How to distinguish the price of olive oil? Is the more expensive the better?

It is recommended that you better buy imported original, because the domestic packaging is unreliable, Chinese business has always had no integrity to talk about, even if some honest large companies to ** merchants to sub-pack, it is possible to be ** merchants mixed something in, the original imported can go to ** Kailejia imported food counter to see, 750ml only 79 pieces, very good olive oil, produced in 2012, acidity "=

Olive oil is uneven, keep your eyes open! There are a lot of them, but there are not many who really have the strength to do it. When buying, you should see clearly, you don't have to be strict about the production date of the olive oil, if it is imported originally, at least 3-5 months after the production date, so if it is imported originally, you don't have to be strict about the production date!

Damontino's olive oil, you can go and see it, the quality is still good.

The unsaturated fatty acid content of camellia oil is as high as 90%, much higher than vegetable oil, peanut oil and soybean oil, and vitamin E content is twice as high as olive oil, and contains specific physiologically active substances such as camelliaside, which has extremely high nutritional value, which is why camellia oil will be more expensive than other oils, expensive on the road. Camellia oil contains vitamins, of which vitamin E is a good antioxidant, effective moisturizing and nourishing the skin, and a small amount of vitamin C and vitamin A can also maintain skin vitality and keep the skin fair and smooth.

<> continuous rainfall during the flowering period will affect pollination. Planting requires planting in places with gentle slopes and weak erosion, which is generally suitable for deep acidic soils, but not suitable for places with many stones and hard soil. Camellia oleifera undoubtedly has very strict requirements for the growing environment.

Naturally grown, so it has been favored by the majority of consumers; Second, the output is limited, limited to cultivation in some mountainous and hilly areas of several provinces in southern China, and natural materials are scarce and expensive; Third, the cost of producing camellia oil has risen. Whether it is picking, transportation, or pressing, the cost of each link has risen greatly and <>

The growth cycle of tea trees is long, generally it takes two or three years for seedlings to bear fruit, and the yield of tea is low and the amount of oil is small. Camellia oil is taken from the seeds of Camellia oleifera trees, which are shelled, dried, crushed, steamed, squeezed, filtered, and the whole process is made by physical methods; In the cognition of ordinary people, when it comes to good oil, the first thing that comes to mind is olive oil, but in fact, camellia oil is better than olive oil, so it has been recorded as edible oil, since the Han Dynasty, people have recognized its special effects: hair and beauty, detoxification and sterilization, heat and dampness, and longevity.

However, at that time, it was a special oil for the imperial meals of the kings of the past dynasties. "Compendium of Materia Medica", in the final analysis, rare is expensive, camellia oil is relatively rare and rich in nutritional value, so camellia oil ** is relatively high.

The nutritional value of olive oil is indeed much better, because it has a beauty use, put it on the face and gently massage it can remove a lot of dirt, and it can also protect ** in winter will not let ** become very dry, but also can promote the body's metabolism, there are many effects in bathing. It is indispensable for removing makeup, and it can also be used to make food and have a good flavoring effect.

Olive oil is very helpful to the human body, and it will also make your blood vessels particularly permeable, which is very good for the body, so the nutritional value is much higher than that of ordinary oil.

Yes, because olive oil is particularly nutritious and very comfortable, it is more nutritious than regular oil.

Olive oil is much more expensive than ordinary oil, its nutritional value is indeed much better, it is rich in many vitamins, and it has a good protective effect on the body's cardiovascular system.

Olive oil is rich in fatty acids and has certain benefits for cardiovascular and cerebrovascular diseases, and if you fry vegetables with olive oil, its nutritional value is very large, and the nutrients in it are much more than ordinary oil.

Look at the product name and classification

The names of olive oil can be divided into extra virgin olive oil (or extra virgin olive oil), virgin olive oil (or virgin olive oil), ordinary virgin olive oil (or ordinary virgin olive oil), olea europaea pomace oil, etc., according to their grade. Pomace oil cannot be called olive oil under any circumstances.

Look at the processing technology

Compared with the refining method, the cold pressing method is to directly press the olive fruit through physical machinery, which is more natural and pure, and the nutrition has not been damaged in any way. According to China's new edible oil management measures, the processing method must be indicated on the label.

