What good olive oil. Best Olive Oil Production of Italy

When it comes to buying olive oil, we usually go to the store and choose any like a bottle that I liked, being sure that if "Extra Virgin" is present, then the oil is high-quality and tasty. But is it really? Let's wonder everything around the shelves.

The idea of \u200b\u200bwriting this article came when, having tried the oil at first one known and advertised company, then the second and third and disappointed, trying them to taste, decided to spend a little time and dear in this matter.

Why is it important to include olive oil into a daily diet?

We still have many olive oil perceived as something exotic, overseas, but it is one of those products that should be ordinary as well as bananas, for example.

The use of oil from olives is its special composition. It is almost 100% (or rather, 74%) consists of mono-saturated fatty acids, that is, it is fat, but very useful and even necessary fat:

• Omega-3 reduces cholesterol and reduces the risk of cardiovascular diseases;

• This is the main ingredient of the Mediterranean diet, which is considered one of the most healthy and mee of tough out of existing;

• Olive oil regulates blood pressure during constant consumption;

• Struggling in inflammatory processes and prevents the formation of thrombosis;

• Omega-3 fats are necessary for the normal functioning of the brain. Recent studies have shown that regular oil consumption is able to significantly reduce the risk of stroke in older people;

• 100 ml of olive oil contains 93% of the daily need of the human body of vitamin E, and 59% vitamin K.

What are the types of olive oil and how to distinguish them?

Basically, the varieties of olive oil differ depending on the production technology.

Extra Virgin. - In addition to these words, look for information on the packaging about the method of obtaining "cold spin" (Cold pressed) or "obtained only by mechanical methods". All this is very important because it is the oil obtained by cold spin, with the very first idea of \u200b\u200bwhat the word "Extra" testifies. The fact is that after the first spinning, it may be the second, and the third during which the oil is lowered lower quality. Some manufacturers are written "First Press" (FIRST Press).

Virgin Olive Oil. - Such an inscription on the label does not guarantee that the oil is the result of the first spin of olive. It is usually cheaper and taste less bright and rich.

Olio Pomace or Olio Di Sansa (in Italian) - This is an oil obtained from residues after the first spin. It turns out very light and almost odorless and color, so it is added to it a little Extra Virgin oil to give color and fragrance. Such oil is cheaper, does not have the same taste.

Commercial types of olive oil: Light, Pure, Fine, Fino, refined oil. All these varieties are much worse in quality than Extra Virgin. Usually they are obtained by purification by chemicals. These types of oil should be avoided since they do not receive much benefit.

How to choose olive oil - Important aspects

• Acidity

Very important aspect in the choice of oil. High-quality olive should have acidity not more than 0.8%, but it is better, of course, when this pointer is less than 0.5%. However, the problem is that few manufacturers indicate the acidity of the label. In this case, you will have to determine the taste - good oil should not burn throat.

• Color

Many are confident that the brighter and the greener olive oil, the better. However, the color is not an indicator of quality, but only the degree of ripeness of olives at the press. Oil from green olives is brighter and rich, has a light herbal taste and it is more bitter. In general, as for the color, everything depends on the personal tastes and the preferences of each.

• Origin

Good olive oil should be grown, assembled and pressed in one country. That is, if olives are collected in Italy, then the oil must be produced in the same place. Everything is explained very simple: the faster after collecting the olives are processed, the better and better to taste the oil. Therefore, it is always on the label not only the country of production, but also the country of origin of raw materials.

Pay special attention to Italian brands, in this country produce much more oil than their own olive plantations are allowed. Many Italian manufacturers (especially the largest) import raw materials from other countries. Import itself is not a crime, however, transportation affects the quality of olives and, therefore, the oil obtained from them.

From this point of view, things are better with Greek olive oil. In addition to the fact that 80% of Greek oil is Extra Virgin, Greece is still characterized by the most favorable climate for the cultivation of olives.

• Packaging

Olive oil is sensitive to the effects of light and heat, it is quickly oxidized, so the packaging should be dark and away from direct sunlight.

How to store olive oil

After the olive oil was chosen, it's time to think about how it is better to store it to enjoy it as long as possible and useful properties.

• First, it is important that after opening a bottle with oil, do not forget about it about to use. After some time, the oil is oxidized and becomes bitter and sour. It will already lose its properties.

