9 SHOCKING Olive Oil Facts You Probably Don't Know

9 Shocking but true facts of olive oil that you probably don't know.not all are aware of a number of interesting facts related to the production, storage and consumption of olive oil.

Facts Of Olive Oil 

Olive oil has long been a must for every kitchen product. It is appreciated not only for its beneficial properties, but also for a special taste and aroma. But despite this, not all are aware of a number of interesting facts related to the production, storage and consumption of olive oil.

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We decided to fill this gap and to tell you about who is a leader in the consumption of this valuable product, as evidenced by the color of the oil, and many other things. Intrigued? Then let's begin.

(1)Oil or Treat

The average life expectancy of the Greeks considered to be one of the highest in the world, and it is no coincidence. They are the absolute leaders for the consumption of olive oil - about 20 liters per person per year. Other representatives of the Mediterranean region, where olive oil is particularly popular, also not far behind for these indicators.

(2)An interesting observation

Interestingly, the olive oil, in contrast to the majority of other oils produced no seed or seed, but directly from the fruit of the olive tree by extraction. Perhaps this information will not bear practical use, but will fill the treasury of your knowledge.

(3)Check acidity

An important measure of the quality of the olive oil is considered to acidity, which is defined by the level of oleic acid. When buying oil note that it should not exceed 1%. That this figure is typical for all cold-pressed oils.

(4)oil Colour

Many people believe that the color of olive oil is characterized by its quality, but it's not quite true. It primarily depends on the country in which the olives were gathered, their variety and weather conditions. However, the more oil the color of green leaves in the pitch, the more its antioxidant properties. But there is a clear gray or unnaturally yellow color really speaks about the dubious quality of the product.

(5)A simple test

It is not so easy to choose olive oil, which will meet all the necessary, including the taste requirements. Before buying, read reviews on selected brand, but after buying the oil can make a real test by sending it in the freezer. Natural oil extra virgin necessarily freeze, but lower quality oil - hardly.

(6)calorific value

Of course, olive oil - this is a very high-calorie product, so it is still reasonable to comply with the measure, adding it to the dish. But some people see the connection between color saturation and calorie butter. Believe me, it is not. The only thing that tells a more transparent color of the oil, so that's about the extent of its processing, resulting in guaranteed lose most of the useful and taste properties.

(7)Fry or not

The debate about whether you can fry in olive oil or not, is still going on and no consensus. One thing is for sure - during the heating process  a large proportion of mineral evaporates, including antioxidant properties. However, to obtain maximum benefit, we suggest using unrefined olive oil in its natural form, by adding, for example, in salads and refined resort to cooking.

(8)deposit

Do not be afraid, if you suddenly find typical sediment at the bottom of the bottle with olive oil. This is normal, especially for virgin oils. However, if you are still in doubt, check the expiry date. And keep in mind that an open bottle is better not to keep more than six months.

(9)most vicious enemy

Light and heat - the main enemies of olive oil under the influence of which the oil is oxidized and becomes an unpleasant smell and taste. To prevent this, store the oil in a bottle of dark glass in a cool place.