What is extra virgin olive oil for? Choosing the right packaging

Olive oil is a unique gift of nature. This fragrant, filled with the bright southern sun, the product is able to benefit in any of its qualities. The oil is actively used to prepare delicious and nutritious dishes, it is used in cosmetology, alternative medicine and dietetics. Due to its composition, which is dominated by oleic acid, olive juice can significantly strengthen the human body, prolonging its performance and youth for many years. In addition, the oil contains such vital fatty acids as Omega-3 and Omega-6, as well as phytosterols, vitamins A, D, E, K.

Of all the characteristics of "liquid gold", only one can be conditionally called a disadvantage - this is the price. Indeed, olive oil is the most expensive vegetable oil, and this is explained not only by its high demand, but also by the laborious process of collecting and processing fruits, as well as by the large amount of raw materials needed for cooking.

Olive oil is not produced in Russia, so only foreign bottling products are on sale. How to understand the variety of bottles with the inscription "Olive Oil", because in the supermarket you are unlikely to be allowed to taste the product. Here are some tips to help you navigate and choose the best olive oil for your table.

1. processing type. The highest quality is the first cold-pressed oil, extracted by mechanical processing of olives (that is, manually). On the label, this variety is indicated by the phrase Extra Virgin.
2. Package. The sun's rays negatively affect the quality of any fats, worsening their organoleptic characteristics. Choose olive oil packaged in opaque glass or tin containers.
3. Production region. Despite the fact that the olive growing area is quite extensive, experts identify three countries in which the best olive oil is produced. These are Greece, Spain and Italy. The following positions are occupied by France, Tunisia, Türkiye and Egypt.

Our review of olive oils includes the most popular brands, the reputation of which allows you to be sure of the quality of the products they sell. When compiling the rating, we took into account such characteristics as composition, ecological cleanliness, taste, color, smell, consistency, country of origin, and also took into account the ratio of volume and cost of the finished product.

The best olive oil produced in Spain

Spain is one of the leaders in the production and export of extra virgin olive oil. There are about 30 regions in the country in which this high-quality product has been produced for many hundreds of years, and this happens under strict state control. The taste of Spanish oil is as close as possible to natural, it is the most intense and spicy, has a bright aftertaste.

4 IBERICA OLIVE POMACE OIL

The most economical version of Spanish oil. Ideal choice for deep frying
Country: Spain
Average price: 440 rubles.
Rating (2019): 4.7

The IBERICA trademark produces products, many of which have no analogues on the Russian market. A large assortment includes premium products and products from a more budget segment, but the difference in price in no way affects the quality characteristics.

One example of a product with a democratic value can be IBERICA OLIVE POMACE OIL - oil, which contains 85% refined and 15% Extra Virgin. This fresh juice is obtained by combining the second pressing of the olive tree, which uses technology that allows high-temperature processing, and unrefined Extra Virgen oil. As a result of this process, the overall acidity of the liquid decreases, and the necessary vitamins and minerals return to the composition, but in a slightly smaller amount.

This oil is ideal for use in large volumes. For example, to fry vegetables or deep-fried cheese, for which you would regret spending a more expensive product.

3 MAESTRO De OLIVA EXTRA VERGINE

Quality marked by experts. Authentic taste and recognizable aroma
Country: Spain
Average price: 774 rubles.
Rating (2019): 4.8

Maestro de Oliva is a brand of the renowned Spanish food company Olive Line International S.L. Products of this brand can be bought in almost all regions of Russia. Their assortment is quite wide and includes, in addition to natural vegetable fats, a wide variety of Mediterranean snacks, seafood delicacies, various varieties of canned olives and black olives.

Olive oil Maestro De Oliva Extra Virgin unrefined for its high quality and original taste has been awarded the prestigious award given by the International Institute of Taste and Quality (iTQi). Information about this fact is located directly on the label and confirms that the biological composition complies with all international norms and standards. The raw material for the production of oil are olives of the Blanqueta variety, which is grown in Valencia and Alicante. Maestro De Oliva Extra Virgin does not have a bitter aftertaste, although, like any "live" product from natural raw materials, it can change its taste characteristics within acceptable limits.

