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Different types of Olive Oil

Olive oil is extracted from olives and used all over the world. There are several types of olive oil: extra virgin, virgin, pure, cake, and light. The color will vary due to processing, dark green to yellow pink. 

High-quality Spanish olive oil has a dark, very greenish tint, which is found in extra virgin varieties. If extra virgin olive oil has a lighter, yellowish hue, it's likely pressed from lower olives.

Different types of Olive Oil:

  • Extra Virgin Olive Oil: It is least processed and obtained from the first pressing of olives that contains a large number of nutrients and vitamins. It is used in cooking, as a side dish for salads, in sauces, or as a dipping oil for bread.
  • Crude Olive Oil: Made from the second processing of olives, has acidity below 2%, more intense taste, and great taste. It is used for cooking, dressings, and salads.
  • Pure Olive Oil: This olive oil is unprocessed and contains small amounts of vitamin E. It is less expensive and cannot be used for dressings, but is more suitable for cooking at high temperatures.
  • Clay Olive Oil: Clay Olive Oil is the lowest quality of oil. It is made from the remaining oil left in the olive pomace. It is used for cooking at high temperatures.
  • Lite Olive Oil: It is a refined oil that contains a small amount of crude oil. The oil has a mild taste and light color. 

Olive Oil Health Benefits- Olive oil reduces LDL (bad cholesterol) and increases HDL (good cholesterol). Extra virgin and virgin oils contain large amounts of polyphenols, powerful antioxidants that prevent cancer.