Olive oil acidity problem, when buying olive oil, acidity

extra virgin olive oil virgin olive oil lamp oil lampante olive oil refined olive oil blended olive oil blended olive oil composed of refined and virgin olive oils

olive pomace oil pomace oil cannot be eaten directly and cannot be called olive oil!

Therefore, it is not possible to judge the quality of olive oil by looking at the acidity alone, and it is better to buy extra virgin. The brand you bought is not bad, and I recommend a few more to you, and the foreign ones should buy Ole, Albequina, LA, Ranieri, etc., and the most professional in China is the Rhino brand.

Acidity is an index used to determine the proportion of free fatty acids (free fatty acids) in every 100 grams of oil, free fatty acids, also known as free fatty acids, are the "restless" fat components in oils, and too high acid can easily lead to oxidation, resulting in rancidity and inedible. Standards from the International Olive Oil Council and the European Union show that extra virgin olive oil has a lower oleic acid content, extra virgin olive oil has a lower acidic content and refined olive oil has a lower acidity due to the chemical deacidification process. Therefore, the acidity of extra virgin olive oil and virgin olive oil is natural acidity, while the acidity of refined olive oil is artificially intervened acidity.

The quality of the olive oil, in terms of natural acidity, is, of course, the lower the better, but probability-wise, the natural acidity of most extra virgin olive oils is somewhere in between. If the acid on the inspection report is too low, for example, in combination with other indicators such as peroxide value and UV absorbance, even if the label says extra virgin olive oil, there is a high suspicion that the product has very low nutritional value, or is not edible refined olive oil, or refined pomace oil.

So what exactly does the acidity of olive oil mean? Let's start by looking at the specific composition of olive oil:

Myristic acid Saturated fatty acids.

Palmitic acid: Saturated fatty acids.

Palmitoleic acid Monounsaturated fatty acids.

Heptadecanoic acid

Heptacharaenoic acid

Stearic acid: Saturated fatty acids.

Oleic acid Monounsaturated fatty acids.

Linoleic acid is a polyunsaturated fatty acid.

Linolenic acid is a polyunsaturated fatty acid.

Arachicotic acid Saturated fatty acids.

Eicosacenoic acid

Behenic acid Saturated fatty acids.

Docosanoic acid

When buying olive oil, the higher the content of unsaturated fatty acids, the better the quality of the olive oil.

1. First of all, it is necessary to see what range the acidity indicated on the bottle label is, the national standard stipulates that extra virgin olive oil is less than or equal to, if it is less than or equal to, this oil can not be purchased, this range is too distorted, which means that it is likely to be chemically deacidified.

2. Look at the fatty acid content indicated on the label, the higher the unsaturated fatty acid content, the better the quality of olive oil, and similarly, the trans fatty acid content should be low, the trans fatty acid content of general extra virgin olive oil is around, this is the laboratory data, tea oil is at this level, it can be said that the trans fatty acid content of olive oil is extremely low, but there is generally no zero trans fatty acids.

3. It is not that the more expensive the olive oil, the better, it is also possible that the purchase price of olive oil is not so high, but the merchants deliberately raise ** in order to make profits, judging by the international market price, the price of 1L extra virgin olive oil is more reasonable at about 130.

If you want to buy a higher grade of olive oil, you can directly choose a brand with the EU DOP organic certification, this olive oil will be printed on the label with the DOP logo, consumers can easily see that this grade of olive oil is extra virgin olive oil, although **higher than the average olive oil**, but DOP represents the highest grade of a processed agricultural product in Europe.

She also suggested that when consumers buy olive oil, they should never forget to identify the country of origin, and the European Union divides the world's best olive oil producing regions as Italy, Greece and Spain, and other Mediterranean countries also produce olive oil, but generally speaking, the quality of olive oil does not catch up with the first three countries.

4. In addition, if the olive oil is good or not, open the bottle and smell the taste, the best olive oil will have a strong grassy smell, which means that the olive oil in your hand is completely cold-pressed, if there is no taste, then there must be chemical intervention to deodorize.

And it's not crystal clear olive oil that is good, there are a lot of precipitated pulp, and it feels a lot like sticky juice, but that's the best olive oil.

5. For how to judge whether the olive oil is pure imported, you can look at the drawing part of the bottle mouth, if there is a small chain of tung can open the cover of the bottle mouth, that is the original bottle import, if there is no such thing, and the bottle stick workmanship is not fine and beautiful, you can conclude that this is not the original bottle of imported olive oil.

Acidity is an indicator used to determine the proportion of free fatty acids in every 100 grams of oil in Changshi, and free fatty acids are also called free fatty acids.

It is a restless fat component in fats, and too high acid can easily lead to oxidation, which leads to rancidity and inedible.

From the point of view of natural acidity, the lower the acidity, the better. Extra virgin olive oil has a natural acidity that ranges from to, but olive oil with an acidity of to-to, which has low nutritional value, is either an inedible refined olive oil, or a refined pomace oil.

