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Valuable fat is pressed from fresh olives. Ideally, the Maslin flesh is crushed within a few hours after the collection, the period of which lasts from November to March. Otherwise, the high-speed oxidation spoils the raw materials and the final product.

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Chemical composition

Calorie and juicy product (proteins, fats, carbohydrates) are similar to all vegetable oils.

Per 100 grams - 884 kcal. The composition we present on the main expenditure unit in nutrition - on 1. tablespoon, which contains 14 grams of oil.

• Calorie 1 tablespoon - 120 kcal.
• Fats - 14 grams
• Proteins and carbohydrates - 0
• Vitamin E - 10% DN
• Vitamin K - 10% DN
• And meager inclusions of minerals - up to 0.3% of the day.

* DN - average daytime nonra for an adult at a diet in 2000 kcal.

Note, according to the US Department of Agriculture in the natural product there are no vitamins A and D, The myth of which is common in RuNet.

With a loaf on the bud of the product, the healing properties of olive oil seem to be exaggerated. Just liquid fat, where there are no proteins, carbohydrates, dietary fibers, trace elements and moderate quantities of vitamins E and K. Why nutritionists strongly recommend it for salads and other dishes, especially EXTRA VIRGIN OLIVE OIL?

Beneficial features

What is useful olive oil? We will talk about the best image - an unrefined first cold spin.

A brief list of very valuable characteristics for human health.

1. No harm from skew to omega-6 fatty acids.
2. Polyphenols as powerful antioxidants and advocates from inflammation.
3. Oleic fatty acid - therapeutic omega-9 for the cardiovascular system.

Therapeutic polyphenols

These are complex organic substances Wide spectrum of action. Studies show that polyphenols from Extra Virgin olive oil contribute to a decrease in blood viscosity and harmonize a lipid profile with elevated cholesterol.

Also, these biosoctions have pronounced antioxidant properties, protect the cell membrane and help to fight inflammation.

Harmony Omega without skew to class 6

Excellent properties for health! And the main thing is a positive difference from other oils of popular in Russia (sunflower, corn, sesame).

Important! Only oil, where omega 6 LCD is less than 30%, it is possible without harm to take daily (olive, almond, peanut, peach bones).

• Oleinova (Omega 9 LCD) - from 60 to 80%
• Linoleic (Omega 6 LCD) - from 5 to 14%
• Palmitic and Others - from 15%
• Miserer Omega 3 LCD - up to 1%

Modern food is oversaturated omega 6. This leads to accelerated age inflammation. A huge contribution to our mobile and sound longevity makes a reduction in Omega 6 LCD and the enrichment of the omega's diet of 3 LCD.

Different protection for the heart and vessels

The benefits of oleic acid and oleokansala were deeply studied.

• Reducing inflammation of the inner shell of vessels. This prevention of atherosclerosis development.
• Protection of low-density lipoproteins from oxidative processes - up to 72%. It also insures the heart and vessels from a heart attack and stroke.
• Reduced thrombosis and blood pressure.
• Cutting autoimmune reactions in all organs and systems. This means less allergies, heavy arthritis and other diseases when immunity cells erroneously attack their own tissues of the body.

Curious study of 30 tablespoons of olive oil. The force of therapeutic effect is equivalent to the 1st adult dose of ibuprofen. Including in a diet 2-3 tbsp. Spoons daily, we regularly get microindoses of the anti-inflammatory complex. ()

Benefits during pregnancy and in the children's menu

The benefits of olive oil during pregnancy and in the nutrition of children are significant.

We repeat about Omega: It should be striving for the omel ratio of 3 and 6 as 1: 4. In the usual food of contemporaries, this proportion is about 1:20.

There are two ways to reduce harm from excess Omega-6:

1. Remove extra;
2. Add Omega-3.

When a pregnant woman goes to neutral Omega-6 oil, she insures himself and baby from many troubles. Introducing this product to the children's lore, and not popular sunflower, we create for a child best table With the correct proportion of the LCD.

Do not forget to enrich the omega-3 menu using fish oil, where not less than 450 mg of DGK. We drink 1 teaspoon here. Daily, the whole family.

Universal leather and hair

Olive oil - valuable ingredient in cosmetology. Softens, nourishes, rarely leads to pore clogs. Ideally cares for hair, including brittle and dull. In summer, healing fat helps to reach a smooth tan. One of best tools For prevention of stretch marks during pregnancy. In many ways, this is the merit of vitamin E and polyphenols.

Use high-quality (\u003d cheap) food sample cold spin, and not shopping creams where oil is added. Strong properties are only in pure natural components.

Compare popular vegetable fats

What is more useful olive or sunflower? The answer lies on the surface if you read the information above.

Forget about vitamin E and oleic acid! Yes, in sunflower more first and there is also the second. Yes, this is the product of our latitude. But positive factors insignificant in comparison with harm to skew to Omega-6.

Always for health what sunflower oil - This is a linoleous LCD - Omega-6 - up to 54%. Such a high percentage makes sunflower oil by the enemy of health. It sharply increases the risk of myocardial infarction, provokes inflammation and depression, increases the risk of oncology.

In search of a response to a question than to replace sunflower oil and whether it is necessary to do it, rely on the omege's profile in vegetable fat. Will wrong.

Our choice is at least replacing oil for salads for fat from olives. It is even better - to maximize the combination of coconut and olive for all dishes.

Olive oil on an empty stomach - benefit or harm

Let's figure it out. Any oil on an empty stomach will cause an active bile outflow. Any liquid in the volume of 1 cup and more will lead to a sharp activation in the work of the biliary tract. And when drinking a contrast temperature, the effect will be expressed even stronger.

Important! People with stones in the bile ways can not drink neither oil on an empty stomach, neither contrasting fluid temperature.

Hence the beneficial consequences of olive "panacea" with lemon and honey during constipation. Strengthening peristaltics - Promotion of food lump - the yield of gases and emptying of the intestine. Exactly the same effect will cause sesame, sunflower, almond - anyone! - butter. Plus, the visions are only that olive oil does not overload omega-6 us.

In addition, we are wary of the honey in the nutrition of children, allergies and people with hyperinsulinism. And allergic and violations in the exchange of carbohydrates - mass problems of contemporaries. For myself, we do not see the point to exaggerate the menu by the sugar on an empty stomach. Therefore, the morning choleretic in our routine is 1-2 cup of clean water, cool or warm, depending on the particular member of the family.

Gastritis olive oil before meals also does not treat. If the stomach is worried, you need a gastroenterologist and a test on Helicobacter Pilori. A diet is extremely important in treatment. If an infection is detected, do not be afraid of antibiotics under the guidance of a competent physician.

