O oil It is an extremely healthpromoting product and has been produced by humanity for thousands of years. According to historians, amphoras and evidence of the item's manufacture were found in the region where Mesopotamia lay, the cradle of the first human civilizations such as the Sumerians and Babylonians.
Therefore, in those distant times, this ingredient was an important part of the people's diet and was used in addition to personal hygiene. Now do you know the reasons why the lids of some products are different colors? Let's learn more about this fascinating topic today!
What do the colors on the oil cap mean?
There are several rumors circulating on the Internet that provide incorrect answers to this question and suggest that the different colors of the bottles indicate specific uses for each variety oil. However, according to the Ministry of Agriculture, Livestock and Supplies, such statements are not true.
Brazilian law stipulates that any manufacturing company can adopt the design it wishes for the lids of its products, as long as the parts meet the sealing requirements required by health standards. In addition, olive oil expert Ana Beloto emphasizes that what matters most is the freshness of the product and that the color of the lid has no influence on it.
The professional also takes the opportunity to remind that this article should be consumed between 30 and 60 days after opening. Soon after this time, the mixture oxidizes and thereby loses its taste and aroma. Therefore, it is important to carry out correct storage to maintain the original properties of the input.
Therefore, when choosing yours oilConsider factors other than the color of the fence structure. Pay attention to the origin of the item and its properties to ensure a more sensible use in your kitchen and when preparing food. Let's look at the different varieties that exist:
- Extra virgin: Higher quality, is obtained from fresh olives and retains its taste. It has an acidity of less than 0.8% and is ideal for raw consumption and finishing.
- Virgin: It is lower quality than Extra Virgin but is still good and has an acidity level between 0.8% and 2%.
- Single Type: Obtained from a blend of refined olive oil and represents a more neutral and ideal alternative to cooking.