Available in glass and tin packaging. The price depends on the volume and starts from 700 rubles. for 500 ml.

2 ITLV CLASICO

The best blend of oils. Versatile product for frying and dressing dishes
Country: Spain
Average price: 254 rubles.
Rating (2019): 4.9

The ITLV (Industrial Technologica Laintex Veterani) brand was specially developed by Borges for the sale of olives and vegetable fats in the Russian, CIS and Baltic markets. The goal of the company is long-term cooperation, therefore, in order not to lose the love and respect of the Russian consumer, the quality of products supplied by ITLV is always close to perfection.

ITLV Clasico is a mixture of refined and unrefined oils. The liquid has a universal character, it can be used as an additive to ready meals, as well as directly for frying meat, fish or vegetables. This is a natural ecological product without artificial additives, flavors and preservatives. It has a high smoke point temperature, thanks to which an appetizing crust is formed during cooking without the risk of burning.

The combination of two types of oils helped to reduce the natural bitterness of vegetable raw materials, so ITLV Clasico is ideal for people who do not like the astringency of natural olives.

1 BORGES EXTRA VIRGIN

A taste of the Mediterranean. Cold soft pomace
Country: Spain
Average price: 585 rubles.
Rating (2019): 5.0

Borges brand products occupy about 60% of the Russian olive oil market. Established in 1914, the company has successfully developed over the years, and is currently one of the world's leading manufacturers of natural food products.

BORGES EXTRA VIRGIN oil is an unrefined variety obtained from a mechanical first pressing. During its production, the raw materials were not exposed to high temperatures, which made it possible to preserve all the benefits and freshness of olives as much as possible. The taste of the product may vary depending on the type of fruit and the weather conditions of the region where it was collected and pressed. Most often it varies from neutral to bitter.

BORGES EXTRA VIRGIN is ideal for salad dressings and ready meals. Packed in glass bottles of 250, 500, 750 ml, cans of 1 l, and plastic containers of 1.3 l.

The best olive oil produced in Italy

Producers of Italian olive oil are confident that it is their products that are the reference and differ significantly from products from other countries in their high quality and rich flavor bouquet. The reason for such a statement can be not only the experience of local craftsmen, but also the huge variety of varieties of olive trees grown in the country, which allows each province to have its own unique taste of olive oil.

3 BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL

Organic food. Advantages and benefits of natural production
Country: Italy
Average price: 3 290 rubles.
Rating (2019): 4.8

The hallmark of BIONATURAE ORGANIC EXTRA VERGINE OLIVE OIL is its authenticity. The product is made strictly according to old recipes and technologies, which are carefully passed down from generation to generation, allowing a modern person to enjoy the truly natural taste of olive fruit.

The only disadvantage of ORGANIC EXTRA VERGINE OLIVE OIL is its high cost. For a bottle of 750 ml, you will have to shell out more than 3,000 rubles from your pocket.

2 ALCE NERO EXTRA VERGINE DI OLIVA DOP

Cold pressed vintage oil. One collection and bottling region
Country: Italy
Average price: 1,344 rubles.
Rating (2019): 4.9

Alce Nero is a well-known Italian company engaged in the manufacture of natural food products. The company has a European quality certificate, which allows it to use the EU Organic Bio label on its products. The company does not use genetic engineering techniques in its production, and it is forbidden to use harmful chemicals in the fields of Alce Nero. fertilizers and pesticides.

EXTRA VERGINE DI OLIVA DOP ALCE NERO Italian oil is made from olives that have been grown, harvested and processed in the same geographical region. The absence of transportation and the minimum period of time that has elapsed from collection to bottling guarantees a high quality product that does not lose even a small fraction of its value.

Oil with an exciting-bitter shade of fresh herbs perfectly meets the needs of the most demanding gourmets. The liquid is supplied in tinted glass bottles with a volume of 750 ml.

1 MONINI EXTRA VIRGIN PESTO

Refined seasoning with basil and pine nuts. The right base for pesto sauce
Country: Italy
Average price: 529 rubles.
Rating (2019): 5.0

The history of one of the flagships of the Italian food industry begins in 1920, when its founder, Zefferino Monini, returned from military service to his small town in the Umbria region. Created as a family business, today Monini is a globally renowned brand that manufactures around 20 product variants and exports its products to more than 50 countries.

