Olive oil has a lot of uses and benefits, so it is important to know how to recognize when it is good and healthy! Do you know how long to make the monthly purchase in the supermarket ? About 4 hours. labels to the tiredness . The doctor does not support him, after two years of Broncas when going to the super (he, because I ruined him one day, I, because he ruined the day ), we concluded that it was better to do it alone.
I don't know what this story came to, what I wanted to say was that olive oil is not usually very well labeled in supermarkets, so I went out to cyberspace to inform me, so they don't sell me a cat for hare.
How much I read (how much!), I summarized it in these 12 practical tips when choosing a good olive oil . I hope they are served.
Content table
How to recognize a good olive oil
1. If he was in the window or the sun, do not carry it
Olive oil has the same enemies as wine: light, air and high temperatures. In addition, keep it in a cool and dry place.
2. Extra virgin or nothing
If not, you will not have all the benefits awarded to the oil. You will be paying more for an oil with similar characteristics to other cheaper oils (see note at the end).
3. Choose cold processed olive oil
When very heat is used to obtain it, they can change their properties. The ideal temperature must be 27 ° C or less. And the lower, the better quality.
4. not have much more than a year
Time, unlike wine, is an enemy of olive oil: it changes its flavor and aroma. It is best to select oils that do not have more than a year of their manufacturing date.
5. If it is very economical, you don't trust!
Making an extra virgin olive oil is not easy or cheap. And although there may be no good quality oils at high prices, the opposite situation does not usually occur. Olive oil is not synonymous with savings, unfortunately.
6. Avoid olive oil with olive smell!
Even if you don't believe it, this indicates defective manufacturing. Specifically, it indicates that the olives were left outdoors more than 24hs., Starting their decomposition ( attempts is said). Remember that the olives, when they are on the floor, are neither salty or soft as those of the bottle ... Why would the olive oil have to know so? A good oil must smell of herbs, green apple, arugula ... but never olive (olive in Spain)!
7. If it is cloudy, do not carry it
Oil should always be clear and bright. We do not talk about color but about its consistency, which is equally important.
8. That is packaged at source
It also ensures its quality, since oxidation is not good for this oil. You can look for this on labels, a simple and effective tip.
9. Forget the oil color
The color says nothing about olive oil. Neither greener nor more yellow, the color does not matter. In fact, olive oil tastings are made in blue vessels in which the color of it cannot be detected.
10. If the oil is seen through the bottle, it carries another
A dark bottle or can helps to keep the properties of the oil ... and gives you an idea that the manufacturer is interested in the quality of your product and not only seduce yourself with the color (fabulous!) Of your oil.
11. If it solidifies, it is worth it
A test is to bring the oil to the refrigerator, if it solidifies with the cold, the choice is good. And calm, he will return to his natural state at room temperature.
12. If it makes you cough, the car!
The best test that can be done to know if an olive oil is of good quality, is that of itching. Beyond what the label says, the good olive oil produces a tingling, an unpleasant itching in the throat that forces to cough. It is very similar to the sensation (frightful!) To chew ibuprofen.
Why should olive oil be extra virgin?
This denomination has to do with the acidity of olive oil:
- Acidity indicates the amount of free fatty acids present in the oil. These acids are released when the olive is defective due to plague or disease or has been mistreated during collection or transport. That is: the lower acidity, the better the oil.
- You will not be able to feel the acidity in the taste, it is a biochemical measure.
- Extra virgin oil has a maximum acidity of 0.8 grams per 100.
- Virgin oil has a maximum acidity of 2 grams per 100.
- Olive oil (to dry) is a mixture of refined oil and extra virgin oil. It has an acidity that does not exceed 3.3 gr. for every 100 grams.
- Careful! In the refining, oils of less acidity can be achieved than natural oil and that does not mean that it is of better quality. It is best to do the itching and check the rest of the points.
Olive oil benefits
- It can prevent strokes: due to monounsaturated fats, olive oil helps reduce the possibility of strokes.
- It helps maintain a healthy weight and increases antioxidants: although olive oil can have a high calorie content, it helps maintain calorie intake and, therefore, helps maintain physical shape.
- It can help emotional and cognitive health: it has been discovered that olive oil can have an effect on cognitive deterioration associated with diseases such as Alzheimer's.
- It can help treat rheumatoid arthritis: rheumatoid arthritis is a disabling autoimmune disease that causes a lot of inflammation, swelling and pain around the joints and organ organs.
- Inflammation and pain relief: olive oil contains something called oleocantal that exhibits anti -inflammatory properties that are normally found in medications such as ibuprofen, but without the side effects that medications have.
- Cardiovascular health: A study showed that extra virgin olive oil can play an important role in the treatment of atherosclerosis, which is a cardiovascular disease in which plaque accumulates inside the arteries.
- Decrease the risk of cancer. Studies show that extra virgin olive oil can actually help kill cancer cells, as well as prevent cancer through antioxidants in which olive oil (eleven) is rich.
- It helps to improve the skin: olive oil has proven to have many skin benefits, through consumption or by topical application on the skin.
And here the infographic
to compart
Thank you very much for the information especially related to the benefits of health consumption ...
