oil olive

Olive oil has more uses than just consuming, it also works as a natural and safe lubricant. For example, lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)

The taste of the olive oil is influenced by the soil that the olive trees grow on, but also by the moment when the olives have been harvested and ground.

An important issue which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year olive oil should be used for cooking, not for foods to be eaten cold, like salads.

Choosing a cold-pressed olive oil can be similar to selecting a . The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.

The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other