Women's Tips

Choosing the right olive oil - tips and advice for customers

Pin
Send
Share
Send
Send


There are three main types of olive oil. Bottles labeled Pure contain refined olive oil that is least healthy, as the cleaning process not only reduces the acidity of the product, but also removes antioxidants and vitamins.

Virgin oil is a product of secondary extraction of olive mass. There are nutrients in it, but in smaller quantities, moreover, it can significantly taste bitter.

Extra Virgin oil will cost more than all other varieties of olive oil, but it is also the most fragrant and beneficial. This type of oil is squeezed from young olives with low acidity during the day after their collection. There are no dyes and preservatives, it is rich in various nutrients. Light, lite and extra-light are not types of butter, but advertising terms invented by marketers.

Extra virgin oil has a subtype - unfiltered. This is an unfiltered oil with a certain amount of olive pulp. It is believed that it, despite the unclear appearance and a shorter shelf life, is most suitable for those who are looking for the most useful product.

Origin of olive oil

The common opinion that there are certain regions in which the best olive oil is produced is wrong. You can buy a very good Californian olive oil and a poor Tuscan one. In addition, it is often indicated on bottles, for example, the Product of Italy and the consumer assumes that it is oil from Italian olives, and in fact it can be squeezed out of any imported fruit, but in Italy. High-quality oils, which are squeezed out only of olives from one region, are necessarily marked with signs - AOC or DOP. The first abbreviation refers to French products controlled by place of origin, the second - produced in the EU.
If you are going to fry in olive oil, remember that when heated to 200 ° C, it loses its beneficial properties.

What to look for when buying

When buying olive oil, pay attention to its storage conditions. Expensive and high-quality product is stored in a dry, cool place, protected from light and heat. It should not stand on a brightly lit display case. A good oil manufacturer will never enclose in a transparent package. If olive oil is sold in bottles of plain glass, then it is chemically processed and the manufacturer is not afraid that it will lose color and aroma, and it is these troubles that occur with organic oil under the influence of these factors. Stainless steel packaging is considered less aesthetic, but more suitable for a good oil, as it more reliably protects against oxidation.

Be sure to pay attention to the shelf life of the oil. Expensive brands must indicate or to what date the oil is edible or the date of production of the product. Good olive oil is stored no longer than 18 months, so if you do not use this product often, buy small batches, as much as you can exactly spend for six months or a year.

Good olive oil has a pleasant aroma, similar to the aroma of fresh fruit. Its color ranges from light golden to golden green. They taste olive oil, pouring it on a slice of white bread. Cherny has its own characteristic flavor that can confuse you. A quality product is slightly bitter, but pleasant, not “heavy” and not greasy.

How to choose olive oil correctly

In today's world, many people think about healthy eating. Many people know that unrefined olive oil is very helpful. But not everyone knows how to purchase a product of excellent quality and not run into a fake.

[stextbox id = 'alert' bgcolor = 'f29baa' bgcolorto = 'f7d5da' image = 'null'] Olive oil is a product that is obtained by pressing olives and is used worldwide in cooking, as well as in medical practice and cosmetology. Olive oil is very popular for its beneficial properties for the human body and is used by supporters of a healthy lifestyle. [/ Stextbox]
How to choose the olive oil when buying in the store

What oil to choose: spin, refining and quality

Olive oil tastes different. Sour, with sweetish taste, bitterish or salty. Taste is caused by varying degrees of acidity. If the oil feels rancid or vinegar, it means that it is made with violations, and it cannot be eaten. There will be more harm than good.

There are three main stages of oil production. The product of the main spinning is labeled virgin on the label, after the cleaning process - refined, and at the end remains the cake - pomace.

Virgin-labeled oil is a very useful product that is mechanically pressed. The mark extra virgin means that this product is cold pressed from high quality olives. It has an acidity of 1%.

D.O.P - denominacion de origen protegida - this degree of quality is assigned only to the highest quality product. It is made from olives, which grow only in one place. The fruits are harvested by hand from the trees, and only whole, without defects. Olive oil with a similar label is checked and prepared each time according to certain strictly adhered to standards.

If the prefix "extra" is not, it does not mean that the product is bad. Simply, it is made from lower quality fruit. But it does not lose its properties from this.

Refined oil with the designation refined (refined) has no healing effect, it is used for cooking meat and other dishes. Refined oil can be stored for a long time, and is cheaper than virgin.

Light olive oil - a similar inscription on the label means that the oil is perfect for frying products, it can be used as deep-frying.

The cheapest oils on the package have the inscription olive-pomace oil. This means that such a product is made of cake. The remains are mixed with the oil of the first extraction in order for it to have color and taste. This product is cheap, but well suited for frying and stewing.

How not to be mistaken with the choice of oil?

How to choose olive oil

In the name of the oil must be specified grade olives or brand of manufacturer. But the name of the variety is required. For example, Priego de Cordoba. This is the place where the olive variety is grown for oil with D.O.P.

It must be written who the manufacturer is, who imports this product and exports it. The label shows the addresses and phone numbers of companies. Oil is bottled only by the manufacturer. If different firms are listed, it may be a fake. The shelf life of the oil is set within 10–11 months. Later, useful properties are waning.

Good oil on this criterion can not be selected. Color can vary from yellow to brown. It is determined by the olives from which the product is produced. For example, if the fruit is green, then the oil will be with a greenish tint. If ripe olives are used for cooking, the color will vary from yellow to purple. Brown tint give the fruits of the highest quality. This oil has a sweet taste.

How to choose the right olive oil in the store

The package is usually a bottle of dark glass. It protects the oil from light. The disadvantage of such packaging is that it is very fragile. The advantage is the ability to view the contents. Can - more convenient packaging, which allows you to store significant amounts of olive oil.

The can is made of a piece of tin with a special layer that does not oxidize oil. Pros: does not allow the light to destroy the structure of the oil, light and inexpensive. The disadvantage is that it is not possible to see what is inside.

