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Olive oil equipment
Olive oil is made from fresh olive oil, which is directly pressed by cold, without heating and chemical treatment. Olive oil is considered to be the most suitable for the discovery of fats and oils in human nutrition.
Olive oil and olive pomace has a history of thousands of years in the Mediterranean countries, known in the West as "liquid gold", "vegetable oil empress", "the Mediterranean manna", the reason lies in its excellent natural health, beauty and ideal cooking purposes. For the consumption of high-grade olive oil is a natural fruit juice oil with first ripe or mature olive fruit by cold press the physical process of extraction, (residue extraction of olive pomace oil by chemical method) is the world to form one of the natural state for human consumption woody plant oil.
Olive oil classification list
"GB23347-2009" olive oil, olive pomace oil national standards, olive oil is mainly divided into virgin olive oil, refined olive oil, fruit residue oil three categories, please look at the list:
International standard names of major categories of small classes
Virgin olive oil extra virgin olive oil Extra Virgin Olive Oil
Virgin olive oil medium virgin olive oil mediun-grade Virgin Olive Oil
Virgin olive oil primary virgin olive oil Lampante Virgin Olive Oil
Refined olive oil refined olive oil refined Olive Oil
Pomace oil olive pomace oil Olive-Pomace Oil
In addition to the above classification, extra virgin olive oil and organic extra virgin olive oil and EU protected designation of origin (PDO) of extra virgin olive oil, China there is a market called pure olive oil (Pure Olive Oil), the olive oil is refined olive oil and the content of the virgin virgin olive oil mix. Note: the acidity of olive oil is an important indicator, but each level has its own biochemical indicators and sensory characteristics. For example, in terms of sensory characteristics, the need to meet the standards in terms of color, aroma, taste, etc., the following will be described in detail:
The olive tree, producing different varieties of olive fruit, produce different standards of olive oil, according to the 2009 October introduction of the "GB 23347-2009" olive oil and olive pomace oil in addition to the national standard, acidity, trans fatty acids also distinguish refined olive oil and extra virgin olive oil: c18:1T, standard the c18:2T+c18:3T value is less than or equal to 0.1%. According to the International Olive Oil Council standards, the so-called olive pomace oil that is, olive pomace oil can not indicate the name of olive oil.
Classification of olive oil
Olive oil international olive oil will be divided into virgin olive oil (Virgin Olive Oil) and refined olive oil (Lampante Olive or Refined Olive Oil) two categories, the level of five.
Virgin olive oil, or natural olive oil, is obtained directly from fresh olive fruit by mechanical cold pressing, filtration and other processes to remove the foreign body of the oil. According to the different acidity can be divided into three levels:
Extra virgin olive oil (Extra Virgin): is the highest level, the highest quality olive oil, is a natural product. It tastes good, elegant and pleasant fragrance of plants, the acidity of not more than 1%.
High quality virgin olive oil (Fine Virgin): slightly higher acidity, but not more than 2%, pure taste, aroma.
Ordinary virgin olive oil (Ordinary Virgin): taste and flavor can, the acidity of not more than 3.3%.
Refined olive oil is an olive oil that is over 3.3% of the refined virgin olive oil, or a "two" oil". Refined olive oil can be divided into two levels:
Olive oil (Olive Oil): refined olive oil mixed with a certain proportion of virgin olive oil, in order to reconcile the taste and color, the acidity of 1.5% or less, a transparent light golden yellow.
(olive pomace oil) refined olive oil (Refined Olive-Pomace Oil) impurities: by dissolving extraction from sludge and refined from olive oil.
Olive oil is rich in monounsaturated fatty acids - oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants, etc.. Olive oil is considered to be the most suitable for the discovery of oils and fats in human nutrition.
Olive oil is characterized by the presence of a large number of monounsaturated fatty acids. Monounsaturated fatty acids in the human body can supply heat, the proportion of high and low density lipoprotein cholesterol but also adjust the human plasma, can increase the body of high density lipoprotein HDL (good cholesterol) levels and low density lipoprotein LDL (bad cholesterol) levels, thereby preventing the human bladder with excessive alcohol. Therefore, for the habit of feeding meat to saturated fatty acids and cholesterol intake too much, selection of olive oil for edible oil, can effectively play its lipid-lowering function, which can prevent the occurrence of hyperlipidemia, fatty liver and heart protection, help to reduce the risk of disease, coronary heart disease, stroke etc. a disease of high blood pressure.
