Olive oil contains 65.8-84.9% monounsaturated fatty acids. Monounsaturated fatty acids can not only provide a lot of heat energy to human body, but also regulate the ratio of high density lipoprotein cholesterol to low density lipoprotein cholesterol in human plasma. After eating olive oil, it can increase the balance of high density lipoprotein HDL (high density lipoprotein cholesterol) in human body. The concentration ensures the body's demand for cholesterol. It can also reduce the concentration of low density lipoprotein LDL (low density lipoprotein cholesterol) in plasma and prevent excessive cholesterol in the human body. Monounsaturated fatty acids are very beneficial to the health of the heart, brain, kidneys and blood vessels.
2. Extra virgin olive oil is made by mechanical cold pressing with pure physical method, without refining, and retains the original nutrients and phytochemicals in olive fruit. It is also the highest quality in the grading standards formulated by the International Olive Oil Association. All good olive oil must have the words extra virgin olive oil.
3. Check the acidity. Acidity refers to the ratio of free fatty acids in100g oil. The lower the acidity of natural olive oil, the less rancidity and the better the quality of oil. The international standard is that the acidity of extra virgin olive oil should be lower than 0.8% and the trans fatty acid content should be lower than 0.05%.
4. Pay attention to the picking year of avocado. Generally, the label of olive oil will indicate the picking year of the oil fruit. The newer the date of avocado, the fresher the olive oil and the better the quality.