A couple of drops of spicy oil can transform a dish. With this dressing, even the usual salad will sparkle with new flavors. You can look for cute bottles with interesting fillings in supermarkets or online. But the easiest way is to make them at home yourself.
Aromatizing oils is a simple and fun process. It gives a lot of room for imagination, because you can add herbs, spices, vegetables and even fruits. It is enough to remember a couple of subtleties of preparation, and then you are not limited in anything.
Which oil to choose
It is important that the natural taste and aroma of the product is not too rich. Otherwise it will drown out all the additives. Therefore, pay attention to neutral oils. The ideal option would be a light olive oil where there is not too much bitterness. Refined, odorless sunflower oil is also suitable.
For variety, you can try adding flavors to mustard or corn oil. However, it's worth trying them first. Unlike olive or sunflower, these oils already have their own bright notes in taste. Therefore, not every additive will harmoniously combine with them. There is no avoiding trial and error here.
How to refine sunflower oil at home
Long gone are the days when our mothers and grandmothers fried pies in aromatic sunflower oil; advertising says one thing, but in reality it turns out completely different. This is the case with the invention of clever marketers
-
refined sunflower oil.
Over the past 20 years, it has become incredibly popular, is actively advertised and is almost universally used. For our body, this product is almost indistinguishable from PLASTIC in its molecular composition. Just the facts.
1. Extraction. Now no one presses the seeds. The raw materials are filled with an extractant-solvent, for example, hexane. I won’t even scare you with the toxicity of this solvent-drug. Be scared yourself. Despite all the evaporation, hexane remains in the oil. 2. Refining. What are they cleansing from? From all the beneficial substances for which it makes sense to grow seeds for oil: lecithin, chlorophyll, vitamin E and minerals. 3. Cleansing. Exposure to an alkaline solution - caustic soda. 4. Discoloration. Diatomaceous earth. Or water vapor under vacuum. 5. Filtration. Here the oil loses carotene and other traces of beneficial substances. 6. Deodorization. Deodorization is carried out in a vacuum with live steam. The process lasts 45 minutes, the oil outlet temperature is +230 °C. Demargarinization.
And this is bottled and called oil 128552; It’s not even worth talking about the tricks of advertisers and marketers that allow them to sell this to the population.
REFINED OIL IS ALMOST DIFFERENT FROM PLASTIC IN MOLECULAR STRUCTURE! In the process of such “purification”, fatty acid molecules are broken and twisted, which leads to the creation of molecules - freaks - trans fatty acids, or trans fats. Refined oils contain up to 25% trans fats! These substances do not exist in nature! Therefore, the body does not know how to cope with them and cannot remove them out. Over the years, they accumulate and create big problems for the owner of the body: trans fats are extremely toxic and give rise to serious consequences - stress, atherosclerosis, ischemia, heart disease, cancer, hormonal imbalances (for example, obesity) and so on.
And then we say that diseases have become younger. It's simple.
During all these executions, the fatty acid molecules of natural plant materials are deformed beyond recognition. This is how trans fats are created - trans isomers of fatty acids that are simply not absorbed by the human body
Refined oil obtained by such barbaric methods contains up to 25% of such mutilated molecules, that is, ¼ of undigested trans isomers are not excreted from the body, but gradually accumulate in it, forming toxic substances. In this regard, a person who regularly consumes refined vegetable oil has Over time, a whole bunch of diseases develop
Hormonal imbalances Coronary heart disease Atherosclerosis Cancer and other serious diseases
I’ll add a little about people who are honestly confused by advertising and say “they don’t like the smell.” This is scary. How is that. from films about a technogenic future, where the scent of grass is called stench, the smell of rain is called mold, and the light of the sun is called unstable harmful lighting.
How are we convinced to buy this unthinkable substance?
Of course, through ubiquitous advertising
Here are just some of the marketing tricks used by unscrupulous producers of harmful refined vegetable oil
Does not contain cholesterol
- an amazing phrase designed for ignorant citizens. Any vegetable oil - be it refined or not - contains no cholesterol, in principle. It is found only in fats of animal origin
Does not contain preservatives
– yes, manufacturers really did not add preservatives to the finished refined oil only for the reason that this dead product, repeatedly treated with chemicals, will not spoil anyway
With vitamins
- this is an outright lie, there cannot be any vitamins in refined oil, unless the manufacturer has additionally “enriched” this harmful substance with their synthetic analogues
Academician Malyshev talks about the dangers of refined vegetable oil
How to choose vegetable oil, and which one should not be used?
