Olive oil

olive oil is from the Fruchtfleisch and/or. the core of olives pressed vegetable oil.

To table of contents 1 characteristics and use 2 grades of 3 important cultivation areas 4 see also 5 Web on the left of

characteristics and use

the colours of an olive oil can vary ofgreen to gold yellow. In the not filtered condition it can be also cloudy. The colouring is determined by the substances contained in the olives. With green olive oil the chlorophyll prevails forwards, with the gold-yellow carotin. Since the color does not have influence on the quality of an oil, becomesthe oil with the sample into dark cups filled, in order not to affect the specialists.

Cold pressed olive oil is, different than most other vegetable oils, which are manufactured by refining, a pure natural product. Its fatty acid composition is considered as very positive and becomes only from that of the rapeseel oilexceeded. It is to be evaluated despite its relatively small portion of the essential several times insatiated fatty acids health-promoting for humans as particularly healthy. Cold pressed olive oil consists of 77% simply insatiated, 9% several times insatiated and 14% satisfied fatty acids. It promotes as can be prove the cycle, thatDigesting apparatus, the skin and the building of bones.

Olive oil is a substantial element of the Mediterranean kitchen, where it is used as general-purpose fat. By its high point of smoke (native olive oil 190°C, refined olive oil 220°C) it is particularly well to the roast and Frittieren suitably, like it for example in that Italian and in the Spanish kitchen always one handles.

In the Liturgie the catholic and orthodox church antlers width unit olive oil (partial mixed with balsam, see Chrisam) is used with the baptism , Firmung , Priesterweihe , Krankensalbung as well as with funerals.

Olive oil applies already more jeheras very healthy contribution to the food and for example with the Mittelmeerdiät quite liked frequently one uses. Thus, like researchers of the Monell institute in August 2005 publishes, specially native olive oil possesses also entzündungshemmende effect. For it the responsible person active substance was baptized Oleocanthal.

grades

the designations„To extra Vergine “(Italian), „four-gene extra “(Spanish) or „extra four in accordance with “(Portuguese) to the German „native olive oil and is a quality marking for olive oil corresponds to extra “.

In Europe olive oil is divided in grades. The European regulation EEC No. 136/66 differentiate between nine categories for olive oil. In these the Qualitätsbezeichnungen becomespecified, under which olive oil may be sold.

Carefully manufactured

• native olive oil extra native olive oil usual native
  • olive oil category IV
  • Lampantöl (
  • not been suitable for

the consumption

• ) category V refined olive oil typical taste and

smell portions

• of the olive oil are missing
  • to category I-III cold pressed and without excessive temperature influence.

Category VI

• Olive oil
  • mixtures from refined olive oil (5) with native olive oil of the category 1-3. The mixing proportion is not prescribed, so that the portion of native olive oil can amount to 1-99%. The more highly the portion of native olive oil, is the more intensively the taste. From purely economic reasons becomes howeveran admixture of no more than 2% portion of native olive oil made.

Category VII

• raw Oliventresteröl
  • the oil is not suitable for the consumption! From the Trester (firm arrears from cores, bowls and fruit meat remainders), which after pressing the olives remains remaining, becomes bySolvents (hexane) the last remainder oil won.

Category VIII

• refined Oliventresteröl
  • raw Oliventresteröl, which is again refined. The oil is without taste.

Category IX

• Oliventresteröl
  • refined Oliventresteröl, which is mixed with native oil. To the consumption suitably.

The following oils are available in the German retail trade:

• Native olive oil specially
• native olive oil
• olive oil

sound of an investigation of the donation goods test in September 2005 are a third of all Oils of the first grade classified as unsatisfactory. Partially became increased Processing temperatures proven or also pollutants like the softener DEHP and also Butylbenzylphthalate in increasedConcentrations (S. Web on the left of).

If the olive paste is applied on round mats and is stacked up these mats to towers, then the oil is pressed out only by the dead weight of the stacked up mats. This oil is called Flor de Aceite or on German „flower of the oil “. It actsnot around a protected quality classification, but simply around oil of the category I.

important cultivation areas

• Spain
  • Jaén, Andalusien (82% the splinter Olive oil production)
  • Córdoba, Andalusien
  • Katalonien (in particular the provinces Lleida and Tarragona)
  • Aragón
  • Mallorca
  • in smaller measure: Álava, Navarra
• To Greece
  • Peloponnes
  • Lesbos
  • Crete
  • Kalamata
• Italy
  • Toskana
  • Ligurien
  • Apulien
  • Sicily
• Portugal
  • Alentejo
• Turkey
  • Ägäis
  • Mediterranean area

see also

• Olivenbaum
• olive oil from Mallorca
• Oleocanthal
• vegetable oil

Web on the left of

• www.wissenschaft.de: Which olive oil and headache tablets together have contents material of native olive oil have the same effectlike the entzündungshemmende Ibuprofen (G. Beauchamp et al.: Nature, Bd. 437, S. 45)
• www.wissenschaft.de: If already greasily, then correctly olive oil can set the blood circulation in motion after fat meal (J. Ruano et al.: Journal OF the American college OF Cardiology, Bd. 46, No. 10, S.1.864)
• Donation goods test warns: Olive oil is not always healthy
• comprehensive information about the olive oil information community on behalf the commission of the EEC