Contraindications and possible harm

1) I remember the high calorie content.

Olive oil is the maximum calorie liquid fat. 1 tablespoon is capable of covering more than 16% of the average daytime need for energy.

If this figure seems to you insignificant, imagine that you eat two a day, or even three generously seasoned dishes. Purchase overweight with such a diet - a pair of trifles.

2) Exclude a giller effect if there are stones in a bustling bubble or cholecystitis.

Do not accept an empty stomach! Adjust the amount in dishes - up to 2 tbsp. Spoons per day.

3) Ideally, it is better not to fry food on Extra Virgin versions.

Because heating the healing polyphenols are destroyed. And in general, fry food - not the best choice For thermal processing. This was not heard of the savage from the tropical island.

If you drop the importance of preserving polyphenols, you can rely on the latest safety studies. They answer the question on which olive oil you can fry. The average heating in a frying pan is not more than 170 degrees. It means that it does not provoke the formation of carcinogens in high-quality cold spin olive oil. After all eXTRA VIRGIN Version Point Not the lowest - from 191 to 215 degrees.

Still safer refined Fat from Olives - 240 degrees. But this is a "dead version" of Superfud. Useful biosotes completely destroys rafination.

Our choice is more likely to prepare recipes for a couple and fill with oil after removing from the fire. Stew on medium heat with water adding. It is to eat more salads from fresh vegetables.

Personal experience

For yourself, you can find another combination of solutions, how to reduce omega-6 in the diet and remove trans-fats. Do it if you want to live longer and healthier!

If I really want to fry, then the best choice is. It has no more than 3% PPGK. Abundance of trans fat is simply not about to form. And you can stew with water on both vegetable fats - from olives and coconut.

Today we try to replace both sunflower and corn oil. Opinion is nontrivially, but relies on modern knowledge of nutritics and medicine longevity.

Types of olive oil and reception dose

Daily dose varies depending on age and goals. On average - from 1 to 4 tablespoons per day for an adult. From 0.5 teaspoon for children, starting with dust of 7-8 months.

Important! If you simply add Support to Harmful products, the healing effect will not be.

The composition of the product determines the place of growing olives and technology. Below brief certificate of each form, Which can be found on sale. You will learn what olive oil is better for salad and what characteristics are important.

How to choose and store

Let's focus on the healing version of Extra Virgin.

High-quality product is not cheap. The price in Europe begins from 8 euros per 500 ml.

Main producers - Italy, Spain, Greece. It does not always mean the fruit rose in the same country. Italian oil is often pressed from Turkish and Tunisian raw materials.

Most of the polyphenols contain unplanned (green!) Olives. But from the mature easier to squeeze. Therefore, the cheaper the products on the shelf, the higher the likelihood that the fat was produced from ripe, not green fruits.

Olives that grow on young trees are inferior in saturation with polyphenol similar fruits from trees aged. The most healing raw materials are unrivable fruits from old trees on the Greek Island of Crete.

It is also important how the fruits were retracted from trees, as the preparation for the squeeze occurred, how long the workpiece was stored before processing. This directly affects the content of polyphenols. Long storage and coarse automatic cleaning reduce the cost of oil, and, accordingly, reduce its quality.

From air, heat and sunlight, fat becomes vocomble. Imports in Russia is carried out from the countries of the Mediterranean. It is difficult to say only the type of bottle, in what conditions and how long the transportation took place.

Output. The inscription "EXTRA VIRGIN" on the label is necessary, but not a sufficient quality condition. "Extra Virgin" speaks only about how the squeezing was shown, but not what the raw material was used, as it was obtained, and what happened with oil after bottling.

Will not help I. product coloring. There is no relationship between the color of olive oil and its quality. Only the level of chlorophyll in olives affects. In close analogues, the color varies from light yellow to a bottle-green.

Storage time. On the package most often indicate 2 years. They reflect the maximum of time for which good oil does not have time to roam. However, useful compounds in a year becomes significantly less.

Home should be stored Olive oil in a tightly closed dark bottle in a cool place. After opening, let's say a refrigerator. Being in the cold for a long time good sample Forms a muddy precipitate. This is a simple quality test.

Personal experience and 6 trademark selection rules

For myself, we brought several rules for searching for the best olive oil.

1. "Not!" For products in colorless glass and plastic or with any other words, except Extra Virgin Oil.
2. "Yes!" A bottle of dark glass and Greece as a country of manufacturer. Tightly fitted lid and rank time less than 6 months ago. The point of sale is a large supermarket with an active turnover or a popular "grocery boutique", where the goods are also not selected.
3. On the bottle, there must be a marking of acidity - up to 0.8%.
4. We buy without a reserve, following the shelf life ("Expiry Date"). It should remain at least one and a half before its end.
5. When olive oil is baptized, it is normal. Perfection peak is an easy barely noticeable bitterness with an admixture of herbaceous aroma, as if the smell of green tomato or freshly acted herbs. If the smell like the fierce sausage or old socks - the sample is burned, and there is no longer polyphenols.
6. The taste of olive oil can be said "clean", "fresh", "grassy". Olive oil must be patched. But the degree of bitterness, as well as color depends on the initial raw material.

As you can see, the choice among decent samples is similar to the decision to taste your beloved wine or a variety of coffee. Depends on personal preferences.

Besides general rules, not unnecessary to ask the results of recent market research. The Russian Agency NPE "TEST" In 2014, he headed the comprehensive comparative examination of the 11 trade brands of olive oil Extra Virgin.

Higher score received TM MANA GEA, Prize, Borges. The brand of Maestro de Oliva became good. The remaining samples did not comply with high quality criteria.

We will be glad if they could understand and fully tell about the healing product. How to take olive oil, benefit and harm, contraindications for receiving, scientifically based foundation of useful properties and the rules of choice will accurately use you on the way to a healthy diet in the fats. And God will be with you when shopping!

Thank you for the article (8)

Since ancient times, olive oil is considered one of the most useful vegetable oils in the world, it is called medicine from nature, the gift of the gods. Is it really? Residents of countries where this magic food product produce and use every day in their diet for a long time they retain beauty, youth and good health.

