Oil of Provence - extra virgin olive oil

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

Hazelnut and peanut, sunflower and pumpkin, olive and sesame, mustard and corn and many more different oils people have learned to make. It is possible to extract oil from almost any bone and every vegetable fruit.

But not all of their types are used by people for cooking, for medicinal or cosmetic purposes. Perhaps this is due to ignorance of all the qualities of oils or financial inaccessibility. Many oils are extracted from the fruits of exotic plants, unprecedented and outlandish for us.

In Russia, the main oilseed crop is sunflower. And in Greece, Spain and Italy, the product is extracted from the fruits of olive trees.

Best olive oil

Olive oil has recently taken the first position in terms of usefulness. It is made from ripe olives, which in the south of Europe ripen in November, and from September to December the main collection is made in Italy and in the south of France. Raw olive oil is extracted from the fleshy part of the fruit by cold pressing (pressing).

It is this product after the first pressing is called "Provencal oil". It is bottled only in glass bottles or in metal canisters andhas an inscription on the label: extra vergine olive oil - virgin (unrefined) extra virgin olive oil.

Russians learned about the existence of olive oil during the "French boom" in the XVIII century. At that time, olive oil was delivered from the southern French province of Provence and had excellent qualities, which were professionally appreciated by Russian culinary experts. Therefore, Provence oil is a high quality vegetable fat. It is isolated by cold pressing from the fruits of mature olive trees.

State standard (GOST) vegetable oil from olives does not have. It is delivered to our country manufactured according to specifications (TU), which are developed by the manufacturer.

What is vegetable oil made of?

You can visually show the composition of vegetable oil from various bones, fruits and seeds in the table:

Types of oils	Color	Linoleic acid (Omega-6)	Linolenic acid (Omega-3)	Oleic acid (Omega-9)	Rich fat acids
Olive (Provencal) oil	golden yellow	15%	no	81%	13%
Linen	From yellow to brown	15-30%	44-61%	13-29%	9-11%
Sunflower	Golden yellow	46-62%	Up to 1%	24-40%	12%
Corn	From yellow to brown	48-56%	no	30-49%	10-14%
Soybean	From light yellow to dark yellow	51-57%	3-6%	23-29%	12-14%
Palm	Deep yellow to deep red	10%	no	40%	50%
Peanut	Colorless to reddish brown	13-33%	no	50-63%	13-22%
Pine	Light yellow	31-34%	17-23%	32-36%	About 9%
Sesame	From yellow to brown	37-48%	no	35-48%	10-16%

Quality Benefits of Provence Oil

Oleic acid, which is found in large quantities in olive oil, hasmultiple effects on the human body. Namely:

• Reduces total cholesterol levels.
• Promotes weight loss.
• Increases the production of antioxidants.
• Reduces atherosclerotic processes in the arteries.
• Reduces blood clots.
• Slows down the aging of the whole organism.

Provencal oil has a low (up to 1%) acidity. Unlike other olive oils, it is yellow in color with a golden hue and has a very special, slightly bitter aroma.

This feature allows it to be used for dressing fresh salads, making sauces and frying foods. When heated, olive oil does not form harmful carcinogens. Popular with pharmacists and cosmetologists.

Table vegetable oils

People in the diet very widely use high-calorie foods such as vegetable fats. They are of great physiological importance for the person who uses them in the preparation of culinary dishes, for the manufacture of canned food and in the food industry.

All these fats belong to the category of table fats and are produced in the open spaces of Russia according to GOST:

• Vegetable oil from sunflower seeds (GOST 1129-73).
• From corn seeds - corn.
• Soya - from soy beans.
• Mustard - from mustard seeds.
• From the seeds of the rapeseed plant - refined rapeseed (GOST 8988-77).
• From seedscotton - cottonseed.
• Coconut - from coconut pulp (GOST 10766-84).

Only first cold-pressed olive oil, which also belongs to table vegetable oils, is produced according to specifications and comes from European countries.

Second pressing olive oils are only suitable for use in hair products or for making soaps.