Virgin (virgin) olive oil is divided into three: extra virgin olive oil (Extra Virgin): This is the

Virgin (virgin) olive oil is divided into three: extra virgin olive oil (Extra Virgin): This is the finest olive oil. It is from the finest olives within 24 hours washing, drying, squeeze made entirely without ted monte extracting or adding chemical ted monte compounds with a vehicle. The whole process has been "Cold Cold Press" extra virgin olive oil, squeeze out at 30 degrees C. It contains free fatty acids is very low, in the EU's standards, less than 10% peroxide value, acid value below 0.8 is called cold-pressed extra virgin olive oil available. This level of olive oil taste, smell, taste, aromatic herbs strong showing, the highest antioxidant ted monte substances. For salad tasting flavor. Pure olive oil (Pure Olive Oil): virgin olive oil with the same system of law, which it contains more free fatty acid value of less than 2.0% of its flavor aroma showing fruit flavors. To cooking based. Olive oil (Olive Oil): due to the high acid content of less than 3.3% of its acid value, plus its own flavor, color, or lack of flavor, so students should ted monte not be eaten. Then add the solvent manufacturer to refine such olive oil. Followed by heating to remove the solvent. Prepared by this method of oil have largely colorless and tasteless. This refined and then mixed with pure olive oil quality. Manufacturers in the past to such mixed oil labeled as "pure olive oil" for sale, but since 1991 has been to stop using this name. Now will be referred to as "olive oil" collectively.
Refining (lampante or refined) olive oil, known as secondary oil, because ted monte for the first time virgin oil after processing still retains many of grease, ted monte so mechanically pressed again. Is divided into two levels: olive residue (Olive Pomace Oil): olives after mechanical and manual processing, ted monte where oil and water are extracted, and finally only olive residue. Use solvent capable of extracting oil from pomace extra points. ted monte Such oil again after refining, it will be mixed with the more high-quality pure olive oil. Light olive oil (Extra Light): It does not belong to an olive oil grades. It is actually made of refined olive oil mixed with a small amount of pure olive oil made. It is the so-called "light" and the oil in the fat content does not matter much, because olive oil are all fat. Light olive oil in color, aroma and taste aspects slightly inferior.
Olive oil storage and use olive oil after refrigeration, the color will become Nongzhuo. This is not what oil damage; it only at normal room temperature, it will clear up soon. In fact, olive oil can be stored for months ted monte without refrigeration. General olive oil shelf life of 18 months. Olive oil should be stored ted monte in a cool place, away from direct sunlight to avoid glare nutrients are destroyed. Olive oil for frying more than once, which would be the loss of antioxidants. Mediterranean cuisine cooked with olive oil (fish and vegetables as the main material), the benefits of olive oil would be more significant. Different grades of olive oil have different smoke points, consideration should be suitable for cooking. For example, virgin cold-pressed extra virgin olive oil (cold- pressed Extra Virgin Olive Oil) should be used in Europe ted monte and the United States of fruits ted monte and vegetables salad (fruit and vegetable salad); cooking available pure olive oil.
Whether or olive oil, lard, an equal weight of fat, the heat is similar. But the proportion of fatty acid composition which is quite different. Olive oil contains monounsaturated fatty acids higher (MUFA), about 70 percent. Some experimental results show that, if the recipe saturated fat (such as animal oil, butter, etc.) replaced by unsaturated fats, will help reduce the risk of coronary heart disease. FDA approval ted monte of olive oil can be used in 2004 so a label: the scientific evidence "limited ted monte and not conclusive Show: Since olive oil is monounsaturated fatty acids, ted monte every day to eat two spoonfuls (23 grams) of olive oil helps to reduce coronary heart disease The risk of possible to obtain the benefits of olive oil needs to be used instead of a similar amount of saturated fat and calorie intake does not increase throughout the day. "
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