Olive Oil and Its History, Olive Oil Types
What is Olive Oil?
Olive oil is obtained by pressing fresh olives. It is a popular cooking oil produced in olive-growing regions, mostly in Turkey, France, Italy, Spain, Greece and California. It is very valuable because of its taste. It is also frequently used in Mediterranean and European cuisines. Olive oil is a vegetable oil known for its rich aroma, taste and health benefits and has been on the table for thousands of years.
Olive oil is an important component of the Mediterranean diet and is a nutrient-dense oil with many health benefits.
History of Olive Oil:
It dates back 6000 years, originating in Iran, Syria and Palestine, before making its way to the Mediterranean, where olive groves are best known. Historically, olive oil has been used in religious ceremonies and medicine and has become an important food source for many cultures.
Olive oil types:
There are 8 most well-known types of olive oil:
- Natural (extra virgin) olive oil: It is a more intense aromatic vegetable oil type produced by collecting the olives carefully collected in season by the shaking method and squeezing them within 4 hours with some mechanical processes at temperatures below 27 degrees.
-Riviera olive oil: It is obtained by heating refined olive oil, cleaning it with chemical processes and mixing it with natural oil. In terms of taste, extra virgin olive oil is more aromatic, while riviera has a mild taste.
-Refined olive oil: It is a type of olive oil obtained by refining raw olive oil. Free fatty acidity (in terms of oleic acid) should not be more than 0.3 gram%. This olive oil, which has not lost its basic structure but has completely lost its sensory properties, can only be used in hot dishes and frying.
-Stone Olive Oil: It is the product of a technique obtained by grinding olive grains in granite stone mills and turning them into dough, and then pressing the olive dough placed in sackcloths.
-Crude Olive Oil: It is the oil obtained as a result of refining with methods that do not cause changes in the natural triglyceride structure and whose free fatty acidity, in terms of oleic acid, cannot be more than 0.3 grams per 100 grams.
-Cold Pressed Olive Oil: If it is extracted at a temperature below 27 C, it is called cold pressed olive oil, which provides the highest quality in terms of taste and aroma, preserves all its properties and is more beneficial to health.
-Organic Olive Oil: It is a type of olive oil that does not contain any additives, preservatives or substances. It is obtained entirely by pressing olive oils under organic conditions. In this respect, they are already rich in vitamins and minerals.
-Early Harvest Olive Oil: It is a type of olive oil obtained by harvesting olives before they are fully ripe, green and fresh. It is usually collected in early autumn. It has a different taste and aroma because it is produced from younger and immature olives.
What is Olive Oil?
Olive oil is obtained by pressing fresh olives. It is a popular cooking oil produced in olive-growing regions, mostly in Turkey, France, Italy, Spain, Greece and California. It is very valuable because of its taste. It is also frequently used in Mediterranean and European cuisines. Olive oil is a vegetable oil known for its rich aroma, taste and health benefits and has been on the table for thousands of years.
Olive oil is an important component of the Mediterranean diet and is a nutrient-dense oil with many health benefits.
History of Olive Oil:
It dates back 6000 years, originating in Iran, Syria and Palestine, before making its way to the Mediterranean, where olive groves are best known. Historically, olive oil has been used in religious ceremonies and medicine and has become an important food source for many cultures.
Olive oil types:
There are 8 most well-known types of olive oil:
- Natural (extra virgin) olive oil: It is a more intense aromatic vegetable oil type produced by collecting the olives carefully collected in season by the shaking method and squeezing them within 4 hours with some mechanical processes at temperatures below 27 degrees.
-Riviera olive oil: It is obtained by heating refined olive oil, cleaning it with chemical processes and mixing it with natural oil. In terms of taste, extra virgin olive oil is more aromatic, while riviera has a mild taste.
-Refined olive oil: It is a type of olive oil obtained by refining raw olive oil. Free fatty acidity (in terms of oleic acid) should not be more than 0.3 gram%. This olive oil, which has not lost its basic structure but has completely lost its sensory properties, can only be used in hot dishes and frying.
-Stone Olive Oil: It is the product of a technique obtained by grinding olive grains in granite stone mills and turning them into dough, and then pressing the olive dough placed in sackcloths.
-Crude Olive Oil: It is the oil obtained as a result of refining with methods that do not cause changes in the natural triglyceride structure and whose free fatty acidity, in terms of oleic acid, cannot be more than 0.3 grams per 100 grams.
-Cold Pressed Olive Oil: If it is extracted at a temperature below 27 C, it is called cold pressed olive oil, which provides the highest quality in terms of taste and aroma, preserves all its properties and is more beneficial to health.
-Organic Olive Oil: It is a type of olive oil that does not contain any additives, preservatives or substances. It is obtained entirely by pressing olive oils under organic conditions. In this respect, they are already rich in vitamins and minerals.
-Early Harvest Olive Oil: It is a type of olive oil obtained by harvesting olives before they are fully ripe, green and fresh. It is usually collected in early autumn. It has a different taste and aroma because it is produced from younger and immature olives.