FAQ Olive Oil
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.
It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person. The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC. The wild olive tree originated in Asia Minor or in ancient Greece. It is not clear when and where olive trees were first domesticated: in Asia Minor in the 6th millennium; along the Levantine coast stretching from the Sinai Peninsula to modern Turkey in the 4th millennium; or somewhere in the Mesopotamian Fertile Crescent in the 3rd millennium.
Its green color is due to chlorophyll. The change in color is due to the exposure in light. The color of the oil is not related to its quality. Many times the region is very important for the color of the oil. Extra Virgin is the best. The simple olive oil has low acidity due the processing and Extra Virgin is by nature of low acidity without being treated . The acidity of the oil is the amount of free fatty acids in an oil. The smaller this quantity is, the better will be the quality. So, the lower the acidity, the better is the quality and the taste. Under the legislation, the extra virgin olive oil has an acidity of up to 0.8. Extra virgin olive oil is an oil of a very high quality which has not undergone any treatment and has acidity up to 0.8. The oil which is burning or is bitter in throat does not mean that it is of poor quality as it is called , but it's one of the positive characteristics of extra virgin olive oil which indicates high quality. Just how thick or thin is an oil, it is not directly related to how good it is. It is purely a matter of preference.
One tablespoon has about 126 calories. All oils have the same calories. The various diets although restrict it because it has enough calories and there is a calorie limit in diets.
Olive oil can be used in stews toward the end of cooking. In frying, the cooking temperature should not exceed 180 degrees to avoid damaging the nutritive substances and not getting burned. Recent researches have shown that frying with olive oil is not only safe but is good for the body. On the condition that it will not be overheated, the oil keeps more nutritious elements than other oils. We must not overreach 180 degrees when frying. Another advantage is that it creates a thin layer over the food which prevents oil from penetrating too deep in the feed. This makes the food tastier and healthier.
The food fried in olive oil have less fat than those fried in other oils. We can reuse 3-4 times the same oil in the pan. Olive oil is better than butter.
The two main enemies of olive oil is the light and the heat. The oil must necessarily be stored away from light and in a cool place.
The oil is clouding when found in very low temperature. The translucency is reset when placed at room temperature. The clouding does not affect its quality. The storage containers can be made of metal, glass or plastic, but always dark.
It is one of the main criteria for the quality of olive oil, as the lowest acidity gives the better quality in oil. The free fatty acids of olive oil modulate its acidity: The higher the acidity the more fatty acids. Typically, the oils that have good taste and smell have low acidity, namely less than 0.8%.
No, answer the experts, it has only to do with chlorophyll and is not associated with the quality or the biological value of the oil.
Extra virgin olive oil of low acidity 0.3%. From the Olympic area, the territory where for two thousand years produces the best quality olive oil in the whole world. Our company Yioi Xristou Mandaraki OE is very happy that we can offer this divine gift throughout the world. Thank you for your choice and your confidence in choosing our company Yioi Xristou Mandaraki OE.
Extra Virgin Olive Oil helps:
It has a pleasant spicy or bitter taste and smell of fruit, unripe olives. The acidity should be ¬ is < 0.8 % .
It has a light taste and odor of fruit and brings an apparent defect . The acidity should be < 2%.
Is olive oil of an upper quality category which is obtained directly from olives, only by mechanical means . Its difference from the virgin olive oil, is on one side the intensity of the organoleptic qualities and on the other side the lower natural acidity .
Is olive oil obtained directly from olives and only by mechanical means.
:is a mixture comprising 80-85 % of oil , which by nature is unsuitable for human consumption (due to its low and organoleptic data of the high - acidity above 2,0 %) and by 10-20 % of extra virgin olive oil.
It is an oil of lower quality than the Virgin and Extra Virgin Olive Oil.