The highlight of the company's product range can be called a special line of flavored olive oils, in which natural spices, dried vegetables, mushrooms, nuts or herbs are added for greater piquancy. MONINI EXTRA VIRGIN PESTO is a cold-pressed oil containing crushed basil sprigs and pine nuts along with the juice of high-quality olives. Additional natural ingredients give the product a unique exquisite taste, and allow it to be successfully used to prepare traditional homemade pesto sauce, a classic of Italian cuisine.

Like any delicacy, flavored oil is produced in small quantities. On sale you can find bottles of 250 ml at a price of 530 rubles.

The best olive oil produced in Greece

Greece is the small homeland of olive oil. The inhabitants of this particular country were once the first to appreciate its exceptional taste and noticed the ability to have a beneficial effect on the human body as a whole. Due to the variety of climatic conditions inherent in different regions of Greece, the structure of the manufactured product can vary greatly depending on the region where the olive grows. The best oil from Greece has a bright rich taste with honey-fruity undertones.

3 KURTES EXTRA VIRGIN PDO

Farm product with low acidity. Can be used for medical purposes
Country: Greece
Average price: 550 rubles.
Rating (2019): 4.8

It is known that the ancient Greeks revered olive juice not only as a delicious food supplement, but also attributed to it the ability to cure a lot of ailments, especially those associated with the activity of the digestive system. Until today, the use of high-quality olive oil for therapeutic and prophylactic purposes is no less important.

A small family manufactory called KURTES is located on the island of Crete and focuses on the production of exclusive, environmentally friendly products that can be used both in cooking and for general health improvement. Oil KURTES EXTRA VIRGIN has a PDO certificate, which means that the entire process of its manufacture was carried out strictly at the place of collection of raw materials. The acidity level declared by the manufacturer is 0.2-0.3%, which is significantly lower than the recommended rate of 1% and characterizes the oil as a high-quality product, ideal for people with gastrointestinal problems.

The oil is supplied in glass and tin containers of 100, 250, 500, 1000 and 3000 ml. Price - from 210 rubles. for the smallest bottle.

2 GAEA GREEN & FRUITY

Fruity bouquet with an aftertaste of ripe olives. For true connoisseurs of gourmet cuisine
Country: Greece
Average price: 765 rubles.
Rating (2019): 4.9

Greek olive oils produced by GAEA are among the most "titled" in the world. The products of this brand have won many awards, including such prestigious ones as a gold medal at the International Competition in Japan and Germany, the title of the most innovative product in Greece, first prizes and encouragement of many other international competitions.

GAEA GREEN & FRUITY oil is mechanically produced from selected fruits of the Koroneiki variety. Trees growing in the Sitia region, where weather conditions are optimal for olive growth, bear fruit with delicious oilseed berries. The olives are harvested and processed by hand, resulting in a thick, high quality juice with a high concentration of beneficial compounds. The taste of the liquid is very rich, tart, with a slight bitterness. The consistency is thick, the color is emerald green.

Oil is poured into half-liter containers made of dark thick-walled glass. The original design of the bottle creates the feeling of owning a real rustic product.

1 MINERVA KALAMATA EXTRA VIRGIN

Olive juice from the Peloponnese. The best combination of price, volume and quality
Country: Greece
Average price: 785 rubles.
Rating (2019): 5.0

Minerva entered the Greek market in 1900. Within a few years, the range of brand products went beyond the scope of domestic trade and began to conquer the hearts and stomachs of residents of several continents at once. Minerva Olive Oil is the benchmark of traditional Greek cuisine, combining ancient recipes with innovative technologies.

Minerva Kalamata Extra Virgin comes to our shelves from the Peloponnese, Kalamata region, which is considered one of the priority places in the world for growing the best varieties of olives. The main advantages of the oil, according to buyers, are that it tastes good, does not taste bitter, and is great for both frying and cold dishes, side dishes, pasta and fresh vegetables. Healthy food lovers also noted the affordable cost of the product, which does not affect its high quality at all.