And in conclusion - a little secret how to check the quality of the product at home. You just need to put the bottle in the freezer. Quality unrefined oil will freeze and turn white. And if you put the container in the refrigerator for several days, a whitish precipitate should appear. After thawing, olive oil completely restores its properties.

Look for oil with a good "pedigree"

If you decide to purchase a really high-quality oil, pay attention to its “pedigree”. In particular, some Italian manufacturers transfer their business to their family members, therefore, their company has a long history. For example, the Monini clan is considered the most famous.

Members of this family own several large olive groves in Umbria. It is known that Monini does not just produce the best olive oil for frying, baking and salads, but also carefully monitoring its quality.

According to the producers themselves, they personally, almost manually, select each crop and test the finished product before it enters the bottle.

Read the label carefully.

If you pay attention to the label of the oil, you can learn more not only about its composition and manufacturer, but also about what category it belongs to. For example, the bottle may contain the following words:

Extra virgin from this list is considered the most elite. This is olive oil for frying, which is better to spend a little. The fact is that this product is a first-pressed oil and is considered the most concentrated. If you taste it, you can catch the bright notes of astringency and tickling in the area of ​​the larynx. At the same time, it is these taste qualities that indicate the freshness and value of the product, for the preparation of which no heat treatment was used.

And although extra virgin can be used for frying, it is still better to use it for cooking salads, baking or when added to cosmetics to improve the condition of the skin and hair. By the way, the price of such high-quality oil is very biting. For example, in Italy for a similar product you need to pay at least 10 euros.

Features and differences of virgin and refined oils

Virgin is also one of the best products of plant origin. However, it is somewhat inferior to the taste, color and aroma of the above. In general, frying in this type of olive oil will bring you complete pleasure, as it does not foam and does not splash. And most importantly, on the same oil, you can fry (unlike sunflower) several times.

Refined, or refined oil, takes the honorable third place in the above-mentioned line. It is also considered good and is classified as a high quality natural plant product.

That's just, in contrast to the two previous types, in its preparation they used a certain purification technology, which somewhat reduces the characteristics of the oil. Moreover, according to well-known manufacturers, during the preparation of this product, not selected olives are used, but everything, including spoiled olives. Therefore, it is suitable oil for frying (olive, and among other things - refined).

What is pomace oil made of?

According to many oil producers, olives have almost no waste, since literally they all go into business. This statement best reflects the essence of the product with a pomace mark. It turns out that for the production of such a product, oil is extracted from residues of olives, which have already been previously squeezed and used to prepare another variety. In this case, such a cake is additionally processed with a special solution, placed under a press or exposed to a centrifuge.

And although a small amount of useful antioxidants in this oil is present, it is significantly inferior to all other types of product in its taste. In addition, for greater effect, manufacturers can add cotton and sunflower oil to pomace. Despite all this, such olive oil for frying (how to choose it, you can learn from this article) is suitable. Least of all it is intended for salads. But for baking flour products you can use it.

Look at the geography of production

Almost always on the product packaging there is information not only about the country of origin, but even about the region. So, the best suppliers and manufacturers of oil are countries such as Greece, Italy and Spain. It is there that there are all the necessary geographical and climatic conditions for good growth and ripening of the olive fruit.

Meanwhile, each of these countries has its own regions, which are leaders in the production of high-quality products from olive. And for each particular city is characterized by its taste and other features. For example, in Liguria (northern region of Italy) they produce transparent frying oil (olive oil is best suited for this process) of light, light green color.

Umbrian product, according to numerous reviews, has a special aroma and dark color. In addition, many housewives claim that it is in Sicily that they produce dark, sometimes muddy and thick oil, characterized by excellent taste and richness of healthy substances.

Which oil is considered perfect?

The ideal name is olive oil for frying and for salads, in which the entire process of assembling, processing and pressing fruit, including the production itself, took place in one region and in one country. In addition, the packer of the finished product must also be the manufacturer itself. How can you find out?

In order to find out such information, you should again look at the label. For example, it may contain a PDO / DOP label. It means that the entire process of manufacturing the product was carried out in the same place.

IGP - this marking means that the product was produced in one place, and, for example, packed in another. Moreover, this oil meets all European standards. And finally, there is a third type of labeling - Bio. It shows that in the manufacture of such oils are not used genetically modified products. Moreover, the processing of olive pests was carried out using only natural remedies.

Olive oil for frying: we look at the level of acidity

Another important point that must be considered when choosing olive oil in the store, is the so-called indicator of acidity. It is noteworthy that such information is also on the label. What is the acidity in oil?

It's all about its composition, that is, in every product there is a certain number of free fatty acids that contribute to the destruction of the cells of our body. And the less such acids, the quality of oil is higher. For example, in extra virgin of such substances - slightly less than 0.8%.

In refined, this indicator corresponds to 0.5%. But here's a paradox: this percentage, although it looks less than the previous one, is associated with the loss of an important nutrient. So, in the process of heat treatment, this oil loses oleic acid, which is a permanent participant in the proper metabolism in our body.

User reviews and cooking tips

It is enough to read reviews of housewives who regularly cook in olive oil. For example, many women buy only virgin. According to them, you can fry it "at least 10-20 times." It gives salads a unique aroma and taste. There are lovers and the product is marked refined. For them, this is a great combination of quality and price. It is added to pastries, salads, vegetables are fried on it.

Some people advise to use refined for frying meat and vegetables, and pomace for frying. Salads, according to them, are best cooked for virgin or extra virgin.

When should you refuse the choice of olive oil?

At the moment, the number of manufacturers of the described product simply rolls over, so many buyers and there is a difficulty with what kind of olive oil for frying, baking or salads to choose for the house. And if you carefully study all our tips, this problem will be exhausted. That's just sometimes there are times when it is still worth to abandon the purchase of oil. For example, if it shows the country of origin, in which a priori olive trees do not grow.

It is necessary to refuse to buy even if the manufacturer’s address is not on the label. Companies that have nothing to fear, as a rule, write the full address with the mention of contact numbers and even e-mail. The same applies to products with too small print, which may cause problems when reading. Do not buy oil, whose acidity level exceeds 0.8% or is absent altogether.

