What Does Extra Virgin Olive Oil Mean?
24-11-2021
12:26
The oil obtained from quality olives will be of high quality. The greatest secret of olive oil lies in the stage of olive harvesting. Quality olive oil is obtained from properly harvested olives. It is most appropriate to harvest olives with the shaking method at the right time of the olive season. Within 4 hours of harvesting, when the freshness of the olives is still preserved, mechanical pressing is done at less than 27 degrees Celsius, and high-quality olive oil is obtained. Olive oil obtained by this method is called natural virgin olive oil.
The acidity level of olive oil is considered virgin olive oil if it is less than 0.8 grams per 100 grams. This means that the oleic acid content is no more than 0.8%. The lower this ratio, the more valuable the olive oil will be. Oleic acid is a fatty acid found in many natural substances, especially in olive oil. Allowing olives to sit or using olives that have fallen naturally for oil production will decrease the quality of the oil. It is most appropriate to use such olive fruits in soap production. Another option for their use is lamp oil.
The carefully harvested olives are transported to the processing area where they will undergo further processing in approximately 700-kilo perforated crates. This period is kept as short as possible in terms of the acidity level of olive oil. The appearance of natural virgin olive oil is clear and fluid. As the acidity level increases, the color darkens and the liquid thickens.
Olive oils with an acidity level of up to 0.8% are called "natural virgin olive oil." Olive oils with an acidity level of less than 2% are called "natural first olive oil." Olive oil with high acidity is not recommended for use in cooking or salads due to its heavy and bitter taste. First olive oil has a soft, light taste due to its low acidity. It is the easiest olive oil to use. It can be used in cooking, salads, or even consumed in its pure form.
Both types are oils obtained by mechanical means and have not undergone organic refinement processes. Their usage can vary according to taste preferences. In any case, olive oil is a great source of healing. It contributes to skin glow and wrinkle reduction and prevention, prevention of cardiovascular diseases, digestive system health, reduction of cancer risk, and increase in good cholesterol. Olive oil is an indispensable healing product for both skin and internal diseases.
This is a type of olive oil obtained from olives harvested during the early harvest period, with a polyphenol value of 410 and an acidity level of 0.25 per 100 grams. It is highly suitable for salads and appetizers.
It is produced from olives harvested during the early harvest period. The acidity level is 0.25 per 100 grams. The polyphenol value is 339 mg. It can be consumed raw. It reduces the risk of cancer and is often preferred for its antioxidant properties.
It has a very intense taste. It can be used in cold appetizers according to your taste. The oleic acid value is 0.25 per 100 grams. It is rich in vitamin E and has antioxidant properties, benefiting the skin and digestive system.
It is obtained by cold pressing olives from the Ladolia tree that start to ripen in October. It can be consumed in both hot and cold dishes. It is often preferred in dishes like rice, grilled dishes, and cold appetizers. It has an acidic ratio of 0.25.
It is obtained from olives called dwarf trees. The oleic acid is a maximum of 0.3. A high-quality oil is obtained by cold pressing within 2-4 hours of harvesting during the early harvest period. It has a burning taste.