It has elements for cancer treatment. It contains the most oleokantal and squalene, the elements that give a bitter taste to olives. Daily consumption of 100 cl squalene is advised. It heals wounds and feeds tissue. It regulates digestion
Some messages in the media may harm the quality perception of olive oil Some of the terms used to promote olive oil such as stone pressed, bag squeezed and hot water pressed, may mislead the people about healthy olive oil. Because, these techniques are not good for the quality olive oil. Oil is subject to air ventilation, is overheated by hot water and the bags are not cleaned sufficiently. So, the olive oil lost some of its peculiarities, aromatic values and health benefits. Besides these may cause digestive problems and acid formation in stomach.
Consumers should beware of these olive oils
Cerag Bilgin and Ozgur Ozden
The acidity of the olive oil could not be understood by tasting. Black olives are matured form of green olives. Early harvest olive oils are obtained from fresh olives, and are especially advised for non-cooked consumption. For cooking, matured harvested oils must be preferred. Olive oil is prune to decay fast. So, it has to be kept away from heat and stocked in closed bottles.
Sold in PET bottles, Sold without labels on side of highways, Sold in open markets, Sold in transparent bottles that were left under sunlight Those oils that lost its original taste
The myths about olive oils that is not true Riviera kinds are processed olive oil and are lower quality Olive oil does not smell bad. If it stinks, it is not a quality olive oil. The color of the olive oil is not a gauge for quality. So, during quality tests, it is offered to judges in dark colored cups. Stone pressing is an old and a suitable technique for quality olive oil. Major companies are moving towards better processing techniques.
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