Do not purchase a product with a dubious smell and floating third-party items. For example, even high-quality oil can get white flakes when placed in the cold. And, of course, it is not necessary to choose a product, despite the tempting reduced price, which has expired (or is about to end) shelf life.

In a word, be careful. And do not hesitate to study the label for a long time, despite the disapproving looks and sighs of the seller.

Why is olive oil useful?

Olive oil has many beneficial properties. It has a preventive effect in cardiovascular and oncological diseases:

  • борется с «плохим» холестерином в крови,
  • защищает от атеросклероза,
  • приводит в норму артериальное давление,
  • является природным иммуностимулятором,
  • снижает риск образования в организме раковых клеток.

Также хорошо влияет на работу желудка, кишечника, желчевыводящей системы:

  • улучшает работу кишечника, желудка, печени,
  • заживляет язвы в желудке и двенадцатиперстной кишке,
  • помогает при геморрое,
  • справляется с запорами,
  • обладает желчегонным эффектом.

Масло из оливы используется в косметологии:

  • обладает омолаживающим эффектом, так как содержит витамин Е,
  • it is included in masks and other care products for the face, body and hair,
  • It has a healing effect on wounds, cuts and ulcers.

Varieties of olive oil and their use

The physico-chemical composition of the finished product, the content of useful elements in it depends on the method of pressing the raw material. In accordance with this indicator in the European legislation, olive oil is divided into categories:

  • natural olive oil (Extra Virgen and Virgen, Spanish),
  • olive oil (Aceite de Oliva, Spanish),
  • extra virgin olive oil (Romase or Aceite de orujo de oliva, Spanish).

Extra Virgin (unrefined first cold pressed)

Extra Virgin is the most valuable and expensive kind of oil. It is almost freshly squeezed olive juice, bottled. The technological process - from the place of cultivation and harvesting to sorting and spinning - is regulated and controlled.

In producing countries, the quality of olive oil is checked by a commission consisting of expert tasters. This procedure is legally established and mandatory. Each of the ten people of the commission must assign a sample to the sample Extra Virgin. Only in this case, the suppliers have the right to sell oil under this name. If at least one member of the commission "rejected" the product, the manufacturer is fined and sent oil for revision.

In this type of oil concentrated the largest number of nutrients. Its taste is rich, but with bitterness. The stronger the oil is bitter, the fresher it is. It is recommended to use it without heat treatment:

  1. For dressing salads and cold dishes.
  2. In dietary nutrition. For people prone to cardiovascular diseases, olive oil is an indispensable tool in the fight against "harmful" cholesterol. Used in diets for diseases of the gastrointestinal tract and biliary system.
  3. For feeding baby. Infants from six months of age are given extra virgin olive oil to feed. The first dose is 2 drops, and by one year it is reduced to a teaspoon. The fatty acids of this olive oil are combined almost as in breast milk. It helps babies with constipation.

Virgin (cold pressed unrefined)

This oil is also a natural product, but the quality of the olives from which it is made is lower. Low quality standards are applied to it. The taste of virgin oil is not as refined as extranatural. Beauticians advise to add it to the mask for the face, hair and nails. Using virgin oil in cooking, it is not recommended to heat it in order to preserve its beneficial properties.

Refined cold pressed

This type of olive oil is obtained by mixing refined cold-pressed olive oil with unrefined extranatural (Extra Virginia) in a proportion of 85% / 15%. It also has excellent properties, but the rich taste and smell of olive oil is absent, there is no characteristic bitterness. Suitable for heat treatment, during cooking it does not form carcinogens.

Second Spin Olive Oil

This oil is obtained from the cake of olives remaining after the first spin. Organic solvents are used in the manufacturing process and are exposed to the raw materials at high temperatures. Oil preserves a set of vitamins and microelements, but in smaller quantities. It is ideal for roasting deep-fried products.

Product exporting countries

In which country do the best olive oil? The dispute has been going on for many centuries. In each country there are worthy producers offering healthy and tasty butter.

The lion's share of olive oil is produced in Europe. In the first place in terms of volume is Spain, in the second - Italy, the third is Greece. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, the USA and in France. The volume of oil produced by these countries makes up a small proportion of the total mass. Therefore, the main dispute about the quality, taste and benefits of "liquid gold" flares up between Spain, Italy and Greece. Each country "supports" its product and considers it the best. Are there differences in the tastes and beneficial properties of olive oil in these countries?

Real olive oil from Italy

On the territory of Italy there are many enterprises for the preparation of olive oil. There are more than 400 olive varieties in Italy. From such a variety they create rich bouquets of taste. Greater competition in the domestic market only stimulates the improvement of olive oils produced.

What is the taste of Italian olive oil? Italians love to season olive oil with spices and spices, such as garlic, chili pepper or rosemary. The taste of the oil from this gets a little spicy. Olive oil from Italy is distinguished by a soft taste, a sweetish and barely perceptible herbal smell.

What kind of oil do in Greece

It was in Greece in ancient times that the production of olive oil began. The Greeks more fill their domestic market, not striving for superiority in exports. Here they honor the ancient traditions, pass them from generation to generation, are sensitive to the manufacture of oil. This process is the least automated. The taste of the oil is rich and bright, it contains fruit flavors and honey notes.

In Greece, a suitable climate for the growth of olive trees. Thousands of Greek families, using household conservative methods, produce the largest amount of extranatural olive oil (80% of the global volume).

If we talk about the benefits of olive oil, then there is a special law for producing countries, which sets out quality criteria. Therefore, the name Extra Virgin already gives a guarantee that this oil is the best, no matter what country it was brought from.

How to choose the olive oil on the shelves

When buying olive oil, you need to be clear about what it is for? If you plan to fill them with salads and cold dishes, use as complementary foods, for medicinal or dietary purposes, in cosmetology, then choose an oil with the inscription Virgin or Extra Virgin.

