The traits of olive oil are closely related to the oil production process. High-quality olive oil is prepared by cold pressing and needs to be separated from low pressure to high pressure. Low-pressure first olive oil has a pale yellow color and is the ideal cold oil and cooking oil.

View: The oil body is translucent, thick, pale yellow, yellow-green, blue-green, blue, and blue-black. Dark olive oil has high acid value and poor quality. The refined oil contains pigments and other nutrients that have been destroyed.

Smell: There are fruit aromas. Different tree species have different fruit flavors. The oil master can even distinguish between 32 different olive fruit aromas such as licorice, cream, fruit, and chocolate.

Taste: The mouthfeel is smooth, with a bitter bitterness and spicy taste. The back of the throat has a distinct feeling and the sensation of spicy taste is lagging behind.

Frozen: Freeze test. If olive oil is left to stand for solidification for 24 hours at 5-7°C, the olive oil is purer. If it is still clear and transparent for a certain period of time under the condition of 2°C, the brand of olive oil must have a large amount of doping grease.