Suma Olive Oil Extra Virgin Organic 500 ml (Pack of 6)

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Genovese, A.; Caporaso, N.; Villani, V.; Paduano, A.; Sacchi, R. (2015). "Olive oil phenolic compounds affect the release of aroma compounds". Food Chem. 181: 284–294. doi: 10.1016/j.foodchem.2015.02.097. PMID 25794752. Danby, H., ed. (1933). The Mishnah. Oxford: Oxford University Press. p.502 ( Menahoth 8:4). ISBN 0-19-815402-X. The importance of olive oil as a commercial commodity increased after the Roman conquest of Egypt, Greece and Asia Minor led to more trade along the Mediterranean. Olive trees were planted throughout the entire Mediterranean basin during evolution of the Roman Republic and Empire. According to the historian Pliny the Elder, Italy had "excellent olive oil at reasonable prices" by the 1st century AD—"the best in the Mediterranean". [ citation needed] As olive production expanded in the 5th century AD the Romans began to employ more sophisticated production techniques like the olive press and trapetum (pictured left). [9] Many ancient presses still exist in the Eastern Mediterranean region, and some dating to the Roman period are still in use today. [20] Productivity was greatly improved by Joseph Graham's development of the hydraulic pressing system developed in 1795. [9] The Manufacture of Oil, 16th-century engraving by Jost Amman Symbolism and mythology [ edit ] Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 27°C (80°F)) during processing, thus retaining more nutrients and undergoing less degradation". [73] The difference between Cold Extraction and Cold Pressed is regulated in Europe, where the use of a centrifuge, the modern method of extraction for large quantities, must be labelled as Cold Extracted, while only a physically pressed olive oil may be labelled as Cold Pressed. In many parts of the world, such as Australia, producers using centrifugal extraction still label their products as Cold Pressed. Blásquez, J. M. (1992). "The Latest Work on the Export of Baetican Olive Oil to Rome and the Army" (PDF). ceipac.ub.edu. Archived (PDF) from the original on March 4, 2016 . Retrieved July 30, 2014.

a b c d e "The 101 of olive oil designations and definitions". Australian Olive Association. Archived from the original on February 26, 2015 . Retrieved March 15, 2015. a b Mueller, Tom (August 13, 2007). "Slippery Business". The New Yorker. Archived from the original on June 13, 2007 . Retrieved January 28, 2016. It is not clear when and where olive trees were first domesticated. The modern olive tree may have originated in ancient Persia and Mesopotamia and spread to the Levant and later to North Africa, though some scholars argue for an Egyptian origin. [9] Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . Retrieved September 6, 2017. Several olive producer associations, such as the North American Olive Oil Association and the California Olive Oil Council, also offer grading and certification within the United States. [68] [69] Oleologist Nicholas Coleman suggests that the California Olive Oil Council certification is the most stringent of the voluntary grading schemes in the United States. [70]In a review by the European Food Safety Authority (EFSA) in 2011, health claims on olive oil were approved for protection by its polyphenols against oxidation of blood lipids, [134] and for maintenance of normal blood LDL-cholesterol levels by replacing saturated fats in the diet with oleic acid. [135] (See also: Commission Regulation (EU) 432/2012 of 16 May 2012). [136] Despite its approval, the EFSA has noted that a definitive cause-and-effect relationship has not been adequately established for consumption of olive oil and maintaining normal (fasting) blood concentrations of triglycerides, normal blood HDL-cholesterol concentrations, and normal blood glucose concentrations. [137] First cold pressed means "that the fruit of the olive was crushed exactly one time – i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed". [74] In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground, often at night, are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10–15°C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 25°C) there is no international reliable definition of "cold pressed". a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns. Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . Retrieved September 6, 2017. Mafia Control of Olive Oil the Topic of '60 Minutes' Report". Olive Oil Times. January 3, 2016. Archived from the original on November 9, 2018 . Retrieved January 28, 2016. . Summary of CBS video

In the ancient Levant, three methods were used to produce different grades of olive oil. [36] The finest oil was produced from fully developed and ripe olives harvested solely from the apex of the tree, [37] and lightly pressed, "for what flows from light pressure is very sweet and very thin." [38] The remaining olives are pressed with a heavier weight, [38] and vary in ripeness. [37] Inferior oil is produced from unripe olives that are stored for extended periods of time until they grow soft or begin to shrivel to become more fit for grinding. [39] Others are left for extended periods in pits in the ground to induce sweating and decay before they are ground. [40] According to the Geoponica, salt and a little nitre are added when oil is stored. [38] Furthermore, there is no "second" press of virgin oil, so the term "first press" means only that the oil was produced in a press vs. other possible methods. European Food Safety Authority (2011). "Scientific Opinion on the substantiation of health claims related to oleic acid intended to replace saturated fatty acids (SFAs) in foods or diets". EFSA Journal. 9 (4): 2043. doi: 10.2903/j.efsa.2011.2043. When extra virgin olive oil is heated above 210–216°C (410–421°F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Refined olive oils are suited for deep frying because of the higher smoke point and milder flavour. [23] Extra virgin oils have a smoke point around 180–215°C (356–419°F), [1] with higher-quality oils having a higher smoke point, [24] whereas refined light olive oil has a smoke point up to 230°C (446°F). [1] It is a "popular myth" that high-quality extra virgin olive oil is a poor choice for cooking because of its low smoke point. But in fact extra virgin olive oil is more stable than other vegetable oils when heated above its smoke point. [1] Religious use [ edit ] Christianity [ edit ] Designations and definitions of olive oils". International Olive Council. Archived from the original on December 3, 2018 . Retrieved December 1, 2012.

Types of olive oil

One parameter used to characterise an oil is its acidity. [57] In this context, "acidity" is not chemical acidity in the sense of pH, but the percent (measured by weight) of free oleic acid. Measured by quantitative analysis, acidity is a measure of the hydrolysis of the oil's triglycerides: as the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing hydrolytic rancidity. [58] Another measure of the oil's chemical degradation is the peroxide value, [59] which measures the degree to which the oil is oxidized by free radicals, leading to oxidative rancidity. Phenolic acids present in olive oil also add acidic sensory properties to aroma and flavor. [60] Grossi, Marco; Di Lecce, Giuseppe; Arru, Marco; Gallina Toschi, Tullia; Riccò, Bruno (February 2015). "An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil". Journal of Food Engineering. 146: 1–7. doi: 10.1016/j.jfoodeng.2014.08.015. S2CID 96238385. Archived from the original on April 7, 2022 . Retrieved September 11, 2018. Ministry of Agriculture in Olive Oil sector analysis: The Israeli farmer produces more olive oil and the Israeli public consumes more and pays less money for it". GOV.IL. Archived from the original on April 9, 2022 . Retrieved May 8, 2022.