Extra virgin olive oil

Today the team of Mediterranean Diet presents you the characteristic of extra virgin olive oil.

In details we analyze the  differences between extra virgin olive oil and seed oil and between a good oil and a bad one.

Many people spend 100 euro for a bottle of wine that lasts an hour and a few euro for a bottle of oil that lasts a month.

The oil is fat at a pure state, for this reason there are no light oils and heavy oils in the sense of the term. Each oil develops 900Kcal per 100g of product, so it is not convenient to buy seed oil because it is lighter.

The seed oil derives from some kind of seed, instead the olive oil is derived from a fruit, a living rich and noble fruit. This is an important concept: olive oil is practically a juice.

Seed oil, in the vast majority of cases, is extracted with chemical solvents and refined at high temperatures. When it comes out of the production process it is practically “dead”. The olive oil, in all cases, is squeezed mechanically and at low temperature. When out of the path extraction is alive and well.

The oil extracted with solvents could “theoretically” be also obtained from seeds of poor quality: the production process is done in such a way as to eliminate any odor / taste. The oil obtained by mechanical process instead depends heavily on the quality of the raw material, as well as by a proper extraction.

Only the extra virgin olive oil is a real fruit juice: no extra virgin olive oil is instead a mixture of olive oils defective, called “obvious” (in short or too acidic or chemically with sensory defects), considered unsuitable for human consumption. These are then shipped to the refinery and then mixed with a tiny amount of virgin olive oil (not extra) in order to obtain a salable product.

ACIDITY OF EXTRA VIRGIN OLIVE OIL

The acidity of an oil is one of the most important indicators of quality: the lower the acidity, the better is the oil.

NUTRITIONAL ELEMENTS OF EXTRA VIRGIN OLIVE OIL (100 grams)

Energy 900 cal
Fat 98.5 g (15.6 g saturated .; unsaturated 73.4 g .; polyunsaturated 9.5 g.)
Vitamin E 19.4 mg.

DATE OF EXPIRATION OF EXTRA VIRGIN OLIVE OIL
Grandmothers farmers, especially the South of Italy, used to say: New oil and old wine. After a year, in fact, the oil undergoes rapid oxidation process that invalidates the taste and its organoleptic structure.

EXTRA VIRGIN OLIVE OIL PROPERTIES
The extra virgin olive oil is a powerful anti-oxidant, a food product of absolute value. In the History of Man Olive Oil, for its outstanding health benefits, has always been considered half food, half medicine.

EXTRA VIRGIN OLIVE OIL PRICES
Do not be fooled by excessively low prices. An extra virgin olive oil good and healthy can not cost below 5/6 Euro.

EXTRA VIRGIN OLIVE CALORIES
The Extra Virgin Olive Oil is a high-calorie food. It ‘good to follow the directions given by the Food and Drug Administration recommends a daily use of two tablespoons of Extra Virgin Olive Oil.

EXTRA VIRGIN OLIVE
As prescribed by the EEC, it is obtained from the fruit of the olive tree by mechanical means under conditions that do not cause deterioration of the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. It is rich in monounsaturated fatty acids and vitamin E, the known antioxidant, is without any doubt one of the products that make the Mediterranean diet so healthy.

This elixir of life, due to its significant content of oleic acid also protects the heart and arteries, slows the aging brain, preventing arteriosclerosis; it lowers the level of “bad” cholesterol and raises that of the “good” cholesterol.

Where can I buy extra virgin olive oil?

Here are some on line shop where you can buy extra virgin olive oil.

http://www.dievole.it/en/buy/olive-oils/

http://www.worldtasteitaly.com/en/20-extra-vergin-olive-oil

http://www.manufactum.com/extra-virgin-olive-oil-aldo-pasquini-p1402168/?a=64312&c=193578

Tell us your impression about italian eztravirgin oil fter tasting it!!

 

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