Chemical composition of olive oil

Olive oil is performed by wring the crushed pulp of fresh olives. In the period from November to March, the collection and harvesting of olives occurs. It is very important to obtain a clean high-quality oil as quickly as possible to harvest and recycle it, because after collecting oxidation olives occurs very quickly. When oxidizing the quality of the product obtained may deteriorate. Olive oil of top quality, that is, the first cold spin consists of mono-unsaturated fatty acids:

• 60-80% of all fatty acids belong to oleic acid, omega 9
• 4-14% Linoleic Acid, Omega 6
• 15% palmitic and other saturated fatty acids (Steakico, PalmiteloIKO)
• 0.01-1% Omega 3
• 0.0-0.8% peanut and fragrant

In addition, a number of connections are included in the olive oil:

• polyphenols, phenols and phenolic acids
• sloves (warn oncology, especially breast cancer)
• terpene alcohols
• sterols and β seesterol (there is only in olive oil and they prevent cholesterol formation)
• tocopperoles
• Extra class olive oil contains vitamin E, A, D, K.

Only the oil of the first cold spin is considered natural, useful and high-quality. To save beneficial features It should be used only during the first months after production and it is impossible to be thermal processing, that is, to stew, fry on it. Many professional cooks around the world, of course, widely use it to roast products, it is more stable with frying, but all the beneficial properties even 100% of high-quality oil are lost. If we are talking about the benefits and dangers of olive oil - then only fresh oil of the first cold spinning for sunpaced vegetables and cold dishes has the useful properties inherent in it.

Useful properties of olive oil

All useful properties of oil are determined by the substances included in its composition. Since olive mainly consists of unsaturated fat (oleic fatty acid), when using vegetable oil, instead of animal fats in the daily human diet, the level of poor cholesterol in the blood is significantly reduced (see). As well as its moderate use serves obesity, cardiovascular diseases.

• Vitamin E, its composition is a highly active antioxidant, which helps the body in combating skin aging, improves hair growth and nail growth, is the prevention of cancer development.
• Vitamin A, K, D in the complex with vitamin E contribute to strengthening tissues, intestinal muscles, bone system. Therefore, it is very useful for children.
• Phenols, which are present in the composition of oil, strengthen the immunity and slow down the aging process.
• Linoleic acid has a very positive effect on vision, helps to improve the coordination of movements, tissue regeneration, rapid healing of wounds, burns.
• Scientists have proven that oleic acid is capable of stimulating a gene, which suppresses the active growth of cancer cells, which reduces the risk of cancer.
• Olive oil is very good, almost 100%, is absorbed by the human body.

Olive oil for digestive system It is very useful - it has a soft laxative action, which allows many people to fight constipation (see), and hemorrhoids. Also, possessing a moderate healing property, positively affects the stomach, contributing to mitigating gastritis or healing of the stomach and duodenal ulcers. Under the observance of the diet in order to reduce weight, such an oil is ideal for weight loss, replacing saturated fats, it contributes to the acceleration of metabolism and reduces appetite.

One dessert spoonful of oil taken in the morning of an empty stomach helps to cure gastritis or stomach ulcers at the healing stage, as part of complex therapy.

Olive oil has a weak choleretic action, so it is useful for preventing disorders of the functions of biliary tract. Its consumption contributes to the normalization of blood pressure in hypertensive, so many drugs are produced from olive leaves. In folk medicine, oil from olives is used with spins in the back, if adding it to molten wax, and apply to painful places (see).

The benefits of olive oil for pregnant women and children are also indisputable. During pregnancy for the perfect growth of the fetus, its nervous and bone system, the kid's brain is very necessary fatty acids. In addition, fatty acids of oils from olives look like fats of maternal milk (8% linoleic acid) and when transferring a baby to a shared table and adult food, it is necessary to add it to a puree, porridge. One of the causes of various skin diseases in kids is a deficiency in the body of a linoleic acid - the use of olive oil can fill it.

Also, this product is very useful for the skin - it does not cause allergic reactions, it is easily absorbed, but does not score pores, it has a rejuvenating effect due to vitamin E, very well suited for dry, inflamed skin, helps in the fight with stretch marks and cellulite, relieves pain after excessive Physical exertion, favorably affects the hair, gives it shine, prevents the fallout and the formation of dandruff, normalizes the state of brittle and thin nails. However, for cosmetic purposes it is better to use natural olive oil, stirring it with cream, since not high-quality oil is added to cosmetics.

Perhaps the benefits of olive oil for residents of Russia are somewhat exaggerated

Russian is better to eat mustard, linen and sunflower oil

It has long been known that it is best to absorb and bring more benefits those products that grow in the area where a person was born where his ancestors grew up. In Russia, the olive tree does not grow, and the Russian is more useful oil from flax, sunflower, mustard. In addition, olive oil practically does not contain omega-3 fats, when both in linen, mustard and there are many more, they are useful for metabolism, and for the cardiovascular system.

Vitamin E in sunflower oil is greater than in olive

All vegetable oils without exception contain vitamin E (powerful antioxidant), as well as vitamins A, K and D. and, in sunflower vitamin E more than in olive. However, the use of sunflower is high, provided that it is unrefined, and on the counters of our supermarkets it is mostly refined. It is better to acquire high-quality unrefined sunflower oil.

It is also important which olive oil you acquire, because its quality and the number of vitamins depends on many factors - from the place of origin of olives, production technology, and most importantly, they will enrich it with artificial additives, mix with low-grade, poor-quality oil or not. And certainly, that cheap oil from olives cannot be natural, respectively, it contains less vitamins than native not expensive sunflower.

In unrefined sunflower oleic acid oil 45%

Doctors explain the easy digestibility of olive oil in that it has more oleic acid - 70%, it is very useful and has a positive effect on metabolism, but in sunflower unrefined it too a large number of - about 45%.

Contraindications and harm of olive oil

• The most significant negative effect, the harm from olive oil can be in use by people with a biliary disease. The pronounced choleretic effect of olive oil is dangerous in the presence of stones in the bustling bubble, and people with cholecystitis should be used with caution (not consumed in large quantities, empty stomach).
• The Russians cannot be completely abandoned from native vegetable oils and it is better to use the first press olive oil in combination with native traditional unrefined oils - linen, sunflower.
• In the abuse of any vegetable oil, the load on the digestive system and the excess of the use of olive oil is fraught with the development of obesity, or adverse liver infiltration increases (see). Therefore, more than 2 tbsp should not be consumed. Spoons of olive oil per day.
• Olive oil, despite all its useful properties, very high calorie - per 100g. 900 kcal (1 tbsp. Spoon 120 kcal) This should be taken into account those who are sitting on a diet.
• Regardless of which oil is used for frying if you strive to lead healthy image Life should be abandoned from fried products. With frying, any vegetable oil loses its beneficial properties, the use of any fried food is formed overly loads the entire digestive system.

The quality of olive oil depends on the variety and method of obtaining it

The method of industrial production depends on its benefit and quality:

The first cold spin - on the label it is Extra Virgin Olive Oil

Such an oil is made from fresh olives without use. chemical substances and thermal processing, so all the healing properties are saved. The oil of the first cold spin cannot cost cheap, it is the most expensive method of obtaining the product and the main indicator of its quality is the content of fatty acids not more than 1%.