Look at the place of origin

Origin has a great impact on ** and quality. At present, among the main olive oil producing countries, Spain accounts for 1 3 of the world's total, Italy 1 4, Greece 1 5, and other oil producing countries include Turkey, Syria, Portugal, France, Egypt, etc.

Look at the bottled ground

Currently, the vast majority of olive oil sold in the Chinese market is imported. There are two main types of imported olive oil: original and portional.

Look at the packaging

Since olive oil is sensitive to light, if the light is continuous or intense, olive oil is susceptible to oxidation, so it is recommended to choose dark glass bottles when buying olive oil, or packaging in utensils that are not transparent to light. The international standard packaging for olive oil is: 250 ml, 500 ml, 750 ml, 1 liter, 3 liter, 5 liters, etc.

Look at the certificate

Olive oil legally imported from China should have a series of official certificates and quality certification documents of the exporting country, including the certificate of inspection of imported food labels, the official inspection report of the exporting country, the laboratory report of the exporting country, the quality certification certificate of foreign manufacturers, the health certificate, the quality certificate, the Chinese laboratory inspection report and the high-purity hygiene certificate.

Tasting

Bad olive oil has the following characteristics: mixed oil, light color, stale smell, mildew smell, muddy smell, wine sourness, metallic taste, hala smell and other peculiar smells.

Olive oil production areas include Spain, Italy, France, Greece, Turkey and many more in the Mediterranean region. It is also cultivated in our country, among which the Greeks are the ones with the largest production and the largest consumption in Spain. Olive oil is also widely used, including cooking, olive oil is rich in oleic acid, is considered to be the most suitable oil for human nutrition found so far, it is rich in monounsaturated fatty acids content of about 83%, saturated fatty acids only 14%, which is conducive to human health.

The content of unsaturated fatty acids in olive oil is as high as more than 80 percent, and the oleic acid content is as high as 83 percent, which is the highest content among vegetable oils. In edible oil, the oleic acid content of rapeseed oil is 12% to 18%, the monounsaturated fatty acid content in olive oil is as high as more than 80%, and the oleic acid content is as high as 55-83%, which is the highest content in vegetable oil; The oleic acid content of rapeseed oil is 12-18%, soybean oil is 25-34%, peanut oil is 42-62%, and corn oil is 28-32%.

The nutrient content varies. The content of monounsaturated fatty acids in olive oil is as high as more than 80%, and the oleic acid content in it is as high as 55-83%, which is the highest content among vegetable oils; The oleic acid content of rapeseed oil is 12-18%, soybean oil is 25-34%, and peanut oil is 42-62%.The processing method is different, olive oil is a vegetable oil that is cold-pressed by physical means, and the vegetable oil we often eat is hot-pressed by chemical methods, such as: soybean oil, rapeseed oil, peanut oil, corn oil, etc.

Olive oil is made by pressing fresh olives directly. It retains its natural nutrients. It has a pleasant smell and yellow-green color.

The ratio of oleic acid, linoleic acid and linoleic acid in olive oil is suitable for human digestion and absorption, and does not exist in other vegetable oils. I don't like cold salad like the Greeks, and this is a big part of the difference. Polyunsaturated fatty acids and 3 are not resistant to high temperatures, if we use peanut oil, rapeseed oil, corn oil, etc. as a cold dressing, its nutritional value is the same as olive oil.

Yes, because olive oil is very suitable for **, there are few additives in it, it is a green oil, and it is good for the body after eating.

The quality of olive oil is determined by its quality. The quality of olive oil is determined by its origin, climate, variety, processing technology and other factors.

Olive oil is the oil with the highest nutritional value and the most reasonable composition structure among all edible oils, and is known as the "oil of human health". Among them, it is extremely beneficial to the human body and is easily absorbed by the human body, and the content of monounsaturated fatty acids is the highest, reaching more than 80%; The ratio of essential fatty acids - 3 to 6, which cannot be synthesized by the human body, is 1:4, and is the only natural food that is consistent with the ratio required for the balance of the body's mechanism and the need for health and longevity; In addition, olive oil contains a variety of vitamins, minerals, and antioxidants that are beneficial to the human body.

The nutritional and health benefits of olive oil are unmatched by other edible oils.

Yes, olive oil has a monounsaturated fatty acid content of more than 80, and the oleic acid content in it is as high as 55-83%, which is the highest content of vegetable oils;

Yes. Because its nutritional value is very high, and its yield is not particularly high, the production process is more troublesome.

