Olive oil: composition, properties and application. Olive oil for frying and salads

Modern man creates amazing things, but they can not compare with what nature gives. From the very beginning of human development, it was nature that provided it with everything necessary for survival. Her gifts are incredibly valuable, and one should cherish such resources. Over time, skills have been developed to process what the environment can provide. This allowed to diversify many areas of human life, especially cooking. Now, going to any store, you can get lost in a variety of spices, oils, special additives. In this role played a new technology for processing raw materials, advanced methods in their mixing and cooking. But there is something that has been used in pure form by landladies for many centuries. The list of such things includes olive oil. The composition of this product in the primary form almost did not change and is characterized by special value for the organism. Butter is irreplaceable and for cooking. For such properties, it was nicknamed "liquid gold." It is extracted from the olive tree, which, according to legend, was given to the Hellenes by the goddess Athena. She presented it as a symbol of wisdom and prosperity. Although the birthplace of olive oil is considered the Mediterranean, many countries of Europe are engaged in its production. It should be noted that depending on the place of growing trees, the taste and smell of oil may change, as it is very sensitive to natural and climatic conditions.

Ingredients of olive oil

The composition of olive oil largely depends on the procedure for its production. It is important that the collection of fruits begin in November and end in March. Olives are very quickly oxidized, and therefore, after collection, you need to cook and process them as quickly as possible by squeezing the pulp. If you do not comply with these steps or delay the time of their implementation, the quality of the product and its composition can significantly worsen. 100 grams of the product contains 99.8 grams of fat. The rest of the mass is occupied by cholesterol, water, carbohydrates, proteins, alcohol, ash and dietary fiber. The oil of the first cold pressed, which is valued more than, for example, refined olive oil, contains saturated oleic, oleic, linoleic, palmitic and other saturated fatty acids . In addition to these, there are important compounds in the oil, such as phenolic acids of swearing, which prevent the development of cancer, polyphenols, sterols, tocopherols. The composition also found a place for vitamins K, E, A and D. The taste of olive oil is very specific. Depending on the place of cultivation, care, the type of the oil tree, the time of harvesting, it can be very different: be acidic, bitter, sweet or salty. But no matter what olive oil possesses, it will always have a rich, intense taste. Such a variety of them allows you to experiment in cooking and choose the most suitable option for yourself.

Extra virgin olive oil

The number of all possible tastes and properties confirms the fact that there are many species that olive oil can take. Reviews about this product can be very different. You can find even the most negative words in his direction. And this is not surprising, because in order to really enjoy its taste and feel its beneficial properties, olive oil must be chosen wisely. Basically, everyone knows two kinds of this product: unrefined and refined olive oil, but international legislation allocates much more. In the top of the rating of the most popular and valuable species is "Extra virgin". It is considered the most useful, because due to the absence of heat treatment and special cleaning, all vitamins and acids are stored in it. This extra virgin olive oil is made from the most mature and fresh fruits. Among this species, several subspecies are distinguished. For example, branded oil is considered elite, because raw materials for its production are grown only in a certain territory, one-part speaks for itself (it does not combine different varieties in its production, but prefers only one, which is usually indicated in the name), blended olive oil, on the contrary , Is made by mixing different varieties to obtain a specific flavor and taste.

Butter for frying

Even with incredibly valuable properties, Extra Virgin olive oil is not always used in cooking. One of the most consumed species of this product is Aceite de Oliva, or refined, which has found its place as olive oil for frying. In fact, in its composition it has the first cold pressed oil, because it is produced by mixing it with unrefined in a ratio of 15% to 85%. Aceite de Oliva oil is prized in the first place because it has much more stable fatty acids than other types of this product. This raises the temperature at which smoke begins, which greatly simplifies the frying process. Also, carcinogens are not formed in this process. In addition, it is widely used to create sauces and dressing salads, since the taste of refined oil is quite good and absolutely not bitter.

Useful properties of olive oil

We continue to get acquainted with this useful product. The properties of olive oil make it possible to use it in various fields. Their value is difficult to overestimate. Even after analyzing the composition of this product, it can be understood that a considerable amount of microelements and vitamins contained in it positively influences the functioning of the organism, namely, prevents the appearance of cardiovascular and oncological diseases, stabilizes digestion processes and strengthens bones. Fresh olive oil is a wonderful antioxidant. Many famous women shared the secrets of preserving their youth and often mentioned in this context is olive oil. Even Cleopatra herself believed that "liquid gold" would help her maintain her beauty for a long time and took baths with the addition of such a product for this purpose. At the same time, taking olive oil is never too early or too late: it will have the best effect on the body, both in the elderly and at a very young age. Many nutritionists recommend replacing sunflower oil with olive oil. It not only sets in order the processes of metabolism, but also promotes weight loss. It is often used for the production of soap, cosmetics, special oils for massage.