• Secondly, oil cannot be kept on the table, it needs to be protected from light and heat. It is best to keep it in a closet, away from the plate or oven.

• It is important to know that olive oil is best preserving the beneficial properties if used in salads, snacks, marinades. With frying, it loses its antioxidant effect.

So, to reduce the results of the article Quality olive oil should be:

1. Obtained by cold spin
2. Unrefined
3. Without adding other oils,
4. Without sediment or flakes
5. Produced in the country where they grown olives
6. Oil acidity no more than 0.8%

The choice of olive oil is, as it turned out, not quite simple. In the process, probably you have to try the oil of different manufacturers until you find your favorite, but it is worth it. It is the search to teach you to clearly distinguish them.

According to ancient legend, an excellent olive tree created Athena Pallada, and oil from olives, or, as it is also called, olive oil, - her gift to Athenians, healing and giving health and beauty. For a long time, such an oil is used in cooking and cosmetology, to care for hair, nails, skin ... Therefore, the name "Liquid Gold" was gained. To choose among the fakes a real "jewelry" for health - the task is not from the lungs.

What contains oil olive

Olive oil produced from fresh matured olives by refrigeration. It will necessarily include substances such as:

• Monounsaturated fatty acids, the most useful of which is oleic acid, it is also known as omega 9, in addition, linoleic acid is present, it is Omega 6, palmitic fatty acid (another name - omega 3);
• vitamins - D, K, A, E;
• phytosterol, Beta Sitesterol (they prevent the formation of harmful cholesterol and are kept exclusively in olive oil and in any other).

Video: How to produce olive oil

What the benefits of the product

Speaking about olive oil, it is necessary to dwell in more detail on the vitamins that are part of its composition. Vitamin E is necessary for the body to preserve the youth and combating premature aging, the formation of wrinkles, including the mimic, gives smoothness and healthy color of the skin, has a positive effect on the hair and strengthens the nail plate, supports vision in order. Other vitamins included in the oil, namely, A, K and D help strengthen the muscles of the intestines and tissue of the body, including bone, which is very important when restoring after stretching or fractures, and also useful for children.

Video about its properties

Acids that are contained in the olive oil of the first and second varieties lead to the necessary balance of cholesterol levels in our blood. It is scientifically proven that people who have added olive oil to food are several times less susceptible to diseases of the cardiovascular system than those who prefer sunflower or mustard oil. In addition, it is known that olive oil warns the development of oncological diseases and deviations of this kind, especially breast cancer in adult women. It is also used in preventive purposes in the threat of the occurrence of diabetes and obesity (here be careful with the amount of oil used in food, the main thing is not to overdo it). Another incomprehensible plus of olive oil - it strengthens the immunity.

If you are on a diet, you will be pleased to know such a fact: olive oil can reduce appetite, and also contributes to the acceleration of metabolism - metabolism - in the body. It is necessary to mention that oil has some laxative properties, it can be won in the fight against such unpleasant diseases of the gastrointestinal tract as constipation. It is also important to note that olive oil softens the leakage of gastritis and helps when healing the ulcers of the stomach and intestinal diseases.

As for the use of oil for cosmetics, there are massages, face masks and hand, soft scrubs for the body and nutritional cream. You can add it to already finished products, some girls with pure olive oil remove makeup from face and eyes.

Olive oil does not cause allergic reactions and is perfect for food dry or irritable skin, gives radiance hair, contributes to growth and prevents falling out.

What the product happens

Depending on the method of its production, several varieties of olive oil are distinguished, each of which is characterized by its level of quality:

1. Extra Virgin Olive Oil - the oil of the first cold spin of fresh olives, in which all useful properties are preserved as much as possible (translated from the English Virgin - natural). It is produced without heat treatment, chemicals are not added there. Such a grade of oil should contain no more than 1% fatty acids, it is considered to be its quality indicator. Extra Virgin Olive Oil variety is the most expensive of all offered on the market.
2. Virgin Olive Oil - the oil of the second cold press, chemicals in its composition also does not have, but there are less useful properties in it.
3. Olive OIL - the so-called cake oil, which is obtained from the tip, remaining from the production steps of the first two varieties. Thermal processing is already present here, and chemicals are added - gasoline and hexane. Such oil is not at all useful for eating, but it is precisely it is taken to industrial production of mayonnaise and mayonnaise sauces with additives. Sometimes a certain amount of oil of the first or second variety is added to the OLIVE OIL grade to improve taste, but it is unlikely to add to the cake oil of useful properties.
4. Pure Olive Oil is also unsuitable for food oil made from the sebage, chemical additives in it are already greater than in Olive Oil. The word Pure (translated from English - softened, gentle) indicates the absence in such a variety of rapeseed and sunflower oil.
5. Pomace Oil is the same grade from the tongue, but without adding oils of previous varieties. It is impossible to use such oil at all, it usually goes to the cosmetic industry, it is based on soap, cream, decorative cosmetics, balms, masks and hair rinsing.
6. LAMPANTE OIL - butter intended only for industrial needs is not eaten.