For salads and adding to cooled first and second courses, you should choose sunflower and extra virgin olive oil. Moreover, olive oil in this case cannot be cheap and sold in a plastic bottle. Keep in mind that you cannot fry in unrefined oil - when heated above 100 degrees it becomes carcinogenic – releases a harmful substance acralamide
Definitely not worth buying
Corn oil, which is almost always refined Soybean and rapeseed oils are pressed from genetically modified seeds
What to do with all this information? Avoid frying altogether?
Try to use only raw oils. It is better to purchase them from small private creameries, familiar farmers and small producers. This oil costs a little more, but remember that otherwise you save on your health! In addition, by doing so you will support conscientious people and domestic manufacturers, and not self-interested giant manufacturers.
Regarding the issue of smell, choose the most pleasant oils for dressing and frying. After all, they don’t live on sunflower oil alone! You can easily find flaxseed, rapeseed, camelina, corn, olive, coconut (not to be confused with harmful palm oil!), sesame, and mustard oils on sale. Experiment with them and you will discover a new taste for your usual dishes.
However, occasionally you can pamper your family with pancakes and pancakes, just use the right oil to prepare them - melted butter or natural coconut
Retail chains offer us the familiar well-known product, sunflower oil, in a fairly wide range. The oil offered varies in grade, type, quality, price, production and processing methods. Not everyone, however, is confident in the quality of the industrially produced goods offered, since manufacturers often use some unhealthy substances in the process, the remains of which may be in the final product. Some manufacturers also add dyes and stabilizers (you don’t want this kind of oil at all, much less cook with it for children).
But there is a way out (for those who are diligent).
You can prepare high-quality cold-pressed sunflower seeds at home; the basic recipe is simple. So you need to find high-quality seeds of varieties suitable for processing. For those who are going to constantly make sunflower oil at home, it makes sense to purchase or make-order some devices. Beginners can get by with more familiar or homemade primitive kitchen devices.
How to make sunflower oil?
We'll tell you how to squeeze and store sunflower oil at home.
The general principle for obtaining homemade sunflower oil is as follows: the seed must be peeled, squeezed out the oil, filtered and/or cleaned in another way.
In serious home production, calibrators (seed cleaning devices), oil presses and various filters are used to clean seeds.
To obtain sunflower oil in small quantities, the seeds can be cleaned with a seed mill and processed in a grinder (or using a blender, food processor, or meat grinder). Then pour the mixture of seeds and husks with cold water so that the unnecessary husks float up (this process is called hydroflotation). After removing the husks, throw the mixture of seeds and water onto a sieve and let the water drain.
In another option, if you can thoroughly peel the grains from the husks before squeezing, then after squeezing the grain mass will turn into a cake, to which you can add sugar syrup or honey - you will get an excellent halva. Hydroflotation is not necessary in this type of process.
Do not use ready-made peeled seeds - the oil will taste bitter.
Now squeeze out the oil. By the way, there are attachments for meat grinders for separating juices from pulp, which are very suitable for our purposes. Or you can make your own press from a small aluminum pan. Drill several holes along the bottom of the pan closer to the center to drain the oil. In the center of the bottom we drill a hole for a long thick bolt and secure it firmly (with a nut). We use a wooden circle with a hole for a bolt as a piston. Think about further improvements yourself. Screw a nut on top of the mug.
Place the mass from which we will press the oil into a press and tighten the nut with a convenient wrench, taking your time. As the oil drains, we tighten it a little more... and a little more, and until it stops. Of course, under the press there is a container into which the oil flows.
Now the oil can be filtered. It’s even better to first freeze the oil in a powerful freezer at a temperature no higher than – 15°C, and then filter it, this way we will also remove any remaining water.
It is best to store oil in dark beer bottles filled to the top, sealed tightly, away from light, in a cool place.
Refining
is
a technology
for purifying oils and fats
from associated impurities
oil production Impurities include the following groups of substances: substances associated with triglycerides that pass from benign raw materials into the oil during the extraction process; substances formed as a result of chemical reactions during the extraction and storage of fat; impurities themselves - mineral impurities, particles of pulp or meal, solvent or soap residues. In addition to undesirable impurities, substances beneficial to the body are also removed from fats during refining
: fat-soluble vitamins, phosphatides, essential polyunsaturated fatty acids.
