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How to Understand Natural Olive Oil?

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How to Understand Natural Olive Oil?

Natural olive oil; it is understood as a result of taste test, odor test and laboratory test. Olive oil sector is a sector where cheating is very high.

For this reason, first of all these are the points that we have to warn you; you don’t have to buy the olive oils which are unbranded, without the approval of the Ministry of Food, Agriculture and Livestock and the Ministry of Health, without the ones with Standards Institute stamp. Because these olive oils are generally produced as “under the stairs” and directly harm the health aside.

You can take 3 steps to find out if an olive oil is natural. Most olive oil can show whether it is natural in the first 2 steps we will talk about shortly; However, in some cases, there may be a problem if you are not sure about your tests. In this case, the most accurate solution is laboratory testing.

In order to understand natural olive oil, you should first make an odor test. The smell that will meet you as soon as you open the cover of olive oil should be as follows;

Fruity Smell
New Watered Grass Scent
Fresh Herb Smell
Unripe Almond or Almond Scent
Olive Smell

If you get any of these scents; olive oil is most likely natural. But of course this is not an adequate test alone. After that, you should do a tasting test. In the tasting test; you need to pour olive oil in a teaspoon and swallow it. If olive oil is a natural olive oil, it will create a feeling of bitterness in your tongue and blushing in your mouth. If these feelings do not occur; it means you don’t consume a natural olive oil.

If the odor and taste test is complete it may mean that you have bought a natural olive oil with a 90% probability. But if you still want to be absolutely sure, you can finally have a lab test done. Laboratory testing is the most accurate solution and many criteria are addressed. In laboratory tests;

7 factors are tested for olive oil quality,
16 factors are tested for considered for olive oil purity.

These factors are examined one by one and, as a result of the examinations, whether the olive oil is pure and natural is delivered to the person or business that makes the test. The mentioned factors are applied for natural extra virgin olive oil.

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Is Olive Oil Good for the Waist? Is Olive Oil Used for Back Pain?

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Is Olive Oil Good for the Waist? Is Olive Oil Used for Back Pain?

Many people suffer from low back pain from time to time due to both inactivity and external factors. At this point, it is wondered whether olive oil will benefit back pain. Pain in our body actually gives very important signals about our health. If you can read this message well, the problem disappears in a short time without facing any serious discomfort.

Olive oil is a miraculous type of oil that draws attention with its many benefits. For this reason, it can be easily used in many areas from joint and low back pain to hair care.

Is Olive Oil Good for the Belly?

Olive oil draws attention with its many benefits to the body. Olive oil has been used as a natural healer for centuries. It is also used as an organic solution to many different problems, from skin cleansing to various diseases, from specific ailments to major inflammations. It is among these organic healthy oils that can be applied directly on the skin and hair. According to studies, the anti-inflammatory effect of early harvest cold-pressed olive oil significantly reduces inflammation and is also good for pain thanks to the enzymes it contains.

People suffering from low back pain can find healing in a short time thanks to the early harvest and cold-pressed olive oil. Applying olive oil to the waist is a common situation in whole world. At the same time, you can significantly increase the consumption of genuine and organic olive oil to heal pain, and you can apply natural treatment by applying it directly to the area. With the application of cold-pressed olive oil, which is harvested early, on the skin, there would be no side effects. It can also be applied to the waist area at certain intervals. In this way, you can easily get rid of various ailments and pains.

Is Olive Oil Used for Low Back Pain?

There are many known causes of low back pain. Sometimes it is caused by a wrong move and sometimes it is caused by various diseases. Early harvest and cold pressed olive oil is very good for the waist and provides a significant relief from pain. The most effective thing for this is the vitamin E and all other components in the early harvest cold and pressed olive oil.

Since it is a natural antioxidant, when it comes into contact with the waist, it reaches under the skin and relieves the pain. The symptom that appears as low back pain can have many different causes. The root cause of this pain, which is caused by serious problems such as tissue crushing and spinal cord damage, should be understood by the doctor and an appropriate treatment method should be developed.

