Nucleolus with the olive flesh and extract the non-dry oil. More for food.
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About olive oil
Olive oil in Mediterranean countries for thousands of years of history, in the West as the "liquid gold", "vegetable oil Queen", "Mediterranean nectar" The reason lies in its excellent efficacy of natural health, beauty and ideal for cooking purposes efficacy . Edible grade olive oil is first ripe or mature olive fruit through the physical process of cold pressing of oil extracted from natural fruit juice, is the only state in the form of natural woody plant oil for human consumption. Its origin Asian countries along the Mediterranean coast. The cultivation of human history it has been for thousands of years. Some statistics, "the Bible", the "Olive" - the "olive" appears over 200 times the frequency.
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Background
Olive oil originating in Asia Minor (Western Asia), is the world-famous sub-tropical evergreen woody oil fruit trees. It is verdant, aromatic attacks, beloved by the local people. Since then, with the development of trade, the Mediterranean people of other countries love it, then gradually expand the species to the Mediterranean area. Suitable area in China is also a natural olive (olea europaeal) exist, the world's annual production of olive oil up to 250 tons, of which olive oil is l00 tons. The past 20 years, olive oil products to l.28% of the rate of growth, the growth rate of consumption of olive oil 2.8%, the corresponding increase in prices, continue to look good. In ancient Greek mythology, the goddess of fruit were extracted from olive paste has a striking effect. When Hera, Zeus wants to lure, she painted in themselves this sacred olive paste ╠ ╠. Until the end of the era of Homer, olive oil only for economic value, however, only the nobility and the rich in order to use olive oil, in some Trojan hero's home, it was seen as a precious ointment. Roman bathing culture, health and beauty olive oil is part of the ceremony, they first massage with olive oil, then a curved blade scraped bone. Romans in the olive oil antioxidant, anti-inflammatory magic, especially empathy. Ancient Hebrews that the king must be coated with shiny olive oil, is truly the right person; New Testament "Bible", Adam rode Noah's Ark was returned, that is, as a symbol of a green olive branch to reduce flood harassment, it has been given since the olive tree symbolizes life and the meaning of recovery and peace. More importantly, the cultural impact of olive development of Western civilization. About the Age of Discovery in the 15th century, when the sea power of Spain, with the light of the sailing, the olive tree contains civilization to the New World, South Africa, Australia, the Americas and eastern China and Japan. Westerners, the olive tree of life is synonymous with the best, because it not only lit the Mediterranean civilization, but also for taste, health and youth to bring a happy feeling!
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Characterization
Dark green, rich in vitamins, minerals, protein, essential fatty acids, especially the ala (alpha linolenic acid). Suitable for production of creams, suppositories, immersion oil. Apply: rheumatoid symptoms, hair care, and cosmetic products; to calm hair. Of inflammation of the skin to help acne. Makes a strong odor due to its strong odor of oil more useful. Traditionally, it used to produce weight loss of oil. Rich in unsaturated fatty acids and vitamin e, can be absorbed through the skin, moisturize and nourish skin, delicate skin shiny and elastic, promote blood circulation and skin metabolism, help to lose weight, reduce wrinkles, anti-aging. Have excellent permeability, a high level of vitamins and minerals to accelerate the treatment of skin damage and eczema, for dry and aging skin. Olive oil extraction methods to obtain the oil, rich in unsaturated fatty acids, consumption (of food-grade olive oil) have good effects on the heart of the sun burn a moderating function. Can be used for weight loss, aging and sunburn treatment. Effect of olive oil has a remarkable beauty. Olive oil rich in unsaturated fatty acids and vitamins, easily absorbed by the skin fresh and natural, no greasy feeling, is the share of natural beauty, known as the "can eat the skin care products", particularly in autumn and winter to prevent dry skin , skin itching, eliminate eye wrinkles, smooth skin, bright hair, the effect is remarkable, is an excellent maintenance supplies. According to legend, ancient Egypt was Houkeliao Petra rub with olive oil every morning over the body, her delicate skin, pretty black hair, not only the world would envy, but also of the domineering Julius Caesar. Famous contemporary stars who can have a fit body and youthful face also benefited from the olive oil to nourish. Olive oil has the effect Totale skin care is an indisputable fact.
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For skin
Used to do for skin care, especially dry skin. Hair and nails are also very good regulation. Note: Please reach of children placed in a cool place.