If you want to use oil for frying, then choose olive oil labeled Aceite de Oliva. Cooking in a deep fryer can be done in butter with the inscription “Romas” or Aceite de orujo de oliva.

Many use the ignorance of buyers and sell simple refined olive oil at the price of extranatum. Therefore, you need to look not only at the price, but also to study the information on the packaging.

About the cost

  1. Extra Virgin Olive Oil has the highest cost, since only the highest quality raw materials are used to produce it. From one kilogram of olives comes out only 250 ml of oil. High quality requirements make this product more expensive.
  2. There is also a difference in the cost of extranatural oils. Oils that are labeled DOP / IGP / PDO or the name "biological" (BIO) are much more expensive than Extra Virgin Oil without such labeling.
    • BIO labeling ensures that chemicals and genetically modified organisms have not been used in oil production,
    • DOP (PDO) - a guarantee that the oil was produced on a specific territory entered in a special register, the whole process from growing to packaging is carried out in one place,
    • IPG - marking, indicating that the oil is produced in a certain area included in the agricultural register (one or several stages of production are regulated, which also has a positive effect on the quality of the oil).
  3. The difference in cost depends on the type of spinning that was used in production. Olive oil of the first cold-pressed will always cost many times more expensive than the oil of the second (hot) extraction.
  4. Unrefined olive oil will always be more expensive than refined.

How to buy a good product in the store

Regardless of which type of olive oil you choose, consider the following points:

  1. In Russia, olive oil is not produced, so buy the product only in the original packaging. It is not safe to buy such oil for bottling in our country.
  2. Packaging must be glass (dark glass) or tin.
  3. The type of olive oil from the exporting country must be written on the packaging.
  4. DOP / IGP / PDO markings or the name “biological” (BIO) is a guarantee of the quality of extranatural olive oil. Such markings are often falsified, so as not to make a mistake in choosing, ask the stores for a special certificate of origin.
  5. The acidity of the oil is always written on the packaging: the figure should be no more than 3.3%, if the oil is extranatural, then no more than 1%.
  6. Pay attention to the production date, shelf life after opening. Usually, oil in unopened containers is stored for up to 18 months. From the moment of opening - a month, provided that the bottle is tightly closed and stands in a dark place where the sun's rays do not fall.

If it is possible to try Extra Virgin Oil, then its features are:

  • color from light green to dark green,
  • without wateriness, rancidity, metallic and acetic taste (signs of improper storage).

How to check the quality of the house

Check the quality of olive oil at home is simple. It is enough to put a bottle of oil in the refrigerator for several days. If it has thickened, then it is of high quality, since real olive oil thickens at a temperature of +7 ° C. After you return the oil to normal conditions, it will again become liquid without loss of quality.

More expensive - better or not

Whether expensive oil is always better than cheap oil is definitely not an answer. The fact is that the quality of the product is influenced by two indicators - the method of manufacture (method of pressing) and acidity. The most expensive product is cold pressed oil. It is obtained from fresh olives, not refined. All this allows you to keep a maximum of useful substances - fat-soluble vitamins, polyunsaturated acids, phospholipids, microelements, etc. The cheaper oils are refined, so their composition is poorer and the body has less benefit.

If you compare oils from different manufacturers, but one category - the most expensive (Extra Virgin), then not always the cheapest will be of lower quality. To determine this, examine the second indicator - acidity (free fatty acid content). The lower the acidity, the better the oil.

Video: test purchase of olive oil

Olive oil has unique properties for human health and beauty. Use it in the preparation of homemade food and in cosmetic procedures, and soon the body will thank you. Be healthy and enjoy your meal!

What is the most beneficial olive oil?

The class Extra Virgin (or Extra Vergine) is considered the most useful - this is the first cold spin.

This is unrefined, of the highest quality. It is produced by cold pressing and does not use any chemicals.

In fact, it turns out pure juice from olives.

Therefore, the whole range of nutrients remains intact and intact.

His color is green, the taste is tart, with bitterness.

Used exclusively in cold dishes, salads, sauces, for which no heat treatment is needed.

What other types of oils are there?

Pure olive oil is a fairly high quality oil. This is a mixture of refined olive (85%) and Extra Virgin (15%).

Just perfect for frying. It is believed that with such a ratio in the composition when heated, no carcinogens are released.

Next come a few more species, but they are usually of lower quality than these two.

How to choose real olive oil - tips and tricks

So, consider the main points on how to choose olive oil:

I think that to say that in no case should the bottle be plastic - unnecessarily ☺ Of course, it should be only of glass and only of dark!

First of all, you need to examine the composition on the label.

  • 1. Determine the composition of fatty acids, and, above all, of course, the most important - oleic.

See how much it contains there. It must be at least 55%. Well, if it will be 83%!

  • 2. Determine the acid number.

Acid number will tell you about the presence of free fatty acids. The higher the number, the worse for quality.

For Extra Virgin, this is no more than 1.5. Ideal if 0.5!

  • 3. Determine the peroxide value.

For Extra Virgin - no more than 20 mmol / kg.

What does it mean? On the oxidation of fats when exposed to oxygen from the air.

What is harmful oxidation? Simply put, air oxidized under the influence of air is pure poison.

And the higher the peroxide value, the more susceptible to oxidation.

The lower the peroxide value, the higher the quality.

  • 4. Determine the mass fraction of moisture.

This is a very important indicator! The smaller the proportion of moisture in the product - the greater the concentration of nutrients.

A good indicator is 0.1%. Ideal - 0.06%.

  • 5. Pay attention to the expiration date.

Buy the freshest oil.

After 6 months of storage begins the process of loss of useful properties!

Do not buy oil that is made more than a year ago!

  • 6. Another check you can make at home.

Put the purchased bottle in the fridge. If you see that white flakes have formed at the bottom of the bottle, then you have in your hands the “original” of the best quality. Congratulations! ☺

Such is the “olive information” for today, friends ☺

Write, information on how to choose olive oil, will be useful to you.

I really hope that this information will be useful to you in order to easily choose a really high-quality product!

Share this article with your friends in social networks. She, too, may be useful to them!

