How to choose olive oil?

A generous mother nature for all kinds of curiosities. How many it has generated flowers and grasses, trees and bushes, vegetable and fruit and berry crops. But, perhaps, the most amazing can be considered those plants, from the seeds or fruits of which we extract oil - the most valuable and healthiest food product and not only. And, perhaps, the most interesting of them for us is the olive. After all, olive oil is used everywhere and everywhere. They are seasoned with salads, the finest dishes are prepared on it, it is the basis for the production of many medicinal and cosmetic products, it is widely used in folk medicine and home face masks, hair and the whole body. To overestimate the benefits of olive oil is impossible, because to all else it is also a natural natural antioxidant, able to fight with signs of old age and reduce the effects on the body of such a serious illness as cancer. Here you just need to know how to choose the right olive oil. We will now deal with this issue.

Who produces the best olive oil?

Before proceeding to the study of the above question, we propose to deal with the geography and understand the list of countries from which we should start by choosing this olive oil. After all, as you know, only the person who produces it can offer the highest quality product. So, the main suppliers of olive oil on the world market are Italy, Spain and Greece. They were the pioneers in their time for cultivating and cultivating olive groves. They still keep the palm tree in this business. And yet how to choose the right olive oil? Now we'll tell you everything.

The choice of olive oil - read the label

When we come to the store for shopping, the first thing we do is read the labels on the labels. The choice of olive oil in this regard is no exception. Here's what we can tell the label in this case:

1. Acidity. The acidity of the olive oil depends on the percentage of oleic acid in it. The marks "Virgin olive oil" and "Extra virgin olive oil" serve as indicators of very high quality oil. The acidity of such a product is 0.8 percent. This oil is perfect as a salad dressing. The oil marked "Pure blended olive oil" is a mixture of the previous grade and the refined product. The acidity in it is slightly higher, 1.5-1.8. This oil is well suited for frying, so its heating temperature is very high. The inscription olive-pomace oil speaks about the lowest and cheapest form of oil from the olive oil. And yet, the label of this olive oil contains the inscription "Naturel" or "100% olive oil".
2. Information about the manufacturer. On the label of the genuine product is necessarily the address, the bar code of the manufacturer and distributor.
3. Spetsabborviatura. Also, the label of proprietary olive oil is distinguished by the abbreviation IGP (PGI) or DOP (PDO). This indicates that the oil was produced at the place of collection of olives and all the fruits were of high quality.

How to choose the right oil in appearance, taste and smell?

The following factors, helping to assess the quality of olive oil, are its color, taste and smell. Of course, in the supermarket no one will uncork bottles, but you still need to know these criteria. So, this olive oil has a rich green color. And according to the statement of experts, the greener it is, the better. Although on the other hand it all depends on the place of collection and grade of raw materials and the presence of a yellow shade is not at all an indicator of marriage. The smell and taste of a high-quality, so-called raw product, is very similar to the smell and taste of artichokes. And one moment. Good natural olive oil thickens in the cold and again liquefies in warmth. And from the change of temperature, its quality does not suffer at all. But store olive oil better in a dark glass container at room temperature.

Here, perhaps, and all the wisdom, how to choose the right, high-quality olive oil. Be careful when buying, and if you have any suspicion, contact the expert service.