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Olive oil

Olive oil

Olive oil is a vegetable oil prepared from the fruit of the olive. Olive oil was used in Ancient Egypt, Greece and Phenicia. Hippocrates used the properties of this product to treat people.

Olive oil is still widely used today. Despite the many health benefits of this product, there are many critics who question this.

It is believed that the spread of olive oil has more to do with economic motives than with its unique ways. As a result, we often judge him on the basis of rumor and myths, which it is time to debunk.

For frying, yellow olive oil is best. The color of the oil varies depending on the region and the varieties of the collected olives. It changes from light yellow to green. And for frying, olive oil is generally better suited than sunflower oil. This is due to the fact that olive oil is more resistant to the formation of carcinogens. This is facilitated by the composition of the product, in particular, polyunsaturated mono acids. Thus, the color of the oil is not important if it is made from olives.

Extra virgin olive oil is always green. This statement is partly true. Extra virgin olive oil most often has a really greenish tint, but yellow is also found. And it depends not on how the spinning was, but on the variety of olives and their place of growth. After all, it is the raw materials that affect the quality and color of the future product.

Olive oil is mainly produced in Greece. Greece is strongly associated with olive groves. In fact, this country is only the third in terms of total production and consumption, significantly behind Spain and Italy. But in terms of the average annual consumption of olive oil, the Greeks have no equal - they are almost twice as large as those of the Spaniards and Italians.

Olive oil can be stored for a long time. Over time, the oils begin to fizzle out, hence deteriorate. After a year of storage, the product may still taste good, but will be much less aromatic than fresh oil. It is believed that beneficial substances are stored in such a product for five months from the start of production. It is better to use one-year-old oil for frying and stewing, and not for dressing salads. So there is no fixed shelf life. Some consumers even like standing butter, considering it softer. After all, a fresh product can literally burn your throat. Far more important is not the production time of the oil, but the conditions of its storage. If you cannot determine the shelf life of such a product, then it is better to purchase it in cans that do not allow light to pass through.

The olive oil is spoiled by the cold. The usual requirements for storing olive oil are a dry, cool and odorless place. If this product gets into a cold environment, then it will not deteriorate. A natural white precipitate will form in the oil. He is considered a sign of corruption. In fact, the appearance of white flakes just speaks of the quality of the product and its naturalness. And after returning the olive oil to an environment with normal temperature, the sediment will disappear, the color and smell of the liquid will return. At the same time, the product will not lose at all in its useful properties.

The quality of olive oil is evidenced by its acidity. This statement is only partially true. It is worth mentioning that the acidity of this product itself depends on many factors. After the manufacturer made a spin, he measured this indicator and compared it with the norm. It is this indicator that will be indicated on the label. But after that, oil from a large container - a tank or vat, will be poured into barrels. This will change the acidity. But we don't buy olive oil in barrels. It is not surprising that on the way to the counter the product is poured into glass and tin containers. If the bottle is light and on a lighted shelf, the acidity of the oil in the container will increase slightly. After we bought the oil, it is stored on our shelves in an open state. If the can or bottle is not completely closed, exposure to air will again change the acidity of the product. If the remaining oil, which ends up on the outside of the neck and oxidizes strongly there, accidentally fall into the general container, then there will be trouble. Then all the oil can go bad and become rancid.

The hotter the place where the olives grow, the more aromatic the oil is. For many countries in the Mediterranean region, olives and the oil produced from them are an important source of income. And although many would like to do business on this, it is not given to everyone. Olive is a very capricious tree that needs to be looked after for several years before it starts to bear fruit. Many countries are trying to grow olives. And although Africa is the hottest region, there is not much to hear about African olives on the market. Although these fruits are there, of course. The point is not even temperature, but a combination of many climatic factors. The Mediterranean is best for olive trees. Experts believe that the most aromatic oil is made in Greece. It is even purchased by other manufacturers to add to their product. And it's not about volume, but about the concentration of aromas.

