Olive oil - liquid gold on your table

Our body needs the fats for the well-coordinated work of all organs, beautiful skin, healthy hair and nails. But not all of them are good for health. So, butter and animal fat contribute to the formation of "bad" cholesterol. Using them in large quantities can lead to a number of problems with blood vessels, heart, pressure, joints. But there are other, monounsaturated fats that act in a completely different way. They give us health, beauty and youthfulness of the skin. One of the most popular and useful fats is olive oil. We will talk about it.

"Gold" in your plate

"Liquid gold" - the so-called olive oil, the ancient poet Homer. And this comparison deserved. Even in ancient Egypt, the medical and cosmetic properties of this product were discovered and started to be used and actively used in dietetics. Today, the three leading countries for the production and export of olive oil include Spain, Italy and Greece. Here, the best olives are grown, which are carefully selected for cooking the highest quality oil. The most important thing is manual harvesting, as the fruits remain intact, undamaged and do not oxidize longer.

How to choose the right kind of oil?

There are several main varieties of olive oil that are available today. The leader in quality and taste is olive oil of the category "extra vergine", that is, the first pressing without heating. Its acidity is not more than 1%, and the taste and aroma are saturated and bright. The first place in this category is Greek olive oil, produced in Crete, Lesvos and Peloponnese. Next comes the variety "vergine", which differs slightly more acidity and is made from olives of slightly worse quality. In third place is the product obtained from a mixture of refined oil with natural. It is most often used for frying and other types of heat treatment of food. And finally, the cheapest grade of oil is "di sansa", in which oil is added from the cake. Of course, for salads it is better to take a product of the first category, and to prepare food - the third.

Proper storage

In order to preserve the useful qualities and taste of olive oil, it needs to be stored in a glass bottle, preferably from dark glass: this will protect the product from sunlight and oxidation. In the refrigerator, it should not be kept, since after a while it will solidify, and crystalline lenses are formed. Although so you can check how much quality oil you have purchased.

Tastes differ

Much can tell the taste and color of the product. Greenish shade is obtained from unripe fruits: this olive oil is usually bitter, but it's normal. The more ripe olives used in production, the more saturated yellow, even the brownish color will have a finished product. It tastes very delicate and sweet because it has a lower acidity.

Good reasons to consume olive oil

Health

Now that you know how to choose the olive oil of the desired taste for various purposes, you can talk about its beneficial properties. One of the most valuable qualities is the ability to reduce the level of "bad" cholesterol in the blood. It dilates blood vessels and thereby normalizes blood pressure. The use of cold pressed oil has a beneficial effect on the work of the gallbladder, it helps to cleanse the liver. Monounsaturated fats have an anti-inflammatory effect and can become an excellent prevention of asthma and arthritis.

Outer beauty

Magnificent olive oil "works" from the outside: masks from it nourish the hair, creams improve the skin condition, scrubs gently exfoliate and moisturize. This product deserves special attention, so include it in your diet, for beauty and health.