Olive oil: instructions for use
Olive oil: instructions for use
Everyone read or heard about the benefits of olive oil. However, there are many kinds of this oil, but are they all equally useful? It is necessary to understand and understand what kind of oil where applicable.
Olive or sunflower
It is impossible to say unequivocally about what kind of oilmore useful - olive or sunflower. Olive oil is rich in vitamin E and monounsaturated fats, while in the sunflower monounsaturated fats and vitamin F predominate.
However, it is more useful to fry uniquely in refined olive oil because of its resistance to heat and the formation of harmful substances.
Types of olive oil
There is the International Council for Olives, according to its standards on store labels, the oil grades are displayed as follows:
Extra-virgin olive oil - consists only of natural oil, acidity does not exceed 0.8%, excellent taste. This oil is obtained exclusively by a physical method (pressing), excluding chemical purification.
Virgin olive oil - natural oil, acidity is not higher than 2%, the taste is good.
Pure olive oil is a mixture of natural and refined oil. Oil is purified (refined) by a physico-chemical process, eliminating strong taste (and this is a defect) and acidity. The quality of purified oil is lower than that of natural oil (it contains less vitamins and antioxidants).
Olive oil - a mixture of purified and natural oils, acidity of less than 1.5%, without a strong odor.
Olive-pomace oil - this is oil cake, refined oil, sometimes withaddition of natural. This oil is the least valuable of all. This oil is extracted with chemical solvents and at high temperature. The nutritional and vitamin value of this oil is extremely low.
Lampante oil - otherwise - lamp oil, used in industry and not intended for food.
A simple rule
The main rule that is worth knowing - unrefined flavored freshly squeezed oil (if olive, then Extra Virgin) is added to cold dishes.
Refined oil (sometimes referred to as Virgin) is used for frying.
This universal rule applies to all vegetable oils. The fact is that the crude oil temperature is lower. But they have salads, pizza and foccacci can be made from it.
5 months after production, the oil does not lose its useful substances, but after a year it can already only be fried or stewed, and it is undesirable to add it to salads.
Store olive oil in a cool (not cold) dry, dark place without foreign odors.
When storing the oil in the cold, there will be a sediment that does not affect the quality. When heated, it dissolves.
