Olive, also called rich-shell, olea, oleaceae evergreen trees olive elliptic or ovate stone fruit. It is 20-25 mm long, or longer, in black when mature, bright and oil by 5% to 60%. It is native to the Middle East. Sichuan and Shaanxi have a small plant in our country.
Olive oil is of good quality non-drying oil grease. Its shape is closely related to the oil producing method. High quality olive oil can only use cold pressing, and need to from low to high pressure. Way of low head grease need not to refine, and can eat without washing. It is yellow green with special gentle, lovable fruity odour and low acid value (0.2 2) and clear transparent above 0 ℃, which is ideal for cold and cooking oil. Edible high-grade olive oil is natural fruit juice extracted from the first or mature olive fruit by physical
cold squeezing technology, which is only in the form of the natural state of woody plant oil for human consumption in the world.
Olive oil’s color changes with the increase of the pressure of oil mill, appearing light yellow- yellow green- green and blue - blue - dark blue. Deep oil color has high acid value. Oiliness that acid value is more than 3 oil thicken and thrill, which the relative density increases and unfavorable to use. If the relative density of the light olive oil color (15/15 ℃) is greater than 0.918, it must be mixed with other oils.
Olive oil uses widely. In addition to use, it can also manufacture pharmaceuticals, cosmetics, the lubricating oil and Turkey red oil, etc. Soap made by olive oil is white texture, foaming power, so it is good material for soap industry.
Olive oil contains many unsaturated fatty acid and more are oleic acid, the absorption rate of the human body on which is 98.4%. Also rank top in the vegetable oil, so it has a high nutritional value. In order to obtain high quality olive oil, not only when you receive the fruit to try not to make it damage, but also squeezed in time. If storage for a long time, need to immerse in 6% salt water.
If it is super native olive oil (or extra virgin olive oil), there is a kind of method that is Cold Pressed (label indicating Cold Pressed, or Cold Extracted). Cold Pressed is to make
olive fruit squeeze out directly through the physical machinery, the same with the principle of juice press press juice in the family. Olive oil extracted through this method is pure natural, and its nutrition do not suffer any damage. There is a kind of method that is concise method (Refined), which is actually chemical leaching method.
The first and second pressure oil is for food and medicine; the third, fourth and the leaching oil through deacidification, decoloring, deodorization refined oil is used as lubricant and soap, which can't eat. To prevent eating, need to join rosemary oil or other agents when sold in order to identify. Pressed cake residual oil 4%~15% can be used as fodder, which also commonly used the leaching solvent of carbon dioxide, petroleum ether, benzene or chloride oxide. Olive oil used leaching for carbon dioxide called sulfur olive oil, which can not be eaten. Olive oil contains rich natural antioxidants - thirty six carbon olefine (also called squalene), and linoleic acid content is less, so it has a good stability.
