Provencal oil - extra virgin olive oil

Fruit and peanut, sunflower and pumpkin, olive and sesame, mustard and corn and many more different oils have been learned to make people. It is possible to extract oil from virtually every bone and vegetable fetus.

But not all of their kinds of people use for cooking, for medicinal or cosmetic purposes. Perhaps this is due to ignorance of all the qualities of oils or financial inaccessibility. Many oils are extracted from the fruits of exotic plants, for us unprecedented and outlandish.

In Russia, the main oil crop is sunflower. And in Greece, Spain and Italy, the product is extracted from the fruits of olive trees.

The best olive oil

Olive oil is the first in terms of usefulness. It is made from ripe olives, which in the south of Europe ripen in November, and from September to December the main harvest is made in Italy and in the south of France. Raw olive oil is extracted from the fleshy part of the fruit by cold pressing (pressing).

It is this product after the first spin is called "olive oil". It is bottled only in glass bottles or in metal canisters and has the inscription on the label: extra vergine olive oil - virgin (unrefined) extra-virgin olive oil.

The Russians learned about the existence of Provencal oil during the "French boom" in the XVIII century. Then the olive oil was delivered from the southern French province of Provence and had excellent qualities, which were professionally appreciated by Russian culinary specialists. Consequently, olive oil is a high-quality vegetable fat. It is isolated by cold pressing from the fruits of mature olive trees.

The state standard (GOST), vegetable oil from olives does not. It is delivered to our country manufactured according to technical specifications (TU), which are developed by the manufacturer.

What does vegetable oil consist of?

Visualize the composition of vegetable oil from various seeds, fruits and seeds can be found in the table:

Qualitative advantages of olive oil

Oleic acid, which is contained in a large amount in olive oil, has a multifaceted impact on the human body. Namely:

• Reduces the overall level of cholesterol.
• Promotes weight loss.
• Increases the production of antioxidants.
• Reduces atherosclerotic processes in the arteries.
• Reduces thrombus formation.
• Slows down the aging of the whole organism.

The olive oil has a low (up to 1%) acidity. Unlike other olive oils, it Yellow, with a golden hue and has a very special, slightly bitter flavor.

This feature allows it to be used for filling fresh salads, making sauces and roasting products. When heated, olive oil does not form harmful carcinogens. It is popular with pharmacists and cosmetologists.

Table vegetable oils

People in the diet are very widely used such high-calorie foods as vegetable fats. They have enormous physiological significance for the person who uses them in cooking dishes, for canning and in the food industry.

All these fats belong to the category of canteens and are produced in the open spaces of Russia according to GOST:

• Vegetable oil from sunflower seeds (GOST 1129-73).
• From corn seeds - corn.
• Soy - from soy beans.
• Mustard - from mustard seeds.
• From the seeds of the plant, rapeseed - rapeseed refined (GOST 8988-77).
• From cotton seeds - cotton.
• Coconut - from the pulp of coconut (GOST 10766-84).

Only the oil from the first cold pressing olives, which also belongs to table vegetable oils, is made according to the specifications and is supplied from European countries.

Olive oils of the second pressing are suitable only for inclusion in the composition of hair products or for cooking soap.