Discover olive oils quality criteria
The quality criteria usually apply the extra virgin olive oil are:
Acidity .- Determine the amount of free fatty acids expressed as oleic acid. Heartburn is an anomaly resulting from other's bad fruit, bad treatment or bad storage.
Peroxide .- Determine the initial oxidation state of an oil, and also indicates the damage that may have suffered natural antioxidants such as tocopherols and polyphenols. Measured in m.q.e. active oxygen per kg
Ultraviolet absorbance (K270) .- Measure the absorbance of oil to the wavelength of 270 nm. It is used especially to detect the abnormal components in a extra virgin olive oil.
Organoleptic characteristics.- Are called to the set of sensations detectable by the senses: smell, taste and color, although the latter in the techniques of sensory analysis of oils is not fully appreciated.
#extravirginoliveoil and virgin olive oil are 100% olive juices. 'Olive oil' and 'olive pomace oil' are deodorized, mixed and refined. They all come from the olive but quality and comercial categories are different.
Found to varying degrees in all countries bordering the Mediterranean Sea, the Mediterranean Diet (MeDiet) was added in 2010 to Unesco's. A Mediterranean diet typically includes lots of fruits, vegetables, whole grains, legumes and extra virgin olive oil. This diet also tends to favor lean sources of protein like chicken or fish over red meat, which contains more saturated fat.