The oil is poured into opaque tin containers with a volume of 750 ml or more. This creates ideal conditions for storage and transportation. Price - from 650 rubles. for the bank.

Comparison table of olive oil and sunflower seed oil

Olive oil is a real elixir of health and youth, but our native sunflower oil is in many ways not inferior to the foreign “guest”. We have compiled a comparison table where we have indicated the most important characteristics of these two herbal products.

Characteristics	oliveoil	Sunflower oil
Energy value	898 kcal/100 g	899 kcal/100 g
Vitamin E		40-60 mg/100 g
smoke point
Mode of application	Salads, sauces, pasta, ready-to-eat dressings, light sautéing	Salads, sauces, baking in the oven, stewing, frying, deep-frying

What brand of olive oil is best? The answer to this question requires preliminary study. After all, the olive tree is not grown in Russia. That is why any olive oil is imported. But, as with sunflower or corn, we know that the best product comes from the first pressing. We also know that vegetable oil is purified from impurities - refined. Is this good in the case of olive oil? There are also ways of pressing - cold and hot. Which product is of better quality? In this article, we will comprehensively study this issue. Below we will talk not only about which brand of olive oil is better, but also consider the products of producing countries, explain briefly what the process of processing olives is. On the shelves of stores you can see various types of containers with this imported product. Glass, plastic or metal - in which packaging should I buy olive oil? It is important to learn how to read the label correctly. And in this article we will tell you what the words Eextra Virgin mean. In Mediterranean cuisine, where olive oil is one of the main foodstuffs, it is used very widely and for various purposes. You need to know these subtleties in order to properly season salads or make dough.

Health benefits of olive oil

Did you know that Mediterranean cuisine has been included in the UNESCO list of intangible heritage of mankind? Do you know why? That's right: it is built on the active use of olive oil. Thus, Mediterranean cuisine is not only amazingly delicious, but also very healthy. Olive oil (the reviews of gourmets and chefs in this matter are almost the same) will not only give the most ordinary dish a noble shade - it will also saturate the body with valuable vitamins and minerals. And most importantly, it will not leave any extra centimeters on the hips and waist. After all, olive oil is completely processed by the stomach. Have you noticed what luxurious hair Italians, Spaniards, Greek women have? Strong, thick, silky, shiny... And this is the result of daily use of olive oil. It strengthens bones, nails and teeth. Vitamin E, which is found in excess in olive oil, prevents aging, alleviates pain from ulcers and gastritis, heals hemorrhoids, and breaks down cholesterol plaques. And even, as recent studies have shown, it is a good tool for the prevention of cancer. Therefore, the ancient Greeks, who cultivated olive trees in ancient times, called olive oil "the gift of the gods." As you can see, this is not only a poetic metaphor.

Product manufacturing process (in brief)

To understand which brand of olive oil is better, you need to at least superficially understand the technology for producing this product. It would seem, what difficulties can there be? After all, olive oil has been made since ancient Egypt. The olives were placed under the press and squeezed. But modern equipment and chemicals allow you to squeeze more oil out of the olive. For this purpose, the cake goes to secondary processing. It is on this basis that olive oil is divided into two types. At the first pressing, "virgin" or Virgin Oil is born. And when the olives are recycled, that is, they are heated and chemical reagents are passed through the cake, Pomace Oil is obtained. Based on the foregoing, we ask: is it worth saying which olive oil is better? Of course, "virgin". But if we want to taste the very best olive oil, we must take into account where the olives ripen best. After all, trees have a wide range of growth. But they do not give a good harvest everywhere. The most reputable olive oil producing countries are Greece, Italy, Spain and Tunisia. The first of these, once called Hellas, accounts for eighty percent of Virgin Oil's global sales. Greek oil is purchased by importers for the further production of the product.

