What makes good olive oil? What kind of olive oil is good

There are two kinds of olive oil: one is edible oil and the other is topical oil (skin care) Good oil is very important in color, a little strong but a little light. The taste is also light. If it's a cold companion, it's very delicious. Of course, it's also good to have some sesame oil.

Olive oil can not only be used for cooking, but also has the effects of beauty and skin care, health care, etc., so many families now consume olive oil. Olive oil is also like other foods, there are good and bad, of course, good olive oil is very good in terms of nutritional value and taste, so what kind of olive oil is good?

1. Good olive oil has the following characteristics:

Observation: The oil body is translucent, thick, golden-green, or golden-yellow, the darker the better. The pigments and other nutrients in the refined oil are destroyed.

Smell: Fruity, different tree species have different fruity notes, and the taster can even distinguish between 32 different olive fruit aromas such as licorice, creamy, fruity, chocolate, etc.

Taste: Smooth on the palate, with a slight bitter taste, and a spicy taste, a pronounced sensation in the back of the throat, and a lag in the spicy sensation.

2. Bad olive oil has the following characteristics:

Observation: The oil body is mixed and lacks a translucent luster, indicating that it has been placed for a long time and has begun to oxidize. The color is light, it feels very thin, and it is not strong, indicating that it is refined oil or blended oil.

Smell: There are stale smells, mildew smells, muddy smells, wine sour smells, metallic smells, hala smells and other peculiar smells. Indicate that the olives have deteriorated, or that there is a problem with the raw material of the olives, or that they have not been stored properly.

Taste: Smelly, or simply no taste at all. Indicates that it has deteriorated, or is a refined or blended oil.

You can choose olive oil through the above points.

The olive's seeds, the olive kernels, can be pressed for oil, and the oil that is squeezed is called olive oil. Olive oil can be said to be one of the most beneficial edible oils for human health. A hospital in the United Kingdom, after conducting studies and trials on olive oil, found that olive oil has a relieving effect on rheumatoid arthritis, which may be related to reducing levels of prostaglandins, a triggering factor for tissue inflammation in the body.

Olive oil has a history of thousands of years in the countries bordering the Mediterranean, and is known in the West as "Liquid **", "Queen of Vegetable Oils", "Mediterranean Nectar", because of its excellent natural health benefits, beauty benefits and ideal culinary use. Edible high-grade olive oil is a natural fruit oil juice extracted from the fresh fruit of virgin or ripe olive through a physical cold pressing process, and is the only woody vegetable oil in the world in its natural form for human consumption. It is native to the countries bordering the Mediterranean.

It has been cultivated for thousands of years. According to some statistics, the word "olive" appears more than 200 times in the Bible.

Extra virgin olive oil has the highest nutritional value.

Extra virgin olive oil is an oil produced directly from the fruit of oleocanthal by mechanophysical methods, including washing, decanting, centrifugation or filtration, but excluding high-temperature heating and leaching with organic solvents. It does not need to be refined, and it is rich in various nutrients of the original olive fruit, and the nutritional quality is very high.

How to choose olive oil:

1. Look at the grade of the oil.

A good olive oil must have words like extra virgin. If there are other oils on the label, it is not 100 percent extra virgin olive oil.

2. Look at the acidity value.

That is, the proportion of free fatty acids in 100 grams of fat. Free fatty acids, also known as free fatty acids, are the "restless" fat components of oils, and too high acid can easily lead to oxidation and inedible. Extra virgin olive oil does not have an acidity of more than 1%.

3. Look at the date.

It is better to have a fresh year and a recent bottling date, and the shelf life of extra virgin olive oil is generally 24 months.

At present, there are 3 countries where olive oil is the most famous, Greece, Spain, Italy, if you choose good quality olive oil, you must choose the original imported PDO extra virgin olive oil and organic extra virgin olive oil, these two are the highest grade and best olive oil, quality ***, whether it is edible oral, or beauty and skin care are the best choice. I have bought "Pastoral Joy" PDO extra virgin olive oil before, it is used for skin care, it is very well absorbed, you can also check it out.

