Olive oil is a food product extracted from olives.
Olive oil is a food product extracted from olives. Simply put, it is the juice of the olive. It is a food product that has accompanied us for many centuries, it is still very present and nowadays it is increasingly being used in our meals. It is a must in most kitchens.
In addition to being a natural product, it is recognised as having several health benefits.
Olive oil is rich in fatty acids, antioxidants and vitamins. It contains the fatty acids that best withstands high temperatures during the cooking of food without losing its quality.
Yet, it is in its raw form that it reveals the best of its composition. It is in this form that we can identify its attributes through our senses, that is, sensorially.
Smell and Taste are the senses we use to identify the characteristics of an olive oil.
But olive oil also has some characteristics that are not always well understood by the consumer, such as the acidity.
It is only detectable in the laboratory, since it is a specific acid (oleic acid). It indicates the percentage of free fatty acids present per 100 grams of olive oil.
The acidity "evaluates", that is, the state of the olives before the harvest and the way the extraction of the oil was done.
In short, it is not an acidity equivalent, for example, to that given by citric acid, present in oranges or lemons.
Olive oil is a food product extracted from olives. Simply put, it is the juice of the olive. It is a food product that has accompanied us for many centuries, it is still very present and nowadays it is increasingly being used in our meals. It is a must in most kitchens.
In addition to being a natural product, it is recognised as having several health benefits.
Olive oil is rich in fatty acids, antioxidants and vitamins. It contains the fatty acids that best withstands high temperatures during the cooking of food without losing its quality.
Yet, it is in its raw form that it reveals the best of its composition. It is in this form that we can identify its attributes through our senses, that is, sensorially.
Smell and Taste are the senses we use to identify the characteristics of an olive oil.
But olive oil also has some characteristics that are not always well understood by the consumer, such as the acidity.
Let's be clear: The acidity of olive oil has no influence on the taste or smell!
The acidity of the olive oil is not perceptible sensorially, in other words, it is not detectable by our senses, nor does it have any influence on the taste or smell of the olive oil.It is only detectable in the laboratory, since it is a specific acid (oleic acid). It indicates the percentage of free fatty acids present per 100 grams of olive oil.
The acidity "evaluates", that is, the state of the olives before the harvest and the way the extraction of the oil was done.
In short, it is not an acidity equivalent, for example, to that given by citric acid, present in oranges or lemons.
Olive oil is a food product extracted from olives.
Olive oil is a food product extracted from olives. Simply put, it is the juice of the olive. It is a food product that has accompanied us for many centuries, it is still very present and nowadays it is increasingly being used in our meals. It is a must in most kitchens.
In addition to being a natural product, it is recognised as having several health benefits.
Olive oil is rich in fatty acids, antioxidants and vitamins. It contains the fatty acids that best withstands high temperatures during the cooking of food without losing its quality.
Yet, it is in its raw form that it reveals the best of its composition. It is in this form that we can identify its attributes through our senses, that is, sensorially.
Smell and Taste are the senses we use to identify the characteristics of an olive oil.
But olive oil also has some characteristics that are not always well understood by the consumer, such as the acidity.
It is only detectable in the laboratory, since it is a specific acid (oleic acid). It indicates the percentage of free fatty acids present per 100 grams of olive oil.
The acidity "evaluates", that is, the state of the olives before the harvest and the way the extraction of the oil was done.
In short, it is not an acidity equivalent, for example, to that given by citric acid, present in oranges or lemons.
Olive oil is a food product extracted from olives. Simply put, it is the juice of the olive. It is a food product that has accompanied us for many centuries, it is still very present and nowadays it is increasingly being used in our meals. It is a must in most kitchens.
In addition to being a natural product, it is recognised as having several health benefits.
Olive oil is rich in fatty acids, antioxidants and vitamins. It contains the fatty acids that best withstands high temperatures during the cooking of food without losing its quality.
Yet, it is in its raw form that it reveals the best of its composition. It is in this form that we can identify its attributes through our senses, that is, sensorially.
Smell and Taste are the senses we use to identify the characteristics of an olive oil.
But olive oil also has some characteristics that are not always well understood by the consumer, such as the acidity.
Let's be clear: The acidity of olive oil has no influence on the taste or smell!
The acidity of the olive oil is not perceptible sensorially, in other words, it is not detectable by our senses, nor does it have any influence on the taste or smell of the olive oil.It is only detectable in the laboratory, since it is a specific acid (oleic acid). It indicates the percentage of free fatty acids present per 100 grams of olive oil.
The acidity "evaluates", that is, the state of the olives before the harvest and the way the extraction of the oil was done.
In short, it is not an acidity equivalent, for example, to that given by citric acid, present in oranges or lemons.