Extra - virgin - the best quality olive oil

Olive oil is becoming more popular. It is used in medicine, cosmetology and cooking. It has a specific smell and taste with a slight, barely noticeable bitterness. Understand the diversity of this product is not easy. Especially when you consider that for some it is exotic. Extra virgin - olive oil, which is considered the best. How to choose and use it, we will tell in this article.

The origin of the oil

The history of this product is not so short. Olive trees began to grow about 6000 years ago. They were considered sacred. Only 2,500 years ago people began to produce oil, which is considered one of the most useful. He was called liquid gold and used it as a currency. The possession of this medicinal product increased the status of a person and was considered a luxury. The olive trees began to spread throughout the world. However, such an olive oil Extra virgin, which is produced in its historic homeland, is nowhere to be found. Even today, the best product is made in the Mediterranean region.

Properties of the oil

Healing properties of olive oil are due to its unique composition. Firstly, it is palmitic, oleic and linoleic acids. Their benefits to the body can not be said. Omega-7, 9 and 6 are valuable nutrients.

Secondly, the composition includes vitamins of all known groups. This set determines all the useful properties of this product. Just one small spoonful of oil a day can reduce cholesterol, improve blood supply, improve immunity, strengthen bone and muscle tissue, stabilize liver and stomach and prevent the occurrence of cancer. That's why olive oil Extra virgin is so useful.

Varieties of oil

Olive oil, like any other product, is divided into species that depend on the technology of production. Extra virgin - olive oil, which is considered the best. It is produced by cold pressing. Produce it from selected raw materials. The first spin means that this product absorbs all the useful properties of olives. The acidity of this oil does not exceed 0.8 percent.

Get extra virgin - olive oil - mechanically. At the same time, biological and chemical additives are not used. This determines the quality of the product, which is the highest. The oil has a perfect taste and aroma.

This is followed by the product of the first grade Virgin Olive Oil. It is also produced by the method of cold pressing, but this oil is of lower quality. And, finally, the lowest grade - Pure Olive Oil - on the shelves of shops, he meets most often. It contains one part of the premium oil and two parts of the product that has been clarified chemically. At home, the production of olive oil in Greece, such a variety is generally prohibited.

How to choose oil

Of course, it is best to choose Extra virgin olive oil, the reviews are self-explanatory. The quality of this product is noted by both users and experts. But to find this Extra virgin extra virgin olive oil on the shelves of shops is difficult. Therefore, you need to know some subtleties to choose a truly useful product.

First, you should carefully study the label. Quality oil should be spilled in the same place where it is produced. In this case, the letter will indicate the letters DOP. If there is an abbreviation IGP, then there are doubts about the naturalness of olive oil. This means that the olives were collected in one country, but the production was done elsewhere and was not controlled by the raw material supplier. The label must contain the data, both about the manufacturer, and about the company engaged in the spill. The production date must be specified. These requirements are met, for example, with olive oil Borges Extra virgin. This manufacturer has proved itself only from the best side. If the word MIX is indicated on the label, the quality of the product remains a big question. Most likely, this is just a kind of olive oil. It is necessary to choose a product where "Naturel" is indicated. Olive oil is poured only in glass, dark bottles.

Refined or unrefined

Olive oil is divided into refined and unrefined. The first variety is distinguished by a lower quality. In its production, additional chemical cleaning was used. This product has no smell and taste. Usually it is used for frying. Benefits in this product is small, but it will not harm the body in any quantities. Olive oil Extra virgin unrefined is considered a more valuable product. It has a pleasant aroma and pronounced taste. This oil is more suitable for use in raw form. When heated, it starts to burn and smoke. There are also mixed varieties, which are something middle between these two species.

Storage of oil

Buying Extra virgin oil, you need to take care of its proper storage. Pay attention to the expiration date. Oil retains its useful properties for 18 months. It is believed that the younger the product, the better. Store the olive oil in a dark place. Do not place it near a refrigerator or stove. The storage temperature is 10-15 degrees.

Light does not like oil. No wonder quality varieties are bottled only in bottles of dark glass. Strong and sharp smells also harm this product. The bottle cap must be tightly closed. In the refrigerator, there is no need to put oil. Do not buy this product for future use. The best olive oil is young, with a short shelf life.