Olive and Types of Olive Oil

Luessi Dino
 


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Olive oil comes from the fruit of the Olea Europaea tree. This tree is found, mainly, in the Mediterranean basin, Asia as well as Africa. It grows almost 26–49 feet tall, has a twisted trunk, small white flowers and silvery-green, oblong shaped leaves.

Olive trees are very lasting, drought, disease as well as fire resistant. They can live for an extremely long time. The older an olive tree, the more twisted their trunk appears. Olive grown around the Mediterranean basin is supposed to be centuries years old!

This tree produces round to oblong shaped fruit, known as olives. Olives have a sweet plump layer outside and a small kernel inside. They grow slowly and are harvested when they turn into a greenish-purple shade. They have a, bitter taste. Olives grow well in hot weather conditions. If the temperature drops less than14 degrees Fahrenheit, it might harm the tree, too.

Olive oil is pressed from olives. It is used all over the world. There are different grades of olive oil Products: extra virgin, virgin, pure, pomace, as well as extra-light. Their colors differ because of processing. Colors can differ from a darker green to a, lighter, yellowish-red. Higher quality olive oil has a dark strong greenish color, found in the extra virgin type. If extra virgin olive oil shows a lighter, yellowish, shade, it was possibly pressed from low quality olives.

"Virgin" has no chemical treatments, “Refined" has been chemically treated and “Pomace” has been extracted through solvents.

Extra Virgin Oil: Least processed, resulting of the first pressing of olives, has high amounts of nutrients as well as vitamins, no flavors, light, subtle, texture & superior taste. This oil is very much valued for its perfect balance of flavor, aroma, color and acidity level. It's used for dressing salads, pasta, rice, vegetables, meat and fish. Also, it can be used as a healthy butter substitute on your toast or roti!

Extra Light Olive Oil: It is naturally refined oil infused with Extra Virgin Olive Oil. It is an intermediate grade oil with slight aroma as well as flavor. It is appropriate for everyday Indian Cooking. Use it for stir frying, sautéing and shallow frying. It is appropriate for making Parathas, Dry vegetables, gravies, tempering, etc.

Pomace Olive Oil: It is the low cholesterol cooking oil. It is obtained by treating the olive residue paste with solvents to extract the oil and then blended with extra virgin oil to improve the product and its health benefits. Refined Pomace Olive oil is used for high temperature cooking.

Health Benefits of Olive Oil: Lessens LDL, (bad cholesterol) promotes HDL, (good cholesterol); lowers risk of heart disease. Extra virgin oil has high amounts of polyphenols, a powerful antioxidant, which helps prevent many serious health ailments. Its usage discourages blockage of arteries, is gentle on the stomach as well as digestive tract, acting like a mild laxative. It's a friend to the intestines as well as an enemy to ulcers and gastritis. Good quality olive oils consist of the benefits of nutrients and vitamins. It's rich in vitamins A, B1, B2, C, D, E and K. It, moreover, contains iron and is cholesterol free, too!

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