Summary. Olive oil has a unique aroma and is suitable for direct consumption or coleslaw. (1) Extra virgin olive oil:

Olive oil is less acidic. Protected Designation of Origin Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, Organic Protected Designation Extra Virgin Olive Oil. These three olive oils are the highest grades of olive oil in the world.

2) Virgin olive oil: obtained from the second pressing, with an acidity of less than 2%; Meets edible oil standards. (3) Refined olive oil:

The olive oil extracted from the oil residue by chemical solvent leaching method and refined is less acidic than virgin oil after the refining process of general edible oil through decolorization and deodorization, and the quality is not as good as virgin oil, the color is also more turbid, the taste is lighter, and it is cheaper. (4) Olive pomace oil: This kind of oil is obtained by dissolving the remaining part of the olive fruit after all the pressing and extraction processes.

This oil cannot be called olive oil, it is completely devoid of the beneficial components of olive oil. Not edible, only for beauty or industry-specific use.

Is it better to have high or low acidity in olive oil.

The quality of the olive oil, in terms of natural acidity, is, of course, the lower the better.

Acidity is a measure of olive oil, but it's not an absolute standard, and it's generally better before it's a nuisance, but if you were a god just looking at the acidity, you'd probably have to go down the ditch, and maybe you'd find that the acidity of the bridge is 0.

Olive oil has a unique aroma and is suitable for direct consumption or coleslaw. (1) Extra virgin olive bridge first olive oil: olive oil acidity is lower.

Protected Designation of Origin Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, Organic Protected Designation Extra Virgin Olive Oil. These three olive oils are the highest grades of olive oil in the world. (2) Extra virgin olive oil:

The second press yields an acidity of less than 2%; Meets edible oil standards. (3) Refined olive oil: The olive oil extracted from the oil residue by chemical solvent leaching method and refined is obtained by refining it, after the refining process of general edible oil through decolorization and deodorization, its acidity value is below the quality of virgin oil, the color is also relatively turbid, the taste is lighter, and it is cheaper.

(4) Olive pomace oil: This kind of oil is obtained by dissolving the remaining part of the olive fruit after all the pressing and extraction processes. This kind of oil cannot be called olive oil, it is completely devoid of the beneficial components of olive oil.

Not edible, only for beauty or industry-specific use.

Acidity refers to the weight of free fatty baiic acid (in terms of oleic acid).

The percentage of DU amount, such as zhi, indicates that there are grams of free fatty acids per 100 grams of DAO. It indicates the initial state (freshness) of the olive oil obtained.

Acidity has nothing to do with the taste of the olive oil, acidity is only an indicator of the quality of the olive oil, and the taste, flavor, etc. have to be judged by taste. It's just that the acidity index is intuitive, simple, and easy for consumers to remember.

Acidity is the proportion of free fatty acids in 100 grams of oil. China's olive oil standards stipulate that extra virgin is between, generally speaking, the lower the acidity, the better, the acid is too high, easy to oxidize, but too low, combined with peroxide value and ultraviolet absorption, it is very suspicious, or it is not cold-pressed, it is artificially intervened refined olive oil, of course, there is no nutritional value. There are a lot of materials on the Internet, so you can take a closer look.

Olive oil is not the lower the acidity .

Olive oil acidity refers to free fatty acids.

Percentage of weight. For example, it means "grams of free fatty acids per 100 grams", which indicates the initial state of the olive oil obtained.

Olive oil acidity has nothing to do with the taste of olive oil, olive oil is only an indicator of olive oil quality, and taste, flavor, etc. have to be judged by taste. It's just that the acidity index of olive oil is intuitive, simple, and easy for consumers to remember.

1.For "cold-pressed olive oil", the lower the acidity, the better, and only those with 1° or less are called "extra pure cold-pressed olive oil".

2. For "extra pure olive oil", or "100% pure olive oil", or "olive oil", the higher the acidity, the better, because this olive oil is made of a mixture of cold-pressed olive oil and refined olive oil.

Acidity is the weight percentage of free fatty acids (expressed as oleic acid), for example, grams of free fatty acids per 100 grams. It indicates the initial state (freshness) of the olive oil obtained.

Acidity has nothing to do with the taste of the olive oil, acidity is only an indicator of the quality of the olive oil, and the taste, flavor, etc. have to be judged by taste. It's just that the acidity index is intuitive, simple, and easy for consumers to remember.

Olive oil and olive pomace oil have a history of thousands of years in the countries bordering the Mediterranean, and are known in the West as "Liquid**", "Queen of Vegetable Oils", "Mediterranean Nectar" for their excellent natural health benefits, beauty benefits and ideal culinary use.

The edible high-grade olive oil is the natural fruit juice extracted from the fresh fruit of the first ripe or ripe olive through the physical cold pressing process, (the residue is extracted by chemical method of olive pomace oil) is one of the world's natural forms of woody vegetable oil for human consumption.