea that it is time to change the usual vegetable oil from sunflower to a product made from olives. Then the figure will regain its former harmony, skin elasticity, hair an enviable shine, and the body will improve. And it's all true.

The trend towards a healthy lifestyle and proper nutrition is becoming more and more popular, and this is good news. And so you decide to change your diet and go to the store for the cherished expensive bottle. Arriving home, and, having tried a spoonful of the product for the first time, you have a shock, panic and one single question, is olive oil bitter?! Moreover, bitterness is strongly felt, and you are sure that you got an expired and substandard product. What to do? Hurry to the store and scold the seller, pour out and forget about trying to eat right? Don't rush until you read the information below.

Types of olive oil

In order to understand the issue, you need to know what types there are, and there are three main ones.

Virgin olive and Extra virgin olive oil

This olive oil is the best product as it is completely natural. All useful substances in it are stored as much as possible, and by our body they are absorbed by almost 100%. That is, all useful substances with daily use of the product in food will replenish the daily norm and heal the body, improve the external condition and raise the body's defenses.

The products are pressed using temperature, but it does not exceed 27 degrees mechanically. Virgin olives are not processed, cleaned, or added to it with any components, dyes, or additives. This is a treasure trove. But Virgin olive has its own varieties.

• Extra virgin olive oil is the best vegetable oil you can find for health. The oil is obtained after the first cold pressing from the best olives. The fruits do not have defects, they are not spoiled, not frozen, they are not carrion. This one is like an elixir that is used for healing and for eating fresh. The output of the product after pressing is minimal;
• Virgin olive oil - obtained after cold pressing of the fruit. It is also useful, but there are fewer components necessary for our body. The price of such oil will be lower. The acidity is higher - 2 grams per 100 grams of product. Such oil can be more often found on the market, since the first category is rare, of high quality and expensive;
• Ordinary virgin olive oil - the acidity of this product is even higher and amounts to 3 grams per 100 grams. This oil was obtained using biological reagents.

On a note! Why exactly Extra virgin olive oil is used for treatment. The fact is that this is the most natural product and it has a small acidity, which is 0.8%. And healing oils should have this indicator up to 1%. They are not suitable for frying and other heat treatment of products.

The best butter is prepared under strict quality control. All indicators must comply with norms and standards, have certificates of conformity. It is very difficult to meet real Extra virgin olive oil with low acidity. Such a product is obtained only by pressing the best fruits, but a little finished oil is obtained. It is labeled Extra virgin.

But olives can still give a lot, and therefore they are filled with water and again subjected to extraction. Such oils are also useful, but all indicators will be more suitable for cooking than for use in treatment and cosmetology.

Refined olive oil

This is a more traditional option. And all because we are used to using refined products. This category is exactly what you are. That is, it went through a series of treatments, after which the unpleasant odor was eliminated, bitterness and for frying, heat treatment of products - this is the best option.

It is also worth noting that this category does not emit carcinogens, so it is useful to use it. Oil costs much less than the categories that were described earlier. For treatment, this option is not suitable, since there are fewer useful components in the product after undergoing a series of treatments. Refined oil is obtained after the second pressing of the fruit.

Important! When you go to the store, be sure to pay attention to the labeling and cost of the product, as well as acidity indicators. You should not buy the cheapest product, since there is a minimum of natural Extra virgin olive oil in it, the rest of all additives and benefits from the product should not be expected.

pomace olive oil

This is the third category, which has a quality lower than the previous two, and is obtained from the cake after pressing, from which the last drops of oil are pressed. There are few of them and refined oil and other additives are added to the product. But again, there are two types of this product:

• Olive-pomace oil is just a mixture of pomace and refined oil. But it can be bought for cooking, oil does not form bitterness and burning during heat treatment;
• Refined olive-pomace oil is a pomace-only product and should not be purchased for food, as it is of the lowest quality and will not be of any use.

So, you now know what types there are, but the main question of why olive oil is bitter remains unanswered. About this next part.

On a note! Manufacturers put different labels. If you see the word Bio, then check the composition for acidity and you can safely buy this product, as these are the best oils that are prepared under strict control.

Bitter Olive Oil: Should You Worry?