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Use
1 U.S. side: a. In the washing face, with "olive oil + salt" repeated gently massage the face, from the scrub, moisturizing effect. And then the face, or hot steamed towel to remove invisible pores of dirt, increase the skin's luster and flexibility. Or a quarter cup of olive oil in a microwave oven took a little heat, the temperature is moderate even after smearing the face, which can effectively conditioning dry and sensitive skin. b. attaining a first face of the oil with warm water to wash, dry towel and gently wiped the water, then dipped in olive oil, cotton, dipped over the face, after 10 to 15 minutes, with a hot towel Finally, gently wipe with a dry towel. c. milk 50 ml, add 4-5 drops of olive oil, surface covered with flour and mix thoroughly, leave 20 minutes after the wash with water, long-term use, can increase the skin's vitality and elasticity. d. a Beat an egg, add half the lemon juice and a little coarse salt, stir evenly, and will be slowly adding olive oil, egg sauce, so that the two mix. Weekdays can be stored in the refrigerator this mask, make one or two a week, not only can wrinkle, but also promote skin smooth and detailed. e. with a spoonful of sugar and olive oil made mask, with three times a week, shrink pores, whiten skin. 2 U.S. hands: We are only a few sebaceous glands on the back of the hand in daily life and often exposed, and therefore need to regularly add water and oil, otherwise the skin can easily become dry. Whether in summer or in winter, I suggest you carry a bottle of virgin olive oil for, in your hands feel dry or moisture in time to maintain the delicate hands. Once a week to the hands of special care, massage a small amount of scrub hands for 10-15 minutes, remove the dead hand, and then soaked in warm olive oil for 5 minutes. 3 Nail: To a quarter of a mashed ripe avocado puree, mixed with a tablespoon of olive oil, then coated on the nail, so wash with warm water after 15 minutes. 4 Lip: Weather suddenly turns cold, flu or stomach is not good, people peeling chapped lips often appear, then, coated with a small amount of olive oil as long as two or three days you can make your lips again become smooth. Usage: sleep at night with a hot towel before the lips, olive oil and then dip a cotton pad and cover the lips, touching another on the next day it is. Lipstick every day, especially for those who need this to maintain the lips. Now there are a lot of olive oil to replace Ms. lip gloss, so that showed the natural lip gloss. 5 Skin: Skin relatively dry autumn and winter, especially the hand joints, feet and other parts of the hip joint, and easy to dry and wrinkling, and maintenance of the role of olive oil with moisture, can restore the natural elasticity of the skin. In general, when dry rub can be three times per week, in particular, dry days with a daily rub. 6 Hair: Hair care in general is very simple, just before the hair comb can drop three or four drops of olive oil, and does not make hair greasy. In addition, after shampooing, as the same with the conditioner, dry hair first, then cast olive oil evenly to the hair and then wrap the hair with hot towel for 10 minutes, would allow the hair to become shiny supple. Riga a few drops to hair conditioner or olive oil can be deep hair care, soaking in the bathtub when the time after the conditioning hair conditioner into the hair in smooth, then do not leave it, smoke bath The steam will help the conditioner penetrate. 7 on the makeup and makeup: Usage: makeup, cosmetics drop in the base 1 to 2 drops of olive oil and rub evenly onto face, the skin immediately becomes glossy and vivid; remover, drop two drops of olive oil on a cotton pad to remove makeup, it can Remove the stubborn makeup, including waterproof cosmetic products advertised. 8 In addition to stretch marks: Rub in with a spoonful of olive oil at the stretch marks, gently massage, long-term adherence, can remove stretch marks, or make it lighter. 9 Anti-eye wrinkles: Usage: eye pattern, to deal with annoying fine lines, wrinkles or fine lines, you can use two drops of olive oil, aloe vera gel and mix well with a little fine lines at the post-dipped, once painted opinions absorbed and immediately see the lines (do not wash when you can go directly on the makeup.) 10 Bath: Bath with olive oil? Asking too much! But big beautiful Sophia? Roland is so keep the skin moist and flexible. But we can not use such a waste of time, as long as the use of cotton soaked in olive oil, coating evenly over the body, and then wrap a hot towel for 10 minutes, then wash with warm water. 11 Run the body: After the bath, add some olive oil in a cup of water mixed with uniform, graded shower every part of the body, then massage properly, can make the skin more smooth. 12 thin: Extra high purity virgin olive oil cold pressed to drink, help to promote the body's metabolism and excretion, olive oil contains vitamin e, easy to be absorbed through the skin, which helps to keep the female body beauty. It not only helps digestion, but also prevent constipation, so a significant weight loss. I remember every morning before breakfast, drink a tablespoon olive oil fasting, weight loss results are quite satisfactory. 13 Sun: Olive oil to ultraviolet light easily absorbed and prevented from skin burns. So the sun but the sun is not very strong in the case, olive oil and sunscreen. 14 Decontamination: Olive oil can be used as decontamination detergents, particularly suitable for use in the ears, navel and other places. It is a good cleansing oil, to thoroughly clean the skin, to prevent cosmetic left in the pores, causing blockage. 15 Foot: This is a professional model who is said to foot care of the "secret": a foot on the film. The sea salt and olive oil in a 2:1 allocation, after full foot massage, then towel dry; to the foot massage. To add a few drops of olive oil vaseline, mixing can be used to both feet after the massage. Minister against foot calluses, foot long cocoon, in addition to try to use soft, low-heeled shoes, the used oil nourishing moisturizing foot is also very important to _select_ the virgin olive oil coated the soles of the feet while sleeping at night, wear socks, so that heat help pores open, the oil is absorbed leaving skin soft and smooth feet the next day after getting a long with pumice stone rubbing parts of the cocoon, and finally wash with warm water. Nursing a one week, we can see significant results.
