How to choose olive oil

Olive oil, being one of the important elements of a healthy diet, brings huge benefits to the human body. So, it helps lower cholesterol in the blood, preventing infarcts, has a positive effect on the musculoskeletal system, skin, hair and so on. And since not everyone knows how to choose olive oil correctly, we will consider this issue in detail.

First of all, it is recommended to study the packaging and label. Filling and production of the product must be carried out in one country, this will indicate its high quality. It should be remembered that over time, olive oil may lose its high quality, so you need to purchase the product that was released recently.

Containers should be darkened and hermetically sealed, as sunlight helps to accelerate the oxidation process, which, in turn, spoils the color and taste of the product.

Before choosing olive oil, it is recommended to study the percentage of its acidity. Ideally, the product should have low values (0.8 percent), and when these values are reduced to 0.5 percent, the oil is considered curative.

Color does not affect the taste and quality of the product, but depends on the grade and degree of maturity of the olives. Most often use a mixture of oils extracted from olives of different levels of ripeness.

To know how to choose olive oil, you need to familiarize yourself with its variety. So, brandy oils are elite and are made from raw materials grown on one particular territory. Single-grade oils are produced from raw materials of one grade, whereas blended ones are made from different varieties, in order to obtain a certain taste and aroma.

To date, there are refined oils made from the collection of various vegetable oils, including olive oil, and unrefined (opaque), resulting from small filtration. Each of these types has its own unique qualities and properties. In order to find the best olive oil, you can and need to experiment, choosing your choice of the brand and manufacturer that are most suitable.

When choosing a product, it is recommended to pay attention to its taste and purpose. So, for the preparation of cold dishes, marinades and salads it is recommended to take unrefined oil only of cold pressing, which has the highest quality. It contains about eighty percent of useful substances, has a strong smell and a dark green color.

Before selecting olive oil for frying and second courses, attention should be paid to its labeling. Such a product should be refined, a second pressing, with a neutral taste and a long shelf life.

In the case of cooking hot dishes use a mixture of unrefined and refined oils.

To date, more than ninety percent of the production of olive oil falls on the Mediterranean countries (Spain, Tunisia, Italy, Greece). Greece produces a high-quality product, eighty percent of which comes from first-stage oil. Spanish oil is distinguished by using three or more varieties of olives to achieve a balanced flavor and taste.

Thus, knowing how to choose the right olive oil, you can cook great dishes that will differ not only in good taste, but also in useful properties. And to check the quality of the purchased product, it is enough to put it in a cold place. If it thickens, and white flakes appear, it means its quality is at a high level. However, it should always be remembered that it is not necessary to leave olive oil for a long time in the cold, as it loses its properties and taste qualities.