Zeytin ve Zeytinyağı türleri

According to the Ministry of Agriculture to the extent identified five types of olive oil are:

Olive tree in fruit quality natural changes in the cause will not be a thermal environment, only the washing, extraction, centrifuges and filtration processes such as mechanical or physical processes by applying obtained, clear, green from yellow to change the color, the unique taste and smell as in the raw food as is consumed are fat. natural olive oil, nature provides us is one of the highest quality foods. Color of the tone, instead of production depends. Look at the color to yellow when Endülüs natural olive oil, green in Tuscany, and is dominated Ayvalik.

Low percentage of saturated fatty acids natural olive oil, oleik acid, EA, D, F contains vitamins. Skin, hair, bone health and is useful in digestion. Reduces blood cholesterol, prevents high blood pressure and vascular congestion. Protects against stomach ulcers, to facilitate digestion. Gall stones in the foreground.

1A) Organic olive oil: In other words organic or an organic Olive Oil, no chemical fertilizers, agricultural products are grown without using drugs. At the same time, factories and highways out of the olive orchards.

1B) Extra Virgin olive oil Free fatty acids in each of its oleik acid is not more than 100 grams in 0.8 grams of fat.

1C) Natural first oil Free fatty acids in each of its oleik acid is not more than l00 grams in 2.0 grams of fat.

1D) Natural second oil Free fatty acids in each of its oleik acid is not more than l00 grams in 3.3 grams of fat.

Crude oil in natural triglyceride structure changes Olive cause results to be obtained to refine methods, yellow in color with a different tone, a volley in his own taste and smell. Free fatty acids in each of its oleik acid should not be more than l00 grams in 0.3 grams. Refined oil, thin, edible volley. Removal of the distillation process, neutralization, bleaching, deodorizasyon processes. This type of cooking will blend with the natural (pure and A-type) is produced.

Refined olive oil is consumed directly as natural food consisting of a mixture of Olive Oil, from green to yellow, changing color, the unique taste and smell a volley. Free fatty acids in each of its oleik acid should not be more than l00 grams in l.5 grams. Is used in cooking and frying.

Changes in the structure of the natural triglyceride prina Crude oil does not lead to results of the methods to be refined, changed to yellow color from clear yellow to a volley. As well as oil refining or natural prina is mixed with Olive Oil can be presented to demand. Free fatty acids in each of its oleik acid should not be more than l00 grams in 0.3 grams.

That can be consumed directly as food with natural Olive Oil refined edible oil mixture prina a volley. This sensory properties of fat blends used in the sensory properties of oil between changes. Free fatty acids in each of its oleik acid should not be more than l00 grams in 1.5 grams.

Leakage between them in terms of regions of the olive oil is produced, there are some differences. However, the best quality olive oil you want to test and natural infiltration: 1 tea spoon of olive oil if you include the first ten seconds will not be any changes. Only the sweet smell of aromatic olive oil will be featured. After ten seconds, the second a mild burning sensation in your throat will feel. The third ten seconds after the combustion itself will be lost. That oil is the best quality olive oil. God this sensitive properties of olive oil to leak that the phrase is a sign. Put into the other is an oil leak oil it burned your throat and will not be a feature to disappear spontaneously.

English design @ky@r

Nature's gift from our kitchen ..