Refining
(neutralization) – treatment of oil with an alkali solution.
Oil bleaching and deodorization - removal of substances that determine the color, smell and taste of oil.
Refining
sunflower oil consists of several technological stages:
The first stage involves the extraction of various mechanical impurities from raw materials through sedimentation, filtration and centrifugation procedures. Upon completion of this stage, the resulting sunflower oil can be sold as commercial unrefined oil.
The second stage of refining involves the removal of phosphatides from the raw material or, more simply, hydration, which is the treatment of the raw material with a small amount of hot water at a temperature of up to +70 o C. As a result, this can lead to rapid deterioration of sunflower oil. Protein and mucous substances swell and precipitate. The neutralization procedure involves exposing heated oil to a base - alkali - in order to remove free fatty acids from its composition, which provoke oxidation and the formation of smoke during frying of the oil.
Technology
alkaline neutralization consists of the following operations: treatment with phosphoric acid to destroy non-hydratable phosphatides;
neutralization with alkali; first rinse with water at a temperature of 90-95
° C to remove soap; second rinse with water; treatment with citric acid to remove traces of soap; drying in devices under vacuum. Neutralization is carried out by continuous and periodic methods.
As a result of alkaline refining in the production of sunflower oil
The content of free fatty acids is reduced, fats are clarified, and mechanical impurities are removed.
. Whitening
- the process of extracting and
producing
coloring substances from fats by treating them with sorbents.
Deodorization process
sunflower oil is based on the difference in the evaporation temperature of aromatic substances and the oils themselves.
Sunflower oil
producers use
technologies
and methods for periodic and continuous
deodorization
.
1. Batch method. The main method of deodorization in the production of sunflower oil is the distillation of flavoring substances in a stream of water vapor. Filtered fats are placed in special deodorizing devices. The fat is heated to 170
°C and under vacuum with live steam at a temperature of
250-350
°C, flavoring substances are distilled off.
2. Continuous methods of fat deodorization are carried out in both domestic and imported installations.
At the first stage of production
volatile substances are distilled off by contacting hot steam with a thin film of
oil
, formed due to the flow of steam along a vertical stack of plates.
The final deodorization is carried out in the bottom part of the apparatus by bubbling the oil with live steam under a pressure of 66.5-266 MPa. Fat deodorization is carried out at a temperature of
200-230 ° C.
Freezing
- the process of removing waxy substances during
the production of sunflower oil
that pass into
sunflower oil
from the seed and fruit shells of oilseed plants.
Freezing is carried out at the beginning or after refining. The essence of the freezing process is to cool the oil to a temperature of 10-12 ° C and then hold it at this temperature with slow stirring to form crystals. wax. Then the oil is heated to 18-20 °C to reduce the viscosity and filtered. Filtered sunflower oil
is transparent and does not become cloudy when cooled even to 5°C.
Refined
Sunflower oil is characterized by a lower level of biological value, in contrast to raw oil. As a result of this processing, the finished product becomes transparent and suitable for sale as a commercial product
Refining
sunflower oil ensures the production of a product that is practically colorless, tasteless and odorless.
Which also explains its name “impersonal”, characterized in terms of nutritional value by a minimal content of essential fatty acids in the form of linoleic and linolenic acids, also called vitamin F. This vitamin is responsible for the synthesis of hormones and maintaining the immune system, as it ensures the stability and elasticity of blood vessels, and also helps to reduce the body’s sensitivity to ultraviolet rays and, accordingly, radioactive radiation, regulates the contraction of smooth muscles and carries out a number of other functions that affect human life .
If you take different refined oils: sunflower oil
, corn, soybean, olive, etc., we will not be able to distinguish them from each other.
In the process of refining, sunflower oil
loses not only the charm of its individuality, taste, aroma, substances that have physiological value are removed from the oil: vitamins, essential fatty acids, carotenes, vitamin E. Refined oils are transparent, but lifeless.
Refined oil
is less valuable; it is purified from the components of the original raw materials, is biologically inactive and has no particular value for the body.
Didn't find what you were looking for? Use the search:
What can I add?
The palette of flavors of flavored oils is huge. Spicy with spices, fragrant with herbs, aromatic mushroom or berry - you can combine it as you please. The most suitable components include:
- Herbs : rosemary, dill, cilantro, basil, oregano, thyme, mint, tarragon, parsley, bay leaf - these are perhaps the basic flavors. But you can try making oil with other plants. It is better to choose fresh herbs as they will start working faster.
