What are the Right Known Misconceptions about Olive Oil?

Olive oil is one of the leading actors of kitchens thanks to its countless benefits and unique taste. Moreover, this miraculous oil is not only indispensable for kitchens, but also for hair and skin care with proper use. Because it contains vitamins E, A, D and K, as well as many minerals such as mushrooms, iron, fibers and shields. Well, do you know that you know that there are many wrongs known about oil, which has a very common use? The fact that olive oil has a sharp taste and dark green color does not mean that the known is always hated. Because olive oil can have various color tones between yellow and green and have sharp or softer flavors depending on the time it is grown. The quality parameters of olive oil are factors such as harvesting and storage method, soil type, acidity level in the sensory parts. Real oils, on the other hand, can be understood most clearly only by testing them with chemical analysis. The aroma of genuine olive oil becomes fruity and spicy. This aroma can leave a sharp or softer taste on the palate, depending on the type of olive oil and the conditions of the geography where it is grown.Olive oils with sour, musty and earthy odor should definitely not be preferred. Methods such as boiling the bain-marie, putting bread or bay leaves in the olive oil to remove the bitterness cause the olive oil to deteriorate more quickly. Instead, it is important to reconsider olive oil preferences for correct consumption. While extra virgin olive oil is an ideal choice for those who love intense aroma, riviera olive oils can be a more ideal choice for those who like soft aroma. It is obtained by mixing Riviera olive oil with refined olive oil. Therefore, its nutritional value is lower than percolation. If you consume olive oil with the priority of benefit, you can make your choice in favor of cold-pressed natural extra virgin olive oil. Olive oil can be easily used in frying thanks to its high burning point. But there are some points to be aware of. You should not use frying oil more than once. In addition, when frying, using riviera olive oil instead of natural extra virgin is a more suitable option. Extra virgin olive oil contains higher antioxidants than riviera olive oil. Therefore, it is important to consume it raw instead of heating it in order to get the most out of the nutrients it contains. Olive oil does not have a better aroma as it ages.For this reason, even when olive oil is preserved, its shelf life does not exceed two years. When it comes into contact with light, air and temperature, the phenolic source in the oil is lost. Thus, the shelf life of two years is shortened even more. When in contact with these factors, oil that is kept for a long time or that exceeds two years, even if preserved, may become stale. Although there is no significant difference between stale olive oil and fresh olive oil, its nutritional value is significantly reduced. Olive oil starts to freeze at 0 to minus 6 degrees. But just because oil is freezing doesn't mean it's real oil. Other than that, experiments such as observing the color after mixing olive oil with spirit and salt do not reflect the truth. It cannot be understood whether olive oil is real or not, neither by freezing it nor by another experiment done in a home environment. The most accurate results can be obtained with chemical analyzes performed in the laboratory environment. Olive oil can be used in non-adhesive pans such as Teflon and ceramic, as well as in steel and cast iron pans. When preparing olive oil recipes, the materials used do not have any effect in terms of benefit and taste. In summary; You can easily use oils in any area you want, which does not like some worrisome misinformation. Of course, choosing a company that produces real and first quality oil is the most important part of the job...