If you have chosen and bought an Extra Virgin Olive Oil grade oil, and feel like a light mustard, do not think that it is mistaken in the choice - the right oil from olives is always slaughte, even the most expensive oil of higher grades, it depends on the substances that are part of the composition Any Olive Oil.

According to the degree of cleaning distinguish:

1. Refined olive oil (litter - refined) - peeled from impurities with a chemical (alkaline) method that does not have a specific smell and a pronounced taste inherent in olive oil. It is used for frying, since it does not give smoke and does not burn, unlike unrefined, can be exposed to high temperatures.
2. Unrefined oil - natural, crude. It goes into cold or warm snacks and salads, but this oil itself is better than heating not to expose, harmful substances are formed.
3. Mixed oil (refined and unrefined together) - Typically, the manufacturer does not indicate in what ratio there are oils in the production of the mixture, such oils are available on sale at a lower price than oils pure refined, processed, and purely unrefined.

The most high-quality olive oil is the oil of the first cold spin. It is important that it retains all its properties only to thermal processing. Of course, you can fry other products on it, it gives them a wonderful taste, but most of the beneficial properties are lost when he heated.

How to apply different varieties

For each oil variety, the consumer finds its application, consider all possible options in the table.

Table: For which different varieties of olive oil are suitable

How to know the best manufacturer

In the first place for the production of olive oil and its exports, Spain occupies, only on the second - Italy, because most of the Italians themselves consume most of the produced olive oil, and moreover, they import olive oil from other countries into the country! So it is the Italians in the go. The third country is a large producer of olive oil - this is Greece, then go to Portugal, Turkey, the Balkan Islands.

The best olive oil is the oil that has its own long history, so the highest-quality oil from olives is recognized as produced in Mediterranean countries - Italy and Spain, Greece, Tunisia.

There are some differences in the production of oil in different countries. In Spain and Italy, which we have already spoken about, olive trees grow in excellent conditions for them, the collection of olives is carried out manually, which means that our oil will only get the best olives!

It is important to remember that, despite all its beneficial properties, olive oil is fat, it is highly calorily. And if you follow the diet, be careful with it, it should not increase the total number of calories that you consume per day! Ideally, it is 2000 kcal.

How to choose high-quality olive oil in the store

• Try to purchase unrefined olive oil, as it is kept more untouched by vitamin processing. For frying it, of course, is not suitable, but refilling for salads is beautiful.
• Choose an expensive oil, in which case it will definitely not be mixed. Why is such a high price? Of 5 kg of olives, only 1 liter of olive oil can be produced, the flow rate is very large.
• Carefully examine the label on the label. If there is a bio mark (complies with quality standards) or PDO (manufactured and disengaged on a certain territory) is excellent oil.
• If there is a Mix mark is a mixed oil, there are not many useful properties in it.
• Pay attention to the date of bottling - olive oil while observing storage conditions remains fresh up to 5 months.
• There are also marked IGP (produced in one country, rolled and packed in another) and DOP (manufactured and disassembled within one country), preferably DOP.
• The oil must be in a glass container, preferably dark green color that does not transmit light.
• The color of olive oil does not affect its taste properties, it can be bright yellow, green or dark gold, depending on the region of growing olives and their degree of maturity.

Video: How to choose high-quality olive oil

Sometimes olive oil is crushed and a precipitate appears in it - this does not mean the poor quality of the product. Natural unfiltered oil is prone to leave a precipitate.

Each time, coming to the store to buy olive oil, I'm slightly falling into a stupor, looking at all these a variety of bottles and tin jars and not knowing what to choose. I think that I am not alone faced with this problem.

AIF.RU Agreed to advise on this issue the famous taster and owner of olive groves Senor Massey Giovanni.