Second Cold Spin - Virgin Olive Oil

This oil is obtained during the second cold annealing, also without chemicals, it is significantly inferior in quality, aroma, beneficial properties of the first spin product.

Chemical extraction is Olive Oil, Pure Olive Oil, Pomace Oil

• Olive Oil is a cake oil obtained from the substrate (trap) with the use of hexane, gasoline and other chemical solvents, under the influence of thermal treatment, therefore, neither food or useful value is not available. This oil goes to the manufacture of mayonnaise and sauces (and this "nonappicing technology" on mayonnaise labels do not write). To give a greater value, manufacturers add a small percentage of the first and second spin oil into it, however, it almost does not affect taste and healing properties.
• Pure Olive Oil is the same non-natural oil, with the use of chemicals (gasoline, cuastic soda, etc.), this marking indicates only the fact that neither rapeseed or sunflower oil is added to such a product, and it is made of substrate, The removed from the pulp after the first or second spin. Also does not have beneficial properties and significantly cheaper.
• PomaCe Oil is also chemical extraction, unlike Olive Oil, it is never added to high-quality oil and is used only in technical industries, for the production of soap, cosmetics, creams, hair balms, lamp lighting, etc.

How to choose the right quality olive oil?

For oil consumption from Olives, Russia is already included in 12 of its large buyers in the world. Today, most people are well informed that unrefined olive oil is a healthy food product, the use of which has a positive effect on the gastrointestinal tract and is the prevention of cardiovascular diseases and even oncology. However, due to the high cost, it remains not available to everyone, and there is an opinion that it is better to acquire traditional sunflower oil, the cheaper low-quality and not useful olive.

Do not acquire refined olive oil for salad refueling

Rafination is a bleaching process, neutralization and deodorization process, after such a cleaning from the beneficial properties of olive oil will not remain anything, there will be no smell, neither color, no taste, no use. But to fry better precisely on refined oil (see below about the temperature of the oil smoke)

Cheap olive oils in our stores - refined and unrefined mixtures

High-quality oil cannot be not expensive, olives are collected in winter, manually, with 1 tree harvest is only 8 kg, and 5 kg is required for the production of 1 liter oil. Olives. It is necessary to read the marking on the label, sometimes very small font it is indicated that olive oil is a mixture with other and not specified in which ratio is a marketing course and a real deception of the consumer. If, opening the bottle, there is no intense natural aroma of olives - this is not a quality product.

What can be found in marking

Typically, the oil is filtered before bottling, but more valuable unfiltered. Acidness is also considered one of important indicators Quality than it is lower, the higher the quality of the oil, the acidity is determined by the content of 100 gr. Oleic acid. The product of the first press extra virgin should have acidity not higher than 0.8%. Olive oil is considered healing with acidity of 0.5%.

If there is a BIO or ORGANIC mark on the label - this means an organic product that is produced by strict requirements, without the use of pesticides, fertilizers, GMOs or growth regulators. There may also be a special PDO marking, which indicates that the olives are manufactured on a certain territory, and confirms that both the collection and the production of olive oil were in one place, therefore olives of a certain variety with the aroma and a unique bouquet inherent.

Which oil is the best, Spanish, Greek, Italian?

In the world there are over 700 varieties of olives growing from Australia to America, the flavor, color and taste of which affect the nature of the soil, dryness, sun, stone, privacy, silence, climatic conditions. Greek olives and oil are considered the most stronger, with a strong taste.

World leaders of olive oil manufacturers:

• Spain - 540,000 tons / year, but offers only 20% of the oil of the first cold spin
• Italy - 420,000 tons / year
• Greece - 280,000 tons / year, offers 80% Oil Extra Virgin with optimal price And best quality
• Tunisia - 180,000 tons / year
• Turkey and Syria - 90,000 tons / year
• Morocco and Portugal - 50,000 tons / year
• Algeria - 20,000 tons / year
• Libya - 10,000 tons / year

If you still use the oil for frying, it is better to purchase Italian refined varieties, because when frying on unrefined products, the specific taste and aroma of olive oil acquire, and the refined oil has a less pronounced aroma, for example, Grace del Oro or del Chekko. For salads, of course, better Greek unrefined Extra Virgin.

What butter is better to fry?

Fried food is harmful to health - everyone knows about it. But if you really want ... It is important here to know about this characteristic of oils as the temperature of the smoking. The higher the temperature in which the oil "smoke", the later the process of formation of carcinogens and toxins begins with frying, which means that it is less harmful.

After refining, this temperature increases, so it is recommended to fry on refined oil.

Tips How to store and how to choose good olive oil

• Black ripe olives give it a yellowish color, and immature - yellow-green shade, the smell should be pleasant, herbal-fruit, as a consistency moderately thick, with a small sediment. If the oil is not uniform, it is stratified - this is a low-grade mixture.
• If you try and hold it in your mouth, then the taste of olives should be felt, piquancy, mustard, fruit flavor. If there is a chalk, a wooden taste or ruling is not the best olive oil, but a nonstore or a poor-quality product.
• On the label of natural olive oil of the first cold spin, there are always 2 signatures of Naturel and 100% olive oil.
• Do not take too much volume, the oil is very quickly oxidized, it is better to buy it more often, stored in a well-cloned dark glass bottle up + 12c, in a dry dark place.
• If the labels are written "without cholesterol" - these are marketing tricks, there are no cholesterol in olive oil and there can be no cholesterol.
• Check the manufacturer for conscientiousness in such a way, put a bottle into the refrigerator, the contents should be poisoned, and when room temperature Being transparent golden yellow color is a good oil.

It is a storehouse of health, which is confirmed by various scientific research. And despite the fact that today the Internet is overflowing with information about the benefits of olive oil, I still want to offer you the most simple, affordable and fast recipes - tips for the beauty of the body and face (in Greece since ancient times, women used olive oil as a natural cosmetics), for the liver, in nutrition, to refuel salads and dinners.

I will start with the fact that you are preferable to all the same olive oil of high quality, having no impurities obtained from pure oil.

The oil contains vitamins A and D, which are involved in updating the epidermis, reduce the amount of damaged skin particles and protect against environmental pollution, and carotene - from exposure ultraviolet rays. Moreover, olive oil helps and with sunburns as an antibacterial, softening and moisturizer. Yes, and then do not forget that sea \u200b\u200bwater And chlorinated water in the pool exacerbate the skin dehydration, which begins to "feel thirst". In addition to the water and proper nutrition, which contributes to the skin moisturizing from the inside, olive oil is a unique "outdoor" agent, perfectly toning and well-improving skin of the face and body.

