Ingredients

Olive oil, as in many other vegetable oils, has a large amount of fatty acids bound around glycerin in its structure. Olive oil contains 55-83% liquid fatty acids, 7-20% Palmatic acid, 0-5% linoleic acid, 0-4% Steraic acid and 0.1-0.7% Palmitoleic acid. The unsaponification value of olive oil is 0.5% and 1.3%. In this unsaponifiable ratio, there are 0.15-0,37% Sterols, 0.1-0.7% Squalene and 0-10 ppm Chlorophylls. In addition to these, it contains 300 IE amounts of vitamin A in its structure.[1] Olive oil is not very important in terms of Omega-3 fatty acids. Only 9% of polyunsaturated fat contains Omega-3 fatty acids.

Types

natural olive oil
a) Natural extra virgin olive oil: The free fatty acidity, in terms of oleic acid, is no more than 0.8 grams of oil per 100 grams.
b) Natural first olive oil: The free fatty acidity, in terms of oleic acid, is not less than 0.8 grams and not more than 2.0 grams per 100 grams.
c) Natural secondary olive oil: The free fatty acidity, in terms of oleic acid, is not less than 2.0 grams and not more than 3.3 grams per 100 grams.
These oils with lampant acid ratio higher than 3.3 are expressed as defective. These oils, which represent moldy and spoiled oils, are not suitable for direct consumption.
In order to consume it in a healthy way, it is refined to remove high acidity and bad taste and odor. These oils are also used to make soap.
Refined olive oil It is an oil with a distinctive taste and odor, obtained as a result of refining the crude olive oil with methods that do not change the natural triglyceride structure.
Free fatty acidity in terms of oleic acid should not be more than 0.3 grams per 100 grams. Refined oil is thin, cooking oil. The cleaning process is distillation, neutralization, bleaching, deodorization processes. Edible types (Riviera and A type) are produced by blending this with natural. Olives before olive oil production Refined pomace oil It is an oil whose color can vary from light yellow to brown yellow, obtained as a result of refining the crude olive pomace oil with methods that do not cause any change in the natural triglyceride structure. Refined olive pomace oil can be offered for consumption as it is or mixed with natural olive oils. Free fatty acidity in terms of oleic acid should not be more than 0.3 (0.3%) grams per 100 grams.
Riviera (Mixed pomace) oil It is an oil consisting of a mixture of natural olive oils that can be consumed directly as food, and edible refined pomace oil. The sensory properties of these oils vary between the sensory properties of the oils used in the mixture. Free fatty acidity in terms of oleic acid should not be more than 1.5 grams per 100 grams. The olives that fall to the bottom of the tree by breaking off from the branch, which is called the bottom olive, begin to acidify as soon as they are plucked from the branch. After going through chemical and heat processes from these olives, oil is obtained as taste and odorless. The acidity level is above 3.3. 10-20% extra virgin olive oil is added to this inedible oil and it is made edible in terms of taste and smell. Therefore, we can use it in our meals. They are poor in terms of antioxidants and minerals.