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How Much Olive Oil Comes out of 1 Kilogram of Olives?

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How Much Olive Oil Comes out of 1 Kilogram of Olives?

How many phases does olives consist of?

Olive consists of 3 phases; Green, Pink and Black.

The most valuable period is the period when it is green, but since olives are raw and not fully oiled, less oil is obtained (normally 1 kg of oil is taken from 5 kg of olive), 1 kg of oil is taken from 10-12 kg during this period, but it is a valuable and aromatic oil. In oil, the smell of olive, green, grass is clear, its color is green. It is an oil suitable for dipping and eating mostly at breakfast, salads and bread. Then the pink olive, the extra virgin oil is extracted during this period. It is an oil with low acidity and its own fruity bitterness and burniness. It is an oil that can be consumed with peace of mind at dinner and breakfast. The next stage is black olive. During this period, more oil is obtained from olives. There is 1 edible acid oil, which we call natural first. It is recommended to use this oil in dishes cooked hot. Of course, you can use it in your salads as you wish, as it is a matter of taste and the product is cold pressed. There is not much smell and redness in this oil. If you are not used to olive oil, it is an oil that you can easily consume. The desired product in olive oil is cold pressed. In other words, Olives should be squeezed in a way that does not exceed 27 degrees. This ensures that the aroma and vitamin value of the oil does not go away. One kg of olives contains 400 g of water, 400 g of kernel, 200 g of oil. When olive-hot is pressed, that is, when more than 27 degrees of oil is taken, the quality decreases even though more oil is taken.

What is stone press?

Stone pressed olive oils are produced after a long and laborious process using old production techniques. The stones rotating around their own axis crush the olives in the chamber and make them dough. The olives, which become dough, are then filled into special bags, and these bags are corrected manually by the printing master and placed in hydraulic presses properly. Presses close slowly and squeeze the dough in the bags. During this compression, the oil leaking from the edge of the bags is collected in the lower chamber and then transferred to another container. Afterwards, the presses are loosened and the mouths of the bags are opened and hot water is kept inside the bags with a hose, and they are placed in the printing machine and pressed again with the press. Thus, most of the fat in the dough is removed. This oil, which is obtained with olive juice and pulp, is then distilled and separated from the pulp and sap and this oil is called STONE PRESS OLIVE OIL. When we compare the stone pressed product with other olive oils, we can say that it is richer in terms of values, due to the production method used.

How should we keep our oil?

The most important thing we should pay attention to in this regard is to ensure that olive oil does not come into contact with direct sunlight. If you cannot achieve this, there is no doubt that your olive oil will spoil in a very short time. Chrome nickel, glass, tin (preferably lacquered tin) and earthenware are the four materials that best hide your olive oil. We need to store our oils in these recommended containers in a cool and dry environment. Another feature of olive oil is that it absorbs the smell of the environment very quickly. One of the mistakes made by our housewives in particular is to put the oil they use in their kitchen into the cupboard with the kitchen tube, which is a huge mistake. Because the smell of the gas in the environment where your cylinder is located will penetrate your olive oil and its taste will deteriorate.

How can we understand the dyed olive?

Stating that they use all olives naturally as a company, Aksülün said how to understand the olive that is turned black using paint.
When olives are taken into consideration, there should be no flesh and grain damage in a delicate structure.
When the olive is squeezed, it should not leave a purple or bluish color on the finger.
The olive core should not be too black.
When eaten, it should not leave a sour taste in the throat.
The color of the olive should not be too black.
From these, it can be understood whether painting is easily done by looking at the paint release.

Is there fraud in olive oil?

Yes, it is fraudulent in olive oil. Because some substances mixed with olive oil reduce the quality of the oil. For example, cottonseed oil. First, you will get your oil from reliable companies. Price is very important. You will look at the price and you will not get the oils sold at very low prices.

