"Liquid gold" olive oil are you using it correctly

Olive oil, made of fresh olive fruit directly cold pressed, is rich in oleic acid and linoleic acid and other natural nutrients beneficial to the human body, known as "liquid gold" and "vegetable oil queen" reputation
.

Olive oil, which has a history of thousands of years, is the "standard" of Western food culture and is now becoming a regular visitor in Chinese kitchens
.

Buy: Look closely at the label and choose the oil

The price of a bottle of extra virgin olive oil is several times or even dozens of times that of other ordinary vegetable oils, and even if the grade of refined olive oil is next, the price is much
higher than that of ordinary edible oil.

Feng Dejian, associate researcher Feng Dejian, director of the Food Standards Research Office of the Institute of Biology of the China Academy of Testing Technology, said in an interview with the China Consumer Daily reporter that the overall output of olive oil in China is not high, mainly relying on imports
from traditional production countries.

Take a look at the place of origin
.

Look at the name
.

Look at the ingredients
three times.

Four look at the acid price
.

Five look at the packaging
.

Six look at the certification
.

Consumption: Scientific consumption is healthier

In terms of nutritional content, olive oil is rich in monounsaturated fatty acids, which can lower low-density cholesterol and triglycerides, reducing the risk of
cardiovascular disease.

Although the biggest feature of olive oil is health, and it can be "adapted" to Chinese food scenes such as cold sauce, barbecue, and stir-frying, Feng Dejian reminded that consumers should pay special attention to scientific eating methods
in daily life.

First, it should be eaten
in moderation.

There is no doubt that proper consumption of olive oil is beneficial to health, but at the same time, it should also be noted that olive oil has a high calorie, and excessive consumption is easy to cause fat accumulation and easy to lead to weight gain
.

Some "popular science" on the Internet recommends that the elderly drink olive oil on an empty stomach in the morning and evening, saying that it can improve chronic constipation, blood lipids, blood sugar, etc.

Second, it should be cooked at low temperatures
.

Although refined olive oil and mixed olive oil have strong antioxidant ability, the oil will not turn black, there will be no impurities and sediments during the frying process, it is more suitable for high temperature cooking such as hot frying, frying, frying, etc.
, but from the perspective of dietary safety, no matter what kind of oil is used, it should try to avoid cooking temperature is too high or avoid repeated heating
.
Therefore, it is recommended that the home cooking method use steaming, boiling, stewing or boiling in water to minimize frying
.

Third, it should be eaten with it
.
Olive oil is mainly monounsaturated fatty acids, containing less polyunsaturated fatty acids, eating olive oil alone may lack essential linolenic acid and linoleic acid, it is recommended to eat a variety of oils, including peanut oil, sesame oil, flaxseed oil, rapeseed oil, etc.
, can also be eaten
with seafood.

Some families are accustomed to spreading olive oil on sliced bread and baking it in the microwave for two or three minutes before eating, especially with honey, which tastes delicious and is very pleasing to children
.
Feng Dejian recommends choosing olive oil that can be eaten directly, and it is best to bake the bread slices and then apply them rather than first rubbing them and then baking them
.

Storage: The method is suitable for safety

To make the most of a bottle of soft-aromad, nutrient-rich olive oil, Feng Dejian reminded consumers that they should not only eat it, but also master the appropriate storage methods
.

Heat, air and light are the three key factors
that affect the shelf life of olive oil.
Therefore, the storage of olive oil should pay attention to the following three points:

First, it should be stored
in oxygen insulation.
First of all, consumers are advised to buy olive oil
in small packages as much as possible.
If you are buying a vat of oil, you can first pour the oil into a clean vial according to the amount of consumption for a week, and then seal the vat of oil and store
it in a cool and dark place.
Families with conditions can also take the way of filling nitrogen with nitrogen gas, replace the oxygen in the oil drum and seal it, which can effectively extend the freshness preservation time
.

Feng Dejian reminded that the shelf life marked on the olive oil label is generally 3 years, but this does not mean that as long as it is eaten within 3 years, there is no problem
.
After opening, olive oil, the fatty acids in it may change chemically with the extended storage time, the nutritional value will be reduced, and even substances that are not good for the human body may be produced
.
Therefore, whether it is olive oil, or other vegetable oils, it is best to eat within 3 months after opening to avoid "oil taste"
.

Second, it should be kept
at a low temperature.
Many of the nutritional components in olive oil are easy to decompose in case of high temperatures, and care should be taken to store them away from high temperatures, especially not in heating, underfloor heating or kitchen stoves
.

The suitable ambient temperature of olive oil is between 15-18 ° C, if the temperature is lower than 15 ° C, extra virgin olive oil may appear some flocculents, but when the temperature rises, these flocculents will gradually disappear, and will not damage its sensory and nutritional quality
.

However, although low temperature preservation is advocated, olive oil cannot be stored in the refrigerator, because when the temperature is lower than 7 ° C, the antioxidant polyphenols in olive oil will be separated from the oil, precipitated and crystallized, thereby accelerating oxidation
.

Third, it should be saved
away from light.
Olive oil contains chlorophyll, which is prone to photochemical reactions, so commercially available olive oil is mostly filled with dark-colored bottles or barrels
.
When home preservation, it should also be stored in a cool place away from light
.
Especially after the olive oil is turned on, care should be taken to avoid sunlight
.

Related links

How much is known about olive oil grades

Feng Dejian said that the current national standard GB/T 23347-2021 "olive oil, olive pomace oil" stipulates that according to the processing technology, olive oil can be divided into 3 categories and 5 grades
.

Virgin olive oil is directly by mechanical pressing and other physical means from the olive fresh fruit prepared without any additives of the oil, including direct edible extra virgin olive oil, high-quality virgin olive oil and not directly edible virgin olive lamp oil (ie, wool oil), extra virgin olive oil grade and nutritional value is the highest, with olive oil inherent smell, taste, fatty acid ethyl ester ≤ 35mg / kg, acid price ≤ 1.
6mg / g
.

Refined olive oil is an oil prepared by the refining process of virgin olive lamp oil (not to change its glyceryl ester structure), which has the inherent smell and taste of refined olive oil, light yellow, and the acid price ≤ 0.
6mg/g
.

Mixed olive oil is an oil made by mixing refined olive oil and directly edible virgin olive oil, which has the inherent smell and taste of mixed olive oil, light yellow to light green, and the acid price ≤ 2.
0mg/g
.

(Li Jian)