With you there was Alena Yasneva, Bye, see you soon! We still have a lot of interesting things ahead!

JOIN MY GROUPS IN SOCIAL NETWORKS

1. The Hierarchy of Olive Oils

Extra Virgin means oil that was obtained by pressing olives exclusively mechanically (without the use of chemical and biochemical additives). This oil is of the highest quality and, as a rule, is added to the ready meals. Olive oil Extra virgin olive oil - the most natural category of olive oil with perfect aroma and taste. Acidity does not exceed 0.8%.

The International Olive Oil Board, in addition to Extra Virgin, divides the oil into the following categories:

Fine virgin olive oil - cold-pressed oil with impeccable taste and aroma and maximum acidity. Acidity from 0.8 to 1.5%. Semi-fine virgin olive oil - cold pressed oil with a pleasant taste and aroma. Acidity from 1.5 to 3%. Olive oil from unripe olives - oil of the first harvest, produced in limited quantities from fruits collected from the best olives.

Olive oil - consists solely of oil derived from the fruit of olives. Olio vergine - made by pressing olives mechanically and Olio di sansa di oliva - made from the remnants of the pulp and bone fragments, and then mixed with vergine olive oil. Due to the fact that such olive oil is almost devoid of the characteristic smell, it is best to use it for frying. Refined olive oil - oil category Virginia (virgin), past cleaning - refining.

The percentage of natural juice of olives (virgin olive oil) in it is small, the inscription on the container “Olive oil” should not mislead you. Flavored Olive Oil - used in almost all national cuisines of the world. It gives a pleasant flavor to the dishes.

The last two categories that will bring you to the sewing machine are the lamp olive oil category. vergine (Olio vergine lampante)and refined olive oil (Olio di oliva raffinato). These two categories are not suitable for human consumption due to organoleptic defects and are intended for refining or for industrial use.

2. Mysterious letters

AiF.ru: Señor Giovanni, what do the abbreviations DOP / IGP / PDO mean, which can be seen on bottles of olive oil?

Mr. Massie: As for abbreviations, they denote oil with a protected designation of origin / indication of the geographical area of ​​production. There is another third category - biological olive oil, obtained by the method of "biological" (environmentally friendly) production, which is also confirmed by the relevant certificate. This category, for example, includes Diavolocane olive oil, where it is written on the bottle. All these gradations apply only to cold pressed oil - Extra Virgin.

AiF.ru: Tell me, how can you tell if the oil is of good quality, and are there cases of its counterfeiting, such as, for example, with alcohol?

Mr. Massie: In Italy, for such a fake criminal penalties, so no. In addition, DOP / IGP / PDO and the name “biological” olive oil are a guarantee against counterfeiting. Oil can be of poor quality only in two cases: due to weather conditions that led to a poor harvest or, if it was not collected on time. In this case, the olives have little flesh and bitterness. Unlike other fruits, olives do not have a clear ripening time: this year the crop can be harvested in mid-September, and the next - two weeks earlier or later, and it is very important not to miss this moment.

3. Young have a road everywhere

AiF.ru: Continuing the theme of wine, is it possible to say about olive oil that it is better not to take a bottle of this year?

Mr. Massie: In this sense, olive oil is different from wine. The rule “the older, the tastier” here should read “the younger, the healthier”. Одна из самых важных вещей при покупке оливкового масла – дата производства и срок годности, поэтому внимательно читайте этикетку. Добросовестные производители всегда ставят дату. Срок хранения масла с даты производства не должен превышать 18 месяцев, поэтому ищите более «молодое» масло.

4. Правила хранения

АиФ.ру: Есть ли какие-то правила, как хранить оливковое масло.

Г-н Масси: Olive oil should not be placed next to the stove or in the refrigerator. It should be stored in a dry, dark place at a temperature of 10 to 15 degrees Celsius. It also does not like light. If you look, all the bottles are made of dark glass. In Italy, olive oil is often stored in the same compartment as the garbage can (laughs). And in Russia as well?

AiF.ru: No, in Russia, olive oil is treated with respect: it is not so cheap as to store it in such an unpresentable place.

Mr. Massie: And one more rule: olive oil can not be kept open for long, so that when combined with air it will not oxidize. Open the bottle, pour the required amount of oil and then tightly close it with a lid.

"Wooden" oil

Olive oil is also called Provencal or "wooden". It is, goes to the production of soap, is part of the most expensive cosmetics and some medicines. And in itself it is a medicine. This was known in antiquity. “Olive oil is good for its high content, especially oleic oil,” says nutritionist Alexey Kovalkov . - This acid is actively and at the same time maintains the desired level of "good". Therefore, olive oil is recommended for the prevention of atherosclerosis. And it is also useful for those who suffer from diseases of the liver and gall bladder, because it perfectly stimulates the production of bile. In baby food, olive oil is indispensable because it promotes the growth of bone tissue. ”

When is it the perfect solution to use what cleans and what is the point of smoke? Oil refining Oil refining is carried out to keep us longer and not to spoil. Such oils can then be sold in transparent packaging because they do not object to light or heat. These oils are exposed to high temperatures and lose their valuable properties. Therefore, we prefer to choose unrefined oils, therefore, those that have been cold pressed.

What is the point of smoke? The point of smoke is a number that determines when the oil starts to burn and is not suitable for consumption. Basically fry at a temperature of about 200 degrees. So make yourself an image of what kind of oil is suitable for this treatment. The difference between hot and perestroika, please do not understand the conditions. Roasting is a heat treatment when meat or vegetables are fried in hot fats from all sides at really high temperatures. Rest is a toast of meat or vegetables in a saucepan with a minimum amount of fat.

