The traits of olive oil are closely related to the oil -making process. High -quality olive oil is made of cold squeezing method, and it needs to be carried out from low pressure to high pressure.What are the characteristics of good olive oil? How to distinguish olive ...
How to distinguish the good or bad of olive oil
The traits of olive oil are closely related to the oil -making process. High -quality olive oil is made of cold squeezing method, and it needs to be carried out from low pressure to high pressure.What are the characteristics of good olive oil? How to distinguish the quality of olive oil? Let ’s introduce to you how to distinguish good or bad olive oil! China
Good olive oil has the following characteristics:
The traits of olive oil are closely related to the oil -making process. High -quality olive oil is made of cold squeezing method, and it needs to be carried out from low pressure to high pressure.The color of low -voltage first squeezing olive oil is light yellow, and it is the ideal cold -mixed oil and cooking oil.
Observation: Oil body is translucent, thick, light yellow, yellow -green, blue -green, blue, until blue and black.Deep colorful olive oil acid values ??and poor quality.The pigment and other nutrients in refined oil are destroyed.
Wen: There are fruit aroma, different tree species have different fruit flavors. The oil tasting can even distinguish 32 different olive fruits such as licorice flavor, cream flavor, fruit flavor, chocolate flavor and so on.
Taste: The taste is smooth, with a faint bitterness, and spicy taste. The back of the throat has obvious feelings, and the spicy taste is lagging behind.
The bad olive oil has the following characteristics:
View: Mixed oil body, lack of translucent luster, indicates that the placement time is long and starts to oxidize.The color is light, it feels very sparse, not thick, indicating that refining or blending oil.
Wen: There are odors such as aging, moldy flavor, muddy smell, sour taste, metal flavor, Hara flavor and other odors.Explain that deterioration, or problems with olive fruit raw materials, or improper storage.
Taste: There is a odor, or there is no taste.Explain the deterioration, or refining or blending oil.

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