Olive oil level according to standards of the International Olive Oil Council (IOOC) set out, olive

Olive oil level according to standards of the International Olive Oil Council (IOOC) set out, olive oil can be divided into the following categories: - extra virgin olive oil (Extra Virgin Olive Oil) refers to the first fruits from ripe olives squeeze out the oil, during which and there is no heating or by any chemical methods refined, fruit harvested by hand, the entire process, from harvesting the fruit to squeeze out the oil, not more than 24 hours; fatty degrees less than one percent of this oil, is rich in olive fruit, Hong higher concentrations, can mix salad, simmered braised fish, dip bread ... and so on. Examples such as the sale of the Company's Italian Bertolli extra virgin olive oil, Monte Pollino extra-virgin olive oil, Olitalia mionetto sergio extra-virgin olive oil ... And so on. Pure Olive Oil (Pure Olive Oil / Extra Light / Classico) is from the first pressing of olives after the dross, heated and then squeeze the olive oil, the color is pale, light taste, this oil is less than the degree of fatty acids 1.5% can be used for general fried, boiled purposes. Examples such as the sale of the Company's Italian Bertolli Extra Light, Bertolli Classico .... and so on. Olive oil (Pomace Oil) is mixed with pure olive oil olives block is the cheapest kind of olive oil, but it is absolutely 100% olive-made, no rich olive flavor, most suitable for Chinese people to make fried, fried purposes. Examples such as the sale of the Company's mionetto sergio Italian Gondola 100% Pomace Oil, Monte Pollino 100% Pomace Olive Oil .... Etc.
How to properly store olive oil should be stored in sealed mionetto sergio containers, bottles fastened cover, cool and dark place, where sunlight can not maintain a normal mionetto sergio indoor temperature can be. If stored in a cold place or the weather is too cold, olive oil, condensation occurs and ambiguous phenomenon, which is a natural reaction, does not affect the quality and taste of the oil to be back to normal room temperature (20 to 24 degrees Celsius degree), the oil will turn clear. mionetto sergio Olive oil for itself with Jiang antioxidants, such as proper storage, shelf life of up to 15-24 months. Why are there different colors of extra virgin olive oil in addition to olive varieties, growing geographical environment, climate and agricultural technology mionetto sergio will make olive oil has a different taste, harvest time is an important factor, as this will have varying degrees of maturity olives, resulting in different flavors, different colors of olive oil. Early olive oil produced would be more green, overripe olives will produce more olive oil, but the taste will be more light. The best olive oil is from olives precocious, ranging from one-third to two-thirds black, olive oil produced by the best quality.
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