1. Hierarchy of olive oils

Mr. Massey: First of all, I would like to draw your attention to the fact that it should be not just "olive oil", but before adding Extra Virgin. In Italy, if you come to the store and say simply "olive oil", then you will bring oil for a sewing machine (laughs).

Extra Virgin means oil that was obtained using olive spin (without the use of chemical and biochemical additives). This is the highest quality oil and, as a rule, is added already in finished dishes. Olive oil Extra Virgin Olive Oil - The most natural category of olive oil with perfect aroma and taste. Acidity does not exceed 0.8%.

International Olive Oil Council, in addition to Extra Virgin, divides the oil into the following categories:

FINE VIRGIN OLIVE OIL - Cold spin oil with impeccable taste and aroma and maximum acidity. Acidity from 0.8 to 1.5%. Semi-Fine Virgin Olive Oil - Cold spin oil with a pleasant taste and aroma. Acidity from 1.5 to 3%. Olive oil from immature olives - Oil of the first harvest, produced in a limited amount of fruits collected from the best olives.

Olive oil - It consists exclusively of oil obtained from olive fruits. Olio Vergine. - manufactured by pressing olives mechanically and Olio di Sansa di Oliva - It is done from the residues of the pulp and fragments of the bones, and then mixed with Vergine. Due to the fact that such olive oil is practically devoid of a characteristic smell, it is best used for frying. Purified Olive Oil (Refined Olive Oil) - Wirgin oil (Virgin), past cleaning - refining.

The percentage of natural juice of olives (Virgin Olive Oil (Virgin)) is small in it, the inscription on the "Olive Oil" package should not be misleading you. Aromatized olive oil - Used in almost all national kitchens in the world. It gives a pleasant flavor dishes.

To the last two categories that are just bringing you for a sewing machine include a lamp olive oil category. vergine (Olio Vergine Lampante) and refined Olive Oil (Olio Di Oliva Raffinato) . These two categories are not suitable for eating due to organoleptic defects and are intended for refining or for industrial use.

2. Mysterious letters

AIF.RU: Senor Giovanni, what do DOP / IGP / PDO abbreviations, which can be seen on bottles with olive oil?

Mr. Massey:As for the abbreviation, they denote oil with a protected name of origin / indicating the geographical location of production. There is another third category - biological olive oil obtained by the method of "biological" (environmentally friendly) production, which is also confirmed by the corresponding certificate. To this category, for example, the olive oil "Diavolocane", where it is written on the bottle. All these gradations apply only to cold spin oil.

AIF.RU: Tell me, and how to understand whether the quality of quality is good, and whether the cases of its fakes occur, as, for example, with alcohol?

Mr. Massey: In Italy, for this kind of fake, criminal punishment is provided, so no. In addition, the DOP / IGP / PDO and the name "biological" olive oil are a guarantee of fake. Oil can be poor quality only in two cases: due to weather conditions, which led to a bad harvest or, if it was not assembled on time. In this case, in olives, there are few pulp and bones give bitterness. Unlike other fruits, there is no clear ripening time with olives: this year the harvest can shoot in mid-September, and in the next - two weeks before or later, and it is very important not to miss this moment.

3. We have a road everywhere

AIF.RU: Continuing the topic of wine, can I say about olive oil, that the bottle of this year is better not to take?

Mr. Massey: In this sense, olive oil from wine is different. The rule "the older, the more tastier" here should be read "than the younger, the more useful." One of the most important things when buying olive oil is the production date and shelf life, so read the label carefully. Combating manufacturers always put a date. The shelf life of the oil from the date of production should not exceed 18 months, so you look for more "young" oil.

4. Storage rules

AIF.RU: Are there any rules how to store olive oil.

Mr. Massey: Olive oil should not be put next to the stove or in the refrigerator. It should be stored in a dry dark place at a temperature of from 10 to 15 degrees Celsius. It also does not like light. If you look, all the bottles are made of dark glass. In Italy, olive oil is often stored in the same compartment as the garbage bin (laughs). And in Russia the same?

AIF.RU: No, in Russia to olive oil are respectful: it is not so cheap to keep it in such a non-super-fair place.

Mr. Massey: And one more rule: olive oil can not be held long open, so that when connecting with air it does not oxidize. Open the bottle, pour the required amount of oil and immediately close it with a lid.