Regular use of olive oil is an excellent prevention of cardiovascular diseases: it strengthens the vessels and makes them more elastic.

Most medicinescontributing to lower pressure, created on the basis of leaves olive tree. In addition, olive oil has a beneficial effect on bone tissue, preventing the loss of calcium, which makes the product especially valuable for children.

The benefits of olive oil consists also in the fact that linolic acid included in its composition contributes to the rapid healing of wounds and burns, it is also useful for maintaining the muscular tone and the normal functioning of the body tissues. In addition, the favorable effect of linolic acid produces for vision and coordination of movements. Not one hundred years ago, our ancestors found that olive oil can help in the treatment of psychological disorders.

But one of the most amazing beneficial properties of olive oil, proven by numerous studies, is that it reduces the risk of developing malignant tumors, in particular breast cancer. Oleic acid, vitamins and antioxidants, which are included in the oil, suppress the development of cancer cells, or rather, they remove toxins, which, among other factors, affect cell mutation.

The benefits and harm of olive oil: olive oil in the beauty service

Assessed the benefits of olive oil not only doctors, but also beauticians who actively include this product into creams, masks and balms for face, hair and body.

In antiquity, the beauties used olive oil as a cleansing, anti-inflammatory and moisturizing agent for the skin of the face. Oil mask is a rejuvenating agent that helps reduce small wrinkles due to unique substances - squalene and squalane.

Phenols slow down the aging process, making the skin smooth and silky, in addition, olive oil protects the skin from the harmful effects of sunlight.

For hair olive oil is also a miraculous means. Everyone knows the recipe for the simplest nutritious hair mask: you need to mix olive and sunflower oil in equal proportions and add an egg yolk or a teaspoon of honey. As a result, the hair will acquire luxurious radiance and strength that the curls of Spanish and Italian women are famous, regular practitioners and olive oils in food. A healthy look and gloss of hair ensures the saturation of olive oil with vitamins A and E.

It is impossible not to mention another pleasant property of olive oil - it is often used for massage and rubbing. Oil softens and moisturizes the skin, speeds up harmful substances and improves the secretion of glands.

Fast I. effective care Behind the face and body:

Let's start with my head, but rather, from the hair: apply a little olive oil on wet hair and wrap the head with a heated towel. After 20 minutes, remove the towel from my head, and you will see that your hair has acquired a glitter of healthy hair. Moreover, you will feel the difference in the hair structure.

Face: If you feel your skin dry and tired, it is enough to make a light massage, using several drops of olive oil. The result will not slow down - literally immediately the skin of the face will look much younger, will acquire elasticity and freshness.

Demaciazh: To remove makeup, even around the eyes, it is enough to apply some oil onto cotton and clean the face.

Lips: Olive oil completely calmly replaces lipozan and contributes to the elimination of cracks on the cracked and weathered lips.

Nails: There is no need with the appearance of another bursavar run to the beauty salon. You can warm up at home in a bowl a little olive oil with lemon juice and dip the "injured" fingers there. The skin on the fingers will instantly soften, which will allow you to remove excess skin with the finger.

Hands: Forget about Vaseline and even creams, which, as a rule, especially in winter timeAlmost ineffective, and lubricate your hands for the night with a small amount of olive oil, put on thin cotton gloves and calmly go to bed. Your hands will look always nice and young: remember that it is the hands and neck give the age of a woman.

Body: Despite employment, it is still necessary to find the time to relieve yourself stress from the daily fuss, taking a relaxing bath. At the same time, do not forget to add several tablespoons of olive oil to water, which will help mitigate and moisturize your skin. For additional fragrance, you can add some essential oils - for example, lavender or jasmine.

Feet feet: Many of us suffer from tough soles on the legs and holotopes, despite the use of pembassal, which, unfortunately, does not soften the skin as much as we wanted it. To do this, lubricate, softly rubbing, a small amount of olive oil the most "rough" places and go to bed - in order to give time for healing.
Useful tips:

Olive oil has long been used in cosmetics as an ingredient in some cosmetic products, so before buying, pay attention to the fact that you acquire - means containing olive oil are most effective.

And more: olive oil can be used for shaving, pre-slightly smearing the skin. This will not only facilitate the shave process itself, but also help to avoid the effects of skin irritation.

Cream of Olive Oil - universal tool for face and body

In ancient times, olive oil was used in all spheres of life - from homemade life, religious rituals to sports and medicine. In addition, the peoples of the Mediterranean, it was used as a cosmetic tool for the main care of the skin and hair.

You should not forget that the first cream was made by an ancient Greek physician Claudia Galen (κλαύδιος γαληνός, 129-199. AD) based on exactly olive oil.

Galen Cream Recipe

1. Melt in a saucepan with a thick bottom 30 grams of bee wax (you can natural wax candles). Separately slightly warm 100 ml. Olive oil, then pour wax there and mix to homogeneous mass.

2. Heat 30 ml. Distilled water, then add it to a mixture of oil and wax. After removing from the fire, stumble until the mass becomes smooth, without lumps. Add 3 drops essential oil Geranium or aloe and allow the mixture to cool.

The cream is ready!

Attention! Cream can be used without geranium oil, and at the same time he does not lose its properties. Moreover, such a mixture can be used at all kinds of skin irritations, as well as in burns.

We wish to be always healthy, well-groomed and beautiful!

The harm of olive oil

Although olive oil is one of the most useful products, it is still impossible to leave some negative consequences to which it can lead to excessive use.

Carefulness with olive oil you need to be people suffering from the inflammation of the gallbladder - cholecystitis: due to a strong choleretic effect, the oil can exacerbate the disease.

Despite the fact that olive oil is widely used in nutrition, it is necessary to clearly observe the measure - no more than two tablespoons of oil per day, because this product is rather caloriene: 100 grams of olive oil contains almost 900 calories, and about 150 accounts for one tablespoon. Calories.

It is also not necessary to be mistaken about the fact that products roasted on olive oil do not carry any harm to the body. In fact, any oil, including olive, as a result of heating not only loses its beneficial properties, but also becomes harmful. Therefore, it is necessary to eat olive oil that has not passed thermal processing.

However, it is necessary to repeat that all these negative quality of the product are manifested only if a person uses too much olive oil into food.

The benefits and harm of olive oil: how to choose

To make sure the benefits of olive oil, you need to choose proper product. How to do it? So, you will get acquainted with a number of rules that will help make the right choice.

1. Olive oil, as well as the rest, can be refined and unrefined. All useful substances are preserved only with minimal thermal exposure. Thus, it is preferred by unrefined oil.