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Oil classification
▲ The first: the EU executive of olive oil classification eec 2568/91 and ec 1989/2003 reference to the name of the latest revision of international standards of the Chinese name of acidity (1) olive oil categories: Extra virgin olive oil extra virgin olive oil ≤ 0.8 Superior grade extra virgin olive oil virgin olive oil ≤ 2.0 Low-virgin olive oil lampante olive oil> 2.0 Refined olive oil, refined olive oil ≤ 0.3 Harmonic olive oil blended olive oil composed of ≤ 1.0 refined and virgin olive oils (2) pomace oil: Olive pomace oil crude olive-pomace oil> 0.5 Refined olive pomace oil refined olive-pomace oil ≤ 0.3 Olive pomace olive pomace oil ≤ 1.0 ▲ The second: the implementation of the International Olive Oil Council standards for olive oil classification coi/t.15/nc no.3/rev.1 2003 the name of the Chinese refer to the name of the acidity of international standards (1) olive oil categories: Extra virgin olive oil extra virgin olive oil ≤ 0.8 Superior grade extra virgin olive oil virgin olive oil ≤ 2.0 Ordinary virgin olive oil ordinary virgin olive oil ≤ 3.3 Low-virgin olive oil lampante virgin olive oil> 3.3 Refined olive oil, refined olive oil ≤ 0.3 Pure olive oil, pure olive oil ≤ 1.0 (2) pomace oil: Olive pomace oil crude olive pomace oil Refined olive pomace oil refined olive pomace oil ≤ 0.3 Olive pomace olive pomace oil ≤ 1.0 Taken together, the two main criteria for the classification of olive oil for reference: (1) extra virgin olive oil: acidity of not more than 0.8 extra virgin olive oil is the best quality olive oil. Of olive fruit in the twenty-four hours of pure natural juice squeezed out is made by the oil-water separation. The press method of low-temperature squeezing through purely physical methods, without any preservatives and additives. Biochemical and sensory characteristics must also meet the relevant standards. (2) superior grade extra virgin olive oil: olive oil obtained by extraction of the acidity of not more than 2.0, the required food standards. (3) low-virgin olive oil: olive oil obtained by extraction of acidity greater than 2.0, only the refined olive oil for refining. (4) refined olive oil: Extra virgin olive oil with a low-refined olive oil, colorless and tasteless. Acidity less than 0.3. (5) reconcile the olive oil: Virgin olive oil Refined olive oil and synthetic oils in different proportions, the acidity of not more than 1.0. (6), olive pomace oil: not edible, refined olive pomace oil can be extracted. (7) refined olive-pomace oil: olive pomace oil refining with the acidity of not more than 0.3-pomace oil. (8) olive-pomace oil: refined olive pomace oil and virgin olive oil, the acidity of not more than 1.0. EU consumer protection rules for the requirements of the new olive oil containers not greater than five liters and one-time code to be used with hermetic seal labels must also indicate the level of olive oil. Olive oil content of less than 50% of the oil can not be mixed with olive oil on the label name appears. Olive oil is an important indicator of acidity, but each level has its own biochemical and sensory characteristics. Addition to the above, extra virgin olive oil can be classified according to criteria of quality: General Extra Virgin Olive Oil, PDO extra virgin olive oil, organic extra virgin olive oil, organic origin of extra virgin olive oil protection. This is the world's olive oil after olive oil in the three highest levels of olive oil.
