Category: Life>Gt; Food/Cooking

Analysis:

The International Olive Oil Association divides edible olive oil into virgin (or translated as There are two categories and 5 levels: virgin olive oil (Virgin Olive Oil) and refined olive oil (Refined Olive Oil). Virgin olive oil is extracted directly from fresh olive fruits by mechanical cold pressing and filtered. It is processed without any chemical treatment. In other words, olive oil is equivalent to freshly squeezed juice. This is the biggest difference between it and ordinary oil and the reason why it can be drunk directly.

The olive pomace that has been pressed for the first time still contains a large amount of olive oil, which can be extracted by solvent leaching. This "secondary oil" is generally called refined olive oil, but the quality is not as good as virgin oil and the olive oil has less flavor.

There are a few things you must look at when buying: First, the acidity value. Generally, regular products will be marked with an acid value. The acid value of the best olive oil does not exceed 1%, and the acid value of edible olive oil does not exceed 3.3%. The second is to look for the words "extra virgin" (or "extra virgin"). The English name is "ExtraVirgin", and the olive oil with this word is the best olive oil. The third is to look at the place of origin. Origin is one of the important factors that determines price. The world's main olive oil producing countries are concentrated along the Mediterranean coast. Among them, Spain, Italy, and Greece are the world's three largest olive oil producers and exporters. Generally, the olive oil imported from these three countries has better quality and higher price. The fourth is to look at the color. Generally, the color of olive oil ranges from light yellow to yellow-green. The clearer, the better the quality, and the turbid, the worse.

Use virgin oil for cold dressing and refined oil for frying

Virgin olive oil is divided into 3 levels

1. Extra virgin olive oil (ExtraVirginOliveOil), The highest quality, with an acidity value of no more than 1.

2. High-quality virgin olive oil (FineVirginOliveOil), the acidity value does not exceed 2.

3. Ordinary Virgin Olive Oil (OrdinaryVirginOliveOil), the acidity value does not exceed 3.3.

Refined olive oil is divided into 2 levels

1. Ordinary olive oil (OliveOil), which is made by mixing refined oil with a certain proportion (usually 10-30) of virgin oil. The acidity value is generally below 1.5 and is transparent and light golden yellow.

2. Refined Olive Oil (RefinedOliveOil) is extracted from olive oil residue through solvent leaching and refined. The acidity value can also be controlled at 1.5

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Simply put, olive oil is more expensive and better than the oil we eat. , more nutritional value!