You bought or brought olive oil to you from sunny Italy, but it is unpleasant, so bitter that it even tickles your throat. Did they give you a fake? Not at all. Yes, as strange as it may sound, olive oil is bitter and that's okay.

Moreover, if the product has a specific bitterness, then you should rejoice, as you are holding real cold-pressed olive oil in your hands. Look at the packaging and ingredients of the product. If the acidity is up to 1% and there are markings that we have described to you above, then this product is healing. You don't need to fry it. This is for salads, dressings, fresh consumption.

If you have already begun to cook, then you should not expect unpleasant bitterness in the finished dish either. The food will be delicious, but many useful properties will be lost. Therefore, for frying, stewing, take refined oil, and then you will not worry about a bitter aftertaste.

On a note! If you ever try olives, not from a marinated jar, but fresh from the tree, you will find that they have a bitter, tart taste. Of course, oil that was only cold-pressed will retain that bitterness, and you should understand that this is normal and good.

But it is best to use the product with bitterness immediately. That is, you should not keep the bottle for special occasions, or as a present for better times. The oil will only be useful for the first time after opening the bottle. At this moment, it really can work wonders and heal your body, making it attractive in appearance.

Now you know that real olive oil is bitter, and you can safely use the product and start eating right.

I use olive oil all the time. Mainly for salads. I recently bought a bottle of olive oil, the price was higher than usual, I was tempted. I thought it was probably better quality. I also checked the expiration date, it's fine. Came home, opened the bottle and tried it.

She was extremely shocked. It was bitter and very unpleasant in taste, constriction in the throat. What to do? Go back to the store to make a claim? I asked my friend a question, and she replies that her son has been in Italy for a long time and probably knows what to do.

It turned out that this olive oil is of high quality and depends on the type of olives used to produce the oil. Interestingly, and now also recognized, the bitterer an olive oil tastes, the more polyphenols it contains.

Polyphenols protect cells and bodies with chemicals from damage caused by free radicals and possibly neutralize substances that play an important role in the development of cancer. In addition, they keep the oil longer.

Olive oil must be kept away from heat and light. Cold will not spoil the oil, although it may cause partial hardening. A sealed bottle can last up to 18 months, but an open bottle should not be stretched too long.

It is best to purchase olive oil in tinted glass bottles as a way to protect the contents from light.

My favorite recipe is to crush garlic in olive oil and use it as a seasoning on bread. The perfect aperitif!

For a quick and tasty pasta, fry finely chopped carrots, peppers and tomatoes in olive oil, garlic, pepper and salt. Cook the spaghetti and stir in the vegetables, making sure to take all the oil out of the pan. This is an easy enough recipe to enjoy!

Have you ever wondered what to do with a bottle of olive oil that turned out to be bitter? And it's not cheap. I want to offer some useful tips to help you save money in an era of economic hardship.

First of all, we need to find out why olive oil is bitter. Of course, I am not talking about the mild bitterness of olive oil, but the obvious bitterness that prevents us from eating food.

Olive oil must be stored in a dark and cool place. Exposure to heat and light will in turn cause it to become rancid.

Users should always be sure the bottle is sealed tightly to limit exposure to air. As I mentioned Italian olive oil, it is best to store it in a dark glass container. When buying olive oil, I try to avoid oil contained in plastic or clear glass bottles.

Olive oil will also turn rancid over time, although recently purchased, ask the store about their storage system, it is possible that they are at fault. Apply with a polite letter to the trading company, maybe they will give you a free fresh bottle of olive oil or two.

Now that we know a little about the cause of bitterness, it's time to turn to the possibility of using bitter or rancid olive oil.

1. Use olive oil to lubricate squeaky door or cabinet hinges. Do you know that the door creaks just when you try to quietly tiptoe out of the child's room, or enter the house unnoticed?

Take olive oil and apply it to the loops with a cotton cloth. Store oil with tools or detergents. Be sure to make a label so that you do not mistakenly use it in the kitchen.

2. Use oil when making candles. If the smell doesn't bother you too much, you can use olive oil for holiday candles, Shabbat candles, or for any other purpose. Olive oil is a safe and effective remedy for burns.

3. Use it for diesel engines. Diesel engines can be converted to run on olive oil, among other means. However, do not attempt this at home without consulting with experts in the field.