The damage of olive oil

Even in spite of all the useful properties of olive oil, in some cases it can harm the body. People who suffer from cholelithiasis should be very cautious in approaching the use of such a product. Olive oil has a strong choleretic effect, which can be harmful if there are stones in the gall bladder. People who suffer from cholecystitis also need to follow the rules of using olive oil. Do not often dilute them with the products of your diet and use it in large quantities. The best time to enjoy the taste of the product is morning, preferably on an empty stomach. It should also be taken into account that a complete rejection of vegetable oils, characteristic of the place of permanent residence, is undesirable. It is better to diversify the use of olive oil by native unrefined - mustard, linseed, etc. In everything you need to know the measure, and the use of olive oil - is no exception. Abuse of it can exert strong pressure on the digestive system, cause obesity, diabetes and fatty liver infiltration. The norm is one tablespoon of olive oil per day (or a maximum of two). Those who follow the figure and try to lose a couple of extra pounds, you need to remember that 100 grams of this product accounts for almost 900 calories and excessive consumption of it can become an obstacle to the desired centimeters. Olive oil for frying is not recommended to use very often, as in general fried foods. Thermal action almost always kills useful properties, not only in oil, but also in other ingredients.

Olive oil for face care

Treatment, prevention of diseases, widespread use in cooking are not all that olive oil can do. Reviews about it as a cosmetic tool fill the Internet more and more. First and foremost, olive oil is used as an ablution for the face. In seasons, when the environment aggressively affects the skin, this oil protects it, makes it smoother and more pleasant. It's all about the fatty acids of this product that nourish the skin of the face and create a barrier, a thin film that saves the face from the effects of frost and does not allow moisture to evaporate from the cells during the heat. Olive oil, the composition of which is enriched with vitamin E, helps maintain skin elasticity and smooths the tone of the face, and vitamin D helps purify it. Due to such valuable properties, this herbal product is often included in shampoos, creams and scrubs. Also, it can not be said that olive oil is suitable only for the care of combination or dry skin. Despite the large amount of fatty acids, in combination with sour milk products, this oil also normalizes oily skin. This product rarely meets allergies, which makes it suitable for sensitive skin. He is an excellent assistant in getting rid of dryness after the sea, with peeling and the first signs of skin aging. It can be added to various masks or simply used for rubbing.

Olive oil for hair

Having studied the label of many shampoos, conditioners and balms, you can find olive oil. The composition of this product allows it to be used in a wide variety of areas, including hair care. Particularly valuable for scalp and hair are fatty acids, antioxidants A and E. After several applications of olive oil in its natural form or as a mask ingredient, positive changes can be seen. The scalp softens, all inflammations disappear. This oil has a great restorative and disinfecting value. "Liquid gold" helps to forget about dandruff, itching and burning, hair loss, their fragility and dryness. A wonderful helper in it will find those who are bored with split ends. Olive oil is quickly absorbed, penetrating and saturating the hair follicles with useful elements. There are no restrictions in its use for different types of hair. It is quickly washed off with any shampoo or just water. To use it, it is better to warm it up a little on a water bath (so it will be better absorbed) and apply to the scalp, rubbing in circular motions, and along the entire length of the hair. Next, you need to cover your head with a special cap or just cellophane, wrap it in a towel and wait about an hour. After that, you can wash off the oil.

Recipes with olive oil

Consider useful tips. Recipes with olive oil are gaining popularity more and more. This product is used in many areas of cooking. It can be found as a dressing for salads, an ingredient in first and second courses, baking and even desserts. Olive oil perfectly complements a dish like stuffed pork. For its preparation you need olives (about 100 grams), ham (80 grams), garlic, olive oil (40 milliliters) and, in fact, 500 grams of pork tenderloin. Olives, garlic and butter mix in a blender to a homogeneous mass. Cuttings are cuts (not to the end), which are filled with the resulting mixture. The ham will be needed to wrap the stuffed pork. This roll should be baked for about 40 minutes in the oven at a temperature of 180 degrees. This fairly simple dish will decorate any table and pleasantly surprise relatives and friends.

How to choose olive oil

Having studied the olive oil, the composition of this product and its types, one can be convinced of its value and universality. But in the store, we are perplexed by the large number of options offered. It is worth mentioning that this kind of oil is expensive and not available to everyone. Some believe that it is better to buy ordinary sunflower oil, than for the same amount of low-quality olive. But even despite the price category, you can find a good product if you know how to choose it. The first sign of a quality oil is a pronounced natural flavor. If it is not, it is better to put the bottle back. With care, you need to approach the purchase of refined olive oil, because after the heat treatment there are few useful properties in it. Price is, after all, a sign of quality. Cheap oils of this type are usually a mixture of refined and unrefined. Also, when buying, you should carefully study the label: if it says that the product is diluted with another oil, but the ratio is not indicated, it is better to leave it in the store. Marking is valuable information. If there is an Organic or BIO mark, it means that it is an organic product that was produced according to all rules. The PDO marking is also a signal about the quality of the oil, because the raw material for its creation was grown and harvested in a certain area, and olives with a specific flavor and taste were used.

Storage of olive oil

Such a valuable product, like olive oil, should be stored under special conditions. First, you need to study the period of its suitability and in no case do not use the oil after its expiration. Secondly, you need a special container for such a product. A great option is a bottle of dark glass, which is tightly sealed. Thirdly, you do not need to put olive oil in the refrigerator, because it under such conditions quickly changes color and will lose some useful properties. It is worth giving preference to the kitchen cabinet, which is free from sunlight.