Reply. Duoli Olive Oil (Top Ten Olive Oil Brands, Shanghai Jiage Food ****'s Brand) 2Oliveira olivoilá (Top 10 Olive Oil Brands, High-Quality Olive Oils of Italy) 3

Yibali-Pinli (Spanish olive oil brand, Beijing Pinli Food ******) 4Ou La Lamasia (Top 10 Olive Oil Brands, 1940, Ou Lei Masil, Spain).

Oliveira olive oil is good. Since 2016, Oliveira has been successfully selected into CCTV's "National Brand Plan" for two consecutive years! Its olive oil raw oil is imported from the Mediterranean region, and the olives are harvested immediately when the olives reach maturity, and the pure physical cold pressing process ensures the freshness of the olive oil, which is 100% pure olive oil.

PS: The Italian Mediterranean is one of the countries in the world that produces high-quality olive oil.

The olive oil with no more acidity than is the best quality on the market, and the olive oil from the Nordic countries is better than that in China, especially the Inco series of olive oil produced by AAK, which has a long history of 140 years and has a good brand reputation and product quality.

We all know that olive oil is better, so when choosing high-quality olive oil, we mainly look at the origin and the Mediterranean coast; Then look at the production process, and finally look at the acidity. Target.

The highest grade of pressed olive oil is extra virgin olive oil, which is physically pressed once and the fruit must be processed within 24 hours. Of course, this level is only for the European and American markets, and there are no strict regulations on the oil label of olive oil in China. Therefore, whether it is sub-packaged, canned or blended in China, do not buy it at the beginning of the domestic production), you must buy the original original bottle imported.

Generally, this kind of oil smells grassy, but unfortunately what can be bought in domestic supermarkets is basically the smell of oil, and really good oral olive oil can only be purchased at the counter or locally.

However, there is a kind of olive oil from Inco, imported from the United Kingdom, and it is very well sold abroad, and the olive oil can be mixed cold or stir-fried.

There is an olive oil from Inco, imported from the United Kingdom, an old enterprise in Europe for more than 100 years, which is very popular in the European and American markets, you can consider it.

The injury-free harvesting technique ensures that the olives are fresh and intact. Cold pressed at a low temperature of 25°C within 24 hours preserves the nutrients and active substances of the olive fruit to the greatest extent possible, resulting in a liquid olive oil.

The answer comes from the Gili Tree olive oil factory.

A small spoonful of olive oil per day. **It's super good.。。 Not direct use. Put it in**!

The oil fried with olives is edible and can be used as a skin care product.

Classification of olive oil.

First, the latest revision of the European Union's classification of olive oil EEC 2568 91 and EC 1989 2003 Chinese reference name International Standard Name Acidity.

1) Olive oils:

Extra virgin olive oil (first physical cold pressed) extra virgin olive oil acidity

Extra virgin olive oil (2nd physical cold pressed) virgin olive oil acidity

Lower Virgin Olive Oil (3rd Physically Cold Pressed) Lampante Olive Oil Acidity

Refined olive oil (chemically processed) Acidity

Blended olive oil blended olive oil composed of acidity

refined and virgin olive oils

2) Pomace oil:

Olive pomace oil** (physical cold pressed tail oil) Crude Olive-Pomace Oil Acidity >

Refined olive-pomace oil Acidity

olive pomace oil acidity

1) Olive oils:

Extra virgin olive oil (first physical cold pressed) extra virgin olive oil acidity

Extra virgin olive oil (2nd physical cold pressed) virgin olive oil acidity

Ordinary virgin olive oil (third physical cold pressed) Ordinary virgin olive oil acidity

Lower virgin olive oil (tail oil physical cold pressed) lampante virgin olive oil acidity

Refined olive oil acidity

Pure olive oil (a blend of several virgin oils) pure olive oil acidity

2) Pomace oil:

Olive pomace oil** crude olive pomace oil

Refined olive pomace oil Acidity

olive pomace oil acidity

Thus: extra virgin olive oil is the top olive oil by international standards. No matter what the salesperson tells you about how pure the olive oil in their hands is; How many star ratings, that is all domestic. Moreover, it is out of the inspection and supervision of the EU organization and cannot confirm the quality of the product].

Extra virgin olive oil is the best, please pay attention to the English name of extra virgin olive oil when buying, and don't be confused by the words extra virgin or premium, premium, etc.