olive oil

olive oil

Oily and viscous substance that we take with the pressing of olives, used in cooking, baking, pastry, salads, medicine, manufacture of lubricants, soaps and beauty products.
The oil is chemically different mixture substances.It has its own flavor with slight variations depending on how is  extract and to quality.When it freezes below 0 degrees Celsius and freezes like fat. The oil is lighter than water, in which is not dissolved but standing on its surface.
The quality of the oil is higher, the better for the manufacture of food. This depends on how the specific pressure presses, the first oil pressure is best. But the matter was COLD jelly or warm if the olives were infested with fruit fly etc. To improve the quality we transfer oil that pour from one container to another after settling foreign substances which must not fall into the new container.. The quality is determined by the acidity, the lower the acidity is so superior quality. Refining lessens acidity but does not give the highest quality oil, which is taken from high quality olives and preserved from the first pressure. But the containers should be completely clean. The oil opium as food is the best distorted by mixing with sesame oil, peanut oil cotton oil etc. This distortion can be seen only by chemical analysis.
The olive oil is also used in various religious ceremonies (lighting of candles, baptism, unction, etc.). Also used for the production of soap and lubricating machines.