About Olive Oil
Can anyone think of the Mediterranean without olive trees? These trees with silvery green leaves give us unique fruits that add a wonderful taste to the food of Western civilization.
Greek mythology tells us that Zeus fought the gods to see who made the most rewarding gifts. Athena made olive trees with the sweet oils used for the comfort and meaning of life. Athena was an Attic patriot, and her gift was to become an Acropolis olive tree.
The winner of the ancient Olympics was crowned with an olive branch and given olive oil in a special container called “lecithin”. Branches and oil were symbols of mercy and aristocrats. To date, Christian churches and synagogues use it for ceremonies.
This is “Liquid Gold”.
Extra virgin olive oil is obtained from olive crushing and reaches all levels of the olive press. Olives are harvested in late autumn in most parts of Greece, Italy, and the Mediterranean. Olives tend to crack when they fall to the ground, which can lead to fruit oxidation and fermentation. Choosing an olive hand is very helpful as this leads to high acidity and affects quality and taste.
Greek olive oil is a fruit. The net is placed under the olive tree, so the olives fall into a soft place while picking the fruit. After that, they are usually placed in a container of rags or rags, put in a truck, and transported to the factory. There, the olives are washed and heard, followed by large stones that have been used for hundreds of years. The oil that results from this process (first pressed through a cold press) is called extra virgin olive oil. Colors, consistency, and taste vary by different olive varieties, weather, and location. Cleanliness is important for quality and taste. Each of these stones should be cleaned after each operation.
I still remember when I was a child living in Sparta, southern Greece, I went to the factory with a farmer’s bread made by her mother, and a gristmill worker cut it, watered the bread, and went to the factory. I am. Warm and fresh green butter. Next, sprinkle some sea salt and distribute it to all of us. Every bite was delicious in heaven.
Most premium oils are manufactured by small manufacturers.
There are several categories of olive oil: Extra Virgin Olive Oil, Girls, Pure, Pure, Apple, Light, and Extra Light.
Super Maiden Girl: From the first press to the cold press, the acidity is over 1%. Extra virgin olive oil is the best and is rich in Vitamin E.
Girl: Is olive oil a little older than the one used for extra virgin olive oil?
Refined: Pure extra virgin olive oil. It tastes bad and has more than 3% acidity. It tastes bad and has no odor.
NET: This is usually from the second release or chemically removed from the left side of the first release. This is also known as the commercial level. The color is very light and the taste is very ugly. It is called pure because it does not contain any other oils.
Refined Puma Oil: Both oils are chemically treated and are harmful to your health.
Light and Super Light: Our refined olive oil blends are chemically treated.
Great for your health. Extra virgin olive oil contains anti-inflammatory ingredients. It protects against heart disease. High levels of unsaturated fats and antioxidants lower low-density lipoprotein (LDL) cholesterol, improve HDL (good cholesterol), and prevent both atherosclerosis and atherosclerosis. .. Another important advantage is the ability to lower blood pressure.
Olive oil is a heart superfood. Unsaturated fats, antioxidants, and phenolic compounds have a variety of protective effects.
Extra virgin olive oil can be a bit expensive, but it’s a big investment in your health.
Extra virgin olive oil is high in polyphenols and increases the risk of osteoporosis, gastrointestinal malignancies, breast cancer, and insulin-related abdominal fat. Phenol in it also helps with bone loss. The higher the level of phenol, the stronger the protection. It also promotes digestive health.
For countless health reasons, it’s best to take extra virgin olive oil. Store in a dark place and close tightly. Light is the enemy of olive oil. When tasting, look for the aroma and bitterness of fruit in your mouth and the taste of pepper in your mouth.