4. Use it to soften rough skin or lips, saving on all other supermarket beauty products.

5. Home remedy for ear pain: Warm up some olive oil, dip a cotton swab in it and gently place it in the patient's ear.

There are many ways to save and now is the time to read the topic. Don't throw away your olive oil that has become bitter for some reason.

For a long time mankind has been using olive oil in cooking, medicine and cosmetology. Its beneficial properties were discovered by the ancient Greeks. Olive oil is called "liquid gold". What is its use? How to choose and what types of olive oils are there?

Benefits of olive oil

Olive oil has many health benefits. It has a preventive effect in cardiovascular and oncological diseases:

• fights with "bad" cholesterol in the blood;
• protects against atherosclerosis;
• normalizes blood pressure;
• is a natural immunostimulant;
• reduces the risk of formation of cancer cells in the body.

It also has a good effect on the work of the stomach, intestines, biliary system:

• improves the functioning of the intestines, stomach, liver;
• heals ulcers in the stomach and duodenum;
• helps with hemorrhoids;
• copes with constipation;
• has a choleretic effect.

Olive oil is used in cosmetology:

• has a rejuvenating effect, as it contains vitamin E;
• it is included in masks and other care products for the face, body and hair;
• has a healing effect on wounds, cuts and ulcers.

Varieties of olive oil and their uses

The physical and chemical composition of the finished product, the content of useful elements in it depends on the method of pressing the raw materials. In accordance with this indicator, olive oil is divided into categories in European legislation:

• natural olive oil (Extra Virgen and Virgen, Spanish);
• olive oil (Aceite de Oliva, Spanish);
• extra virgin olive oil (Romas or Aceite de orujo de oliva, Spanish).

Extra Virgin (Cold Pressed Unrefined)

Extra Virgin - the most valuable and expensive grade of oil. This is practically freshly squeezed olive juice, bottled. The technological process - from the place of cultivation and collection to sorting and pressing - is regulated and controlled.

In producing countries, the quality of olive oil is checked by a commission consisting of expert tasters. This procedure is legally fixed and mandatory. Each of the ten members of the commission must assign the title of Extra Virgin to the sample. Only in this case, manufacturers have the right to sell oil under that name. If at least one member of the commission “rejected” the product, then the manufacturer is fined and the oil is sent for revision.

This type of oil contains the greatest amount of useful substances. Its taste is rich, but with bitterness. The more bitter the oil, the fresher it is. It is recommended to use it without heat treatment:

1. For dressing salads and cold dishes.
2. in dietary nutrition. For people prone to cardiovascular diseases, olive oil is an indispensable tool in the fight against "bad" cholesterol. Used in diets for diseases of the gastrointestinal tract and biliary system.
3. To feed a child. From the age of six months, babies are introduced to complementary foods with extra virgin olive oil. The first dose is 2 drops, and by one year it is brought to a teaspoon. The fatty acids of this olive oil combine almost like in breast milk. Helps kids with constipation.

Virgin (unrefined cold pressed)

This oil is also a natural product, but the quality of the olives from which it is made is lower. Low quality standards are applied to it. The taste of Virgin oil is not as refined as that of extra natural. Cosmetologists advise adding it to masks for the face, hair and nails. When using Virgin oil in cooking, it is not recommended to heat it in order to preserve its beneficial properties.

Refined cold pressed

This type of olive oil is obtained by mixing refined cold-pressed olive oil with unrefined extra natural (Extra Virgin) in a proportion of 85% / 15%. It also has excellent properties, but the rich taste and smell of olive oil is absent, there is no characteristic bitterness. Suitable for heat treatment, during frying it does not form carcinogens.

Extra virgin olive oil

This oil is obtained from the pomace of olives left after the first pressing. In the manufacturing process, organic solvents are used and raw materials are exposed to high temperatures. Oil retains a set of vitamins and minerals, but in smaller quantities. It is ideal for deep frying food.

Product exporting countries

Which country produces the best olive oil? The dispute has been going on for centuries. In every country there are worthy producers offering healthy and tasty oil.

The lion's share of olive oil is produced in Europe. Spain ranks first in terms of volume, Italy ranks second, and Greece ranks third. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, the USA and France. The volume of oil produced by these countries is a small proportion of the total mass. Therefore, the main dispute about the quality, taste and benefits of "liquid gold" flares up between Spain, Italy and Greece. Each country "cheers" for its product and considers it the best. Are there any differences in the tastes and beneficial properties of olive oil from these countries?

