龐世特級初榨冷壓橄欖油製造過程讓您安心看的見
http://youtu.be/N0tSEPOuzTo
http://youtu.be/demlL1M46GM
youtube.com/watch?v=xjFOugf7YNI
下面是一些廣泛的口味橄欖油來自西班牙所提供的。
與他們所有的實驗,看看各增加了自己獨特的味道的食物。
橄欖品種
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味
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用途
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阿爾貝戈娜Arbequina
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果香,甜味,綠杏仁的風味
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用煮過的。沙拉,蔬菜,烤或炒蔬菜,肉類,家禽,海鮮
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皮誇爾Picual
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木微苦,提示,有些是甜的有清新的味道
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油炸,沙拉,gazpachos,肉,燉肉
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Hojiblanca
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酸甜苦辣,水果,杏仁味
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油炸,烘烤麵包,製作麵食,糕點和蛋糕,炒菜,砂鍋
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Lechín
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微苦,綠色杏仁完成,有些辛辣味
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油炸香脆食品,糖果,小吃
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Picudo
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真甜,蘋果,杏仁,熱帶水果的回味,大平衡
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暖沙拉,gazpachos,燉菜,糕點,蛋糕 |
Cornicabra
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有苦味的水果,最初的甜頭
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暖沙拉,燉和炒蔬菜,醬油,蛋黃醬,調味品,醃泡汁,湯
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Verdial
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甜,非常圓潤,無苦味
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沙拉,gazpachos,調料,清蒸的食物
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Empeltre
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很甜美,略帶果味非常多才多藝
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醬,滷汁,vinaigrettes,水煮或是清蒸的菜,燉菜
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橄欖油
國際規定橄欖油標準原文
1.Extra virgin
olive oil: virgin olive oil which has a free
acidity, expressed as oleic acid, of not
more than 0.8 grams per 100 grams, and the
other characteristics of which correspond to
those fixed for this category in the IOC
standard.
2.Virgin olive oil: virgin olive oil which has
a free acidity, expressed as oleic acid, of
not more than 2 grams per 100 grams and the
other characteristics of which correspond to
those fixed for this category in the IOC
standard.
3.Ordinary virgin olive oil: virgin olive oil
which has a free acidity, expressed as oleic
acid, of not more than 3.3 grams per 100
grams and the other characteristics of which
correspond to those fixed for this category
in the IOC standard.This designation may
only be sold direct to the consumer if
permitted in the country of retail sale. If
not permitted, the designation of this
product has to comply with the legal
provisions of the country concerned.
4.not fit for consumption as it is, designated
lampante virgin olive oil, is virgin olive
oil which has a free acidity, expressed as
oleic acid, of more than 3.3 grams per 100
grams and/or the organoleptic
characteristics and other characteristics of
which correspond to those fixed for this
category in the IOC standard. It is intended
for refining or for technical use.
5.Refined olive oil is the olive oil obtained
from virgin olive oils by refining methods
which do not lead to alterations in the
initial glyceridic structure.It has a free
acidity, expressed as oleic acid, of not
more than 0.3 grams per 100 grams and its
other characteristics correspond to those
fixed for this category in the IOC standard.
This designation may only be sold direct to
the consumer if permitted in the country of
retail sale.
6.Olive oil is the oil consisting of a blend
of refined olive oil and virgin olive oils
fit for consumption as they are. It has a
free acidity, expressed as oleic acid, of
not more than 1 gram per 100 grams and its
other characteristics correspond to those
fixed for this category in the IOC
standard.The country of retail sale may
require a more specific designation.
7.Olive pomace oil is the oil obtained by
treating olive pomace with solvents or other
physical treatments, to the exclusion of
oils obtained by re esterification processes
and of any mixture with oils of other kinds.
It is marketed in accordance with the
following designations and definitions:
8.Crude olive pomace oil is olive pomace oil
whose characteristics correspond to those
fixed for this category in the IOC standard.
