Health Effective, High Phenolic ORGANIC Extra Virgin Olive Oil for Drinking ^Sale

Olive oil; It is a functional food due to the high phenolic compounds it contains, as well as exhibiting gastronomic properties with its special smell, taste and flavor. A good olive oil should primarily carry the taste and aroma of fresh olive fruit. Although this olive depends on the variety, region and climatic conditions, it should give the feeling of freshly squeezed fruit juice when you taste it. Because extra virgin olive oil is the oil obtained without any heat treatment or refining. The classification of olive oil is made by considering the sensory values. These sensory values ​​are gathered under two main headings. The first is the positive features and the other is the negative features, ie flaws. The positive properties of olive oil are known as fruity, bitterness and burning. Fruity can be defined as it reminds of various fruit and vegetable flavors and aromas, especially fresh olive fruit.

Sometimes, the scent of freshly cut grass also draws attention among these positive features. One of the positive features, bitterness is also one of the properties carried from the fresh olive fruit to the oil. Pleasant bitterness is defined as the bitterness of almonds and the bitterness of black pepper.
It is an indication that the phenolic components in the olive fruit are carried to the olive oil. Burning, which is a positive feature, is also one of the positive values ​​carried from fresh olives to oil. This feature is also an indication that the phenolic components found in the olive fruit can be transported into the oil. When a small amount of oil taken into the mouth is carried to the throat with air circulation, a biting and burning sensation should be felt in the nasal and throat