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Olive Oil Consumption for Canada

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Types of olive oil

While all kinds of oil become usable in cooking only after having been refined, olive oil is the only one which can be used in its natural form.
Kinds of olive oil are collected under four basic groups by their production methods:
Virgin Olive Oil

Obtained from olives solely through mechanical or physical processes such as washing, draining, centrifuge and filtration so that there will be no alteration in their natural characteristic, no additives are added to the olive oil included in this group. Virgin olive oil is divided into three according to the Turkish Food Codex:
Extra Virgin: Oleic acid of maximum 0.8%.
Virgin: Oleic acid of maximum 2%.
Ordinary Virgin: Oleic acid of maximum 3.3%.
Virgin olive oil is recommended to be consumed raw mainly in salads and dressings.
Refined Olive Oil

|Obtained through refining of olive oil which is not suitable for direct consumption, acidity of this olive oil is below 0.3%. Refining|
|is a kind of cleaning process which eliminates the undesired qualities of the oil. Refined olive oil is prepared to be consumed mainly|
|by those who are not used to the sharp aroma of olive oil. |
|Being a light kind of olive oil, it would be the most ideal and healthy choice for marinating vegetables, baking or frying |

Pure Olive Oil

Obtained by mixing refined olive oil and virgin olive oil, the maximum acidity of this kind of olive oil is 1.0%.
Lighter in terms of color and aroma compared to extra virgin olive oil, pure olive oil is used for preparing all kinds of cold and hot dishes and for frying.
Organic Olive Oil

|Produced from Aegean olives cultivated according to natural methods through completely organic production processes without using any |
|chemical fertilizers or pesticides, Taris organic olive

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