- Vegetables : garlic, chili pepper, horseradish, onion, celery. They are also best used fresh.
- Spices : cinnamon, ginger, black or allspice, cardamom, paprika and many others.
- Citrus fruits : lemon, orange, lime, tangerine. Most often, their zest is used, since the juice from the pulp will make the oil cloudy.
- Dried mushrooms.
- Dried berries.
Container and preparation
A glass container with a tight-fitting lid is best for flavoring oils. You can take classic bottles, but it is unlikely that you will be able to reuse them. Due to the narrow neck, products that get inside will be very difficult to get out, and it is important to change the raw materials.
The optimal solution would be ordinary glass jars with a tight lid. They must be sterilized before cooking. In any case, after infusion, the oil must be poured, then you can use beautiful bottles. If you don’t have glassware on hand, you can infuse it in plastic packaging.
It is very important that no water gets into the oil. Therefore, all herbs, fruits and vegetables must be thoroughly dried. Otherwise, when left to steep, they will become moldy. You can also soak them in vinegar for several hours, but then you still have to dry them well. Then the oil will acquire light piquant notes.
How refined oil is made. Harm of refined oil
Yes, refined oil is very convenient. Moreover, it is now almost everywhere. However, not many of us know that such vegetable oil does not benefit, but harm. Let's figure out why this happens.
So, there are three ways to obtain vegetable oil - cold pressing, hot pressing and extraction... 1. Cold pressing (raw).
Everything is very simple - the seeds are pressed, and the resulting oil is bottled and sold. It is this vegetable oil that is most useful, since it retains all the nutrients, vitamins and aroma for which we value the oil so much. One bad thing is that such oil does not last long.
2. Hot pressing
With this method, the seeds are heated and pressed. This makes the oil more flavorful and darker. However, less protein and other substances remain in the oil, which makes it less useful, but increases its shelf life. After pressing, this oil is partially processed: filtered, neutralized, hydrated.
Hot pressed oil is also considered unrefined, but as you can imagine, it is less healthy than the previous one.
How is refined vegetable oil obtained?
And like this: they take the seeds and fill them with... hexane. Hexane is an organic solvent, an analogue of gasoline. After the oil is released from the seeds, the hexane is removed with water vapor, and what remains is removed with alkali. The resulting product is then treated with water vapor under vacuum to bleach and deodorize the product. And then THIS is bottled and proudly called oil.
Why is such vegetable oil harmful? Yes, because no matter how you process it, residues of gasoline and other chemicals are still contained in the oil. Naturally, there are no vitamins or other beneficial substances in this oil. And we have been using this oil with gasoline for years and are surprised that we are aging quickly, that cancer has become younger...
"Oil" advertising gimmicks
It's interesting how advertising manipulates our ignorance. We approach the bottles of oil standing on the counter - everything is written on them: “healthy”, and “with vitamins”, and even “without cholesterol”...
- “Cholesterol-free oil”? This is natural, because in principle there is NO cholesterol in vegetable oil - it is only in animal fats! - “Oil without preservatives”... Tempting, right? But if you think about it, the technology for preparing vegetable oil leaves nothing that could go bad. Refined oil is a 100% dead product, so adding preservatives to it is simply stupid. What kind of vegetable oil is there? Which one to choose?
Sunflower oil. It is the most common, but, unfortunately, it is now increasingly difficult to find unrefined, although you can make it yourself by buying a press for squeezing oil from seeds or find a conscientious farmer in a village or village.
Olive oil. There are many types of this oil on sale – which one should you choose? “First cold pressed” is the best, most healthy vegetable oil! By the way, olive oil is quite expensive, so if a bottle costs less than 100 rubles, then it is not pure olive oil, but a mixture with something unknown.
Which vegetable oils should you avoid purchasing?
- Corn oil. Almost everything that is sold is refined, so it will not be beneficial.
— Soybean and rapeseed oil. Very often, such oil is pressed from genetically modified seeds, but this is not indicated on the packaging.
— Oil “for salads” and “vegetable oil.” Amazing oil, isn't it? And why didn’t the manufacturer bother to indicate the composition? It is unlikely that such vegetable oil will benefit you, because it can contain almost everything harmful that was described earlier!
Be healthy and eat quality, not advertised products!
