In this article, we will guide housewives on how to choose the right olive oil. You will also find out what types of it exist and how to navigate when choosing a good olive oil by label. Real good olive oil is one of the healthiest types of vegetable oils. For example, olive oil salads are beneficial for the heart, inhibit the growth of bad cholesterol, and slow down aging. But choosing the right olive oil can be difficult due to the large number of varieties. Let's try to figure out how to choose olive oil, and which labels should be focused on.
Types of olive oil:
Natural (virgin) and extra-natural olive oil
Natural olive oil
Is an unrefined product obtained only by a mechanical method, which involves pressing olives.
Extra natural olive oil
differs from the natural level of acidity, color and taste. It is believed that the less organic acids in the oil, the better. For example, natural oil has an acidity of no more than 2%, and extra-natural oil has 0.8%. The extra-natural oil has a deep greenish color and rich aroma, thanks to which it is especially popular in the culinary world. Frying in olive oil of this class is not recommended, since all the beneficial substances and taste characteristics will disappear at high temperatures. But salads with olive, instead of mayonnaise or refined oil, will be more favorable for digestion and health.
Refined olive oil
Refined or refined olive oil is made from damaged olives and then refined to keep it from going rancid. Due to purification by various chemical methods and heating, such oil has an acidity level below 0.3%, therefore it is stored longer than natural olive oil. Refined oil does not possess other positive qualities inherent in these first pressing oils and does not belong to natural oils. All you have to do is fry in olive oil, which has passed such a purification.
Mixed oil (olive oil)
This type is produced by combining natural and refined olive oils in different proportions, in order to add aroma and useful properties to the refined one. The acidity of such oil should not be more than 3.3%.
Pomace oil
Olive pomace, as the name implies, is made from pomace (the remainder of the pressing of olives) by the extraction method. It is better not to fry in extra virgin olive oil and not to eat it, but to use it for domestic needs.
How to choose olive oil by label?
Before buying olive oil, decide what needs you will use it for. Whether you will make salads with this vegetable fat or add it when frying. After you have decided what type of oil you need, familiarize yourself with the container in which it is sold and the label. It is better to choose olive oil in dark glass bottles, since dark glass prevents fat oxidation and loss of its beneficial properties. Buying olive oil in a transparent bottle made of light glass, you run the risk of buying a rancid, low-quality product.
Labeling can tell a lot about a product. You just need to know some terms in order to make the right choice. For example, if you are looking for vegetable fat for salad dressing, then the label should say "virgin olive oil" or "extra virgin olive oil". Also, the inscription "From hand-picked olives" (translated as "from hand-picked olives") speaks of the high quality of the oil. And the inscriptions like "Light olive oil" are nothing more than an advertising stunt for sellers. Most likely, this is a low quality product made by mixing several types of oils.
Additionally, the label must contain information about the country of origin, date and shelf life and about the importer. Having met the abbreviation "DOP" you should know that it means that the whole process of olive oil production took place in one officially registered place. And the abbreviation “IGP” tells that different stages of vegetable fat production took place in different places, for example, collection and pressing in Greece, and cleaning and packing in Italy.
We hope that now the question of how to choose olive oil will not seem difficult to you. You just have to go to the store, study the label and make the right choice of this "healthy" product.
Common Questions About Olive Oil (FAQ)
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Question. I bought olive oil and put it in the refrigerator, and white flakes formed in it. Does this mean a poor quality product?
Answer. Rather, on the contrary, this indicates a high quality of the product, since natural oil contains solid fats, which, when cooled, resemble white flakes. But when heated, they will dissolve.
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Question. At work, we were offered to buy olive oil in metal five-liter cans. But I heard that it is better to buy it in glass bottles. Should you buy from banks?
Answer. Banks of this size undergo special processing. Therefore, it is safe to buy oil in five-liter metal cans, and it is also significantly economical.
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Question. Is olive oil made from olives or olives?
Answer. Olives and olives are the fruits of the same olive tree, the only difference is in their degree of ripeness. Hence, we conclude that olives and olives are also used in the production of oil.