Extra Virgin Olive Oil: Key Features

Regardless of the country of origin, this product is the best possible. The very word "extra", mentioned in the title, indicates that the raw materials for it were of exceptionally high quality. Olives for this oil are harvested by hand. Next, the crop is sorted. For "Extra Virgin" only fully ripe, large and undamaged olives of the highest grade are selected. Next, the berries are sent under the press. No other processing effect occurs. This process is called cold pressing. Thanks to this minimal processing, all useful substances are preserved in the oil. This is a slightly greenish product. Extra Virgin Olive Oil has a rich aroma of olives. But he has a specific taste. People who have tried Extra Virgin Oil for the first time may think that the oil has gone rancid. But just this taste testifies to the highest quality of the product. Raw olives are also bitter. But the free acidity of Extra Virgin Oil olive oil is very low - 0.8 percent. That is, one hundred grams of the product contains less than a gram of substances undesirable for the body. But this indicator - acidity - is not the main one in determining a quality product. The refining method also reduces it.

Other types of olive oils

There are many more denominations between Extra Virgin and Pomac Oil. Let's consider them briefly.

Virgin Olive Oil is also a very high quality olive oil. The only difference with "Extra" is not as thorough casting of the crop. Under the press are olives of different sizes, ripeness and type. But the rest of the process is exactly the same as in the production of Extra Virgin Oil. That is, the berries are cold pressed, after which the liquid is immediately poured into containers for sale. This oil is remarkable in that it is almost not bitter. If you want to take it in its pure form for medical reasons, but cannot tolerate a specific taste, get this particular type. The acidity of Virgin Olive Oil is higher. Two percent allowed. But if this figure exceeds the norm, the batch is sent for purification. And here it is necessary to explain the difference between refined olive oil and unrefined olive oil. In the production of the first product, chemicals are already used that cleanse it of excess acidity. This figure for Refined Olive Oil drops to 0.3 percent. On sale there is also such a view as "Pur Olive Oil". The name translates as "pure olive oil". But this cold-pressed product is still a mixture of Virgin and Rafinide. The acidity of this olive oil does not exceed one percent. Well, Pomace Oil in Greece and Spain lubricates the doors. Sometimes the product obtained from the heat pressing of the cake is refined.

Application in cooking

In the art of cooking, one should know for what specific purposes one or another type of olive oil should be used. Especially in northern countries, where this product is imported, and therefore very expensive. So, olive oil for salads should be taken only "Extra Virgin". By the way, in dishes it loses its bitterness. Yes, over time too. But the shelf life of a bottle of "Extra Virgin" is one and a half to two years (depending on the container). At the end of this term, the oil does not lose its extremely beneficial properties, but becomes softer, velvety in taste. For the preparation of cold sauces and marinades, we use the usual "Virgin". This olive oil reviews are called very tasty and healthy. Meat lubricated with Virgin Oil will quickly soften and become tender after baking. For stews, Pur Olive Oil is used. And for frying food, you should take the type of Refined Olive Oil. This oil has a high smoke point due to refining. It does not splatter, does not fade, and fried foods do not form large amounts of carcinogens. This product is also ideal for making dough. It is not bitter and can be used instead of corn or sunflower. Rolls and bread based on Olive Oil do not stale for a long time.

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How to choose a good olive oil, not a surrogate

Supermarket shelves are littered with various brands of this product. This is where it gets lost. How to make the right choice? Rule one: carefully study the label. It is desirable that the product be packaged by the manufacturer. Olive oil from Greece bottled at Deribasovskaya is likely to be of dubious quality. The label indicates the name, often reflecting the type of product. That is, in capital letters it is written, for example, "Extra Virgin" or "Pur Olive Oil". Sometimes the name contains the brand of the manufacturer or the name of the area where the olives were collected. But the product variety must also be present on the label. In oils that do not belong to the elite Virgin, the type of processing is indicated. This also gives us the opportunity to choose the best product. It is better to buy cold-pressed oil than refined oil made from pomace after heat treatment. The shelf life of the product is also important. It's not a wine that gets better with age. Extra Virgin has a shelf life of up to two years, other varieties - one year. But the color doesn't matter. Yes, often it is not visible due to the fact that the oil is poured into cans or dark glass bottles. In plastic containers, only the product of the low price segment is sold.