Cold aromatization method
For it, take oil at room temperature and simply pour the ingredients into it. It is advisable to use this method with spices and dried additives (mushrooms or berries). Herbs can sometimes be capricious. If you decide to add them, make sure that the liquid completely covers the plants. Otherwise, the herbs will begin to turn black and lose their attractiveness. The oil obtained in this way, especially when using fresh products, is best consumed as soon as possible.
How is it different from unrefined
Both types of vegetable oil (both natural and refined) are beneficial for human health. The basis of the oil extract is 99.9% fat, and the calorie content of 100 g of the product is 900 kcal. Removal of certain categories of fat-like substances from the oil base during processing makes it less caloric. Because of this feature, it is used by people who are on a diet. There are other differences between unprocessed vegetable fats and those that have gone through the refining process:
| Natural oil | Refined product |
| Consistency | |
| Fatty, saturated | Less oily |
| Smell | |
| Natural aroma | Neutral |
| Benefits for the human body | |
| Maximum valuable substances | Partial loss of beneficial properties |
| Cleaning method | |
| Mechanical cleaning and filtration | Technological methods: chemical (alkaline refining, hydration) or physico-chemical (deodorization, bleaching, etc.) |
| Production technology | |
| Hot pressing or cold pressing | By extraction with chemicals (Hexane or gasoline) |
Olive oil with cinnamon and cloves
Moderately spicy, with a slight pungency, this oil is perfect for baking. For example, it can be added when preparing carrot cake or vegan desserts. Allspice, nutmeg and anise go well with cinnamon and cloves. Together with them, the taste of the oil will be more piquant.
Ingredients:
- olive oil – 450 ml
- cloves - 5 pcs.
- cinnamon - 3 sticks
Cooking method:
- Grind the cloves and cinnamon in a mortar or coffee grinder.
- Rinse the infusion container thoroughly and dry it well.
- Add crushed spices to the container and fill them with oil at room temperature.
- Leave for 2 weeks in a cool, dark place.
- After infusion, strain the oil and pour it into a sterile bottle.
Sunflower oil with mushrooms
Truffle oil is often prepared this way. But we offer a more budget option. Mushroom oil is useful for baking potatoes. It can also be added to buckwheat or used to make aromatic crackers.
Ingredients:
- Refined sunflower oil – 450 ml
- dried porcini mushrooms - 50 g
Cooking method:
- Grind the dried mushrooms using a mortar, knife or coffee grinder.
- Prepare a container for infusion. Rinse it well and dry it.
- Place mushrooms on the bottom of the dish and pour room temperature oil over them.
- Close the container tightly and leave in a cool, dark room for 15–20 days. Once a day, the container must be shaken well.
- After infusion, strain the oil and pour it into clean, sterilized bottles.
- Store the oil in the refrigerator or in a cool, dark place.
Refined and unrefined oil: coconut
Exotic coconut oil has recently gained immense popularity. Now it can be found on the shelves of any store in any country. This product is widely used in both cosmetology and cooking. It is believed that the tropical product can easily withstand prolonged heating without forming harmful substances. This property is given to it by saturated fats, of which more than 80% it consists. The combustion temperature ranges from 172 to 204 degrees . However, the absolute harmlessness of an exotic nut for the human body is a dubious statement. Indeed, according to some studies, coconut fat raises the level of “bad” cholesterol in the blood, just like butter, pork or beef fat.
Copra (dried part) of the fruit consists of: lauric (39-54%), myristic (15-23%), palmitic (10%), oleic (9%), caprylic (6%), capric (5-10%) , stearic (5%), linoleic (3%) and caproic (1%) acids. Also contains: vitamin E, vitamin K, iron and phytosterols.
Lauric acid gives the coconut palm fruit antiviral, antibacterial and antifungal properties.
Considering all of the above, the resulting vegetable fat can be used in cooking for baking or frying.
To enrich your diet with nutrients and antioxidants, it is better to consume raw, unprocessed food. You just have to remember about moderation and small dosages.
Unrefined coconut oil:
Extra Virgin, Virgin, Raw
– obtained from fresh or dried nut kernels. To obtain it, cold pressing or a centrifuge is used. In this process, the raw materials are not subjected to high temperatures. These are the healthiest types of oil, as all vitamins and antioxidants are preserved. Combustion temperature – 172-177 degrees.