2. In addition, the package can often find one of the three inscriptions - Virgin (natural), refined (purified) or POMACE (cake). Buy the first option.

3. If the MIX word is written on the oil label, it means that it is produced by mixing various varieties Oils, which adversely affects its properties.

4. The beneficial properties of olive oil are saved for five months, so you need to pay special attention At the date of the product.

5. The lower the acidity of the oil, the silent taste it has. At the highest quality varieties of olive oil, this indicator is only 0.8%.

6. The best olive oil is produced and bottled in the same region. You can learn the origin of the product according to IGP or DOP. IGP (Indicazione Geografica Protetta) means that the olive spin was produced in one country, for example, Greece or Spain, and the oil was packed already outside these regions. Abbreviation DOP (Denominazione D "Origine Protetta) suggests that the oil is manufactured and packaged within the same country.

7. Do not try to determine the quality of oil in its color, this property is influenced by factors such as variety olives, the degree of their maturity and harvest time.

8. The best properties of olive oil retains glass packaging.
Based on materials Grekomania.ru, FashionTime.ru,

The liver can be protected with olive oil.

Olive oil can restore victims from improper nutrition and dusting the liver alcohol.
The problems with the liver may be caused by improper nutrition and poisoning toxic substances, in particular alcohol. However, to prevent its destruction and help, the olive oil of cold spin can be restored faster. Such results showed a new study.

Experiments in the course of the study were carried out on laboratory rats, which were added to herbicides and other toxic substances that destroy the liver tissues. Those animals that received olive oil or extracts from it, after experience had a healthier liver and recovered faster than those who did not get oil. Yet scientists make the emphasis on the fact that olive oil should be cold pressed (there should be an extra virgin on the label). Thus, violations of the liver, caused by too fatty food, alcohol and poisoning substances, can be neutralized with natural olive oil by adding it to food, for example, in the Greek salad or other vegetable salads. Many specialists also advise to take an empty stomach olive oil spoon, but I believe that the benefits of olive oil is doubtful, since the fat substance bears a huge load on the liver and can cause the movement of stones. Well, how to stop such pebbles in the wrong place (a duct, for example), and a convocating event that the attack can do it very expensive and will definitely end on the hospital bed.

So, 10 indisputable facts:

1. Olive oil: unique composition

The main secret of olive oil in its unique composition is a real pantry useful components that are absorbed by a human body by almost 100%.

Olive oil contains a large amount of antioxidants and vitamin E, which helps to absorb vitamins A, K. The result of such a natural "chain reaction" is the overall rejuvenation of the body, improving the condition of the skin, hair, nails.

And no wonder in Greece, where olive oil is idle, the life expectancy rate is one of the highest in the world.

2. Olive oil: use for the digestive system

Olive oil: The benefits for digestive systems are very useful for the digestive system. It improves the activity of the stomach, intestines, pancreas and liver, helps healing the stomach and duodenal ulcers.

Olive oil has a choleretic and lightweight action. This is a rare and valuable property, because other vegetable oils of choleretic acts do not provide.

A dessert spoon of olive oil on an empty stomach for three months helps to cure the stomach and gastritis ulcers, while the spoonful of sunflower in such a situation is able to provoke the hepatic colic and exacerbation of the gastrointestinal diseases.

3. Olive oil: Prevention of cardiovascular diseases and cancer

Olive oil for heartwall oil is a natural means for the prevention of cardiovascular diseases, especially heart attacks and strokes, as well as cancer. The secret is in the content of a record number of Omega-3 mono-saturated fatty acids, which interfere with atherosclerotic plaques are deposited on the walls of the vessels and even destroy those that already exist.

Teach yourself to take two tablespoons of olive oil per day (refuel salad, add to soups, side dishes, marinades), and your heart will work like a clock.

It is known that the lowest mortality from cardiovascular diseases - in Greece - the world leader in the consumption of olive oil onto a human soul.

In addition, scientists find out that oleic acid contained in oleric acid stimulates the gene, the overwhelming activity of cancer cells. Accordingly, the risk of developing oncological diseases, in particular, breast cancer in women is reduced.

4. Olive oil: benefit for children

The benefits of olive oil for children's oil is especially useful for children and pregnant women, because Fatty acids contained in it are involved in the formation of the brain of the fetus, its bone and nervous systems.

Also olive oil provides a soft translation of infants for adult food. The fact is that the fatty acids of extra class olive oil are very similar to fats that are part of the maternal milk: linoleic acid and in the other of about 8%. Olive oil must be added to porridge and rubbed vegetable purees.

It is important to remember that the lack of linoleic acid in the body is able to cause a number of skin diseases.

5. Olive oil perfect for frying

Olive oil is one of best oils For frying, because It retains its structure at high temperatures and does not burn.

According to research, the olive oil of the Extra Virgin class begins to burn at a temperature of more than 240 degrees and is practically no oxidized due to the low content of unsaturated fatty acids. Therefore, lovers of healthy nutrition can safely use it to prepare all sorts of dishes - warm up, passing, frying - and at the same time enjoy a pleasant natural aroma, without which it is impossible to present useful Mediterranean cuisine.

Unlike olive, our favorite sunflower and corn oils have one significant disadvantage - they are extremely susceptible to oxidation, especially when they are heated and left open in air. As a result, we obtain carcinogenic products, destroying for the gastrointestinal mucosa.

6. Olive oil in cosmetology

Olive oil in cosmetology of ancient times olive oil finds wide application in cosmetology. To preserve and maintain beauty and youth women Ancient Greece Regularly used masks based on olive oil.

Today, cosmetics based on olive oil class EXTRA VIRGIN are very popular. It is part of various creams, masks, shampoos, soap.

Olive oil for leather is the perfect means, as:

Well absorbed, does not score pores, which is important for the respiration of the skin, good color face,

Does not cause allergic reactions,

Prevents penetration into the skin of air pollution,

Due to the content of antioxidants and vitamin E prevents premature aging of the body and has a rejuvenating effect,

It has disinfectant and wound-healing effect, which helps solve problems of dry, inflamed and dehydrated skin,

Actively affects fat exchange in the body, which is effective in combating cellulite and skin stretching,

Eliminates brittle and split nails, gives life glitter hair, prevents the appearance of dandruff and hair loss,

Removes pain, including after sports workouts. With ancient times, Greek athletes rub the body with olive oil after sporting competitions.

7. Unrefined olive oil

The process of purification (refining) of vegetable oil consists of three main stages: neutralization, whitening, deodorization. The result is a product without explicit taste, color and smell.

Opening the bottle of olive oil and without feeling the pronounced natural aroma of olives, think about the quality of the purchased oil.

