Our body for the coordinated work of allorgans, beautiful skin, healthy hair and nails need fats. But not all of them are useful for health. So, butter and animal fat contribute to the formation of "bad" cholesterol. Their use in large quantities can lead to a number of problems with blood vessels, heart, pressure, joints. But there are other, monounsaturated fats that act in a totally different way. They give us health, beauty and youthfulness of the skin. One of the most popular and useful fats is olive oil. We will talk about it.
"Gold" in your plate
"Liquid gold" - so called olive oilantique poet Homer. And such a comparison is deserved. In ancient Egypt, they discovered and began to use the therapeutic and cosmetic properties of this product, as well as actively apply it in dietetics. Today, Spain, Italy and Greece are among the top three countries in the production and export of olive oil. Here they grow the best olives, which are carefully selected for the preparation of the highest quality oils. Manual harvest is most appreciated, as the fruits remain whole, intact and do not oxidize for longer.
How to choose the right grade of oil?
There are several main types of oilOlives, which are available today. The leader in quality and taste is olive oil of the category "extra vergine", that is, the first spin without heating. Its acidity is no more than 1%, and the taste and aroma is saturated and bright. In the first place in this category is Greek olive oil produced in Crete, in Lesbos and Peloponnese. Next comes the "vergine" variety, which is slightly more acidic and is made from slightly lower quality olives. In third place is the product obtained from a mixture of refined oil with natural. It is most often used for frying and other types of heat treatment of food. And finally, the cheapest kind of oil is "di sansa", to which oil from oilcake is added. Of course, for salads it is better to take the product of the first category, and for cooking - the third.
Proper storage
In order to preserve healthy qualities and tasteolive oil, you need to store it in a glass bottle, preferably from dark glass: this will protect the product from sunlight and oxidation. It is not worth keeping it in the refrigerator, because after a while it will harden, and lenses are formed. Although so you can check how high-quality oil you have purchased.
Tastes differ
Much can say the taste and color of the product.A greenish tint is obtained from unripe fruits: usually such olive oil tastes bitter, but this is normal. The more ripe the olives used in production, the more saturated the yellow, even the brownish color will have the finished product. It tastes very tender and sweetish, as it has less acidity.
Good reasons to eat olive oil
Health
Now that you know how to choose oliveoil of the desired taste for certain purposes, you can talk about its beneficial properties. One of the most valuable qualities is the ability to reduce the level of "bad" cholesterol in the blood. It dilates the blood vessels and thereby normalizes blood pressure. The use of cold-pressed oil has a beneficial effect on the gallbladder, helps to cleanse the liver. Monounsaturated fats have anti-inflammatory effects and can be an excellent prevention of asthma and arthritis.
Outer beauty
Excellent olive oil "works" and from the outside:masks from it nourish hair, creams improve skin condition, scrubs gently peel off and moisturize. This product rightly deserves special attention, so include it in your diet, for beauty and health.
