How olive oil is produced and how olives are refined into olive oil

Look what kind of it is. There are several levels of olive oil.

1. Extra virgin olive oil. The olive juice (oil) obtained by using pure physical low-temperature pressing method (just like our home juice squeezing), without any chemical additives, and then passing through, filtration (slag removal), pouring (precipitation) and other processes

2. Refined (pure) olive oil: After the olives are pressed for the first time, the second time, and the pressing (squeezing), the remaining things are treated by chemical agents, and the olive oil obtained from the pomace can also be called "secondary oil". Then through decolorization, deodorization, etc., the acidity of pure (refined) olive oil can be reduced to below, but the quality is much worse than virgin oil, the taste is light, ** is also cheap, it is a mixture of virgin olive oil and other oils (pomace oil), can not be eaten directly.

3. Pomace oil: It is the oil obtained by chemical treatment of the leftover things after the olive fruit has been pressed for many times. This oil cannot be called olive oil, it no longer has the nutrients of olive oil, it cannot be eaten, and can only be used to make industrial oil.

Physical pressing! The olives are picked on the same day, pressed on the same day, pressed out, cold-treated, separated from oil and water, and then filled and stored.

Olive oil, a woody vegetable oil, is made from fresh olive fruit directly cold-pressed, without heat and chemical treatment, retaining its natural nutrients, olive oil is considered the most suitable for human nutrition among the oils discovered so far.

The cold pressing method is to directly press the olive fruit through physical and mechanical machinery, and the principle of juice squeezing is the same as that of some families using juice presses, and the olive oil extracted by this method is natural and pure, and the nutrition has not been damaged in any way.

Extra virgin olive oil is completely pressed, as if you were squeezing orange juice at home, and then filtering the water out to form extra virgin olive oil.

Pure olive oil is a pomace that has undergone steps such as extra pressing, which continues to be refined, and then mixed with a portion of the extra pressed olive oil to form the so-called pure olive oil.

Storage method: 1. Avoid strong light, especially direct sunlight.

2. Be sure to close the bottle cap after use to avoid oxidation.

3. The most important thing is that the olive oil we store must not be placed in a metal container, because some fatty acids in olive oil will react with metals and affect the oil.

An oil produced directly from the fruit of the olive tree by physical means such as mechanical pressing.

Olive oil is rich in monounsaturated fatty acids - oleic acid, as well as vitamins A, B, D, E, K and antioxidants. Olive oil is considered to be the most nutritious oil for the human body among the oils discovered so far.

Olive oil is distinguished by its high content of monounsaturated fatty acids. In addition to providing heat to the human body, monounsaturated fatty acids can also adjust the proportion of high-density and low-density lipoprotein cholesterol in human plasma, increase the level of high-density lipoprotein HDL (good cholesterol) and reduce the level of low-density lipoprotein LDL (bad cholesterol) in the human body, thereby preventing excess choleisool in the human body.

Natural olive oil is obtained by pressing the olive pulp, which is filtered and other treatments to remove foreign substances, and is completely unchemically treated. There are also two types of natural olive oils, which have an acidity value of 1% or less (the highest grade), and natural olive oils that have an acidity value of 4% or less. This type of olive oil has a unique aroma, golden yellow with green in it, and a rich taste that is suitable for the final processing of cooking.

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.

When storing, it should be sealed and protected from light, because olive oil contains a large number of unsaturated higher fatty acid glycerides that are beneficial to people, which are easy to oxidize.