Olive oil cannot be tested. In fact, olive oil and it is not difficult to check if it is natural. To do this, place a small container of oil at zero temperature, for example, in a refrigerator. A natural product in such cold weather will thicken and become like fat. But other vegetable oils thicken much less or generally retain their consistency. Similarly, you can check olive oil - does it contain impurities? This question has become relevant recently, because many manufacturers have begun to add other vegetable oils to olive oil - palm or sunflower. To check the quality of a purchased product, you just need to compare it with a known reference. Place two oil samples side by side and let them thicken. By comparing the result, it becomes clear how high-quality the product being tested is

Olive oil isn't good for everyone. The safety of olive oil is evidenced by the fact that it is recommended to be added even to baby food for babies. It happens that an unprepared body may develop digestive problems from the consumption of olive oil, but this happens only for the first time. Actually, something similar can happen when tasting other unfamiliar products. In our latitudes, olives do not grow, and this oil is outlandish. It is not surprising that after testing it, diarrhea can occur. It's just that the stomach did not yet have the necessary enzymes to process such food. But this is rather an exception that emphasizes the rule. Much more often you have to deal with an unusual taste. In different places people have different ideas about food, olive oil may just not like it. Experts say that it usually takes no more than a couple of weeks to get used to a new product, its aroma and taste. And in the case of olive oil, such problems may not even apply to the oil itself, but to the olives. It's no secret that Greek fruits have a completely different taste than Spain and Italy.

Any olive oil will be healthier than sunflower oil. This is a very ambiguous statement - you cannot compare head-on-head two, of course, valuable products. Olive oils, like vegetable oils, differ from each other. And the point is not only in color, but also in the chemical composition, and therefore in the properties. It is believed that it is better to consume good sunflower oil than bad olive oil. Again, it is important to distinguish between areas of application. For example, unrefined sunflower oil is not suitable for frying, but unrefined olive oil is much better at high temperatures. Dressing the salad would be better with unrefined sunflower oil than with refined olive oil. With oils, in general, it is better to adhere to a universal approach, and not look for a certain ideal and an absolute solution. In cooking, it is important to understand where it is best to use olive oil, and when it is better to resort to sunflower oil. Olive oil has one valuable property that even the best sunflower oil cannot compete with - its ability to protect the skin from the sun.

Olive oil protects from the sun. And this is not a myth. In hot countries, the juice of several squeezed limes is added to olive oil and this mixture is rubbed onto the skin. Such a unique composition is good for several properties. First of all, it really protects the skin from burns and sun rays. Also, this mixture attracts tanning. It is even recommended that after rubbing olive oil with lime, not just not hide from the sun, but, on the contrary, go out into open spaces. Then the skin will get a beautiful tan and will not burn, being protected by a unique mixture. Preventive lubrication with olive oil and lime will also nourish and moisturize the skin.

It is better not to use olive oil for massage. A little higher, we have already said that this oil is excellent for tanning, it is included in many cosmetic creams. Today, a lot of natural products for body and skin care have been made on the basis of olive oil. Its other feature is also known - it perfectly not only moisturizes the skin, but also warms it up during massage. Olive oil makes the skin softer, more pliable, which is required. Massage, on the other hand, allows the body to better assimilate all the many beneficial substances contained in olive oil. Moreover, olive oil is even used as a preventive measure for muscle pain, as a remedy for wrinkles, nourishing hair and gum masks.

Olive oil is another "folk remedy" without proven effectiveness. In fact, there are many documented facts of the effects of olive oil on the human body. The oleic acid in the product helps women prevent breast cancer. Vitamin E contained in the liquid helps the absorption of vitamins A, K, which helps the body to rejuvenate. Those fatty acids that are part of high-quality oils of the first and second pressing, similar in composition to those fats that are present in mother's milk. Omega-6 acids, which are in the composition of olive oil, help to form the skeletal system of children. Even a small, regular intake of olive oil (we are talking about a couple of tablespoons a day) helps to lower cholesterol and increase antioxidants. Even the ancients knew that olive oil was able to normalize blood pressure.

