Choosing the best quality olive oil
In an interview with ISNA, Seyed Mohammad Hossein Mirabolfazli said: Iranian olive oil is safer than other imported oils, because they do not mix other oils.
He also continued: The quality of olive oil is dependent on two factors, acidity and peroxide, and good olive oil has lower acidity and peroxide.
This expert continued: high-quality olive oil should burn the throat and taste bitter.
He stated that olive extraction is done by two physical and chemical methods, adding: oil extraction in the province is done by physical method and no chemicals are added.
Regarding the cultivars used for oil extraction, Mirabolfazli continued: the percentage of oil production of 2 varieties, Kloniki and Arnica, is very good, and the oils obtained from these cultivars are the best oils in the world, and also the genuine Iranian olive has a good variety and up to 23% oil. It gives
He also continued regarding the optimal conditions for transporting olives for oil extraction: olives should be transported in a box so that they are not damaged, and the time between olive picking and oil extraction does not exceed 24 hours, and the heat during oil extraction is less. .
Regarding oil extraction problems, he added: Last year in Iran, due to the lack of olives, oil extraction factories were practically idle, and olives were mostly used for canning.