When this name comes to our minds, we find that our thinking is directed towards Arab families, especially the Palestinian ones, who have depended on it since ancient times, as a basic dish in their daikon table, as it has many uses.
And God Almighty did not mention in his great Qur’an olive, except for its importance and its many benefits for humans, as it is considered one of the best medicines for diseases of the digestive system.
The olive tree is considered one of the blessed and famous trees in the regions of the Mediterranean basin, which has Friday benefits that benefit the body and human life. It has spread widely in the Egyptian markets, and its types are many and their prices vary, and in light of the increasing demand of Egyptians and Arabs for it after knowing its medical benefits, compared to other traded oils. We review the types of olive oil.
The main advantages of olives:-
The most important characteristic of olives of all kinds, green or black
The olive fruit is nutritious and rich in essential vitamins and minerals such as calcium, sodium, potassium, magnesium, iron, sulfur, and copper.
It contains powerful antioxidants due to the presence of (B, A, E).
It contains oleic acid, which is a beneficial and essential fatty acid for the body and heart.
It is available and the price is high and it is used in many recipes.
Types of olive oil:-
One company can produce more than one type of olive oil, and with multiple types, prices vary.
Prices also vary around the types related to medical benefits, as the types are summarized as follows, in order from the best to the least quality:
Extra virgin olive oil:-
The best types of olive oil and the most expensive are obtained by cold pressing olives, and from the first pressing of them, the acids less than 1%
The lower the acidity, the higher the quality of the olive oil. In this type, its quality lies in the fact that it is prepared without chemical additives, without heating or adding hot water, in addition to being the first pressing of olives.
The oil in this type maintains its natural balance of smell, taste, and acidity, and it contains a high percentage of nutrients, unsaturated fatty acids, and vitamin, E.
Extra virgin olive oil:
It is prepared in the same way as before, but the difference here is high and may reach 3%the producing companies are trying to reduce the acidity to reach 2%, and the difference in acidity, of course, affects the taste and smell of the oil, and the medicinal benefits are slightly affected by it and its low price.
Pure olive oil:-
This type occupies third place, and despite the deceptive name, it is cheaper.
Its acidity increases, and of course the taste and flavor are affected by it, so producers have to mix it with a percentage of virgin oil, to add flavor and taste to it.
This type is best suited for cooking that requires high temperatures, but its medicinal benefits and distinctive flavor are few.
Light olive oil:
It is a light oil in flavor, aroma, and taste
This type is prepared by refining, and very small percentages of virgin olives are added to it, so all the advantages of taste and smell of olive oil disappear, and also the medicinal benefits of it are reduced It is high in calories and fat.
Olive pomace oil:-
The worst and cheapest types of olive oil, yet the consumer flocks to it, because of the price, which reaches half of the previous types.
This type contains no nutrients, no vitamins, no taste, flavor, or smell.
It is prepared by taking the leftover olive pomace from the previous types, re-squeezing it, and placing it under presses and centrifuges.
Many organic solvents are also used to extract what may be left of this oil, and chemicals are added to it that makes it harmful to health or at least not of any medical benefit.
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