Refined coconut oil:
Refined oil, RBD (Refined, Bleached, Deodorized)
– purified, bleached, deodorized product. The combustion temperature rises to 204 degrees. Does not have a strong aroma or taste. During processing, it loses almost all its beneficial substances. Has a longer shelf life.
How to buy good coconut oil
- All of the listed types are not “afraid” of high temperatures, the only difference is the rich taste, which is not suitable for all dishes.
- When consumed raw, unrefined varieties will bring maximum benefit.
- We pay attention to the composition. The presence of eco-labels on packaging is a guarantee of natural and clean food.
- The shelf life of the unrefined product is 12 months, and the refined product is up to 18 months.
- It is important to consider consistency. A high-quality, undiluted product is in a liquid state at a temperature of +24; when the temperature drops, it hardens.
Checking the quality of the house
Unrefined vegetable fat has a pleasant, sweet, pronounced aroma and taste of coconut. It perfectly complements baked goods and confectionery products. Refined - practically tasteless and odorless. Color can range from pale yellow, milky to white.
Olive oil with chili, garlic and herbs
This is an almost universal product. Dress salads, marinate white meat or fish, sprinkle vegetables before baking, add a couple of drops to dough or pizza sauce - all this can be done with aromatic oil with garlic, chili and herbs.
Ingredients:
- olive oil - 200 ml
- garlic - 1-2 cloves
- chili pepper - 1 pod
- fresh rosemary - 1-2 sprigs
- fresh thyme - 1-2 sprigs
Cooking method:
- Place the oil on low heat and heat to 80°C.
- While it is simmering, prepare a container for infusion. Wash it thoroughly and dry it well.
- Cut the garlic into large slices and the chili pepper in half. Transfer them to a container for infusion.
- Add herbs to the garlic and pepper, after mashing them in your hands.
- Pour hot, but not boiling, oil over the food and wait until it cools.
- Close the container tightly and leave it in a cool, dark place for 3 weeks.
- Strain the flavored oil and pour it into clean, sterile bottles.
- Store in a cool place out of direct sunlight.
Refined and unrefined oils: olive
The champion among producers is Spain, followed by Italy and Greece. Outside Europe, the main producers are Syria, Morocco, Tunisia and Türkiye.
Olive oil is a storehouse of nutrients and microelements.
When choosing olive oil, you need to consider its characteristics and types.
Acidity is one of these characteristics; it determines the quality of the finished product. A low percentage of acidity (up to 0.8%) corresponds to a pure and high-quality product. If incorrect pressing methods were used, or low-quality fruits were used, the percentage of acidity increases.
But the manufacturer does not always indicate this criterion on the labels.
Unrefined olive oils:
- Extra Virgin olive oil
is the king among olive oils. It is obtained by first cold pressing. It has a spicy and rich taste, slightly bitter. Permissible acidity up to 0.8%. Ideal for consumption raw, as it retains all antioxidants, vitamins and healing substances. Combustion temperature – 160-207 degrees. - Virgin olive oil
is a less pure product and may contain small impurities. Also obtained by first cold pressing. Retains all nutrients and vitamins. Acidity does not exceed 2%. Withstands heating up to 210 degrees.
Mixed species:
- Olive oil
is a mixture of natural oil and refined oil. Acidity – no higher than 1.5%. - Olive pomace oil
or
oil cake
is a product that is obtained after the second pressing of the raw material. Then mixed with natural olive oil. Acidity – no higher than 1.5%.
Refined look:
- Refined oil
is a product purified using complex technologies. It is inferior to cold-pressed varieties in terms of the content of nutrients. But it has a longer shelf life. The combustion temperature rises to 240 degrees.
Eco-labeling of olive oil
The most harmless and natural food products have certification, which is marked on the products with special icons (Eurolist, USDA Organic, BIO, Demeter, AB (Agriculture Biologique), GOST 33980-2016, KRAV, Luomu).
You can learn more about eco-labels from our article – “Eco-labels – which is better?”
You may also see the following markings:
DOP (Denominazione di Origine Protetta - Italian) or PDO (Protected Destination of Origin - English) - the product was made in the same area where the fruits were collected. This means that the raw materials used remained as fresh as possible, since they were not subjected to long-term transportation.
IGP (Indicazione Geografica Protetta - Italian) or PGI (Protected Geographical Indication - English) - protected indication of the geographical location of production. The product belongs to a region protected by the European Association and is subject to strict controls.
How to buy good olive oil
- It is necessary to determine what we need the product for: for salad dressing or cooking. Based on this, we select the desired type.
