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Just when you thought iMac had everything, now there´s even more. More powerful Intel Core 2 Duo pro..
Just when you thought iMac had everything, now there´s even more. More powerful Intel Core 2 Duo pro..
Natural first olive oil represents the highest quality in olive oil production. Also known as first olive oil, it is obtained through the cold press method. Cold pressing is a process where olives are processed at a temperature below 27°C. This method preserves the natural characteristics of the olive and maximizes the nutritional value of the olive oil.
The most distinctive feature of natural first olive oil is its low acidity level. With an acidity level of 0.8% or lower, this olive oil is highly beneficial for health. Additionally, this type of olive oil is produced without any chemical processing. This ensures that the natural structure of vitamins, antioxidants, and minerals remains intact, delivering a pure product to consumers.
Carefully harvested and processed from the freshest olives, first press olive oil is also rich in flavor. Its taste is mildly fruity, bitter, and slightly spicy. These characteristics are due to the presence of polyphenols and antioxidant compounds in the oil. First cold pressed olive oil is one of the most preferred options among healthy fats.
Natural first cold pressed olive oil is a healthy and flavorful oil that can be used in a variety of ways. It is suitable for both cooking and everyday purposes. Here are some common uses for organic first cold pressed olive oil:
Olive oils are categorized based on their quality and production methods. The differences between first olive oil and extra virgin olive oil are among the most common distinctions in these categories. Understanding these differences is essential for selecting the right olive oil.
|
Special |
First Olive Oil |
Extra Virgin Olive Oil |
|
Production Method |
It is produced by the cold pressing method, but its acidity is slightly higher. |
It is produced by cold pressing, but is not subjected to any chemical processing or heat. |
|
Acidity Ratio |
The acidity of first grade olive oil varies between 0.8% and 2%. |
Extra virgin olive oil has an acidity of 0.8% or less. |
|
Flavor and Aroma |
The flavor of the first olive oil is softer, with a slightly fruity taste and a little bitterness. |
The flavor of extra virgin olive oil is slightly spicy. It has a sharper, lively and fruity aroma. |
|
Areas of Use |
First-class olive oil can be easily used in cooking, frying and meals. |
Extra virgin olive oil is an ideal choice especially for salads, appetizers, cold dishes and sauces. |
|
Price |
First-rate olive oil is more affordable than virgin olive oil. |
Extra virgin olive oil is more expensive due to its high quality and pure content. |
|
Health Benefits |
The first type of olive oil is beneficial for heart health, but its antioxidant content is lower. |
Extra virgin olive oil supports heart, skin and digestive health with its rich antioxidant content. |
Natural first olive oil is a type of olive oil that stands out for its high quality and nutritional properties. Here are the main characteristics of natural first olive oil:
Natural first cold pressed olive oil is a natural oil offering numerous health benefits. Here are its key advantages:
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