How to choose your Olive Oil
Olive oil is a liquid fat extracted from olives. Olive trees have been grown around the Mediterranean since thousands of years.
Spain, Italy, and Greece are the largest producers, followed by the Levant countries (Lebanon, Syria, Palestine….), North African countries (Morocco, Tunisia, Algeria…) and other Southern European countries such as Portugal. (Wikipedia)
Olive oil is an important component of the Mediterranean diet, associated with good health, including a healthier heart. It has also anti-aging properties and can enhance your skin, hair, and nails when used as a cosmetic.
There are 3 main categories of olive oil:
Extra virgin olive oil which is the best and the purest: olives are cold pressed (first press) mechanically. No other ingredient is added.
Use it preferably in uncooked dishes such as salads, in order to appreciate its fruity taste. Personally, I use it for everything except deep frying as it is unsuitable due to its low smoke point.When stored properly, freshly pressed olive oil can last 2 to 3 years.To store it properly, it is important to keep it away from light, heat, and air. Olive oil that isn’t stored properly will go rancid and take on an unpleasant smell.When buying olive oil, if you don’t know when it was produced, buy it, preferably, in metallic containers or at least in dark glass bottles. Otherwise, keep it away from the light and store it in a dark place.
Virgin oil is next in goodness. The process to make it is the same as the extra virgin oil, meaning it is unrefined, cold pressed and free of chemicals but production requirements are not as rigid. It is good for cooking and good enough to use also in salads or other uncooked dishes.
Olive oil is an oil that can not have the title “virgin” because it has been refined. The process might be done by heating, an addition of chemicals or filtration.
This type of oil is clear and flavorless. It is used usually in packaged food. The only advantage of this oil is its long shelf life.