Quality product from Spain

In Spain, the production process of "liquid gold" is well-established and automated to perfection. This fact helps the country to come out on top in terms of product procurement. The taste of olive oil from Spain is closest to the natural taste of olives. He is harsh and bitter.

Real olive oil from Italy

In Italy, there are many enterprises for the preparation of olive oil. There are more than 400 varieties of olive in Italy. Rich bouquets of taste are created from such a variety. Great competition in the market within the country only stimulates the improvement of the created olive oils.

What does Italian olive oil taste like? Italians like to season olive oil with spices and spices such as garlic, chili peppers or rosemary. The taste of the oil from this becomes a little spicy. Olive oil from Italy is distinguished by its mild taste, sweetish and barely perceptible herbal smell.

What oil is made in Greece

It was in Greece that the production of olive oil began in ancient times. The Greeks fill their domestic market more, not striving for superiority in exports. Ancient traditions are honored here, they are passed on from generation to generation, and they are sensitive to the production of butter. This process is the least automated. The taste of the oil is rich and bright, it contains aromas of fruits and honey notes.

Greece has a suitable climate for growing olive trees. Thousands of Greek families, using homemade conservative methods, extract the largest volume of extra virgin olive oil (80% of the world's volume).

If we talk about the benefits of olive oil, then for producing countries there is a special law that sets out quality criteria. Therefore, the name Extra Virgin already gives a guarantee that this oil is the best, regardless of which country it comes from.

How to choose the right olive oil on store shelves

When buying olive oil, you need to clearly understand what it is for? If you plan to fill salads and cold dishes with it, use it as a complementary food, for medicinal or dietary purposes, in cosmetology, then choose an oil labeled Virgin (Virgin) or Extra Virgin (Extra Virgin).

If you want to use oil for frying, choose an olive oil labeled Aceite de Oliva. You can also cook in a deep fryer with oil labeled "Romase" or Aceite de orujo de oliva.

Many take advantage of the ignorance of buyers and sell plain refined olive oil at the price of extra virgin olive oil. Therefore, you need to look not only at the price, but also study the information on the package.

About cost

1. Extra virgin olive oil has the highest cost, since only the highest quality raw materials are used to produce it. Only 250 ml of oil comes out of one kilogram of olives. High quality requirements make this product more expensive.
2. There is also a difference in the cost of extra natural oils. Oils labeled DOP/IGP/PDO or labeled "biological" (BIO) are significantly more expensive than Extra Virgin oils without such labeling.
   • BIO marking guarantees that chemicals and genetically modified organisms were not used in the production of oil;
   • DOP (PDO) - a guarantee that the oil was produced in a specific area listed in a special register, the entire process from cultivation to packaging is carried out in one place;
   • IPG - a label indicating that the oil was produced in a certain area included in the agricultural register (one or more stages of production are regulated, which also has a positive effect on the quality of the oil).
3. The difference in cost depends on the type of spin used in production. Extra virgin olive oil will always cost many times more than second (hot) pressed olive oil.
4. Unrefined olive oil will always be more expensive than refined olive oil.

How to buy a good product in a store

Regardless of which type of olive oil you choose, keep the following points in mind:

1. Olive oil is not produced in Russia, so buy the product only in its original packaging. It is not safe to purchase such oil for bottling in our country.
2. Packaging must be glass (dark glass) or tin.
3. The type of olive oil, the exporting country must be indicated on the package.
4. The DOP/IGP/PDO markings or the organic designation (BIO) is a guarantee of the quality of the extra natural olive oil. Such markings are often faked, in order not to make a mistake in choosing, ask the stores for a special certificate of origin.
5. The acidity of the oil is always written on the packaging: the figure should be no more than 3.3%, if the oil is extra natural, then no more than 1%.
6. Pay attention to the date of production, the shelf life after opening. Usually, oil in unopened containers is stored for up to 18 months. From the moment of opening - a month, provided that the bottle is tightly closed and stands in a dark place where the sun's rays do not fall.

If there is an opportunity to try Extra Virgin oil, then its features are as follows.