1.Observe the range of acidity indicated on the bottle label, the national standard stipulates that the oil of extra virgin olives is less than or equal to 0.8 percent.

2.Looking at the fatty acid content indicated on the label, the higher the unsaturated fatty acid content, the better the quality of the olive oil, but there is generally no zero trans fatty acid.

3.The oil quality of Uxin and Fufu olive oil itself is translucent, golden yellow or golden green, but due to the influence of physical processing, there will be some precipitation and some grassy flavor will be emitted when opened; On the other hand, low-quality olive oil has no precipitation, the oil is clear, and there is no aroma or other miscellaneous flavors.

4.Tasting: High-quality olive oil has a faint bitterness and a hint of spiciness, and the most obvious sensation of this taste is not the tongue, but the back of the throat, which is more special than the slippery. Inferior olive oil, on the other hand, has a different taste or no taste at all.

**Olive oil, which is several times more expensive than ordinary edible oil, is nutritious and healthy, essential for fat loss, and can be applied for skin care, and many people are seeking after olive oil. So is olive oil an IQ tax? How to buy olive oil? Here's an introduction.

Olive oil is not an IQ tax.

Olive oil is higher than other cooking oils**, but it does not have significantly higher nutritional value than other vegetable oils. Most Chinese eating habits are to fry vegetables with oil, and high temperatures may cause the antioxidants in olive oil to be destroyed, thus losing the nutritional advantages of cold-pressed olive oil, that is, the olive oil you buy may end up with no difference from ordinary cooking oil.

Olive oil adulteration is a worldwide problem, and 50 percent of olive oil adulteration has been reported in Italy, one of its main producing regions. In 2017, the national standard was changed from a mandatory standard to a recommended standard. These olive oils are generally not problematic in terms of safety, but they may not be 100% pure olive oil, and consumers who prefer olive oil flavors can still be safely consumed.

How to buy olive oil?

1. Look at the ingredient list: the ingredient list can only have one item of extra virgin olive oil, and the other contents of Qizao indicate that the olive oil is impure and adulterated with other inferior olive oils.

2. Look at acidity: According to international standards, the acidity of extra virgin olive oil should be lower, and the trans fatty acids should be lower, and higher than this standard is not extra virgin olive oil. However, if these two numbers are particularly low, you should be wary of whether they have been deacidified.

3. Look at the bottle body: the bottle can reveal the quality of olive oil from the side, olive oil contains antioxidant unsaturated fatty acids, so it needs to be stored in the dark, so the packaging of good olive oil must be dark glass (generally dark green, black, brown) or completely opaque material.

4. Look at the capacity and shelf life: because the olive oil is easy to be oxidized after opening, it is not suitable to choose a large capacity of olive oil, and you can choose a moderate size of the capacity according to your own needs.

5. If it is opened, sniff it and taste a little. It is better to smell fruity and spicy in the throat, and the fragrance of good olive oil remains unchanged after entering the pot, which does not destroy the essence of vegetables and fruits, nor does it produce a greasy feeling. The presence of a large number of unsaturated fatty acids keeps the molecule stable at high temperatures.

Unlike ordinary cooking oils, carcinogens are produced when the oil temperature exceeds the smoke point. At the same time, the smoke point of olive oil is much higher than that of other edible oils, even if it is used repeatedly, it is not easy to deteriorate, and it is the most suitable oil for frying.

1. Look at unsaturated fatty acids: you can look at the content of unsaturated fatty acids written on the bottle packaging, the higher the content of unsaturated fatty acids, the better, and the lower the content of trans fatty acids, the better, the content of unsaturated fatty acids is between 55% and 83%.

2. Look at the acidity: extra virgin olive oil is better than other olive oil because this olive oil has the lowest acidity, which is below, so it is also the best olive oil, whether it is edible or skin care and beauty, it is harmless. However, if the acidity value is written below, then it is best to buy such olive oil with caution, this value is too high, and chemical deacidification may be carried out.

3. Look at the oil quality: To distinguish the quality of an olive oil, you can also look at the oil quality, a good olive oil looks translucent, the color is golden green or golden yellow, because it is physically processed, so it may be a little precipitated, and it will exude the aroma of grass when it is just opened. If it is an inferior olive oil, then the oil is clear, and if you look closely, there is no precipitation in it, and there is no aroma or other aroma after opening.