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Translation logo
As the level of translation of imported olive oil is no uniform requirements, so some translation translation of the olive oil importers were confused, consumers are often smoke and mirrors. But no matter how translated, consumers can pay attention to the subject of olive oil bottle is like a foreign language class identity. These flags apply only to imports from the EU olive oil, because olive oil grade by the European Union is very strict, and each batch of olive oil exports to the EU have the port inspection requirements. Therefore, China imports from the EU member-owned olive oil, or the level of the top label can rest assured. Here are some olive oil and the identity translation: Identify some olive oil bottle read as follows: orujo (Spanish), sansa (Italian), pomace (in English). These signs are the residue of the flag, so no matter how dealers claim to have such a logo of olive oil how noble, they just olive pomace oil. Here, we are not that good olive pomace oil, extra virgin olive oil production is actually the less expensive, many European families of olive pomace oil to heat cooking. Than just the price of residual oil extra virgin olive oil about 20% cheaper. Identify some olive oil bottle read as follows: only identify olive oil (in English), aceite de oliva (Spanish), or the words appear in the logo: refined (in English), refinado (Spanish), these are refined or Refined olive oil means that some people have translated into pure olive oil, 100% olive oil, they are actually refined olive oil. Some olive oil bottles on the logo text is as follows: extra light oilve oil, in fact, this is not a virgin olive oil, it literally is called ultra-light olive oil, it is also a refined olive oil, refined olive oil we have said above will be at the factory to increase blending virgin olive oil flavor, color. According adding different proportions of virgin olive oil will have a different name: Extra virgin olive oil 50% and 50% of refined olive oil blended call: more flavour (better flavor) Extra virgin olive oil 30% and 70% of refined olive oil blended call: medium flavour (medium scent) 15% extra virgin olive oil and 85% of refined olive oil blended call: mild flavour (mild) 3% and 97% of initial oil extraction blending refined olive oil called: very mild flavour, this is extra light, blending the oil is actually only a few extra virgin olive oil. As the value of virgin olive oil is relatively high, so only 3% of the blending virgin olive oil of refined oil is really just a little olive oil with incense. We say so many ways to identify olive oil, in fact, very simple, is marked not virgin (English), virgen (Spanish) word, not the extra virgin olive oil. Regardless of refined olive oil and olive pomace oil, refined olive oil they are after. Described above is just different name for the EU as part of olive oil, this is only applicable to exports to the EU, good olive oil filling in the EU, does not apply outside the EU except such as Turkey, Tunisia and other countries, olive oil logo norms, and from imported olive oil in the country name for repackaging. In addition, the difference between imported and domestic-packing approach is simple, just look at the international olive oil bottles on the bar code prefix, 690/693 is the beginning of goods made in China. The bar code is 84 in Spain, France 30/37. Bar code symbol is a commodity, with the country of origin information. So consumers can be very simple to distinguish whether each of olive oil imported.
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Health value
1, promote blood circulation: 2, to improve digestive function: Olive oil contains vegetable oil to be higher than any of the unsaturated fatty acids, rich in vitamins a, d, e, f, k, and carotene and other fat-soluble vitamins and antioxidants and other ingredients, and contain no cholesterol, and thus the body high rate of digestion and absorption. It has to reduce gastric acid, to prevent occurrence of gastritis and duodenal ulcer disease and other functions; and can stimulate the bile secretion, intensifying the vitality of trypsin, the oil degradation, intestinal absorption is to reduce the incidence of cholecystitis and gallstones. 3, the protection of the skin: Olive oil is rich in excellent affinity with the skin, squalene and essential fatty acids, absorbed quickly and effectively to maintain skin elasticity and moisture; contained in olive oil rich in monounsaturated fatty acids and vitamin e, k, a, d, etc., and phenolic antioxidants, can eliminate facial wrinkles, prevent skin aging, skin and hair care and prevention of hand, foot and a chap and other effects, it can "eat" the skin care products, the other with olive oil applied to the skin against ultraviolet rays to prevent skin cancer. 4, to improve the endocrine system functions: 5, the benefits of the skeletal system: Natural antioxidants in olive oil and ω-3 fatty acids help the body's absorption of minerals such as calcium, phosphorus, zinc, etc., can promote bone growth, while ω-3 fatty acids help maintain bone density and reduce free radicals (highly reactive molecules) caused by osteoporosis. 6, anti-cancer effects: 7, radiation effects: Because olive oil contains polyphenols and lipopolysaccharide composition, so the radiation also features olive oil, so olive oil is often used to produce the food the astronauts. More frequent use of computers to share them as health care. 8, making baby food: According to their composition and digestibility, olive oil is the most suitable oils babies. Baby half the calories of fat from the breast milk, after weaning, the required heat will get through the fat in the diet. Olive oil, nutrients can not be synthesized in the human body the ratio of linoleic acid and linolenic acid and similar to breast milk, and easily absorbed, can promote infant growth and development of nerve and bone, excellent nutrition for pregnant women and fetal growth agents, for postpartum and breast-feeding is a good tonic. 9, anti-aging: Many components of olive oil, olive oil, carotene and chlorophyll to give yellow-green, and chlorophyll from the metabolism, promote cell growth and accelerate wound healing. Also help beautify the person's appearance and reduce wrinkles. Experimental results show that olive oil contains antioxidants to eliminate free radicals, restore the body's organs and organ health, can prevent brain aging, and can prolong life. 10, Prevention of cardiovascular and cerebrovascular diseases: Therefore, olive oil suitable for people of all ages: For infants and young children: Olive oil can help balance the metabolism, promote children's nervous system, bones and brain development. For adults: to help prevent atherosclerosis, cardiovascular disease, diabetes and digestive disorders and other diseases. For the elderly: olive oil good for osteoporosis prevention. Changes can slow the decline of the cell membrane, thus delaying the aging. For women: Olive oil contains a variety of nutrients for the skin is very powerful, is a safe and reliable cosmetic to share, in the West known as the "beauty of the oil."