Laboratory work

To be sure that we really have olive oil, we need to examine its fatty acid composition. In the laboratory, we tested ten essential acids in each sample. The most important of them -. In accordance with GOST 30623-98 "Vegetable oils and margarine products" it should be from 56 to 83%. "But if the composition in large quantities determines its trans isomer (the same acid, but with a modified molecule, which arose under the influence of high temperature. - Ed.) Elaidic acid, most likely, the oil was obtained not by" cold "pressing, but by temperature or chemical extraction - says Roman Gaidashov, expert on food products OZPP . - Trans-isomers are present in the product in negligible quantities. But there are no standards for trans-isomers in the Russian GOSTs, and such extended research is mandatory, for example, when verifying the authenticity of a product is not carried out. ” By the way, precisely because of the formation of trans-isomers of fatty acids with carcinogenic properties when heated, unrefined olive oil cannot be fried - only refined oil is suitable for this.

The key is that heat comes from below, and raw materials are not bought in oil. Sesame oil was one of the first raw materials from which the oil was processed. It can also be used in various sauces or salads, but very carefully, its taste is very characteristic. Avocado oil. Smoke level - 270 degrees. Avocado oil is really delicate and suits where you do not want to overtake the taste of food. Moreover, it does not overheat - respectively. At very high temperatures. You can fry thin flesh, such as fish or chicken.

Compared with sesame and olives, the taste is really light. Peanut butter smoke degree - 227 degrees Ideal for frying. Also ideal for Asian cuisine, where it adds a typical taste to dishes. Coconut oil smoke degree - 200 degrees My favorite. Ideal for making pancakes or waffles. And not only for them, it is suitable for frying in general, because it is one of the most smoky oils. It is stable to 200 degrees, so it does not overheat and does not disappear. This will give it shine and added value.

So, judging by a certain amount of oleic acid (see table), the oils are really made from olives. The less elaidic acid in the sample, the better (we determined it in an amount from 0.2 to 0.4%). None of the oils in the laboratory found a dangerous concentration of heavy metals (they were checked for the presence of cadmium, lead, arsenic, mercury, copper and iron).

Coconut oil can also be used to bake sweets or cakes. The degree of flaxseed oil - 107 degrees. Linseed oil is rarely used. It is used only coldly, and says a lot about its healing effects, so you usually visit it in health food stores. Due to the low degree of smoke, use a salad, for example.

The degree of opacity of cannabis oil is 165 degrees. Dark green with a pleasant aroma of hazelnuts. Again, it is suitable for salads, because it has a low decomposition temperature and is therefore not suitable for frying. Soybean oil again oil, unsuitable for frying. Ideal for salads or raw foods.

It is also important that the purchased oil is fresh. After all, with long storage, the product is oxidized, and the benefits literally evaporate. It is possible to determine in laboratory conditions by two indicators: the acid number and the peroxide number: the closer their values ​​are to the upper limit of the norm, the more mature the oil is. In our table we have arranged the oils in order of deterioration. The main outsider is a product from Tunisia. Firstly, the real acid number does not coincide with the one stated on the package (which means that the oil is not as “extra-class” as promised!), Secondly, the peroxide number is 10 — this is the maximum allowed, the oil is not so fresh. Not the best was the oil from Greece. But the product from Italy and Spain - the highest quality.

Palm oil smoke degree - 210 degrees Cheap oil, but, unfortunately, its quality is very low. It is used for making margarines. It adds a lot of products for its low price, but it has a high content of unsaturated fatty acids.

The degree of smoking sunflower oil - 110 degrees. Not suitable for frying because it burns pretty fast. Classic rape is the best rapeseed oil. The degree of smoking - 210 degrees. If this is not Asian cuisine. It fits into salads, pasta and heat, or just a fresh, fresh baguette drips.

How to choose the best olive oil?

Choosing olive oil in the store, carefully inspect the packaging! Look for the following data on it:

There is (they are determined by the IOC, the International Olive Council, all exporting countries included in it are obliged to label products with the appropriate inscriptions):

■ Extra-virgin olive oil - natural, the best and most expensive, the first cold spin, only under pressure - without chemicals. Acidity is not more than 0.8%.

This designation determines the acidity of the oil. The lower the quality of the oil. Classic oil is not suitable for frying, its smoke level is very low, however you can make so-called oil or butter. This is often forgotten in our country, but this gem also comes from relatively inexpensive oils. Pour off excess water, collect the foam and fry. Its temperature of smoke after transpiration is about 200 degrees.

Learning to read labels on bottles of olive oil is the basis of success. But how do you find your favorite among extra virgin oils and how do you really enjoy such good olive oil? Of course, knowing a good oil only with a bottle is possible. What may be the key to us, of course, is the material in which olive oil is sold. Definitely do not buy olive oil in plastic. The quality of the oil keeps the best colored glass. The bottle should always be labeled with the manufacturer of the oil or its seller.

■ Virgin olive oil is also natural, but the permitted acidity is up to 2% (spin may not be the first, but it also guarantees the absence of chemistry).

■ Pure olive oil - usually a mixture of purified and natural oil, chemical extraction can be used.

■ Olive oil is a mixture of natural and purified oil, the acidity is not more than 1.5%, as a rule, odorless, with chemical extraction.

Most of the proposed olive oil laughs a little, but in accordance with the rules. The seller is not the same manufacturer. Often we can buy, apparently, Italian olive oil, which, for the most part, comes mainly from Spain and Italy, freshly mixed and packaged. Often the European Union is the place of origin.

The vast majority of us also buy a mixture of oils of the stated quality. Most people try a mixture of wines, perhaps seasoned or so-called “cuvees,” a customized mix of several types of wine to achieve the desired harmony of taste, color and smell. Unilateral oils do not occur with most people. The dominant is sour, has a bitter taste, a strong aroma and smell. Only enthusiasts will appreciate their distinctive aroma and aromatic aroma with hints of peaches, almonds, bananas, artichokes or lawns.

■ Olive-pomace oil - refined oil extracted from olive oil cake (the use of chemical solvents and high temperatures is acceptable). Most often it is used in restaurants for baking.

■ Lampante oil (lamp oil) - olive oil, not intended for human consumption.
The refined oil is marked “refined”.