Olive oil firmly entered our life. Modern hostesses loved him for the beautiful taste, the ability to decorate any dish and absolute benefit to the human body.

Olive oil is a valuable source of antioxidants that strengthen immunity help support the body in a tone, improve the work of the cardiovascular system, brain and many other organs. In addition, this product contains other valuables, among which phosphatides, vitamins E and K, polyunsaturated fatty acids.

We have compiled for you a guide from 10 valuable rules that will help you choose high-quality olive oil.

1. Look at the color of olive oil

The choice of olive oil is advisable to start with inspection of its appearance. Often he can say a lot about the quality of the product. Different factors affect the color of olive oil: this is the harvest time, and the ripeness of olives, and the presence of impurities. Ideally, olive oil should be a beautiful golden color, which plays different shades. In no case should it be gray and too yellow - it says about the poor-quality product.

2. Try olive oil

Of course, in the store you will not have the opportunity to choose olive oil, guided by this advice. However, the search for the perfect product does not end in the supermarket. At home you can explore the taste characteristics of the oil, see how it will manifest itself in the process of cooking a dish, and after that, to endure the final verdict.

Pay attention to the taste of olive oil. It can be saturated, intense, sometimes bitter, sweet, salted and even with sourness. The deviation from the norm is considered wateriness, acetic or metal taste, ferredness.

3. Look at the packaging an inscription EXTRA VIRGIN

On store shelves, 3 main categories are presented with olive oil: natural (Virgin), purified (refined) and cake (POMACE). To buy a product with a whole bunch of useful properties, you must find an inscription Extra Virgin on the label - it is she who is the guarantor of perfect quality. Such oil was not chemical processing and made from the olives of the best varieties using machining (cold spin). It is ideal for both culinary and cosmetic purposes.

4. Pay attention to the abbreviation

This label learning should not end. There are other identification signs that will help choose high-quality olive oil. For example, important abbreviations. Look for the inscription DOP (Denominacion de Origen Protegida). She suggests that olive oil is made from the best varieties and bottled in the same region, where it was produced. This means that the product is marching and is made according to the highest standards, exposed to constant checks.

5. If you want to save, stop the selection on the mix

It is no secret that olive oil, especially quality, is a fairly expensive product. If you do not mind saving, then buy a mix of refined oil and cold spin oil is a healthy alternative category EXTRA VIRGIN. It is not so healing and rejuvenates the body as the product of the aforementioned variety, but can be safely used for frying, extinguishing and cooking.

6. Find out in which country oil was made

Be sure to look at the country's country. This information must be performed on the label. Leaders for the production of olive oil are Spain, Greece, Italy, as well as Turkey, Israel and Syria. Try to buy oil from these countries. Check the manufacturer's barcode. If the oil was manufactured in the country included in the European Union, then look for the EU sign.

7. Not all olive oil categories are suitable for frying

If you are going to expose olive oil to heat treatment, then you should know that not all varieties are suitable for these C fir. So, the most useful olive oil category EXTRA VIRGIN for frying is not at all suitable. Valuable substances, which, when refueling salads, are heated by the body, when heated, it turns almost into carcinogens.

Refined removes useful substances from olive oil, but it makes it safe when thermal processing. Refined oil is suitable for frying, extinguishing, cooking and other thermal Processing. The oil oil is also suitable for these purposes, although most often it is used for baking.

8. Find information about the acidity of olive oil

Olive oil acidity is another important indicator to pay attention to when it comes to buying a quality product. It is determined by the content of oleic acid oil - the lower this figure, the olive oil is better. For the oil category EXTRA VIRGIN, acidity should not exceed 1%, just Virgin - 2%, and for refined - 1.5%.

Olive oil is one of the most expensive among vegetable: for 250 ml of bitter oil from olives ("Extra-Virgin Olive Oil") will have to pay from 200 to 600 rubles. This money can be purchased from 3 to 10 bottles of classic sunflower oil.

We decided to find out if there is no sense to pay such money. Do not sell useful Mediterranean oil with an image of a healing product Cheap Falsificates made from the same sunflower? Experts of the Society for the Protection of Consumer Rights (OZPP) acquired eight bottles - from Spain, Italy, Greece and Tunisia - and sent them to an examination to the Sergiev Posad branch of the FBU "TSSM Moscow Region".

