Not all olive oil is created equal

Sandra Hoedemaker There are many different brands and types of olive oil on the shelves today can be quite amazing to know what to choose, but you have to choose if you want to enjoy the taste and health benefits for all consumption of olive oil. The key lies in choosing an olive oil that tastes great and has the most health-promoting properties. Not all olive oil is the same. To help you understand what to buy, let me share with you some tips. In addition, I will share some basic information you need to know about how to store and use olive oil as appropriate.

Virgin olive oil is what you should buy if you want a product with the best taste and value of the most nutritious foods. By definition, oil and virgin olive oil comes from cold pressing olives. Cold pressing, sometimes called the systolic pressure is a process in which the olives are heated to a given temperature. This process retains the nutrients and flavor. In addition, you are better if you can find a brand that says 100% olive oil, if it is possible that only a small percentage of olive oil in the tank is extra virgin olive oil. The balance can be light or pure olive oil. Light and pure olive oils are refined and have been treated chemically to extract the olive oil can last. This process removes part of the heart-healthy oil. Furthermore, light and purity of olive oil tastes lower.

Choose olive oil that comes in a dark glass bottle, so that the light does not penetrate easily. When olive oil is exposed to light, olive oil can go rancid more quickly than if kept in a dark bucket. The heat and air can also cause olive oil to deteriorate. Therefore, keep the olive oil in a closed container and keep away from heat sources such as the stove, oven or the area on top of the refrigerator. In addition, olive oil should be used within four months after buying or receiving a healthy antioxidant for the heart of oil will deplete.

As extra insurance that you are buying a quality olive oil, to buy brands that seal of approval by ICEA (Institute for Ethical and Environmental Certification, or Ethical and Environmental Certification Institute) California Olive Oil Council, Reputable or other regulatory agency. They are also more likely to buy a quality product if the oil is USDA Organic approval. As price and demand for oil has increased, has been increased by a fake olive oil sold in the market. Usually the adulterated oil is a label that says "extra virgin olive oil, but the product is less diluted with lower quality oils. The best of my knowledge, the FDA (Food and Drug Administration) does not routinely test imported olive oil for counterfeiting.

Olive oil is the number one heart-healthy oil, I recommend, especially if used at low temperatures. And 'high in unsaturated fats, which help lower the bad cholesterol LDL and HDL, or good cholesterol increasing. Furthermore, the antioxidants in olive oil may prevent the oxidation of LDL cholesterol. Another heart-healthy benefits of olive oil is the ability to reduce inflammation and possibly diabetes, two major risk factors for heart disease. What a wonderful heart healthy food is super. For the best quality olive oil can cost more money, but then the benefits of olive oil has been invaluable.