It is intended for refining for use for
human consumption, or it is intended for
technical use.
9.Refined olive pomace oil is the oil obtained
from crude olive pomace oil by refining
methods which do not lead to alterations in
the initial glyceridic structure. It has a
free acidity, expressed as oleic acid, of
not more than 0.3 grams per 100 grams and
its other characteristics correspond to
those fixed for this category in the IOC
standard.This product may only be sold
direct to the consumer if permitted in the
country of retail sale.
10.Olive pomace oil is the oil comprising the
blend of refined olive pomace oil and virgin
olive oils fit for consumption as they are.
It has a free acidity of not more than 1
gram per 100 grams and its other
characteristics correspond to those fixed
for this category in the IOC standard. The
country of retail sale may require a more
specific designation.
英文翻譯
1.Extra virgin
初榨橄欖油:橄欖油具有游離酸度,表示不大於0.8克每100克,和其他特徵,其中對應於那些固定在此類別中的IOC的標準作為油酸。(第一道冷壓橄欖油腮選過的優質橄欖)
2.Virgin
橄欖油:橄欖油具有游離酸度,表達的不超過2克,每100克和其他特徵,其中對應於那些固定在此類別中的IOC的標準作為油酸。(一般的橄欖冷壓初榨)
3.普通初榨橄欖油:橄欖油有一個游離酸度,表示不超過3.3克每100克和其他特徵,其中對應於那些固定的這一類國際奧委會standard.This指定為油酸,唯一可以直接出售給消費者,如果在允許零售的國家。如果不允許,這個產品的名稱必須符合有關國家的法律規定。
4.not適合食用,因為它是,指定燈油初榨橄欖油是初榨橄欖油具有游離酸度,表示為油酸,每100克超過330克及/或感官特性等特點,其中對應這些固定這一類國際奧委會的標準。它是用於提煉或技術的使用。
5.Refined 橄欖油從榨橄欖油由煉油方法,它們不會導致改變在初始glyceridic
structure.It橄欖油得到具有游離酸度,表示不大於0.3克每100克和油酸,它的其他特點符合那些固定的這一類國際奧委會的標準。此指定只能直接出售給消費者,如果在允許零售的國家。
6.Pure
Olive 100%
純橄欖油是由混合精煉橄欖油和初榨橄欖油的油適合食用,因為它們。它有一個游離酸度,表示每100克不超過1克油酸,其等特點對應的固定這一類零售的國際奧委會符合標準。國家可能需要更具體的名稱。(一般市售100%純橄欖油)
7.Olive渣油是通過處理橄欖果渣與溶劑或其它物理處理,以通過與其它種類的油的任意混合物重新酯化過程和所得油的排斥得到的油。市售按照下列名稱和定義:
8.Crude橄欖果渣油是橄欖果渣油,其特徵對應於那些固定的這一類國際奧委會的標準。它的目的是用於細化用於人類消費,或者它是用於技術用途。
9.Refined橄欖果渣油是由精製方法不導致改變在初始glyceridic結構從粗橄欖果渣油得到的油。它有一個游離酸度,表示不大於0.3克每100克和它的其他特徵為油酸,對應於固定在此類別中的IOC
standard.This產物可以僅直接出售給消費者,如果允許在全國零售。