Unfortunately, inexpensive olive oils from the shelves of our supermarkets are often a mixture of refined and unrefined oils.

Therefore, choosing olive oil, it is important to remember that high-quality oil can not be cheap. One of the reasons for this is the time required for collecting olives. They are collected in winter and usually manually. One tree produces about 8 kg of olives, and for the production of 1 liter oil you need 5 kg of olives.

8. What is the best olive oil?

What is the best olive oil? The best olive oil is the oil of the first cold spin (Extra Virgin). This is an unrefined olive oil that has not been subjected to no heat treatment and therefore retained the maximum of beneficial substances.

Basically, the oil is filtered before bottling, but unfiltered oil is valued above.

The main indicator of the quality of olive oil is its acidity. The level of acidity is determined by the content of oleic acid in 100 g of the product. The lower the natural acidity of unrefined olive oil, the higher its quality.

High-quality oil (Extra Virgin) must have acidity of not more than 0.8%.

An acidity oil is less than 0.5% in the Mediterranean, it is considered to therapeutic.

High-quality olive oil is marked with p.d.o sign. On the quality of olive oil also affects its variety. The best is the oil with a special labeling p.d.o. (a sign of protected origin), which is manufactured from olives grown on a certain territory. The entire production process of this oil is carried out at the site of collecting raw materials. Such oil has a unique bouquet and aroma.

Organic olive oil from Greece marked with a mark "Bio" or "Organic" means that the olives were collected on plantations with such marking. So, you get an organic product that meets strict system requirements, including a refusal to use chemical fertilizers and pesticides, growth regulators and genetic engineering methods.

9. Olive oil: Best manufacturers

The world leaders for the production of olive oil are Spain, Italy, Greece and Tunisia. Moreover, such a fact is interesting: the Spanish production volumes exceed Greek three times, but at the same time the oil class Extra Virgin them has only fifth of the total production. Greece, with smaller volumes, produces more than 80% of the first cold spin oil (Extra Virgin) and offers an optimal price-quality ratio.

Olive oil is critical that Olives settled Greece more than 5,000 years ago. There they found a favorable environmental niche. In Crete and in the mountainous part of Greece Oliva, decades are growing wildly, multiplying in natural conditions on the roots of dead trees. Punching the rocks, their roots go deep into the ground, feeding the fruits with valuable substances.

Owls of other countries are often inferior in quality Greek oil. The case, as a rule, is that raw materials are collected throughout the region with specially planted olives that are abundantly watered. Naturally, the concentration of active substances in the olives grown in this way decreases, the taste weakens. And so that the oil corresponds to the specified quality standards, the manufacturers are added to it. required amount Greek olive oil.

10. Oil: taste, color, flavor

The tasting of olive oil infiency is determined by numerous factors.

Professionals say that for good harvest Olives are needed five components: sun, stone, dryness, silence and privacy.

Indeed, the character of the soil and climatic conditions is very important for olive. Depending on their features, the color, taste and aroma of oil can vary.

To determine organoleptic oil performance, spend a small tasting. Make a sip and hold it in your mouth. Pay attention to the color and bouquet, fruit taste, piquancy, light mustard, enveloping the consistency and highlight the disadvantages, for example, voices, shaggy, wooden taste.

You are still wondering: "What kind of oil is the best?". Remember that there are more than 700 varieties of olives growing in different parts of the world from America to Australia, but Greek oil is still a bit "stronger", with a stronger taste.

And in conclusion we give another unique and especially important for us, residents of the northern country with a small number of sunny days, fact.

Olive oil fatty acid molecules are very large, and the larger the molecule, the greater the carbohydrate atoms in it and the more heat it gives. Therefore, olive oil provides the largest influx of energy, which is especially necessary for the normal operation of all organs and systems, and above all in order to cope with stress and stay in the excellent location of the Spirit!

27.04.16

Good olive oil (it is also called olive) made from selected olives grown under the Mediterranean Sun and with a saturated taste and aroma. It is obtained by cold spin - this is the most technology that has been used for several thousand years ago.

The only difference is that now modern machines and mechanisms are used for this. The product obtained in this way is rich in useful substances. This is a product that can be recommended to everyone without exception. We learn everything about the benefits and medical and healing properties olive oil for men and women, how to take it, about contraindications and potential harm organism.

Property useful for the body

Among the beneficial substances that are contained in the olive product are the most valuable are:

Regular use of this product has a positive effect:

• On the cardiovascular system: Monounsaturated fatty acids reduce the level of "bad" in the blood, while increasing the number of "good" cholesterol. As a result, cholesterol plaques in vessels begin to dissolve, and the probability of developing many significantly decreases.
• On the organs of the digestive system: The inflammatory effect on the stomach and intestines contained in the olive substance (including the vital activity of the main pathogen - Helicobacter Pilori bacterium) and reduce the intensity of inflammation with non-specific ulcers.
• On the skin: Its condition is improving, and healing wounds is faster.

In addition, the regular use of this product leads to slow down the processes of aging, bone strengthening, improving the work of immune and nervous systems.

Women will be interested in masks that improve the condition of the skin and hair. Men regularly consuming this product in food will preserve good potency due to improved blood circulation.

How to use

There are two ways to eat this product in food:

• fry on it;
• create cold.

To fry on an olive product, how many do, do not. When heated to high temperature most of the beneficial properties will be lost And carcinogens are formed. This is what happens in your skillet, when she is shit and go smoke.

It is important to know that with strong heating, carcinogens are formed in all oils, including in sunflower, which is usually poured by the hostess into a frying pan.

Thus, you can choose from the proposed list one or more for yourself instead of frying on it, turning exclusively useful product in harmful.

Contraindications

Product very calorie, Therefore, you need to observe the measure. For those who want to lose weight, it is recommended to eat at no more than one tablespoon per day. In order not to harm the body nutritionists advise to take olive oil inside an empty stomach, and then not for half an hour, only in this case will be benefit. In this case, extra kilograms will leave faster.

Increased weight - the only problemThe reason for which this product can be. Otherwise, there are no contraindications - if you observe the measure, there will be no harm for the body. Those who do not have overweight problems can be used 2-3 spoons every day.

Find out from video, is it useful to drink an empty stomach oil:

Other ways of application

In addition to eating, this product has other applications. Masks based on it are very popular. What is useful olive oil for hair and skin of women?

For hair

In very simple version You just need to apply olive oil on your hair, before applying heated for three minutes in a water bath - the effect in this case will be more noticeable.. After applying, we look at the hair in polyethylene and leave for an hour.

Such masks were used in ancient Greece. They improve the condition of the hair and moisturize them, give them shine and volume. To achieve an even more impressive result, you can add egg yolk, lemon juice, pepper tincture or hu.