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Aesthetic Value
1, the specific cosmetic effect of olive oil are: 2, describes several methods of olive oil in the skin: 1) Cleansing Oil: Cleansing when a few drops of olive oil on your fingers, gently massage with the pulp, and then steaming the face, or towel, to remove dirt and invisible pores, increase the skin's luster and flexibility , nourishes the skin, remove wrinkles and lines. 2) Daily Lip: A cotton swab dipped in a small amount of olive oil evenly coated in the lips, beneficial to maintain moisture, and delay the lip appears to eliminate and prevent peeling lips cracked. Weather suddenly turns cold, flu or stomach is not good, and often cracked trouble for peeling lips, rub a small amount of this product as long as two or three days to re-enable the lips become smooth. 3) daily skin care: Apply this product after cleansing, and nourishing nutrients beneficial to the skin retain moisture and eliminate wrinkles and slow down, slow down the speed of skin aging. 4) daily conditioner: After shampooing, pour a small amount in the basin in the number of the goods, upon rinsing, the oil will be evenly attached to the hair, or a drop in the palm rub directly into the thin hair, hair can become common gloss beautiful, from the fork to prevent hair brown. 5) olive oil bath: bath wash the body to dip the cotton goods, painted all over the body, wrapped with hot towels, ten minutes and then washed again with warm water can. 6) Crack itching: in the dry autumn and winter, prevents skin chap, and too little sebum secretion caused by itching, also care of the baby skin, baby armpit buttocks painted in this product, you can prevent your baby's skin submerged in urine or sweat flooded. 7) Massage Oil: the hot summer sun is the best olive oil massage oil, swimming before and after coated with olive oil, whole body, can be extremely effective delicate skin. 8) base oil: and with the use of essential oils to do the family spa, is the most cost-effective base oil. 9) to do the family spa: deployment of olive oil and essential oils to do the family spa, can be anti-aging: Formula 1: 2 drops of rose + olive oil + 1 drop of Cinnamon 10ml Formula 2: frankincense 1 drop + 1 drop Cinnamon 1 drop + + Rose 10ml olive oil
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Methods of food
Olive oil for its unique physical and chemical indicators and health function, is becoming the new century ideal of cooking oil. In many Western countries has been widely used olive oil, salad oil and olive oil If you take ordinary compared to salad oil was transparent and yellow, a clear oil smell taste, a little smoke after wok; olive green through yellow in color, a stock attractive smell the smell, flavor of fruits and vegetables throughout the latter went in the whole process of cooking, it will not damage the color of vegetables, and no greasy feeling. 1, with the olive oil for frying Oil with different herbs, olive oil because of its antioxidant properties and high content of unsaturated fatty acids, the chemical structure at high temperatures to remain stable. Using ordinary cooking oil, when the oil temperature exceeds the smoke point, oil and fat will change the chemical structure, resulting in easy to carcinogenic substances. The smoke point of olive oil 240-270 degrees Celsius, which is much higher than other commonly used cooking oil smoke point value, which can be used repeatedly without deterioration of olive oil is best for frying oils. 2, barbeque suffering with olive oil Olive oil is also suitable for roasting, grilling, frying, boil. When cooking with olive oil, food will be distributed tempting smell, mouth-watering. Olive oil cooking chicken fried rice is recommended in particular, or do barbecue. 3, made with olive oil and seasoning sauce The purpose is to use the sauce recall the taste of food, not cover it. Olive oil is a cold sauce and hot sauce to do the best oil content, it can protect the fresh color of the sauce. 4, marinated in olive oil In the food before cooking marinated with olive oil, the food can be added to a sense of detail, but also heighten the other flavors, rich texture. 5, the direct use of olive oil Direct use of extra virgin olive oil, makes the play to the extreme characteristics of food. You may like to use salt as olive oil, extra virgin olive oil because it makes food taste richer, more wonderful taste. You can also add extra virgin olive oil to any food high in acidity to balance the food, such as lemon juice, vinegar, wine, tomatoes and so on. It also makes food taste better harmony of various spices, condiments if you put some olive oil recipes, you will find the taste better. Extra virgin olive oil can also make food more delicious, more slippery, more mellow taste. 6 baking with olive oil Olive oil is also suitable for baking bread and desserts. Tasty olive oil than butter, can be widely used for any dessert and bread. 7, cooking with olive oil When cooking a spoonful of olive oil into the can make the rice more fragrant, and full capsules.
