From the article, you'll learn:
- oil color matter?
- Why oil is bitter?
- How to recognize that the oil has deteriorated
- How to choose the olive oil
To learn how olive oil is better, you should be familiar with his views:
1. Extra virgin olive oil cold pressed is the best olive oil from olives. The fruit does not have flaws, not rotten, not frozen.
This oil not worth it used for frying and other heat treatment. It recommended for salads.
2. Refined olive oil or olive oil second pressing - subjected to special treatment, after which the odor and bitterness disappear, making it ideal for frying.
3. Olive-pomace oil - Oil 3 varieties much cheaper due to the fact that for its manufacturing used pomace from olive. Which is filled with special solvents to isolate still a small amount of oil. To which is added a little oil 1 category.
The color of olive oil.
Olive oil may take the shades from green to yellow, and its color depends on the type of olives, their degree of maturity and method of extraction. Oil pressed from young, tart olives will have a green color. In turn, pressed from ripe olives are more yellow.
But be careful with the oil, which can be seen in the orange-red light, they indicate that the oil is disintegrated under the influence of light to which it is sensitive.
Why taste the best olive oil of bitter?
Good quality olive oil must have the taste of fresh olives. Although we can also feel the taste notes of fruit, vegetables and herbs.
Bitter olive oil is not so bad or flawed, as some think. It is just the opposite.
Remember
1. Olive oil of good quality has a bitter-spicy taste, which indicates a high content of polyphenols.
2. Hepriyatnye flavor notes indicate improper storage of olives pressed or damage to the oil itself.
3. Refined olive oil or other vegetable oils are odorless and have very little noticeable taste.
How do you know that the oil has deteriorated
Olive oil is sensitive to external factors - light, heat and oxygen. If the oil is stored incorrectly (in a transparent glass bottle, near a heat source, in an open vessel), it It becomes rancid, which is manifested in orange and red reflections of taste and smell characteristic of spoiled oil. This oil, of course, is no longer suitable for consumption.
How to choose the olive oil.
When buying, note the following nuances:
1. The bottle should not be plastic. Only a glass or tin.
2. Label. It is important to familiarize yourself with the oil composition. Need to oleic acid was not less than 55%, and even better - 83%.
3. Acidity. This figure indicates the presence of free fatty acids. The higher, the lower the quality. If you buy Extra Virgin, it is no more than 1.5 or even better 0.5.
4. Determination of moisture content mass. The lower the number, the more valuable oil. Excellent value - 0.1%, and even better - 0.06%.
5. Shelf life. Only fresh oil should be bought. If the oil is stored 6 months, valuable properties are lost. Do not buy oil produced more than a year ago.
6. The color depends on the harvest time, the maturity of the olives, the presence of impurities. It is desirable to fly the golden oil, which can have shades. Do not buy a gray and very yellow product.
7. Category Extra Virgin is considered the best. This oil is not treated with chemicals and heat treatment, and the best varieties of olives.
8. The country. It is desirable that the product is produced in Spain, Greece, Italy, Turkey, Israel and Syria. Not very desirable to take the oil produced in Russia or Ukraine.
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