Find out if the color of the oil cap has meaning; see how to choose and maintain the product

Find out if the color of the oil cap has meaning;  see how to choose and maintain the product

Understand why oxygen, light and heat are enemies of food. Learn the difference between extra virgin, virgin or single types. From harvest to packaging: the olive oil production process is done mechanically to preserve the flavor and aroma characteristics. Shutterstock You may have already seen on social media that the color of the olive oil lid indicates what it is used for. For example, those with a red lid can be used at high temperatures. ✅Click here to follow the new g1 channel on WhatsApp. ⚠️The old group will be deactivated. Even if you are already part of our community, you need to register again. However, this is a myth. In Brazilian legislation there is no this type of definition, informs the Ministry of Agriculture and Livestock. What happens is that some companies that sell olive oil differentiate their lines by the color of the cap, but this does not apply to all brands. So, the same color can mean something to one bottler and, to another, just be a beautiful package, says Ana Beloto, olive oil specialist and considered the 6th most powerful woman in agriculture according to the Forbes magazine ranking. But there are tips you can adopt to choose the best olive oil, see below: Extra virgin, virgin or single Extra virgin: it is the highest quality type of olive oil, produced from olives in excellent condition, with acidity lower than 0.8% . In sensory analyses, positive attributes of fruity, bitter and spicy predominate. It has no defects; Virgin: it is an olive oil of intermediate quality, which also comes from the extraction of quality fruits, but with some stage of oxidation and with an acidity of less than 2%. In sensory analyses, defects appear, but without much intensity; Unique Type: is derived from a mixture of refined olive oil, that is, it has been chemically altered to eliminate impurities and is intended for human consumption. It is more neutral, ideal for cooking. READ ALSO: Extra virgin olive oil, virgin or fake? Learn about authenticity tests Olive pits also contain oil Green and black olives: are they born on the same tree? Olive juice After choosing the type of olive oil you prefer, you also need to pay attention to the packaging and expiration date. The more recent the packaging, the better. This is because the word olive oil, in its Arabic origin, means “olive juice”, explains Ana. Therefore, it is important to have maximum freshness. 3 enemies of olive oil Olive oil has three enemies that make it spoil quickly: light, oxygen and heat. Therefore, the ideal place to store the product at home should be dark, without heat sources (such as a barbecue or stove) and with the lid tightly closed, explains the olive oil expert. Because of the influence of light, olive oil packaging tends to be dark glass, thus isolating contact with light. There is also a canned product. If your olive oil is not stored tightly closed, it oxidizes in contact with air. This makes it lose some properties, mainly aroma and flavor: “It’s really something that will characterize more rancid, fermented or even musty flavors”, points out Ana. Therefore, the ideal is to avoid using olive oil pans and keep the food in the packaging. product when storing at home, as olive oil makers usually have a nozzle that allows constant air entry. If the consumer really likes this type of container for aesthetic reasons, the expert’s tip is to use the quantity for 2 to 3 meals. This way, you will always have olive oil preserved in its original packaging. Once opened, the oil should be consumed within 30 to 60 days. Find out in the video how olive oil is produced: Where does olive oil come from? Green and black olives: do they grow on the same tree? Does it taste different? See interesting facts: Green and black olives: do they grow on the same tree? Does it taste different? See curiosities

Source link