Olives grow in the warm countries of Europe and Asia Minor, in North Africa. But the leaders in the supply of olive oil to the world market are still only four states. These are Greece, Spain, Italy and Tunisia. Oil of which country of origin to choose? You should know that breeders have bred many varieties of olives. And in Italy there are more than forty. Therefore, different companies have the opportunity to produce single-sorted oils, as well as refined "cocktails" with an amazing taste.

Spanish producers are adherents of the good old olive, which was cultivated in Iberia in ancient times. Therefore, in this country there is not such a variety of olive oil. Spain prescribes labels in its own language. Therefore, you need to coordinate Olive Oil with Aceite de Oliva. It should be taken into account that Aceite de Orujo means an oil of secondary extraction, from pomace, created by means of heat treatment.

Olives in Greece grow in regions with different climatic characteristics. Terroir affects the taste properties of olive oil, even if it belongs to the same type.

A product from Tunisia is very rare to find on the shelves of our stores. But this does not mean that the olive oil from this country is bad. On the contrary, the alternating influence of the winds from the Sahara and the breezes of the Atlantic allows you to grow olives with a special taste and aroma.

The best brands of olive oil from Greece

Any product from sunny Hellas will be good. The choice before the buyer is truly huge. You can buy oil both from the oil groves near Thessaloniki and made on the islands. And it's just a little, but it will affect the taste. The world's largest trader, which supplies olive oil not only to importing countries, but even to Spain and Italy, is Oliko. However, this company buys crops from various farms in the country and produces a certain mix (albeit of good quality). But the company "Elinika Eklikta Ale" was specially created in order to produce the best varieties of olive oil. As wine tours thrive in France, so in Greece you can visit small family businesses. Companies such as Xylouris and Kidokinatis not only harvest the olives by hand, but also press them through a traditional press.

Olive oil from Spain and Tunisia: what are their features?

About fifty items of products from this country are represented on the Russian market. What are the best Spanish brands of olive oil? Look at the terroir. The climate of the south of the country, with its long vegetative period, makes it possible to grow the most juicy, fatty olives. The Andalusian "Baena" and "Lucena" are considered the best brands, as well as "Forest Garrigues" and "Siurana" from Cordoba. On the other side of the Mediterranean, in Tunisia, African Dream Products is considered the best producer of olive oil. And his best brand is Chemlali.

Italian product varieties

In this country, food is treated with reverence. No wonder Italian cuisine is considered one of the best in Europe. By default, the products of this state are equated to the standard. Therefore, food products that are produced in Italy quite often become participants in all sorts of competitions for the title of the best. Do not stand aside and manufacturers of olive oil. They have their own competition - Ercole Olivario. Only elite varieties (Extra Virgin or at least cold pressed oil) can take part in it. What manufacturers have become - and repeatedly! - winners of this most prestigious competition in Italy? These are brands such as Azienda Agricola Giorgio, Oliveto di Contesse Gertrude and Fattorie Greco.

Olive oil is a product revered by doctors, cooks, and people who lead a healthy lifestyle. The benefits of olive oil for the body can not be overestimated. It reduces the level of bad cholesterol in the blood, has antioxidant properties, has a good effect on the skin, and is recommended for people with problems with the heart and blood vessels.

The general public knows two types of olive oil: Extra Virgin and just Olive oil. Actually there are more of them. The already mentioned Extra Virgin is made strictly from unrefined oil and has a low acidity, a maximum of 0.8% and has the most useful properties and excellent taste. Virgin - also made from unrefined oil, but its taste is simpler, and the acidity is higher - about 2%. Pure olive oil or Olive oil is a mixture of refined and unrefined oils. Olive-pomace oil is a cheap pomace refined oil. It is most often used when baking various buns and buns. Separately, we can mention Lampante oil, which is suitable exclusively for technical needs.

Unrefined oil is used for dressing dishes, it should be cooked from refined or mixed oil, which has a high smoke point.

The calorie content of olive oil, like any other vegetable oil, is high - 898 kcal per 100 grams of product. Therefore, people who monitor weight should use it in limited quantities, despite all the valuable properties.

Given that olive oil is an expensive commodity, it is often counterfeited. You can find out which manufacturer you can trust and which oil is the best.