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Quality discrimination
(A) General Principles 1, a good olive oil has the following characteristics: Views: oil body translucent, thick, golden green, or golden yellow, the darker the better. The refined oil pigments and other nutrients to be destroyed. News: There are fruit flavor, different species have different fruit, oil products division even able to distinguish 32 different flavors such as licorice taste olives, butter flavor, fruit, chocolate and so on. Taste: The palate is smooth, a touch of bitterness and spicy flavor, obviously the back of the throat feeling, spicy sense of lagging behind. 2, good olive oil has the following characteristics: Views: mixing oil bodies, the lack of bright sunlight, that place a long time to begin oxidation. Light color, I feel very thin, not thick, that is refined or blended oil. News: There is stale taste, smell mold tidal, mud, smell, wine sour, metallic taste, rancid taste, and smell. That bad, or olives raw materials in question, or stored improperly. Taste: smell, taste or simply nothing at all. That bad, or refined or blended oil. (B) the specific operation 1, see name and classification In theory, according to the International Olive Oil Council in 2003 promulgated the "olive oil and olive-pomace oil trading standards" provides the name of olive oil can only be divided according to their level of premium virgin olive oil (or extra virgin olive oil - extra virgin olive oil), virgin olive oil (or extra virgin olive oil - virgin olive oil), ordinary virgin olive oil (or regular virgin olive oil - ordinary virgin olive oil), olive-pomace oil (olive pomace oil ) and so on. The so-called pomace oil is extracted from the olive pomace oil, extra virgin olive oil and mix again. This oil is low quality, the International Olive Oil Council standards, it can not, under any circumstances as "olive oil." In fact, now some of the manufacturers or distributors in order to win the competition in the market to price, and production of some labeled as pure olive oil (pure olive oil) products, such products is to be refined olive oil and virgin content olive oil to mix, the proportion of unknown, not marked on the label, from 3% -10% of them have, so poor nutrition and taste. Even low-virgin olive oil nutrition, there are some bad faith business fraud. There is strong evidence that China is selling the majority of the market labeled as "pure olive oil" is actually the product of cheap oil blending of traditional oil, dealers and consumers in the distribution and purchase of such products must be before a close look at the product test reports. Inferior olive oil test report, the formal test report of pure olive oil. From this comparison of the two test report can be seen, and inferior in the so-called pure olive oil and soybean oil fatty acid composition consistent with the fatty acid composition. Unfortunately, some regional distributors and regional distributors in China to meet the needs of the market as an excuse to sell fake fake knowledge. Chinese market of some nut on the label olive oil (olive kernel oil), or cooking olive oil (cooking olive oil), in fact, pure or pomace olive oil. Consumers and dealers must be careful to distinguish the names on the product label. Refined olive oil, there are two, A Class B Class refined olive oil and refined olive oil. Overripe, spoiled, to be insect bites, break the olive fruit can be as good as pressed olive fruit oil, but these poor quality oil, not edible. In 1900, the oil lamps used only for points. Even today, the oil is still called "Kerosene" (lampante). The early nineteenth century, some chemists have discovered a refined method of kerosene can be made of olives without scent, colorless, tasteless, edible oil. This trade will be refined olive oil olive olive oil refined kerosene called the A class. The refining process destroys the taste of olive oil polyphenol antioxidants and essential. In this refined lamp oil olive adding 3% -10% of the primary (or virgin) olive oil in the market to be glamorous labeled "100% pure olive oil" (100% pure olive oil). Pure olive oil and "light" olive oil, refined olive oil is actually Class A and virgin olive oil (Extra virgin olive oil is not) mixed oil. This mixture of oil and other levels of calories as olive oil. Most of the mixed oil containing 10% of the virgin olive oil and 90% of the Class A refined olive oil. The 90-10 models are often called "Riviera mixed" (riverra blend) or the "classic mixed" (classic). Olive fruit is pressed normal after the rest of the peel oil also contains 3-4% and the nut oil, but not through cold pressing extraction. At this time, need ultra-high temperature, hexane solvent (hexane solvent), and alkali extracted the oil, and then by the bleaching, winterization and deodorization treatment, removal of harmful substances in the oil, the final "production" out of the oil and tasteless , no fragrance, is the B class of refined olive oil. Will be refined olive oil and a small amount of class B real olive oil is edible olive pomace oil. This fat-free oil will be called "olive oil" is illegal in many countries. Frightening is that the market even if marked as original premium (or extra virgin) olive oil, in fact, many of them are blending the hazelnut oil, olive oil or other low fat, but not a pure virgin olive oil. - See American nutrition