- Types of olive oil
- Bitter olive oil? Is it worth worrying about
Olive oil is a product that was discovered more than 140 centuries ago. At the dawn of civilization, people knew that a tree of olives and products from it can work wonders. It perfectly satiates, serves as a component for many beauty recipes, heals and heals. Beauties of ancient Egypt, Greece used oils to make their skin and hair a subject of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? Is his taste different from the one that was many thousands of years ago?
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All knowledge and popular advertising lead many modern people to the idea that it's time to replace the usual sunflower oil with a product from olives. Then the figure will regain its former harmony, the skin is elastic, the hair is enviable luster, and the body heals. And this is all true.
The trend towards a healthy lifestyle and proper nutrition is becoming more popular, and it can not but rejoice. And so you decided to change your diet and go to the store for the precious dear bottle. Having come home, and having tried for the first time a spoon of a product, you have a shock, a panic and one single question, olive oil is bitter? !Moreover, bitterness is strongly felt, and you are sure that you got an expired and substandard product. What to do? Hurry to the store and scold the seller, pour out and forget about trying to eat properly? Do not rush until you read the information below.
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Types of olive oil
In order to understand the question, you need to know what kinds are, and their main three.
Virgin olive and Extra virgin olive oil
This olive oil is the best product, as it is completely natural. All the useful substances in it are stored as much as possible, and they absorb by our body almost 100%.That is, all the useful substances in the daily use of the product for food will fill the daily rate and heal the body, improve the external state and raise the defenses of the body.
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Products are squeezed out when using temperature, but it does not exceed 27 degrees by mechanical means. Virgin olive does not process, clean, add to it any components, dyes, additives. This is a fount of good. But there are varieties of Virgin olive.
It can have three categories:
- Extra virgin olive oil is the best product that can only be found for health among vegetable oils. Oil is obtained after the first cold pressing of the best olives. Fruits have no defects, they are not spoiled, not frost-bitten, they are not a scavenger. This is like an elixir, which is used to treat and eat in fresh form. Product yield after pressing is minimal;
- Virgin olive oil - is obtained after cold pressing of fruits. It is also useful, but it needs fewer components in our body. The price of such oil will be lower. The acidity is higher - 2 grams per 100 grams of product. This oil can often be found on the market, since the first category is rare, high-quality and expensive;
- Ordinary virgin olive oil - the acidity index of this product is even higher and is 3 grams per 100 grams. This oil was obtained using biological reagents.
Note! Why use Extra virgin olive oil for treatment. The fact is that this is the most natural product and has a low acidity, which is equal to 0.8%.A healing oil should have this figure to 1%.They are not suitable for frying and for other heat treatment of products.
The best oil is prepared under strict quality control. All indicators must comply with norms and standards and have certificates of conformity. To meet this Extra virgin olive oil with low acidity is very difficult. Such a product is obtained only by pressing the best fruits, but a little finished oil is obtained. It also has the marking Extra virgin.
But olives can still give a lot, and therefore they are poured with water and again subjected to wringing. Such oils are also useful, but all the indicators will be more suitable for cooking, rather than for use in treatment and cosmetology.
Rafined olive oil
This is a more traditional option. And all because we are used to using a refined product. This category is exactly what you are. That is, it passed a number of treatments, after which the unpleasant smell, bitterness for cooking, heat treatment of products was eliminated is the best option.
It is also worth noting that this category does not distinguish carcinogens, therefore it is useful to use it. The oil is much less than the categories that were described earlier. For treatment, this option is not suitable, since the useful components in the product are less after passing a number of treatments. Refined oil is obtained after the second pressing of the fruit.
Important! When you go to the store, be sure to pay attention to the labeling and the cost of the product, as well as the acidity. Do not buy the cheapest product, as natural Extra virgin olive oil in it at least, the rest of all the additives and benefits of the product should not be expected.
Pomace olive oil
This is the third category, which has a quality lower than the previous two, and is obtained from the cake after pressing, from which the last drops of oil are pressed. They are not enough and add refined oil and other additives to the product. But again there are two types of this product:
- Olive-pomace oil - this is just a mixture of cake and refined oil. But it can be bought for cooking products, bitterness and burnt the oil does not form during the heat treatment;
- Refined olive-pomace oil is a product only from cake, and it is not worth buying for food, as its quality is the lowest and there will be no use.
So, what kinds are, you now know, but the main question is why the olive oil is still bitter. This is the next part.
Note! Firms manufacturers put different markings. If you see the word Bio, then check the composition for acidity and you can safely buy this product, as these are the best oils that are prepared under strict control.
Bitter olive oil: is it worth worrying about?
You bought it or you brought olive oil from sunny Italy, but it's unpleasant, bitter enough that even in the throat is pershit. Have you been given a fake? Not at all. Yes, strange as it may sound, but olive oil is bitter and this is normal.
Moreover, if the product has a specific bitterness, then you should rejoice, since you are holding real oil from a cold pressed olive oil. Look at the packaging and the composition of the product. If the acidity is up to 1% and there are markings, which we described above, then this product is curative. Do not fry it. This is for salads, dressings, use in a fresh form.
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If you already began to cook, then you should not wait for unpleasant bitterness in the prepared dish. The food will be delicious, but only a lot of useful properties will be lost. Therefore, for frying, stewing, take the butter refined, and then you will not worry about the bitter aftertaste.
Note! If you ever have to try olives, not from a can of marinade, but fresh from a tree, then you'll find that they have a bitter, tart taste. Of course, the oil, which was obtained only with the help of cold pressing, will keep this bitterness, and you should understand that this is normal and good.
But to use the product with bitterness is best right away. That is, do not store the bottle for special occasions, or as a present for better times. The oil will only be good for the first time after opening the bottle. At this moment, it can really work miracles and improve your body, making it attractive in appearance.
Now you know that real olive oil is bitter, while you can safely use the product and start eating properly.