How to tell the true and false olive oil? Even all imported olive oil can be divided into true and false. Here are some simple methods to identify olive oil for your reference.
1, depending on the name and classification.
The names of olive oil can be divided into extra virgin olive oil (or extra virgin olive oil), extra virgin olive oil (or extra virgin olive oil), ordinary extra virgin olive oil (or extra virgin olive oil), olive pomace and so on. Under no circumstances can fruit residue be called olive oil.
2, look at the processing technology.
Compared with the boiling method, the cold pressing method directly uses physical machinery to press the olive fruit, which is more natural and pure, and the nutrition is not destroyed. According to the new management method of edible oil in China, the processing method must be indicated on the label.
3. Look at the place of origin.
The place of origin has a great influence on the price and quality. At present, among the major olive oil producing countries, Spain accounts for 1/3, Italy 1/4 and Greece 1/5 of the world total. Other oil-producing countries include Turkey, Syria, Portugal, France and Egypt.
4. Look at the bottled land.
At present, most of the olive oil sold in China market depends on imports. There are two kinds of imported olive oil: original packaging and sub-packaging.
5. Look at the packaging.
Because olive oil is very sensitive to light, it is easy to be oxidized if the light is continuous or strong. It is recommended to choose dark glass bottles or opaque containers when buying olive oil. The international standard packages of olive oil are: 250ml, 500ml, 750ml, 1l, 3l, 5l, etc.
6. look at the certificate.
Olive oil legally imported from China must have a series of official certificates of exporting countries, quality certificates, official certificates of China, quality certificates, including imported food label audit certificates, official inspection reports of exporting countries, laboratory reports of exporting countries, quality certification certificates of foreign manufacturers, hygiene certificates, quality certificates, laboratory inspection reports of China, and hygiene certificates.
7. Taste.
Bad olive oil has the following characteristics: mixed oil, light color, bad taste, musty taste, muddy taste, sour wine, metallic taste and spicy taste.
8. How to preserve olive oil?
If olive oil is stored in a cool and dark place (the best storage temperature is 5 ~ 15℃), the shelf life is generally 24 months. The preservation of olive oil should pay attention to four aspects: ① Avoid strong light, especially direct sunlight. ② Avoid high temperature. ③ Be sure to cover the bottle cap after use to avoid oxidation. ④ Don't store it in general metal utensils, otherwise the olive oil will react with metals over time and affect the oil quality.