consultant Raymond Folland of the Sith "olive oil scandal" article. Currently, in China, some marked as "100% pure olive oil" and some cheap olive oil product sales in particular is far higher than the pure premium virgin olive oil, this is not normal, the reaction of consumers when purchasing products impetuous, and some dealers are not responsible for the behavior. Olive oil producing countries to China dumping low-quality olive oil trend. Olive oil should be brought to the health of consumers, rather than a "sucking on a pacifier." See the following news: 1) are genuine imported olive oil is not only 35% extra virgin olive oil 2) quality standards confusion, Consumers Association called for: as soon as possible, "olive oil, GB" 2, to see inspection report By understanding the main physical and chemical indicators of olive oil can be very good and the merits of identifying the authenticity of olive oil. According to International Olive Oil Council, "olive oil and olive pomace oil trading standards," "UV spectrometry analysis of olive oil" and "People's Republic of olive oil, olive-pomace oil professional standards," the main physical and chemical indicators of olive oil including the acid value, peroxide value, fatty acid composition and ultraviolet absorbance and so on. Typically, foreign manufacturers will be the regular olive oil with olive oil for each batch released once the batch quality inspection report. PH (acidity), is used to determine in every hundred grams of fat free fatty acid (free fatty acids) the proportion of the indicators, also known as free fatty acids free fatty acids is oil in the "uppity" the fat part of the acidification High easily lead to oxidation, leading to oil rancidity, not edible. International Olive Oil Council and the European Union's standard display, extra virgin olive oil's oleic acid content of less than 0.8, less than 2.0, virgin olive oil, refined olive oil as a chemical deacidification process, the acidity is lower than 0.3. Therefore, extra virgin olive oil and virgin olive oil acidity is a natural acidity, and acidity of refined olive oil is the acidity of human intervention. The quality of olive oil, from the perspective of natural acidity, of course, the lower the better, but from the probability point of view, most of the original premium olive oil between the natural acidity of between 0.3-0.8. If the acidity is too low on the inspection report, such as ,0.1-0 .2, combined with peroxide value and UV absorbance, and other indicators, even if the premium on the label virgin olive oil, the product has great nutritional suspect is value is very low, or not to eat refined olive oil, or refined pomace oil. POV (peroxide), refers to the total content of peroxides in oils. Oil and peroxide value is the oxygen in the air oxidation of hydrogen peroxide produced is the primary product of lipid auto-oxidation, it is highly active and can continue to change rapidly, decomposition of aldehydes and ketones, and oxides, Lipid resulting deterioration. Therefore, the initial oxidation of hydrogen peroxide is the oil level mark. Hydrogen peroxide harmful to human health, peroxide value exceeds the oil can not eat. Chinese standards are usually a few milli-molar (m mol / kg) to represent, and with the International Olive Oil Council and the European Union (meq o2/kg) to represent. Original premium and the original acidity of olive oil should be in accordance with international and domestic standards is less than 20 (meq o2/kg, international), or 10 (m mol / kg, China), human intervention in the refined olive oil is less than 5 ( international and domestic). And acidity, as if the inspection report on the peroxide value is too low, for example ,1-3 (m mol / kg, domestic), and the acidity is 0.1-0.2, and the combination of UV absorbance can basically determine that the product does not belong to Extra virgin olive oil or virgin olive oil. If the peroxide value higher than the standard means that the product is stored for too long, olive oil has begun to degenerate. UV absorbance (absorbency in ultra-voilet), is the fat in the different wavelengths of ultraviolet light spectrum value. UV spectra of olive oil for understanding the quality of olive oil, storage status, and changes helpful. It usually shows that the level of olive oil and fresh capacities. "People's Republic of olive oil, olive-pomace oil professional standards" is not the UV absorbance of the standard, so some dealers deliberately concealed the test results. The following table is the UV absorbance of the International Olive Oil Council standards: Extra virgin olive oil UV absorbance virgin olive oil Refined olive pomace olive oil k270 ╭ 0.22 ╭ 0.25 ╭ 1.10 ╭ 1.70 △-k ╭ 0.01 ╭ 0.01 ╭ 0.16 ╭ 0.18 k232 ╭ 2.50 ╭ 2.60 Olive oil olive oil means that the quality level of priority, by measuring the ultraviolet absorbance of olive oil products to fully determine the product level. Name Content Category Saturated fatty acid myristic acid ╭ 0.05 Palmitic acid 7.5 - 20.0 saturated fatty acids Palmitic acid 0.3 - 3.5 monounsaturated fatty acids Heptadecanoic acid ╭ 0.3 Seventeen of a carbon acid ╭ 0.3 Stearic acid 0.5 - 5.0 saturated fatty acids Oleic acid 55.0 - 83.0 monounsaturated fatty acids Linoleic acid 3.5 ╟ 21.0 Polyunsaturated fatty acids Linolenic acid, polyunsaturated fatty acids ╭ 1.0 Saturated fatty acid arachidic acid ╭ 0.6 Twenty carbon acid ╭ 