Let's start with the three types of olive oil available on the market: refined, virgin and extra virgin. The word "refined" may suggest that something is made more elegant and refined, but refined oil is anything but refined. In fact, it is the least high quality of the three types. In first place in terms of quality comes extra virgin, which is the least processed type, while virgin "finishes" second.
It is noteworthy that rafinate oil in its natural state is not edible, but becomes edible after special processing. In fact, during refining, much of the provitamin A and vitamin E contained in olive oil is lost from the oil. Provitamin A - also known as beta carotene - is a powerful antioxidant that is converted into vitamin A in the liver. Vitamin A, in turn, is a vitamin necessary at any age and contributes to, among other things, cell health and good vision. On the other hand, vitamin E plays an important role in the functioning of the immune system and helps in cell regeneration. It has antioxidant and anti-inflammatory activity and is also known for its important benefits for the skin.
So if we want to get all the benefits of "liquid gold", quality comes first. Therefore, it is advisable to choose the best quality olive oil, i.e. extra virgin. Before we come to our choice, let's read the product label carefully to make sure it is a quality oil.
👍 Tip: To know what oil you're eating, you can do a simple experiment at home: Put some oil in a glass container and pour in five drops of acetic acid . If the oil is virgin, nothing will happen. But if it's a lower quality mixture, the colour will change!