Hello Paulina. Is it advisable to take a teaspoon every morning? And normal breakfast. Or just on an empty stomach how many times a week?
More reason than a saint! The article is very interesting. The truth is that there is super little variety of oils in the Super, and most white brand ... Puaj
It totally agrees, people must be raised that the super oil that puts 'only olive oil', without the 'extra virgin' is not the same oil or has the same properties nor is it equally healthy. In the end they try to strain the low price excuse.
Thank you very much for the information but I would like to know which one to buy since I suffer from ulcers and gastritis
Hello my ask is which extra virgin oil I can use in another article that should not be cossing that Malca and which I can use for the face
Excellent fact I would like to know some brands that meet these two characteristics please cooling and itching in the throat
I would like to know which exactly all the ingredients of olive oil for cooking and frying can tell me which is the best olive oil for cooking, in the supermarket they recommended an olive oil called classic olive oil because they told me that for salads it is only the missing. I would like to know if that oil that I am using is correct or not? Can you send me a correct oil photo for cooking and frying? Thank you.
It cannot be refrigerating all fat solidifies in the refrigerator. Place a CLMUN OIL OIL OF UVA AND OLIVA SOLLING. You will see results
Good data two days ago that I am using it for me gastric reflux and a long time ago I had been suffering from pandemic gastritis, I got more accentuated, from the first moment I took myself, I have felt good, thank you very much for all the data I will continue to take it…. recommended ???
Hello Paulina! I need to consult you extra virgin and transluz are seen as green pieces and taste is like raw banana. What do I do? Is it good or the garbage shot?
Hello Paulina, well explained to verify and distinguish an olive oil, because unfortunately most people do not know. Thanks for the contribution.
What a good data I just read. Thank you very much Paula. I love seeing your channel. A hug
I do not agree in point 7, it does not have because an extra virgin must be a villante. You say your misess at another point, you do not have to influence the information that you see.
The tips are good in the case of having bought the oil but the question I have is: which one I buy? There are 5 -liter drums online, did you ever buy oil wholesale? Is there any brand that can be recommended? Thank you
Excellent definition.
Paulina! Well concrete the tips to verify the real olive oil! Thank you ... the links you left in the end at the end I could not open it with hug and thanks
Hi Paulina I love reading you, you are very didactic. A comment: the "fridge test" is not used to know the quality of the oil, since the oils mixes are also solidified. greetings!
Hello Paulina, your contribution to the oil. But there is something that I would like to tell you. I live in a lot of oil, in Jaén and I think, according to my information, acidity is not the one that determines the extra virgin denomination. I explain: if there is a lot of acidity, above 1 grade, the quality is not good. Now, the extra denomination occurs from a tasting panel
. An oil could not have extra denomination but be a good quality oil and at all worthy of contempt.
Thanks and cordial greetings.
Hello Paulina! Thanks for this interesting post. In my gourmet olive we try to recover the ancestral culture of extra virgin olive oil. We would only add that it was in "singular." Many extra virgin olive oils are labeled with "only from extra virgin olive oils" and what they do is mix oils of doubtful origin that the most likely have been mixed to optimize the price and carry the phrase "obtained only by manual and mechanical processes", but whose quality leaves much to be desired. The OCU did a study and concluded that one third of the oils that are labeled as "extra virgin olive oil" are not. Thank you!
Very good tips ... except those who need to try it and who first bought it and then determine its purity. At the price they have in Argentina ... a delirium. Greetings!
Very good tips, but unrealable, many need to open the container and that is something that the seller will not let you do
Hello Paulina, everything you describe in the tips is very interesting and true. I have the same "quality" as you choose each product when I make purchases; I am obsessive (not so much) with what I buy and olive oil is no exception. Now, there is something that I would like to make a subtle correction. In the last tip, the no. 12, if you get coughing for your itching, it is good, it is true. But if you do not cough for itching it is not necessarily not good. That is, the olive oil made with the “chamomile” variety by case, usually has a notorious itching, while the fact with the “Arbequina” or “Nevadillo” variety may not have it so marked, depending on this more than anything in the geographical area. Greetings and excellent c/u of your posts.
Hello Paulina, I am preparing a blog entry on how to choose olive oil. Your advice seems successful but there is one that is debatable. The cloudy oil that you call can be a branch oil that has not gone through the final filter that removes impurities but leaves behind some flavor and even texture. In fact there are already enough companies that offer it. I, who are from Jaén, is the one who took from his cooperative before the imposition that all the oil was packaged.
Thank you so much,
Javier Torres
[Email Protected]
I do not agree with many of the things ...
the murky oil is the best since it contains all the properties and not the filtered and processed oil at very high speeds which breaks its molecular structure to leave it clear and bright
On the other hand, virgin oils also have the same properties as an extra virgin. The only difference is because of the amount of acidity it has. Which makes it a little lower price and will be faster
Paulina cuisine if you need to explain a little more please do it, and if not, there are many oil books that can instruct you
Very good explanation, which is the best brand, very grateful
Any recommended brand? Any place to buy? Of course reun quality and price. Greetings and thanks for the tips
thank you!! I didn't know.
thank you!! I didn't know.
At last I have a way of knowing the quality of the oil that I am paying so expensive, I am going to do the same. Thank you from the USA.