These oils are designed for true connoisseurs, who usually use cold and mate with dishes like wine. Spices are literally droplets with them and quite expensive. This designation guarantees the place of origin, a certain product standard, after entering a unique code on the label, you can even find a specific location from which oil comes from the Internet. The color is not defined, which in this case does not affect the quality, it is usually associated only with the harvest time or the type of olives.

Therefore, for the taste of oils using tinted glass. The taster assesses the vigilance and oiliness of the oil, which signals the freshness of the oil and the presence of antioxidants. Bitterness is gradually receding with the use of more mature olives, and also recognizes the gradual "aging" of the oil. Some types of olives, on the other hand, are not bitter, but the oils derived from them do not show this.

Date of production. Take only the freshest oil. Nutrients are stored in it for the first five months from the date of production. After the first year of storage, olive oil is best used exclusively for cooking (stewing and frying), but not for dressing dishes. In addition, over time, the oil deteriorates and exhales. One-year-old oil may still taste good, but it is less fragrant than fresh oil.

We should know that, for example, France produces olive oil mainly for its own use, and exports are almost unrelated. The best oils can be found in Provence in France or in Andalusian Spain. Even the country of origin is no guarantee that the oil will be of good quality. Most often, the manufacturer and seller are confused. The largest suppliers of olive oil are Italy, but this does not automatically mean that it is the best oil. Foreign production is often used.

So tell me that the best Greek oil, for example, is somewhat myopic. When buying oil, do not dwell on the bright label and fancy names. There is not even a price orientation in place, some manufacturers are simply trying to do this, and the price for lower oil levels will be shot in the hope that the buyer will not really know what he is buying. Even the use of oil depends on the quality. Of course, even the best butter can be used for cooking, but it’s as extravagant as frying a truffle.

■ Indication of the acid number on the package. For "extra virgin" it is no more than 0.8%, while the lower the value, the better.

■ Packaging material matters. It is best to buy oil in a dark glass - green or brown. After all, it is important not to allow contact of olive oil with air, and also to protect from light - they spoil the product. Plastic or metal packages are considered cheaper.

The rich flavor is best used in the cold kitchen, or you can “spice up” grilled fish, meat and vegetables. If you want to use some kind of cooking oil for some reason, be aware that for some dishes your natural bitterness and bitterness will be broken. Therefore, it is better to use vegetable and refined oils for frying. However, the causal relationship has never been scientifically proven, so with the belief in the wonderful properties of olive oil as a panacea, it is an IV. In the previous article on Easter, we finally got to spring, a variety of spring ingredients will appear in stores and markets, but before we all start shopping and processing, we could think about how to improve this season in the kitchen and move it tastes higher level to make our food even more enjoyable.

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheaper options may even contain impurities of other vegetable oils. These oils are labeled - «mixed oil» or simply «mix». Usually they honestly write about this on the package, but not in large letters on the front of it, but small and inconspicuous.

And not only liked it, but was also healthy, tasty, full of vitamins and body nutrients. You can buy fresh ingredients in the markets or in the supermarket, but lettuce salad, fish, pasta, so you do not need to add artificial spices or use pre-cooked sausages from the bag, it takes more time, and we will advise you now how to improve the taste of the main raw materials Using all the well-known olive oil, which is an indispensable part of every modern kitchen of the housekeeper, including Jamie Oliver, who cannot blow it up without him.

Russians got acquainted with olive oil relatively recently, its categories, grade and selection criteria are far from being known to many. This article is dedicated to which brand of olive oil is better in a series of similar products. In addition to the rating review, the material provides information on the benefits of olive oil, methods of its production, quality standards and selection criteria.

The quality of olive oil is made by machining olives, so the olives are literally moistened with olive trees, on the branches of which they grow, then they are peeled, melted until they are pressed. Oil is extracted from olive oil, which must be filtered so that it can be bottled. The whole process from collection to casting must occur within 4 days so that the olive oil retains all its positive qualities for which we consume it.

The main European powers that produce most oils are Spain, Italy, Greece, Syria, and Portugal. In these countries there are excellent conditions for the cultivation of olives, since there is enough heat and sunlight. We all know that if we want to buy olive oil in the store, we must carefully study the one that is suitable for our kitchen.

The value of olive oil and its differences from others

A unique feature is that it grows on average for about 500 years and actively bears its whole century. And the age of some trees is 1500 and even 2000 years. It is such grow on the Mount of Olives in Jerusalem.

Which brand is best used for salads - a very topical issue, especially on the eve of the vegetable season. Salads with him are very tasty and healthy. Olive oil contains a lot of vitamins and nutrients. In particular, it has vitamins A, E, D, K, as well as polyphenols. They have a beneficial effect on the cardiovascular system, digestion and skin condition.

Compared to other types of oil, olive oil is distinguished by good digestibility due to the high content of oleic acid in its composition, which is basic among the fatty acids in the human body.

Ways to get olive oil

Raw olives are inedible and unsuitable for eating, as they have a very bitter taste. To get rid of it, the fruit is soaked in a special solution. Despite this, the best brands of olive oil often have a peculiar bitter smell and taste, which not everyone likes. Это следует иметь в виду при выборе масла.

Процесс изготовления продукта заключается в том, что очищенные от косточек плоды хорошенько давят, постоянно перемешивая массу. После этой процедуры из оливок выжимают масло, используя для этого специальные центрифуги. Так получается масло первого отжима. Оно всегда немного горчит.

Оставшийся жмых пускают в дело повторно, извлекая масло второго отжима. Его очищают от примесей и горечи с помощью химических реактивов, поэтому оно не имеет неприятного запаха и вкуса.

Виды масла по способам получения

В зависимости от маркировки, используемой на этикетке, масло различается по способу приготовления. Possible labeling: Virgin, Refined, Pomace.

  • Virgin - This is a natural oil, obtained by the method of cold first extraction. This product retains all the minerals and vitamins. He has only one minus - it has a limited shelf life. Housewives around the world are confident that Virgin is the best olive oil. Brand (reviews confirm this) is in great demand.
  • Refined - also natural olive oil, but purified using physical and chemical processes. Refining occurs as follows: the fruits of the olive tree are ground and poured with a chemical solvent, an analogue of gasoline, hexane. Under its influence from the fruit produces oil, which merges. Hexane residues are removed with water vapor, then with alkali. At the next stage, the product is bleached and deodorized.
  • Pomace - Olive products obtained by the method of secondary extraction using physico-chemical technologies.

