Cold pressed olive oil: what is the use and how to choose a product

Olive oil, of course, is a sought-after food thanks to its benefits.The most popular product is cold pressed, since it is considered that its chemical composition is more rich in vitamins and useful properties. What is the use of this oil and what to look for when choosing?

First you need to understand what is cold pressed oil differs from the usual, and how it is done. Extra Virgin labeled oil is a high quality, unrefined product that is obtained by first cold pressing at a temperature of 27 degrees Celsius. This method of processing fresh and ripe olives allows you to preserve all the vitamins and nutrients. If during the second spin, manufacturers use different chemicals, this is not the case with cold pressed oil. For this reason, this product is so popular and in demand.

The special difference of this product is that it has a more saturated greenish, sometimes brownish color and tastes a bit bitter. Most often, this cold-pressed unrefined oil is used for salad dressing or during the preparation of sauces.

The product that is marketed simply “Virgin” is also cold pressed oil. But such a product can no longer boast of impeccable quality, since other olives are already used to make it. The taste of this oil is also different, it is not so tart and pronounced. This product is often used in cosmetology and for the preparation of salads, sauces and even hot dishes that do not require prolonged heat treatment.

The chemical composition of this product is very rich. This oil contains a large number of different acids, among which are oleic, linoleic and arachidic. Saturated fatty acids in its composition are 16 g per 100 g. Also, high-quality oil is distinguished by the presence of vitamins like E, A, D and other nutrients and elements. Caloric value of this product is about 890 kcal per 100 g.

The rich composition of cold-pressed olive oil can not but benefit the human body. This product has a lot of useful properties, more about which we now tell. To begin with, this product has a preventive effect against cancer and cardiovascular diseases. The beneficial substances of this oil have a positive effect on the work of the liver, stomach and intestines.

Also, the use of this oil is that its regular use helps reduce the level of "bad" cholesterol in the blood, protects against atherosclerosis, strengthens the immune system, helps fight regular constipation, removes slags and toxins, reduces the risk of blood clots and normalizes blood pressure.

Due to the fact that there are vitamins A and E in the composition of olive oil, the use of such a product has a positive effect on the condition of the skin, nails and hair. Phenols, which are contained in the composition of this oil, help to slow down the aging process of the body. In addition, this oil is quite possible to use for cosmetic purposes, adding it to various masks for hair and face.

Like any product, olive oil has some contraindications that you should definitely consider. Since this product has a strong choleretic effect, you should not abuse this oil and use it in large quantities, otherwise it will bring only harm to the body.In the event that a person has some problems with biliary tract, then it is better to refuse the use of olive oil.

To choose a high-quality product and not to be mistaken, it is worth considering our recommendations on the choice of extra virgin olive oil. First you need to pay attention to the manufacturer. Leaders of high-quality products are Italy, Spain and Greece. The Spanish product has a characteristic taste and smell, it is more tart and bitter, which is not to everyone's taste. Italian products are softer in taste and with a light herbal aroma.

But the Greek oil has a bright taste with the aroma of fruit notes. A quality product should be exclusively in glass containers. At the same time, the glass should be dark, it will not allow the oil to deteriorate quickly, as it must be protected from direct sunlight.

Next, you should pay attention to the label on which the manufacturer must be indicated, the country that produced the bottling (the quality of the product is one and the same country), the time and storage temperature. The maximum shelf life of a quality oil should not exceed a year and a half. The fresher the product, the more aromatic and tasty it will be. Also pay attention to the designation "Extra Virgin" or "Virgin."

Check and label, if the oil was produced in compliance with all the high requirements and quality standards, it will be marked DOP or PDO. In addition, such labeling guarantees the fact that the whole process was carried out in the same place, from the cultivation to the bottling.

The following parameters of high-quality oil can be checked only after opening the bottle. The color should be rich, dark, aroma tart, but not sharp. If suddenly you smell metal or vinegar smell, it means that the product is of inadequate quality or it was stored incorrectly, which led to damage. You can not use this oil.

If during storage in the refrigerator at the bottom of the bottle a thick precipitate appears, then you should not be afraid of it. This indicator shows that you have a high quality product. By the way, it is best to store a bottle of olive oil in a dark and cool place, but not in the refrigerator. The ideal option is a wooden kitchen cabinet, but not the one next to the gas or electric stove. Also keep oil away from radiators.

How to make cold-pressed olive oil, see the following video.