Advantages of Olive Oil (Including Classification, Eating, Storage)

Olive oil is one of the best vegetable oils known to be good for you.

Olive oil is cold-pressed from fresh olive fruit, without heat or chemical treatment, and retains its natural nutrients.

Classification of olive oil

Olive oil is mainly divided into extra virgin olive oil, intermediate virgin olive oil, primary virgin olive oil, refined olive oil and olive pomace.

For different types of olive oil, the following are judged for their nutritional content (nutrients that are good for human body) :

Extra virgin Olive oil & GT; Medium virgin Olive oil & GT; Virgin olive oil & GT; Refined olive oil & GT; Olive pomace

Extra virgin olive oil with an acidity of 0.8 or less is the best quality olive oil.

Nutrients in olive oil

Extra virgin olive oil is the best quality oil available and is rich in antioxidants that help prevent cell damage caused by molecules called free radicals.

Free radicals are produced by the body during metabolism and other processes. Antioxidants neutralize free radicals.

If there are too many free radicals, oxidative stress can occur. This can lead to cell damage and may play a role in the development of certain diseases, including certain types of cancer.

Olive oil is rich in monounsaturated fatty acid - oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants.

Olive oil's health benefits:

Olive oil is rich in healthy monounsaturated fats.

Olive oil contains more unsaturated fatty acids than any vegetable oil, rich in vitamins A, D, E, F, K, carotene and other fat-soluble vitamins and antioxidants, and does not contain cholesterol, so the digestion and absorption rate of human body is very high.

In addition to providing heat, unsaturated fatty acids can also regulate the proportion of high and low density lipoprotein cholesterol in human plasma, increase the level of high density lipoprotein HDL (good cholesterol) and lower the level of low density lipoprotein LDL (bad cholesterol), thus preventing excessive cholesterol in human body.

It has the function of reducing gastric acid and preventing gastritis and duodenal ulcer. And can stimulate the secretion of bile, stimulate the activity of pancreatic enzymes, so that the oil degradation, absorption by intestinal mucosa, to reduce the occurrence of cholecystitis and gallstones.

Therefore, olive oil has the following benefits:

1. Olive oil is good for your cardiovascular system

2. Protect your skin.

3. Olive oil's nutritional composition is similar to that of breast milk, which is easily absorbed and can promote the development of nerves and bones in infants.

4. Increased absorption of the mineral calcium in bones helps prevent osteoporosis.

5. Prevention and control of gastric ulcer, duodenal ulcer and biliary tract diseases.

6. Slow down the degeneration of nerve cell function and brain atrophy in the elderly, thus preventing and delaying the occurrence of Senile dementia.

Reduce the risk of cancer

How to eat and store scientifically?

Extra Virgin Olive Oil is popular among consumers for its balanced nutritional index, prevention of cardiovascular and cerebrovascular diseases, diabetes, and improvement of digestive system functions, which attracts more attention from consumers.

Such a beneficial vegetable oil must be used in conjunction with scientific methods of consumption and storage to perform its functions perfectly.

Eat:

The best way to eat extra virgin olive oil is to eat it cold or raw. This will most effectively retain the nutrients of extra virgin olive oil. Drizzle on salad, drizzle on bread, etc.

Studies show that extra virgin olive oil has a relatively high smoke point of 376 degrees Fahrenheit (191 Degrees Celsius) and can be safely used in most cooking methods, including frying. So, extra virgin olive oil can also be used for cooking or frying.

Storage:

In the storage process, avoid strong light, high temperature and humidity, and choose a cool, dry place without direct sunlight.

In addition, when the ambient temperature is low in winter, extra virgin olive oil will appear to a certain degree of solidification or precipitation, which is a normal phenomenon.