Olive oil: its healthful properties

Mind you, olive oil retains many of its healthful properties even in the worst variant "chemicals" such as olive pomace oil 



(which can be used as an alternative seed oil as fat frying statement) that at the end also has a very high percentage of monounsaturated fat. But we all know that the organoleptic properties of virgin quality are higher than any other oil.

But what is an extra virgin? It is the oil produced by a mechanical pressing without the use of chemical solvents, and without any particular intermediate steps or long waiting times. The acidity reaches a maximum of 1%.

The virgin olive oil, on the other hand, while always resulting from mechanical procedure, organoleptic properties has lower acidity than 2% and a deterioration of vitamin E. In this sense, always better to prefer the simple to virgin virgin (also for simply digestive factors).

Olive-pomace olive oil, however, is born from the union of oils obtained from the pressing of the pomace (the resulting material after pressing olives) due to the chemical elements and further purifying treatments, and virgin oils. What is born is more acidic than extra virgin olive oil and with a taste much worse. As derived from production waste, however, you can not get much lower prices on average.

If you find the written olive oil, for the most part it is a mixture of olive-pomace oil and virgin food. The quality can vary depending on the percentage of each other.