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Olitalia Extra Virgin Olive Oil (500 ml)
৳ 720 (-8%)
Extra virgin olive oil:
Extra virgin olive oil is extracted by crushing or cold-pressing olives and fresh juice. It is crude and the highest quality olive oil you can buy. Due to the way extra virgin olive oil is made, it retains the original taste of olives and also has lower levels of oleic acid than other varieties.
It contains high concentrations of natural vitamins and minerals found in olives. According to Rupali Dutt, “Excess virgin oil has zero processing and no additives that make it green in color and has a strong olive flavor. It contains only 1% oleic acid and is able to retain all its antioxidants. On the other hand, regular olive oil is commercially available. Like any other oil, it is produced and processed. It contains at least 3-4% of its acidic acid. ”
Standard Virgin Oil: Virgin olive oil comes in standard virgin oil production or simply by cold pressing, its acidity is less than 2% and it is known as ‘good’ taste compared to extra virgin varieties. It cannot contain any refined oil. Virgin olive oil is good for cooking Pure or blended olive oil: It may be called ‘pure’ but it is mostly a mixture of refined olive oil and virgin production oil.
Refined oil: When virgin oils are sent to processing centers, they undergo chemical processing, which makes them “refined olive oil”. Here they go through processing involving heating, chemical, or filtration. These refined olives have an acidity level of 0.3 percent or less, which gives them a longer shelf life.
Pomace Oil: There is another form of olive oil available in the market called Olive Pomace Oil. Once the normal, mechanized extraction of olive oil from the olive fruit is completed, about 5 to 8 percent of the oil still remains in the remaining olive pulp or “pomace”. This oil is called pomace oil and it seems to be good for cooking.
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