Olive oil is an important edible oil for Mediterranean countries. It constitutes one of the three main edible plants in Mediterranean cuisine. The other two are wheat (such as pasta, bread and couscous) and grape fruits and wines for dessert.
Extra virgin olive oil is mainly used as an ingredient in salad dressings and salad dressings. It can also be used with cold food. If not affected by heat, the taste will be stronger. It can also be used for cooking.
When extra virgin olive oil is heated above 210–216 ° C (410–421 ° F), unrefined particles in the oil will burn depending on its free fatty acid content. This causes the taste to deteriorate. Moreover, most consumers do not like the obvious taste of extra virgin olive oil used in fried foods. Refined olive oil is suitable for frying due to its higher smoke point and milder flavor. The extra virgin oil has a smoke point of approximately 180–215 ° C (356–419 ° F), while refined light olive oil has a smoke point of 230 ° C (446 ° F). Contrary to popular myths, high-quality EVOO (Extra Virgin Olive Oil) is a great choice for cooking. The smoke point of high-quality EVOO is much higher than the standard temperature required for cooking, and its oxidation resistance is higher than most cooking oils. To antioxidants and monounsaturated fat content. The smoke point of premium virgin olive oil is 210 ° C (420 ° F). High-quality virgin olive oil has a higher smoke point and lower quality virgin olive oil.
Choosing cold pressed olive oil may be similar to choosing wine. The taste of these oils varies widely, and specific oils may be more suitable for specific dishes.
The taste of the fresh oil provided in the oil producing area is significantly different from the old oil provided elsewhere. Over time, the oil will deteriorate and become stale. One-year-old oil may still be pleasing, but its aroma is not as good as fresh oil. After the first year, olive oil is more suitable for cooking than raw food.
The taste of olive oil is limited by the type of olive oil and the time it takes to harvest and grind the olives (less mature olives produce more bitter and spicy flavors, and mature olives produce sweetness in the oil).
The first cold pressed olive oil-cold pressed olive oil
Many oils are sold on the market as first cold pressed or cold extracted. “Cold” means that no heat is added during the extraction process. “Crushing” means crushing the olives in a mill to extract oil.
In the European Union, these names are regulated by Article 5 of the Commission Regulation (EC) No. 1019/2002 of June 13, 2002 on the Standards for the Marketing of Olive Oil. This article states that in order to use these names, olive oil bottling machines must prove error and extraction temperatures below 27 ° C (80 ° F).
For bottled olive oil outside the European Union, this regulation does not apply, so consumers cannot guarantee that these statements are correct.
Due to its effect on the quality of olive oil, temperature differences and extraction temperatures are of paramount importance. When high temperature is applied, more volatile aromas disappear and the oxidation rate of the oil increases, thus producing a lower quality oil. In addition, the chemical content of polyphenols, antioxidants and vitamins present in the oil is reduced due to high temperatures. The temperature is basically adjusted by controlling the temperature of the water added in these two steps. High temperature is used to increase the yield of olive oil obtained from the paste.