Becomes more and more popular. It is used in medicine, cosmetology and cooking. It has a specific smell and taste with a slight, barely noticeable bitterness. Understanding the variety of this product is not at all easy. Especially when you consider that for some it is exotic. Extra virgin - olive oil, which is considered the best. How to choose and use it, we will tell in this article.

Oil origin

The history of this product is not so short. Olive trees began to grow about 6000 years ago. They were considered sacred. Only 2500 years ago, people began to produce oil, which is considered one of the most useful. It was called liquid gold and was used as a currency. The possession of this healing product increased the status of a person and was considered a luxury. Olive trees began to spread around the world. However, such Extra virgin olive oil, which is produced in its historical homeland, cannot be found anywhere else. Even today the best product is made in the Mediterranean region.

Oil properties

The healing properties of olive oil are due to its unique composition. Firstly, it is palmitic, oleic and There is no need to talk about their benefits for the body. Omega 7, 9 and 6 are valuable

Secondly, the composition includes vitamins of all known groups. Such a set defines all the useful properties of this product. Just one small spoonful of oil a day can lower cholesterol levels, improve blood circulation, strengthen bone and muscle tissue, stabilize the liver and stomach, and prevent cancer. This is why Extra virgin olive oil is so beneficial.

Varieties of oil

Olive oil, like any other product, is divided into types that depend on the production technology. Extra virgin - olive oil, which is considered the best. It is obtained by cold pressing. It is produced from selected raw materials. The first pressing means that this product has absorbed all the useful properties of olives. The acidity of this oil does not exceed 0.8 percent.

Get Extra virgin - olive oil - mechanically. It does not use biological and chemical additives. The quality of the product, which is the highest, depends on this. The oil has a perfect taste and aroma.

This is followed by the first grade product Virgin Olive Oil. It is also produced by cold pressing, but this oil is of lower quality. And finally, the lowest grade - Pure Olive Oil - it is most often found on store shelves. It consists of one part of premium oil and two parts of a product that has been chemically clarified. In the homeland of olive oil production in Greece, this variety is generally prohibited.

How to choose oil

Of course, it is best to choose Extra virgin olive oil, the reviews of which speak for themselves. The quality of this product is noted by both users and specialists. But it is difficult to find real Extra virgin extra virgin olive oil on store shelves. Therefore, you need to know some subtleties in order to choose for real

First, you should read the label very carefully. High-quality oil should be bottled in the same place where it is produced. In this case, the letters DOP will be indicated on the label. If there is an abbreviation IGP, then there are doubts about the naturalness of olive oil. This means that the olives were harvested in one country, but the production took place elsewhere and was not controlled by the supplier of the raw material. The label must contain information about both the manufacturer and the bottling company. The date of manufacture must be indicated. These requirements are met, for example, by Borges Extra virgin olive oil. This manufacturer has proven itself only from the best side. If the word MIX is indicated on the label, then the quality of the product remains a big question. Most likely, this is just a semblance of olive oil. It is necessary to choose a product where "Naturel" is indicated. Olive oil is bottled only in glass, dark bottles.

Refined or unrefined

Olive oil is divided into refined and unrefined. The first variety is of lower quality. In its production, additional chemical purification was used. This product is odorless and tasteless. It is usually used for frying. There are few benefits in this product, but it will not bring harm to the body in any quantities. Extra virgin olive oil, unrefined, is considered a more valuable product. It has a pleasant aroma and a pronounced taste. This oil is more suitable for use in. When heated, it begins to burn and smoke. There are also mixed varieties that are somewhere in between these two types.

Oil storage

When buying Extra virgin oil, you need to take care of its proper storage. Pay attention to the Oil retains its beneficial properties for 18 months. It is believed that the younger the product, the better it is. Store olive oil in a dark place. You can not put it next to the refrigerator or stove. Storage temperature is 10-15 degrees.

Light does not like oil. No wonder high-quality varieties are bottled only in dark glass bottles. Strong and pungent odors also harm this product. The bottle cap must be tightly closed. There is no need to put oil in the refrigerator. Do not buy this product for future use. The best olive oil is young, with a short shelf life.

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 have to taste olives, not marinated in a 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.