- We take into account acidity and combustion temperature.
- Unrefined goods must be in dark glass bottles. There must be no damage to either the packaging or label.
- We study the labeling (eco-labels, DOP and IGP), if any. A product that bears food eco-certificates will be environmentally friendly, safe and natural.
- The shelf life can be from three months. Refined - can be stored for up to two years.
- A high-quality product does not have sediment at the bottom.
Checking the quality of oil at home
At home, immediately before use, you can evaluate the product by smell, color, consistency and taste. Unrefined oil should be uniform in consistency and may have a greenish tint. The aroma is vegetable, the taste is slightly bitter. Refined – very light. Does not have a strong taste or smell.
Sunflower oil with onion and ginger
Why not add oriental notes? This oil can be used to fry pork or beef, as well as prepare Asian-style noodles. It can also serve as the base for a savory salad dressing.
Ingredients:
- Refined sunflower oil – 450 ml
- onion - 70 g
- fresh ginger – 40 g
Cooking method:
- Heat the oil over low heat to 80°C.
- Finely chop the onion and ginger. Transfer the slices to a container for infusion.
- Pour hot oil over the food and wait until it cools down.
- Close the container tightly and leave in a cool, dark place for 5–7 days.
- Strain the aromatic oil and pour into a sterile container for storage.
This is how you can easily make an interesting decoration for a dish from ordinary butter. Try it and be sure to tell us about your experience.
Refined and unrefined oils: sunflower
Sunflower oil is the most famous and widespread. The production leaders are Russia and Ukraine.
The natural product consists of: 45-60% linoleic (Omega-6), 25-40% oleic (Omega-9) and Omega-3 up to 23% acids. It has a very high content of alpha-tocopherol (vitamin E). Also present in the composition: steric, palmitic, arachidic and behenic acids, vitamin A, beta-sitosterol and phosphorus.
Unrefined sunflower oil
The healthiest of all types of sunflower oils. It is obtained by cold or hot pressing and subsequently filtered. Hot pressing is used to ensure that the pulp remains as dry as possible. This plant product loses a little in quality.
Unrefined sunflower oil is dark yellow in color and has a bright aroma and taste.
Over time, sediment may appear at the bottom of the bottle, which is best not to use.
The most advisable would be to use such a product for dressing salads, because it begins to burn when heated to 107 degrees .
Hydrated
After filtration, this product is treated with hot water. Thanks to this procedure, the oil is stored longer, becomes lighter, and the aroma and taste become less intense.
No sediment forms at the bottom of the bottle.
Can also be used for salad dressing.
Refined
A plant product that has undergone a complex, chemical purification procedure.
The composition ultimately loses all useful substances.
The oil turns out to be light in color, with a very weak aroma and taste. The combustion temperature rises to 227 degrees . It can be stored for a long time.
Deodorized
At the final stage of the technical production of such a product, it is treated in a vacuum with hot (up to 260 degrees) steam. The combustion temperature of the processed product rises to 232 degrees .
Due to this, it is considered the most suitable sunflower oil for frying.
Frozen
The plant product is cooled to 5-8 degrees, aged, and then cleaned of wax compounds by filtration. Thus, the possibility of cloudiness is eliminated, and the shelf life of the finished product is further increased. The product after such processing turns out to be universal.
How to buy good sunflower oil
- Unfortunately, when using sunflower oil for frying, you cannot choose the lesser of two evils. An unrefined product, when heated, will release very dangerous and carcinogenic substances, while a refined product in one quantity or another already contains chemical compounds that are not excreted from the human body. If you use refined stuff, then only in very rare cases, and it’s even wiser to find an alternative for frying.
- Choose the desired type according to your preference. We take into account the combustion temperature.
- Unprocessed sunflower oil is “afraid” of direct sunlight, so the most suitable container for it is a dark glass bottle . The packaging and label must be undamaged. We pay special attention to the availability of eco-certificates (eco-labels). This is a guarantee of a pure and high-quality product.
- Unrefined has a short shelf life, refined has a longer shelf life.
- Refined – transparent and golden, without sediment. For unrefined wine, a small sediment is allowed at the bottom of the bottle.
Checking the quality of the house
Unrefined – homogeneous and viscous in consistency. The color is not too dark. The smell is pleasant and rich. It has the taste of roasted sunflower seeds.
Refined – light, practically without aroma or taste.
