On our tables there are increasing variety of health food products, including canned olives, we often enter into your diet olive oil.
There is a legitimate question: how to choose the best quality olive oil?
And rightly so: the experience of generations past and modern scientific studies have proven their usefulness for the prevention of diabetes and cardiovascular disease.
For many thousands of years, people have used the fruits and olive oil, and studied their properties, composed about him a legend. In the Mediterranean, the olive cultivation began in the primitive society.
The first olive oil, according to historians, produced more than 5,000 years ago in Crete. The Greeks and Romans thanks to the development of navigation spread the culture of consumption of olive oil in the region of the Black Sea and the Mediterranean. Playing a huge role in people's lives, being the basis of the Mediterranean diet, olive tree, its fruit and oil became an important symbol of culture. According to legend, Poseidon gave people fresh water sources, and Athens - the olive tree.
Remember wreaths of olive leaves, which is awarded to the winners? A tradition that the dove brought an olive branch to Noah, signifying the end of the great flood? Oliva represents wisdom, health, holiness, abundance, peace and victory. Oliva mentioned in the Bible, the Torah, the Koran. Experts tasting the product tastes like wine and accurately define the region of the olive harvest.
Olive tree begins to bear fruit only after 40 years after planting, and usually lives about 2000 years. Since olden times people were aware of the remarkable properties of the olive oil and olives, and found them not only cooking, but also a variety of applications: in the household, in medicine, in religious ceremonies in cosmetology. Aristotle called olive oil "liquid gold" and Hippocrates and Avicenna widely used in their copyright therapeutic techniques. The ancient Romans knew that a dozen olives - the best medicine for stomach pains and frayed nerves.
Olive oil contains hundreds of compounds having valuable properties. This is a unique set of unsaturated fatty acids, dietary fiber, antioxidants, and many others. It protects us from heart and vascular diseases, atherosclerosis, diabetes, gives beauty hair and skin from the inside, and normalizes weight and prolongs youth, toxins, normalize digestion.
So how to choose the olive oil on the mind?
It is better to buy a "liquid gold" in tins, cans or dark glass. In such a container useful properties are preserved longer and better. Plastic packaging is unacceptable. The most useful - virgin olive oil with the marking (EXTRA VIRGEN OLIVE OIL). Cold-pressed oil of the second marked VIRGEN OLIVE OIL. It is not subjected to any thermal or chemical treatment. This oil is ideal for salads and other cold dishes.
Cook meat and vegetables in the olive oil that is also possible, but at a temperature of 190 degrees, it loses its beneficial properties. Refined, refined oil may have different markings (RAFINED OLIVE OIL, LIGHT OLIVEOIL, PURE OLIVE OIL). It is considerably inferior oil cold pressed in quality, but it has a neutral taste and smell, is stable to heat.
Unclear oil - not bad. This means that it quickly filtered and oil particles were cake. Upon cooling, olive oil thickens uniformly. When crystals appeared on the bottom, similar to sugar - the product is diluted with water and added stabilizers. The main exporters of olive oil in Russia - Spain, Italy, Greece, Tunisia. Energy value of different types of olive oil - from 820 to 900 kcal per 100 g consumption rate for a healthy person - 1 tablespoon per day of one of the most useful products.