Secrets of the choice of olive oil

Olive oil - one of the most useful products in the world. Studies have shown that the right fats in its composition help the heart, reduce the likelihood of cancer and improve the body's ability to absorb nutrients. But at the same time it is quite mysterious. On the bottle it is often written "cold pressing", "first pressing" or specify the date of manufacture. And what does it mean? Describes certified oleolog (as sommelier only applied to the oil, not the fault).

Secrets of the choice of olive oil

Cold pressed - means nothing

Previously, to obtain oil olives crushed with stones, but the last 50 years it is done in a centrifuge. However, the phrase "cold centrifugation" sounds ugly, so the bottles often write cold pressed ( "cold pressed"), and these words do not say anything about the quality of the oil.

Harvest date - useful

Oil producers harvest for the whole year in the fall, and this is important. The longer the wait for processing olives, the more fat is converted into water. At the exit - more oil, but the quality is lower. If the manufacturer specifies the processing date (harvest date) on the bottle - he's honest and well done, but most people have no idea why this is necessary. Roughly speaking, the oil produced in the spring and summer, not the best.

Extra virgin - a complex concept

Forgery of olive oil are legendary. In fact, a fraud - it is not only the dilution soy or corn oil, but also sub-standard first-pressed (extra virgin). These words indicate that the produced oil from olives only, without the addition of chemicals and heat. Such oil meets both organoleptic (blind test) and chemical stringent standards.

Some manufacturers, however, are taking a low quality oil, add to that a chemical is passed through a carbon filter and heated to the desired odor appeared (and in the process lost the real smell and most of the nutrients). The result is a product similar to a standard oil extra virgin.

Why do not catch crooks by the hand? Firstly, many people do not realize how it should smell like fresh olive oil. Second, fresh and beautiful, it is not very long. And if you bought the oil in a transparent bottle, so even with a long-standing production date, the time and the light probably already spoiled everything that could spoil.

the shelf life of oil - 18 - 24 months, an open bottle should be used for a month or two. Good oil has a specific aroma, which shows that polyphenols from it is not eroded and it is really useful.

Follow the heating temperature

An important point: less than impurities in the oil, the higher its boiling temperature. Surely you have heard that it is best to use a high-temperature oil, at a time when it starts to go from the smoke. This smoke - a signal that the fats break down and leave the nutrients and flavor to them. And if the cooking temperature is above this point, it means that some of the benefits of olive oil you just do not get!

The heating temperature also depends on the date of manufacture of oil, of which we have already said. The difference can be up to 40 degrees! For example, in December oil starts to smoke at 175, and the October (most recent) - at 215 degrees.

So the most important thing: buy oil no longer produced a year ago, it is desirable in the autumn, without paying much attention to the extra virgin and cold pressed, choosing dark bottles and tested brand (oil with good small productions rarely reaches the foreign supermarkets). Store it in a cool, dark place away from heat and do not use more than two months.