10.Olive果渣油是包括石油精煉油橄欖果渣油和初榨橄欖油的混合適合食用,因為它們。它具有每100克和它的其它特徵對應於固定在此類別中的IOC的標準不超過1克游離酸度。零售銷售的國家可能需要更具體的名稱。
龐世特級初榨冷壓橄欖油 1000ml
PONS EXTRA VIRGIN OLIVE OIL 1000ml
龐世特級初榨冷壓橄欖油 750ml
PONS EXTRA VIRGIN OLIVE OIL 750ml
檢驗合格證明
龐世早採收未過濾特級初榨冷壓橄欖油 500ml
EARLY HARVEST Arbequina
EXTRA VIRGIN OLIVE OIL 500ml
檢驗合格證明
同樣是初榨油西班牙進口龐世特級初榨冷壓橄欖油幫您省下大筆資金
龐世特級初榨冷壓橄欖油1000ml
每瓶
430元
PONS EXTRA VIRGIN OLIVE OIL 1000ml
若以折算平均500ml
215元
若以折算平均250ml
107.5元
應對台灣自產的初榨油相對優勢
台灣初榨胡麻油(黑芝麻油)
1000ml 每瓶參考售價約
1000元
若以折算平均500ml
500元
若以折算平均250ml
250元
台灣初榨苦茶油1000ml
每瓶參考售價約
1600元
若以折算平均500ml
800元
若以折算平均250ml
400元
市售橄欖油市不是全是真的,一般家庭主婦還是不知道,除了看品牌、標籤成份,一點辦法也沒有,只要用綠光雷射筆一照,純橄欖油含天然葉綠素,會變紅色,就是真油,混油或假油不會變色,很容易辨別。
各種油脂的冒煙點參考 (由低至高) 適合的烹飪法
葵花油 Sunflower oil |
107 ℃ ( 225 ℉ ) |
涼拌、水炒 |
紅花油 Safflower oil |
107 ℃ ( 225 ℉ ) |
涼拌、水炒 |
亞麻仁油 Flax seed oil |
107 ℃ ( 225 ℉ ) |
涼拌、水炒 |
菜籽油 Canola oil |
107 ℃ ( 225 ℉ ) |
涼拌、水炒 |
大豆油 Soybean oil |
160 ℃ ( 320 ℉ ) |
涼拌、水炒、中火炒 |
玉米油 Corn oil |
160 ℃ ( 320 ℉ ) |
涼拌、水炒、中火炒 |
初榨冷壓橄欖油
EXTRA VIRGIN
Olive oil |
160 ℃ ( 320 ℉ ) |
涼拌、水炒、中火炒 |
花生油 Peanut oil |
160 ℃ ( 320 ℉ ) |
涼拌、水炒、中火炒 |
胡桃油 Walnut oil |
160 ℃ ( 320 ℉ ) |
涼拌、水炒、中火炒 |
芝麻油 Sesame oil |
177 ℃ ( 350 ℉ ) |
涼拌、水炒、中火炒 |
奶油 Butter |
177 ℃ ( 350 ℉ ) |
水炒、中火炒
|
酥油 Vegetable shortening |
182 ℃ ( 360 ℉ ) |
反式脂肪酸,不建議食用 |
豬油 Lard |
182 ℃ ( 360 ℉ ) |
水炒、中火炒 |
馬卡達姆油 Macadamia oil |
199 ℃ ( 390 ℉ ) |
涼拌、水炒、中火炒 |
棉花籽油 Cottonseed oil |
216 ℃ ( 420 ℉ ) |
未精煉過可能照成不孕,不建議食用 |
葡萄籽油 Grapeseed oil |
216 ℃ ( 420 ℉ ) |
涼拌、水炒、中火炒、煎炸 |
杏仁油 Almond oil |
216 ℃ ( 420 ℉ ) |
涼拌、水炒、中火炒、煎炸 |
榛子油 Hazelnut oil |
221 ℃ ( 430 ℉ ) |
涼拌、水炒、中火炒、煎炸 |
椰子油 Coconut oil |
232 ℃ ( 450 ℉ ) |
水炒、中火炒、煎炸 |
精製橄欖油渣 Pomace |
238 ℃ ( 460 ℉ ) |
水炒、中火炒、煎炸 |
茶油 Tea oil |
252 ℃ ( 485 ℉ ) |
涼拌、水炒、中火炒、煎炸 |
米糠油 Rice bran oil |
254 ℃ ( 490 ℉ ) |
現在多半是進口,30年前台灣曾爆發米糠油管路污染 |
酪梨油 Avocado oil |
271 ℃ ( 520 ℉ ) |
水炒、中火、炒煎炸 |
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