Known by Westerners as “beauty oil†and “applicable cosmeticsâ€, it is a fruit oil obtained by direct cold pressing and oil-water separation of olive fruit without any chemical treatment, and thus is rare in nature. A vegetable oil that is eaten in its condition.
Unlike most vegetable oils, olive oil can add a variety of unique flavors to any cooking, from light to strong, from sweet to spicy, everything is available and varied. Under normal circumstances, the olive oil is light yellow in color, clear and transparent, and has a distinctive fragrance. However, if you exceed the shelf life or do not meet its storage conditions, after prolonged exposure to light, high temperatures, or directly placed in the air, you may lose the original color, flavor, or even deterioration.
[nutrient content]
Because the olive oil has not been treated with any chemical treatment in the production process, the total amount of pro-vitamin A, D, E, and unsaturated fatty acids contained in the product has reached more than 80%. Of which oleic acid accounted for 86%, linoleic acid accounted for 4% to 5%, arachidic acid accounted for 0.9%, the human digestibility can reach about 94%. Compared with cereal oils, its linoleic acid content is lower and vitamin E content is also lower.
[Doctor's point of view]
Direct use of olive oil prevents skin wrinkles and roughness, leaving the skin naturally elastic, radiant and supple. Olive oil also has a special absorption knife for UV rays. The exposed part of the skin is not mucus but it gives a refreshing feeling.
Olive oil contains an antioxidant called polyphenols. It protects against heart disease and cancer and can be polymerized with a substance called squalene to slow the growth of colon cancer and skin cancer cells.
[Adjusting new common sense]
Due to its fruitiness, olive oil is particularly suitable for cold dishes, and can also be used for cooking, cooking, frying, and frying.