Olive oil is vegetable, it is made from olive fruit. This product has a long and glorious history. Olive oil was used in ancient Egypt, Greece and Phenicia. Even in primitive society, it was well known about the healing properties of the olive tree. This tree was one of the first that people began to cultivate. And Homer called olive oil even yellow gold. Hippocrates used the properties of this product to treat people.
Today, olive oil is still widely used. In the world grows about a million hectares of olive groves. But oil found itself not only in cooking, but also in cosmetics, hygiene. Despite many useful properties of this product, there are many critics who question it.
It is believed that the spread of olive oil is associated more with the economic background, rather than with its unique ways. In our country, olive oil is still not cheap. In the end, we often judge him on the basis of hearing and myths, which is the time to debunk.
Yellow olive oil is better for frying.
Depending on the region and varieties of olives collected, the oil may have a different color. It varies from light yellow to green. And for frying olive oil as a whole is really 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.
The first cold pressed olive oil is always green.
This statement is a partial truth. The olive oil of the first cold pressing is often really greenish, but yellow is also found. And it depends not on how the account was squeezed, but on the variety of olives and their place of growth. After all, raw materials affect the quality and color of the future product.
Olive oil is produced mainly 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 according to the average annual consumption of olive oil, the Greeks have no equal – they almost double the same Spaniards and Italians.
Olive oil can be stored for a long time.
Over time, oils begin to run out, therefore, deteriorate. After a year of storage, the product can still taste good, but will be much less fragrant than fresh oil. It is believed that useful substances remain in this product for five months from the beginning of production. One-year-old oil is better to use for frying and stewing, and not for dressing salads. So there is no fixed shelf life. Some consumers even like standing oil, considering it softer. After all, a fresh product can literally burn your throat. What is more important is not the time of manufacturing the oil, but the conditions for its storage. If it is not possible to determine the shelf life of such a product, it is better to purchase it in tin cans that do not allow light.
Olive oil spoils from cold.
There are normal requirements for storing olive oil – a dry and cool place, odorless. If this product gets into a cold environment, it will not spoil. In the oil will fall a natural white precipitate. It is something they consider a sign of corruption. In fact, the appearance of white flakes just indicates the quality of the product and its naturalness. And after the return of olive oil to a medium with normal temperature, the precipitate will disappear, the color and smell of the liquid will return. In this case, the product does not lose in its useful properties.
The quality of the olive oil is indicated by its acidity.
This statement is only partially true. It is worth mentioning that the very acidity of this product itself depends on many factors. After the manufacturer produced the 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 tank – tank or tank, will be poured into barrels. This will change the acidity. But we do not buy barrels for olive oil. 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 appears 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 already open condition. If the can or bottle is not completely closed, then the effect of air, again, will change the acidity of the product. If the remains of oil, which will be on the neck from the outside and are strongly oxidized there, accidentally fall into a common container, then be a trouble. Then all the oil can spoil and become rancid.
The oil is more aromatic than the hotter in the place of growth of olive.
For many countries in the Mediterranean region, olives and oil produced from them are an important income item. And although many would like to do business on this, it is not given to everyone. Olive is a very whimsical tree, after which it takes several years to take care of it before it begins to bear fruit. In many countries, they are trying to grow olives. And although Africa is the hottest region, little African olives are heard on the market. Although these fruits are certainly there. The matter is in fact not even in temperature, but in a combination of many climatic factors. Olive trees are best suited for the Mediterranean. Specialists believe that the most fragrant oil is made in Greece. It is even purchased by other manufacturers to add to their product. And it’s not about volume, but in the concentration of aromas.
Olive oil can not be checked.
In fact, olive oil is easy to verify, to learn its natural. To do this, place a small container with oil at zero temperature, for example, in a refrigerator. The natural product will thicken in such a cold and become like fat. But other vegetable oils thicken much less or even maintain their consistency. Similarly, you can check olive oil – does it contain impurities? This issue has become relevant recently, because many manufacturers began to add to olive oil other vegetable – palm or sunflower. To check the quality of the purchased product, you just need to compare it with a standard. It is worthwhile putting two oil samples next to them and letting them thicken. Comparing the result, it becomes clear how verified the product is, quality
Olive oil is not useful for everyone.
The safety of olive oil is indicated by the fact that it is recommended to be added even to baby food for babies. It happens that an unprepared organism may have problems with digestion from using olive oil, but this happens only the first time. Actually, something similar can happen when tasting other unfamiliar products. In our latitudes, the olives do not grow, and the oil is outlandish. It is not surprising that after testing it can happen diarrhea. Just in the stomach, there were no necessary enzymes for processing such a meal. But this is rather an exception, which emphasizes the rule. Where often you have to deal with an unusual taste. In different places people have their own ideas about food, olive oil may just not like it. Experts say that it takes usually not more than a couple of weeks to get used to a new product, its flavor and taste. And in the case of olive oil, such problems can relate not even to himself, but to olives. It’s no secret that Greek fruits have a completely different taste than in Spain and Italy.
Any olive oil will be more useful than sunflower oil.
This is a very ambiguous statement – you can not compare the forehead to the forehead of two, of course, a valuable product. Olive oil, by the way, and vegetable, differ from each other.And the point here is not only in color, but also in the chemical composition, hence, 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 applications. For example, unrefined sunflower oil is not suitable for frying, but unrefined olive oil is much better treated by heat. To fill the salad will be better unrefined sunflower oil than refined olive oil. With oils in general, it is better to adhere to the universal approach, rather than look for an ideal and an absolute solution. In cooking, it is important to understand where olive oil will be better used, and when it is better to resort to sunflower oil. Olive oil has one valuable property with which even the best sunflower oil is unable to compete – the 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 the olive oil and this mixture rubs the skin. Such a unique composition is good in several properties. First of all, it really protects the skin from burns and sun rays. Also, this mixture attracts a tan. It is recommended that even when rubbed with olive oil and lime, it is not easy not to hide from the sun, but, on the contrary, to go out into open spaces. Then the skin gets a beautiful tan and will not burn, being protected by a unique mixture. Preventive lubrication with olive oil and lime will also nourish and moisten the skin.
