Uses and Benefits Of Olive Oil
Talking about extra virgin olive oil and olive oil is not an emotional and simple answer for many. In order to understand the complexity of fats, it is first necessary to understand how they are produced along with the level of oleic acid. If oil is better, it reduces the percentage of free fatty acids.
Extra Virgin – less than 1% oleic acid
Olive oil is extracted from olives without heat or chemicals. Olive oil is a natural juice that retains all its flavors, fragrances, and nutrients after being taken as the first step. The taste is delicate, soft, sweet, and intense, with a distinctive taste.
Uses
- salad dressing
- oil substitute
- used as a spice
Virgin – less than 2% oleic acid
The taste is not easy, but strong, as the first squeeze produces more parts and the second squeeze retains some useful substances.
Uses
- Burnt, fried food
- Replace the margarine and butter for the cake
- Makeup
Pure – less than 2% oleic acid
This oil can be used for some treatments such as filtering and cleaning. The more fat you use, the less fat it contains. This type of oil is a mixture of refined oil and virgin oil. When chemically processed during the cleaning process, fat loses its vitamin E and taste. Manufacturers add extra virgin olive oil to the cleansed oils to increase vitamin levels and increase taste and aroma.
Uses
- Burnt, fried food
- Replace the margarine and butter for the cake
- makeup
These are the three most important levels of olive oil for cosmetic use or cosmetics. It may not be fair to say that extra virgin olive oil is a winner because of its taste and health benefits, but many people use extra virgin olive oil to heat the taste and aroma during the heat. I think it’s a waste of money because it’s lost. Whatever you choose, know that it works wonders for your health, and always buy the best you can.