"Wooden" oil

Olive oil is also called olive or "wooden". It is, goes to the production of soap, is part of the most expensive cosmetics and some medicines. And in itself it is a medicine. It was known in antiquity. "Olive oil is useful due to high content, especially Oleinova, - says dietitian Alexey Kovalkov. - This acid is actively and at the same time supports the desired level of "good." Therefore, olive oil is recommended for the prevention of atherosclerosis. And it is also useful for those who suffer from diseases of the liver and gallbladder, because it perfectly stimulates the production of bile. In children's nutrition, olive oil is indispensable because it contributes to the growth of bone tissue. "

Laboratory work

To be confident that we are really olive oil, you need to explore its fatty acid composition. In the laboratory, we checked ten basic acids in each sample. The most important of them. In accordance with GOST 30623-98, "oil vegetable and margarine products" should be from 56 to 83%. "But if the composition in large quantities is determined by its transzymeer (the same acid, but with a changed molecule that occurred under exposure to high temperature. - Ed.) Elaidinic acid, most likely, oil was obtained not "cold" pressing, but with the help of temperature or chemical extraction, "says Roman Gaidashov, Food Expert OZPP. - Transisomers are present in a product in a negligible small quantity. That's only in Russian gostas there are no standards for transzomers, and such extended studies are mandatory, for example, the product authentication is not conducted. " By the way, precisely because of the formation when the transzomers of fatty acids, which have carcinogenic properties, cannot be frying on unrefined olive oil - for this only refined is suitable for this.

So, judging by a certain amount of oleic acid (see table), oils are really made of olives. The smaller the elaidic acid in the sample, the better (we defined it from 0.2 to 0.4%). In no oil in the laboratory found a dangerous concentration of heavy metals (checked for cadmium, lead, arsenic, mercury, copper and iron).

It is also important that the purchased butter is fresh. After all, with a duty of storage, the product is oxidized, and the benefits in the literal sense of the word will disappear. It is possible to determine in the laboratory conditions in two indicators: acidic number and peroxide: the closer their value to the upper boundary of the norm, the older oil. Our table we placed oils in order of quality deterioration. Chief Outsider - a product from Tunisia. First, a real acid number does not coincide with the declared packaging (and therefore, the oil is not such an "extra class", as promised!), Secondly, the peroxide number is 10 - this is a maximum allowed, the oil is not so fresh. The oil from Greece was not the best. But the product from Italy and Spain is the highest quality.

How to choose the best olive oil?

Choosing olive oil in the store, carefully inspect the packaging! Search on it the following data:

Variety

There is (they were identified by IOC, the International Council for Olivivam; All exporting countries included in it are obliged to label products with appropriate inscriptions):

■ Extra-Virgin Olive Oil - Natural, the best and expensive, the first cold spin, only under the press - without chemistry. Acidity not more than 0.8%.

■ Virgin Olive Oil - also natural, but permitted acidity - up to 2% (the spinning may not be first, but also guaranteed the absence of chemistry).

■ PURE OLIVE OIL - Usually a mixture of purified and natural oil, a chemical spin can be applied.

■ Olive OIL - a mixture of natural and purified oil, acidity is not more than 1.5%, as a rule, odorless, with a chemical spin.

■ Olive-Pomace OIL - purified oil extracted from olive meals (permissible to use chemical solvents and high temperatures). It is used more often in restaurants for baking.

■ LAMPANTE OIL (lamp oil) - olive oil, not intended for eating.

On the refined (refined) oil is a mark "refined".

date

Development date. Take only the freshest oil. Useful substances are preserved in it for the first five months from the date of production. After the first year of storage, olive oil is better used exclusively for cooking (extinguishing and frying), but not to refill dishes. In addition, over time the oil is spoiled and exhaled. Annoy oil can be still pleasant to taste, but it is less fragrant than fresh oil.

Packaging

■ Indication of the acid number on the package. For Extra Vihrin, it is not more than 0.8%, with the lower value, the better.

■ Packing material matters. It is best to buy oil in dark glass - green or brown. After all, it is important to prevent the contact of olive oil with air, as well as take care of the light - they spoil the product. Packages made of plastic or metal are considered cheaper.

Structure

Be sure to pay attention to this line. There are oils with herbs and spices (for salads), and cheap options and can contain impurities of other vegetable oils. Such oils are labeled - "Mixed Oil" or simply "MIX". Usually it is honestly written on the packaging, but not large letters on its front part, but finely and inconspicuous.