Olive Oils
Olive oil is regarded as the queen of oils for its health advantages, strong taste, and aroma. Olive oil is a wonderful source of omega-3 monounsaturated fatty acids and antioxidants. You'll find various kinds of olive oil for different prices available on the market shelves, dependant upon their class of nutritional value, taste, and method of harvesting, processing, and packaging. Olive oil falls in 6 basic types.
EXTRA VIRGIN OLIVE OIL - Extra virgin olive oil is the best quality of olive oil. Extra virgin olive oils acidity level is less than 1 percent and is rich in antioxidants. That's what distinguishes it from all the other oils and makes it the queen of oils.
Extra virgin olive oil is achieved by first cold pressing of freshly picked olives. High-temperature cooking inhibits it of nutritional value, flavor, and aroma. Extra virgin olive oil is best utilized in salads. VIRGIN OLIVE OIL - Virgin olive oil is slightly inferior to extra virgin olive oil. The primary difference between the two oils is, virgin olive oil has an acidity level of around 2.0%. Virgin olive is good for cooking purpose, mainly for salt and baking and it could be utilized in salads as well. Virgin olive oil is good for body and hair massage too.
REFINED OLIVE OIL - Refined olive oil is obtained by refining virgin olive oil.
Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption and is very cheap. Refined olive oil is considered much inferior to the other varieties of olive oil and it doesn't have the characteristic flavor, taste or odor of pure olive oil. Refined olive oil appropriate for cooking purposes, but not for salads.
PURE OLIVE OIL - Pure olive oil is straightforward olive oil. Pure olive oil has the acidity level around 2.0%, but it's very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy-duty cooking, but it's not appropriate for salads, as it lacks in taste and aroma.
OLIVE POMACE OIL - Olive pomace oil is very comparable to pure olive oil. When all the water and oil is extracted from olives, there's still some oil residue left that may be extracted from olive pomace. This oil extracted from olive pomace carries none of the nutrition, taste, and odor of additional virgin olive oil. This olive pomace oil is then mixed with virgin olive oil to impart some of the advantages of olive oil. Olive pomace oil is good for high-temperature cooking.
LITE OLIVE OIL or LIGHT OLIVE OIL - usually the term lite is taken as low-calorie content, but it's not the same case with olive oil.
Read More: Olive Oil Dispenser Guide To Pick Right Product According To Your Need
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