Virgin olive oil

  • Extra virgin olive oil - with this designation, the best brands of Extra Virgin olive oil, produced by the cold first pressing method, are produced. The acidity of such oils does not exceed 0.8 / 100 grams.
  • Virgin olive oil - this is the marking for the first-pressed oil, the acidity of which is not more than 2/100 grams. Such a product is obtained from olives that have been subjected to mechanical or physical stress, including temperature. Such oils were subjected to purification only with natural components and certain technologies — water, filtration, decanting, centrifugation.
  • Ordinary virgin olive oil - it is also the first-pressed oil, the acidity of which does not exceed the figure of 3.3 / 100 grams. In its manufacture used only natural (virgin) methods.

Pomace olive oil

  • Olive-pomace oil - a product that consists of a mixture of refined and oil of the first extraction. Its acidity is 1/100 grams. A similar characteristic is applied to those oils that are obtained by squeezing oil from a cake using solvents and other physical procedures.
  • Refined olive-pomace oil - oil from the cake obtained by the method of refining using physical and chemical technologies. The acidity of such a product is 0.3 / 100 grams.

Quality criteria

  • Acidity - indicates the level of oleic acid per 100 grams of product. This indicator does not affect the taste. It is believed that the lower the acidity, the higher the quality of the oil.
  • Colour. Shades of oil can be in the yellow and green ranges - depending on the type of fruit, their maturity and the method of processing.
  • Aroma. Oil that has been exposed to sunlight for a long time loses its aroma. Normally, its smelliness is determined by a number of volatile substances - alcohol, hydrocarbon, aldehyde, ethers.
  • Taste. The natural oil has a very rich, intense, bitter-sweet or salty taste. A bad sign is a rancid taste, watery, acetic or metallic.
  • Shelf life. The parameter that should be noted here is the date of bottling. The fresher it is, the better the quality of the product will be. That is why olive oil is never bought in reserve. Store bottles with it in dark cabinets in dark glass containers. The shelf life of the oil should not exceed 1 year.

Another significant parameter of this olive oil is that when it is stored in the refrigerator, it falls to the bottom in large flakes. Do not think that the product has deteriorated, since it is very correct. After the oil warms, the flakes will disappear. However, experts do not recommend storing it in the refrigerator. Preference should be given to dry shaded places.

The bottle cap should be very tight. Very important: the oil should be stored in glass or metal cans. This quality product is never sold in plastic, as it is able to break down the top layer of polyethylene, resulting in food. The same, by the way, applies to other types of vegetable oils. The best brands of olive oil are unrefined, this should be borne in mind primarily when buying this product.

Organoleptic quality assessment

While tasting the oils, the professionals point out that they should taste like fresh olives. In addition, the smell of freshly cut grass, torn lettuce leaves. Even smells of chocolate and anise shades are allowed.

In order to understand the richness of the taste of this product, it is heated to a temperature of +200 ° C, after which it is applied on a glass plate in a thin layer and pound the best olive oil (the brand does not matter here) corresponds to the above characteristics.

When assessing the color, the oil is poured into a glass in an amount of 50 ml and is viewed through reflected light on a white background. It is important that not only color is estimated, but also various color shades. It is believed that the greener the product, the higher its quality. In fact, this is only partly true, since the color of the oil depends on which fruit it is produced from.

Therefore, to focus here is a set of indicators: color, smell, taste. If the oil has a yellow color, but at the same time it smells fragrant and has the right taste, then this suggests that, most likely, black olives were used to make the product, not olives.

Olive Oil Rating

It is not so easy to answer the question of which brand of olive oil is better. Specialists are conducting complex research to answer this question. Here are the results of one of them. In 2014, the well-known agency for assessing the quality of products, NIC NPE Test, conducted a comparative study of 11 famous brands of extra virgin olive oil. When evaluating products, the following parameters were considered:

  • brand authenticity
  • Compliance with the claimed
  • ultraviolet absorption,
  • organoleptic evaluation of properties.

The best olive oil (brand, photo specifically presented in this article) must meet all the above requirements. The study involved such brands as: Mana Gea, Award, Borges, Maestro de Oliva, Hellas, ABEA, Costa d'Oro, ITLV, Monini, Oscar and Ravika.

Oils Mana Gea, Prize, Borges have earned an excellent mark. Maestro de Oliva oil gave way to leaders, earning a “good” rating. All of these products fully comply with the label Extra Virgin. Therefore, the answer to the question of which brand of olive oil is better in this series is obvious: this is the one that in all respects corresponds to its category.

The remaining 7 brands also turned out to be acceptable olive oils, however, they lost to the leaders in terms of a number of parameters, as a result of which their rating was “bad.” This means that they do not comply with the label Extra Virgin.

Choosing the right oil

It should be noted that the answer to the question which brand of olive oil is better does not explain whether this oil is suitable for certain culinary tasks. For example, experienced chefs keep on their table olive oil of several varieties at once. Determine which of them is most suited to particular dishes.

So, the best olive oil for salads is Extra Virgin variety oil. It will also be an excellent companion to pizza, pasta, milk porridge and other dishes that allow you to feel the taste of the product.

However, it is absolutely not suitable for frying. What brand of olive oil is best for stewing, baking and roasting? Refined oil. The fact is that Extra Virgin is rich in minerals that decompose during frying, forming carcinogens and smoke. Refined oil is cleared of these substances, so it can be safely used for frying and cooking other dishes associated with high-temperature processing.

Every bride wants to find the perfect hairstyle for such an important day for her, but unfortunately it is not an easy task. The quest for the fairy tale image often fails. To make it easier for you, below.
No veils with fresh flowers

Pin
Send
Share
Send
Send

lehighvalleylittleones-com