If you regularly consume olive oil, it can cleanse the liver and get rid of gallstones. You shouldn't idealize this product, considering it a panacea for all ills. Although olive oil was thought to help with these problems, recent reports suggest that it is not. By itself, such cleaning involves the use of strict doses of the product under the constant supervision of a physician. After all, a slight change in the regimen of taking the drug can lead to an exacerbation of gallstone disease. Experts are also critical of the idea of ​​cleansing the liver with olive oil. The choleretic properties of this product have long been known. So such experiments with your body can only be carried out by completely healthy people. The stone present in the gallbladder during "cleaning" can close the bile duct, which is fraught with the most serious consequences. So it is better not to be treated with olive oil in a case where serious medical supervision is required.

It is best to use Extra virgin oil. This extra virgin olive oil, obtained in the first cold pressing by means of purely mechanical methods, is very famous and popular with chefs. This oil is believed to have more antioxidants and bioactive components than others. Recently, however, Portuguese researchers have discovered that the reputation of this variety is based on myth. The fact is that during frying and cooking, the quality of the oil drops, and the concentration of those very bioactive compounds drops sharply. Researchers suggest using ordinary olive oil in such cases, which is cheaper and will end up being of no less quality. There is no point in overpaying for Extra virgin if the chef is going to fry other products on it or subject it to heat treatment.

Olive oil lowers cholesterol. This product does contain monounsaturated oleic acid, which is important for cell membranes. However, even in excess of this substance in oil, weeks are required. So it turns out that the product is essentially the main source of high-calorie fats that are useless for a modern person. If olive oil is abused in the diet, it can lead to obesity, liver problems and the onset of diabetes. So you can eat no more than two tablespoons of this nutritious product per day.

Olive oil contains more vitamin E than anywhere else. This fat-soluble vitamin is found in absolutely all vegetable oils. Vitamin E is a well-known strong antioxidant. But there is even more of it in sunflower oil than in olive oil. And vitamins A, D, K are generally found in any vegetable oil. Only their number is small and directly depends on the place of origin of the oil, pressing technology, a mixture with a lower quality product, additives. So, in the end, cheap olive oil will contain less vitamins than our usual sunflower oil.

Olive oil helps with cancer. Unfortunately, this is just a myth. Scientists have never found an effective cure for cancer. These tumors do not react in any way to olive oil. But the unique composition of this product, due to carotenes, tocopherols, estrons and flavonoids in it, allows it to be an excellent prophylactic agent. With regular and wise consumption of olive oil, new cancer cells will cease to appear, and the development of old ones will be partially blocked.

Olive oil helps with stomach and duodenal ulcers. But this is not a myth at all. Olive oil does indeed have astringent and enveloping properties that help the ulcers heal. Antioxidants and monounsaturated fats prevent oxidative reactions from occurring.

Cold first pressing does not exist in nature at all, since olives cannot be pressed a second time. The first pressing is actually the first and only procedure that makes it possible to get the highest quality Extra virgin oil from olives.The second pressing is the extraction of oil from already processed olives. In it, of course, there are not so many useful substances as in Extra virgin.

You cannot fry in olive oil at all. If this were true, then why can you fry in a different oil? In fact, a refined type of liquid is suitable for such purposes. Unrefined fragrant sunflower oil is simply not suitable for frying. In a frying pan, it will simply light up, leaving only a pungent smell and harmful smoke. The only unrefined oil you can fry with is olive oil. It is worth referring to such an indicator as the combustion temperature of the oil. For unrefined sunflower, rapeseed or soybean, it is about 160 degrees. And for unrefined olive oil, this figure ranges from 190 to 210 degrees. Refining makes all oils suitable for frying, raising the combustion temperature to 230-240 degrees. But there is only one type of olive oil that is best not to fry in - unfiltered olive oil. It contains micro-particles of olives, and such a product can burn on the stove. In Greece and Crete, locals do not buy any special oil for frying, but cook on fire using the same Extra virgin, which is much more affordable there than ours. Frying to a crisp golden crust is generally not the best option for health, but olive oil is better for this preparation than sunflower or animal fats. Make delicious food as healthy as possible.

Watch the video: The Lie Behind the Health Benefits of Olive Oil (October 2020).