Reported about 1 year ago
The image of olive oil has always been associated with high-quality oils, with a certain ratio of daily fat intake in popular diets like the Mediterranean diet and the keto diet. There are various types of olive oil on the market with different names, but what are the differences between them? How to choose olive oil? Stepping into the edible oil section of the supermarket, you will find that olive oil is generally divided into 3 types: Extra Virgin Olive Oil, Virgin Olive Oil, and Olive Oil. What should one pay attention to when purchasing and using olive oil? Free acidity in olive oil indicates quality; for example, Extra Virgin Olive Oil has a free acidity level not exceeding 0.8%, while Virgin Olive Oil should not exceed 28%. Higher acidity generally signifies lower quality, but it can change due to factors like storage, exposure to light, and long heating times. Extra Virgin Olive Oil maintains the highest nutritional value among olive oil varieties, being cold-pressed without any heat treatment, suitable for cold dishes and seasoning, but not for high-temperature cooking to prevent nutrient loss and the release of toxins or carcinogens. Olive oil, commonly a blend of refined olive oil and 10% to 20% Extra Virgin or Virgin Olive Oil, undergoes high-temperature refining resulting in reduced nutritional value, suited for various cooking methods. Olive oil offers numerous benefits such as high monounsaturated fat content, antioxidant properties, anti-inflammatory effects, and aiding in heart health, stroke prevention, Alzheimer's resistance, H. pylori elimination, diabetes risk reduction, and potential for cancer prevention when combined with the Mediterranean diet. When selecting olive oil, consider factors like country of origin, purity level, color (which doesn't affect quality), polyphenol content (higher values indicate superior quality and possibly stronger flavor), suitable oil for different cooking methods, storage tips (no need for refrigeration, store in a cool, dark place), and understanding that 'Premium' labels have no substantial difference according to the International Olive Council standards.
Source: YAHOO