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Consume Olive Oil Carefully

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Consume Olive Oil Carefully

Olive oil finds its place in a wide range of foods from our table to health products. The fact that it acts as a shield against many diseases makes olive oil one of the indispensable nutrients for our health. Living in a very rich geography in terms of olives also provides a great advantage to benefit from olive oil. However, in order to maximize this benefit, it is necessary to follow some rules while buying, storing and consuming olive oil.

The acidity determines the quality

An indispensable part of our home and culture, olive oil has many varieties such as natural, natural first, organic natural, early harvest, cold press, refined, riviera. Things to know in order to make the right choice are actually quite simple. Olive oil is a food rich in fatty acids called oleic acid. There are many forms of oleic acid in the oil, but the less the free form, the more the flavor and quality of the olive oil. The leading acidity degree in olive oil quality criteria is determined by the free oleic acid form.

Do not choose Riviera olive oil

Natural extra virgin olive oil is known as the best quality version of its class, with an acidity of 0.8 percent without defects in taste and odor, and can be added to all foods from meals to salads.
The acidity degree of refined olive oil is 0.3%. It is obtained by refining the raw oil of olives with different methods without spoiling. It is preferred for fries rather than meals.
Riviera olive oil is obtained by mixing refined olive oil with different olive oils. In other words, it is created with a mixture not a pure product. The acidity is on average 1.5%. It can be added to meals according to people’s preference.

The taste of the amount of oleic acid in olive oil is not at a level that can be perceived or distinguished by the taste. However, when choosing, it is important to consider the information on the label in order to choose a quality oil. Attention should be paid to other information on the label, such as production year, filling year, and expiration date. Information about the method of obtaining it is also available on the label. Here, our preference should be cold pressed olive oil. Color is not a criterion for olive oil. Each type of olive oil can be sourced from harvest or processing, or different colors depending on the olive variety. There is detailed information on the label that it does not contain additives or preservatives, it will be useful to pay attention to these when purchasing.

“Early harvest” has the highest nutritional value

Another variety that needs to be further distinguished from this classification is “early harvest” olive oil. It is usually made by harvesting olives in October just before they turn dark. In the early harvest, the amount of olives and oil are not directly proportional. More olives are used for the same amount of oil. Therefore, its cost is high compared to all other varieties. However, its nutritional value is much higher than other oils.

Store in dark glass bottles or stainless chrome nickel cans

When the right olive oil is selected and comes to the kitchen, there are some rules that must be followed in its preservation. It is important to keep olive oil away from light, moisture, and odor as much as possible and to stabilize the storage temperature. Olive oil is best kept in dark glass bottles or stainless chrome-nickel cans. The storage temperature can be around 14-22 degrees depending on the environment we keep. It should not be forgotten that if olive oil comes into contact with air for a long time, oxidation starts, ie the oil gets bitter and deteriorates. For this reason, the covers must be closed.

The most important actor of the Mediterranean diet

Olive oil, which is a friend of the immune system with its rich content, is also rich in polyphenol compounds. At the same time, it contains tocopherol, vitamin E. The powerful antioxidant activities of olive oils have been proven to prevent the formation of free radicals in the body caused by air pollution, environmental pollution, stress, smoking, malnutrition and many other effects in daily life and eliminate these formations. As it is effective in cardiovascular diseases, olive oil is one of the most powerful agents of Mediterranean diet recommendations. Therefore, olive oil should have an important place in kitchens.

Consume carefully

In addition to all these, the consumption amount of olive oil, which is considered harmless due to its vegetable nature, should still be controlled. It is beneficial to make daily consumption under a certain limit and to use spoon measures instead of eye decision from time to time. An individual with no health problems can consume an average of 1-2 tablespoons of olive oil per day. However, when evaluating this amount, it is necessary to consider the different oils used and the fats that are already in the content of the foods.

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