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    Home > Food News > Food Articles > Is the grade of olive oil really clear?

    Is the grade of olive oil really clear?

    • Last Update: 2020-09-13
    • Source: Internet
    • Author: User
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    Original title: Do you really know the grade of olive oil?
    with the improvement of the living standards of our residents, more and more consumers will compare different types of food, choose the most suitable for their own products to buy. Olive oil is now popular with more and more friends. However, many consumers are not particularly aware of the difference between the names of the preparation process, such as primary pressing, extra virginity, refining, etc. when purchasing olive oil. This article will show you how olive oil is prepared and how different grades of olive oil differ in the method and quality of production.
    preparation of olive oil requires a series of procedures. Fresh olives that need to be picked are quickly delivered to the olive oil processing plant, which can affect the quality of the olive oil if the journey takes longer. Wash the olives in the factory, cut them to mud, squeeze them out by pressing them, or separate them by centrifugation. In order to squeeze as much olive oil as possible, some solvents may also be used to dissolve more olive oil. Different levels have also emerged depending on the order in which the production is produced and the difference in quality.
    oil on the market is often divided into different levels according to its acidity and the order in which it is pressed out, where acidity refers to the proportion of free fatty acids per 100 grams of fat. In layman's terms, the lower the acidity, the better the quality of olive oil. In preparation, the olive oil, which will be crushed into mud, is first pressed out of the olive oil as virgin olive oil, at which point the acidity of the olive oil is less than 2.0%. For the better quality of olive oil, if its acidity is less than 0.8% can meet the standard of extra virgin olive oil. The resulting olive oil may not meet the standards of virgin olive oil due to the quality of olives, long storage time, poor preparation process, etc., these olive oil in taste, aroma, color and other aspects are not good. Therefore, it can be deodorized, decolorization and other methods after the treatment of refined olive oil, at this time the acidity is less than 0.3%. Olive oil is a grade between virgin olive oil and refined olive oil, which is also a mixture of olive oil, its acidity can be controlled at less than 1%. For the olive oil obtained after extraction of some solvents mentioned above, a series of refining processes are required before the finished product can be produced. These olive oils are not the same in color and aroma, so they are at the lowest level.
    In the process of buying olive oil, although its different grades of different names are more cumbersome, but we can not be confused by its name, we can according to different levels of preparation process and quality characteristics to choose the right olive oil for their own needs.
    this paper by the branch of the food and nutrition information exchange center business department director Yan Guangfeng to carry out scientific control.
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