0.4 Shan Yu saturated fatty acid ╭ 0.2 Tetracosanoic acid ╭ 0.2 As can be seen from the table, the six most important olive oil fatty acids are oleic acid, linoleic acid, linolenic acid, palm acid, palmitic acid and stearic acid. Oleic acid (monounsaturated fatty acids the most important part) of the content is the highest. This report, an indicator of quality level of products means that the level of authenticity and quality. Some domestic and international media exposure is the use of olive oil fraud scandal, blending into the traditional olive oil, oleic acid content is much lower than the standard level, or impurities. In addition, the fatty acid composition in the proportion of linoleic acid and linolenic acid is an important indicator, generally speaking, extra virgin olive oil in the ratio of linoleic acid and linolenic acid to less than 20:1. Theoretically, the ideal ratio of 4:1 can be achieved. In fact, the proportion of olive oil to achieve this are very rare, can achieve 6:1 to 12:1 is a good quality olive oil has. Olive oil quality inspection report as a "medical" report, healthy or not, good or bad, true and false, superiority and inferiority at a glance. However, the quality of olive oil identification to comprehensive evaluation, one indicator alone can not enlarge, (for example, exaggerate the low acidity, low peroxide value, and not see the product fatty acid composition and UV absorbance), while, in conjunction with olive oil sensory indicators to assess, the only way it will not blinders, to overview the overall situation, to be a smart consumer. 3, see processing Extra virgin olive oil if it is (or extra virgin olive oil), are usually cold-pressed (the label will be marked with cold pressed, or cold extracted), cold-pressed olive fruit method is to squeeze out directly by mechanical and Some families squeezed juice for the principle of control, like juice, olive oil extracted by this method, pure natural, nutrition has not been any damage. Another method is refined (refined), this method is actually a chemical leaching. In accordance with China's new oil management practices, processing methods must be indicated on the label. 4, see origin Origin for a great price and quality. Currently, the main olive oil producing countries, Spain accounted for one third of the world's total, the Italian quarter, one-fifth of Greece, and other oil-producing countries including Turkey, Syria, Portugal, France, Egypt and so on. Greek olive oil, especially the Greek island of Crete, the birthplace of civilization, the best quality olive oil (which is not hard to understand why Greek olive oil dealers have claimed to be operating olive oil is olive oil produced in Crete .) Annex to the EU law by 1996r1107-01/05/2004 "PDO pdo and pgi List" can prove this point. In this directory, Greece has 22 regions, of which there are eight areas of Crete were included in the protection list, there are 20 regions of Italy, Spain 4, France 4 is protected. According to statistics, Extra virgin olive oil in Greece the proportion of 75% of its production of olive oil, Italian 50%, while Spain only 30%. Good times because of the quality of tree species, and climate, latitude and other geographical conditions. Crete's olive tree is mainly Cora hi (koroneiki), the species can survive only in the island of Crete, fruity mellow and very high polyphenol content is the most famous features of the species (see California University of olive oil expert Paul Professor Luo Wosen years of research in its "variety and maturity - two pairs of the most influential factor in the quality of olive oil" article.) Crete Extra virgin olive oil olive oil accounts for 90% of the island, the ratio is quite high. Western consumers more _select_ive origin of olive oil. Italy "Olive" magazine, February 2002 90, Italian olive oil had done a survey of consumers, the question is: When you buy olive oil what it most fancy features? The survey, consumers are most concerned about the top six were: 39% origin, flavor 36.9%, 33.4% of the brand, cost 33.4%, 29.1% of taste, color depth of 26.25%. 5, see bottles to Currently, the vast majority of sales of olive oil imported. There are original imported olive oil and Repackaging two. The original is the bottle of olive oil is in the exporting country's production plant canned completed, foreign large-scale professional manufacturer of olive oil over olive oil usually has tons of low-temperature storage tanks, and bottles from the mining and transportation received wide press process through the food industry haccp hazard analysis and critical control point certification and iso9001 quality management certification, therefore, the probability of the original olive oil is very high security. 6, see packages 7, see the certificate 8, sample Good quality olive oil plays, on the one hand some of the inherent physical and chemical indicators, on the other hand need to be determined by the senses. International Olive Oil Council to enact a "sensory analysis of olive oil and virgin olive oil sensory evaluation method." If the conditions, consumers are better able to personally enjoy, to determine the basic quality of the product. In Western countries, such as sommeliers, as
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English Expression
: oil extracted from olives
n.: olive oil, olive `oil
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