How to choose the olive oil

On the beneficial properties of olive oil can be legends. Regular use of the composition normalizes the activity of the digestive, vascular and cardiac systems. By its nature, olive oil is considered an excellent source of antioxidants. This feature does not allow poisons to linger on the walls of internal organs. The useful properties of the product include improving the activity of the brain, speech apparatus, immunity. To enjoy all the delights, it is important to choose olive oil correctly.

Step number 1. Olive Oil Marking

Three types of oil are supplied to the shelves of domestic stores. Consider each type in order.

1. "Virgin". The category of natural and best olive oil.
2. "Refined". Marking indicates that the composition has been pre-cleaned (refined).
3. Romace. This type of composition belongs to the economy segment.The oil is made from oilcake - pre-pressed olives.

If you want to buy high-quality olive oil, examine the label for the presence of the label “Extra Virgin”. It is this marking indicates the highest grade of the purchased composition.

Natural oil of this kind is produced by the cold cycle (wringing), using only high-quality olives. Products are prepared mechanically; no impurities are added to the composition.

The composition of "Extra Virgin" is suitable for dressing salads and other culinary purposes, and for skin care procedures (hair, nails).

If you are planning on cooking fried foods in butter, look for the “Refined” mark. Oil of the lowest category (“Romace”) is prepared with the addition of chemistry and heat treatment. It is used in large public catering for making flour products.

Step number 2. Olive Oil Classification

Each type of oil has its own classification, which is determined by the level of acidity and other nuances. Let's talk about everything in order.

If you want to get a natural oil with a great taste without dyes, additives, impurities and other chemicals, look for the label “Extra-virgin Olive Oil”.You are guaranteed to purchase a 100% natural product with an acidity level of about 0.8%.

Virgin Olive Oil has an unsurpassed taste. It is also 100% natural, but has a higher acidity (about 2%).

Some manufacturers want to reduce the price of their products, so they supply a composition of refined and natural oils. Products are marked “Pure Olive Oil”.

If we talk about the average unscented oil, the label contains the classification “Olive Oil” (without additional words). The composition is prepared from natural and refined oils. The acidity of such products is not higher than 1.5%.

As mentioned earlier, oilcake oil is most often used for baking. In this case, the classification will be labeled "Olive-Romace Oil." Some manufacturers mix oil from pressed olives with a completely natural product, this mark does not change.

There is also a type of oil that has found application only in large-scale industry. It is sometimes delivered to stores, so you should be careful not to chase for cheapness. Avoid marking "Lampante Oil".

Step number 3.Acidity of the composition

To buy a quality product, it is important to pay attention to the indicator of acidity, which is listed on the back of the bottle. The number indicates the presence of oleic acid. The lower the score, the higher the quality of the composition.

If we talk about natural extra-class oil, the level of acidity should not exceed 1%. If we talk about purified (refined) composition, the rate is 1.5%. The Virgin subclass corresponds to 2%.

Step number 4. Appearance

It is necessary to hold the "bride" of olive oil. Such a move will make it possible to understand whether it is necessary to continue to pay attention to the product you have liked The shade of the composition depends on various aspects. This includes the presence or absence of impurities, the age of the olives and their ripened, the period of gathering fruits, etc.

Good olive oil has a golden color that can be slightly “played” with other colors. If the composition has a gray or strong yellowness, then the oil is of poor quality.
This recommendation is relevant only if olive oil is supplied on store shelves in clear glass bottles. This happens very rarely,because often manufacturers produce oil in a dark container.

Step number 5. Price policy

It is known that olive oil has a rather high cost. Even the most "cheap" product for some will seem expensive, and this is not surprising.

Olive processing is carried out mechanically, so the price of the drug exceeds the indicator of vegetable oil by 3-7 times.

The qualitative composition costs about 230-270 rubles per 0.5 l. This is the average range, which can vary in the smaller and larger side.

If you are offered to buy oil at a very low price, it makes sense to think about its quality. Probably, terms and conditions of storage, ways of transportation and packing are violated.

Step number 6. Producing country

Always give preference to oil from the listed countries in order not to be mistaken with the choice.Be sure to appreciate the manufacturer’s barcode on the label. If the composition is made in the countries of the European Union, the bottle is marked "EU".

To verify the quality of the product, look for the label “DOP” on the label. It means that the composition was bottled and packaged in the producing country. This feature indicates a high brand standard.

Step number 7. Tara

Equally important when choosing an olive oil is the correct packaging into which the product is spilled. Oil is packaged in glass and tin bottles, while the volume can also be different.

Prefer composition in tinted glass, the volume of the bottle should not be more than 0.5 liters. If for some reason you have acquired a larger bottle, pour the oil into small dark bottles and use portions.

Tara can be tin. However, as practice shows, the quality of this oil is much inferior to the drug in a glass bottle. Before buying, evaluate the conditions under which the oil is on the shelves. It should not be exposed to direct ultraviolet rays. Choose a bottle without chipping and damage, especially for the cap and label.

The selection of the product is carried out by evaluating the appearance, level of acidity, price range, classification and packaging. The shelf life of the qualitative composition usually varies within 16-18 months from the date of production.

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