It is better not to use olive oil for massage.
A little higher, we have already told that this oil perfectly helps tanning, it is a part of many cosmetic creams. Today, a lot of natural products for the care of the body and skin made on the basis of olive oil. Known and another of its features – it does not just perfectly moisturize the skin, but also warms it up with a massage. From olive oil, the skin becomes softer, supple, which is required. Massage allows the body to better understand all the many useful substances that are contained in olive oil. Moreover, olive oil is even used as a preventative against pain in muscles, as a remedy for wrinkles, nourishing hair masks and gums.
Olive oil is another “folk remedy” without proven effectiveness.
In fact, there are many recorded facts of the effect of olive oil on the human body. The oleic acid contained in the product helps women prevent breast cancer. Contained in the liquid, vitamin E helps assimilate vitamins A, K, which helps the body rejuvenate. Those fatty acids that are part of the quality oils of the first and second pressing, similar in composition to those fats that are present in the mother’s milk. Acids of the same class of omega-6, which are in the composition of olive oil, help to form the bone system of children. Even a small regular use of olive oil (we are talking about a couple tablespoons a day) helps to lower cholesterol and increase the level of antioxidants. Even the ancients knew that olive oil can normalize blood pressure.
If you regularly eat olive oil, then you can cleanse the liver and get rid of gallstones.
Do not idealize this product, considering it a panacea for all ills. And although it was believed that olive oil helps with such problems, according to the latest data, this is not so. By itself, such cleaning involves the use of strict doses of the product under the constant supervision of a physician. After a small change in the regimen of the drug can lead to an exacerbation of cholelithiasis. Experts are critical of the idea of cleaning the liver with olive oil. The cholagogue properties of this product have long been known. So these experiments with your body can be carried out only completely healthy people.The stone present in the gallbladder during the “cleansing” 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 the case where serious control of doctors is required.
It is best to use Extra virgin oil.
This olive oil, obtained during the first cold pressing by purely mechanical methods, is very popular and popular with chefs. It is believed that this oil has a large number of antioxidants and bioactive components than others. However, recently, Portuguese researchers found that the reputation of such a variety is based on myths. The fact is that when cooking and cooking, the quality of the oil drops, and the concentration of those very bioactive compounds drops sharply. Researchers suggest in such cases to use ordinary olive oil, which is cheaper, and will end up no less than qualitative. There is no point in overpaying for Extra virgin if the cook is going to fry other products or heat it.
Olive oil reduces cholesterol.
This product does contain monounsaturated oleic acid, which is important for cell membranes. However, this substance in the oil is even in excess, a week is required. So it turns out that the product is in fact the main source of high-calorie fats useless for a modern person. If you abuse olive oil in your diet, it can lead to obesity, liver problems and the onset of diabetes. So in a day you can eat no more than two tablespoons of this nutritious product.
In olive oil, vitamin E is more than anywhere else.
This fat-soluble vitamin is found in all vegetable oils. Vitamin E is a known strong antioxidant. But in sunflower oil it is even more than in olive oil. And vitamins A, D, K are in general in any vegetable oil. Only their quantity is small and directly depends on the origin of the oil, the spinning technology, a mixture with a less quality product, additives. So in cheap olive oil, as a result, will contain fewer vitamins than in the sunflower that we are familiar with.
Olive oil helps with cancer.
Unfortunately, this is just a myth. Scientists have not found an effective anti-cancer drug. Such tumors do not react in any way to olive oil. But the unique composition of this product, due to carotenes, tocopherols, estrones and flavonoids in it, allows it to be an excellent preventive agent. With the regular reasonable use of olive oil, new cancer cells will cease to appear, and the development of old cells will be partially blocked.
Olive oil helps with stomach ulcers and duodenal ulcers.
But this is not a myth. Olive oil does possess astringent and enveloping properties that help the ulcers heal. Antioxidants and monounsaturated fats do not give oxidative reactions.
Cold first spin in general in nature does not exist, as the olives can not be squeezed a second time.
The first pressing is actually called the first and only procedure, which makes it possible to get the most high-quality Extra virgin oil from the olives. The second is the extraction of oil from the already processed olives. In it, of course, there are not so many useful substances as in Extra virgin.
You can not fry in olive oil at all.
If this were true, then why can you fry on another oil? In fact, for such purposes, a refined type of liquid is suitable. Unrefined flavored sunflower oil for frying simply does not suit. In a frying pan, it just lights up, leaving only a pungent smell and harmful smoke. The only unrefined oil, on which you can fry – olive. It is worth turning to such an indicator as the temperature of oil burning.For unrefined sunflower, rapeseed or soybean it is about 160 degrees. And in unrefined olive oil, this figure ranges from 190 to 210 degrees. Refining also makes all oils suitable for frying, raising the burning temperature to 230-240 degrees. But there is a unique kind of olive oil on which it is better not to fry – unfiltered olive oil. It contains microparticles of olives, and such a product can be on the stove and burned. In Greece and Crete, locals do not buy any special oil for frying, but they cook on fire with the help of the same Extra virgin, which is much more affordable there than we have. It is not the best option for health, but it is better for olive oil than sunflower or animal fats to cook until crispy golden crust is hot. Let the delicious food will also be as healthy as possible.