For skin face

Simple option - warm it in a water bath to a warm, but not hot condition and apply on the face, and after 15-20 minutes, remove the napkin. For a larger effect, you can add egg yolk, honey or lemon juice.

Such masks moisturize, soften and feed the skin, slow down the processes of aging and prevent the appearance of wrinkles. After these procedures, the person acquires even and beautiful colour.

How to choose and store

Choose in the store oil of the first cold spin. It is in it that contains the most useful and nutrients. Such a product is indicated by labeling Extra Virgin..

As a package can be used:

• Metal banks: Some of them are made of metal, which over time is oxidized, and it kills useful substances. Most often small banks are made of such material.
• Glass bottles: The best packaging is a bottle of darkened glass. It is protected from sunlight and longer saves useful properties.

It is believed that the best profound is made in Greece, Italy and Spain, where it is a national product. In these countries, the rich history of the cultivation of Olive, production from their fruit oil and use of it in food.

In addition, in Greece, Spain and Italy are very strict quality control. But a good product They produce from olives and in some other countries of the Mediterranean region - for example, in Tunisia and Morocco.

You can store olive oil in the refrigerator or in the cabinet in the kitchen. Many prefer exactly the first option, but it is not necessary to keep it in the refrigerator. It is perfectly stored at a temperature of from 5 to 25 ° C, retaining your useful properties until the expiration date.

Keep in mind that when cooled below seven degrees, it can thicken to such an extent that it will stop poured out of the bottle. In this case, it will have to be kept warm until it gets warm. Moreover, when stored in the refrigerator, the oil becomes muddy and a precipitate falls in it. However, useful properties are not at all decreasing.

The shelf life for good olive oil is one year from the date of production.

Choosing a product in the store, look for the latest bottle. And such olive oil will have an excellent taste and contain maximum valuable substances. It will bring the greatest benefit Your body.

In conclusion, we suggest you to see an interesting video in which Dr. Agapkin will tell than useful olive oil and is it possible to take on an empty stomach:

In contact with

Each time, coming to the store to buy olive oil, I'm slightly falling into a stupor, looking at all these a variety of bottles and tin jars and not knowing what to choose. I think that I am not alone faced with this problem.

AIF.RU Agreed to advise on this issue the famous taster and owner of olive groves Senor Massey Giovanni.

1. Hierarchy of olive oils

Mr. Massey: First of all, I would like to draw your attention to the fact that it should be not just "olive oil", but before adding Extra Virgin. In Italy, if you come to the store and say simply "olive oil", then you will bring oil for sewing machine (laughs).

Extra Virgin means oil that was obtained using olive spin (without the use of chemical and biochemical additives). This is the highest quality oil and, as a rule, is added already in finished dishes. Olive oil Extra Virgin Olive Oil - The most natural category of olive oil with perfect aroma and taste. Acidity does not exceed 0.8%.

International Olive Oil Council, in addition to Extra Virgin, divides the oil into the following categories:

FINE VIRGIN OLIVE OIL - Cold spin oil with impeccable taste and aroma and maximum acidity. Acidity from 0.8 to 1.5%. Semi-Fine Virgin Olive Oil - Cold spin oil with a pleasant taste and aroma. Acidity from 1.5 to 3%. Olive oil from immature olives - Oil of the first harvest, produced in a limited amount of fruits collected from the best olives.

Olive oil - It consists exclusively of oil obtained from olive fruits. Olio Vergine. - manufactured by pressing olives mechanically and Olio di Sansa di Oliva - It is done from the residues of the pulp and fragments of the bones, and then mixed with Vergine. Due to the fact that such olive oil is practically devoid of a characteristic smell, it is best used for frying. Purified Olive Oil (Refined Olive Oil) - Wirgin oil (Virgin), past cleaning - refining.

The percentage of natural juice of olives (Virgin Olive Oil (Virgin)) is small in it, the inscription on the "Olive Oil" package should not be misleading you. Aromatized olive oil - Used in almost all national kitchens in the world. It gives a pleasant flavor dishes.

To the last two categories that are just bringing you for a sewing machine include a lamp olive oil category. vergine (Olio Vergine Lampante) and refined Olive Oil (Olio Di Oliva Raffinato) . These two categories are not suitable for eating due to organoleptic defects and are intended for refining or for industrial use.

2. Mysterious letters

AIF.RU: Senor Giovanni, what do DOP / IGP / PDO abbreviations, which can be seen on bottles with olive oil?

Mr. Massey:As for the abbreviation, they denote oil with a protected name of origin / indicating the geographical location of production. There is another third category - biological olive oil obtained by the method of "biological" (environmentally friendly) production, which is also confirmed by the corresponding certificate. To this category, for example, the olive oil "Diavolocane", where it is written on the bottle. All these gradations apply only to cold spin oil.

AIF.RU: Tell me, and how to understand whether the quality of quality is good, and whether the cases of its fakes occur, as, for example, with alcohol?

Mr. Massey: In Italy, for this kind of fake, criminal punishment is provided, so no. In addition, the DOP / IGP / PDO and the name "biological" olive oil are a guarantee of fake. Oil can be poor quality only in two cases: due to weather conditions, which led to a bad harvest or, if it was not assembled on time. In this case, in olives, there are few pulp and bones give bitterness. Unlike other fruits, there is no clear ripening time with olives: this year the harvest can shoot in mid-September, and in the next - two weeks before or later, and it is very important not to miss this moment.

3. We have a road everywhere

AIF.RU: Continuing the topic of wine, can I say about olive oil, that the bottle of this year is better not to take?

Mr. Massey: In this sense, olive oil from wine is different. The rule "the older, the more tastier" here should be read "than the younger, the more useful." One of the most important things when buying olive oil is the production date and shelf life, so read the label carefully. Combating manufacturers always put a date. The shelf life of the oil from the date of production should not exceed 18 months, so you look for more "young" oil.

4. Storage rules

AIF.RU: Are there any rules how to store olive oil.

Mr. Massey: Olive oil should not be put next to the stove or in the refrigerator. It should be stored in a dry dark place at a temperature of from 10 to 15 degrees Celsius. It also does not like light. If you look, all the bottles are made of dark glass. In Italy, olive oil is often stored in the same compartment as the garbage bin (laughs). And in Russia the same?

AIF.RU: No, in Russia to olive oil are respectful: it is not so cheap to keep it in such a non-super-fair place.

Mr. Massey: And one more rule: olive oil can not be held long open, so that when connecting with air it does not oxidize. Open the bottle, pour the required amount of oil and immediately close it with a lid.