{"id":979,"date":"2023-01-19T14:51:15","date_gmt":"2023-01-19T14:51:15","guid":{"rendered":"https:\/\/stage1.critida.com\/olive-oil-properties-ingredients-and-types-of-olive-oil\/"},"modified":"2026-10-27T07:20:17","modified_gmt":"2026-10-27T07:20:17","slug":"olive-oil-properties-ingredients-and-types-of-olive-oil","status":"publish","type":"post","link":"https:\/\/critida.com\/lt\/olive-oil-properties-ingredients-and-types-of-olive-oil\/","title":{"rendered":"Alyvuogi\u0173 aliejaus savyb\u0117s, ingredientai ir alyvuogi\u0173 aliejaus r\u016b\u0161ys"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"979\" class=\"elementor elementor-979\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"wd-negative-gap elementor-element elementor-element-6229c0ec e-flex e-con-boxed e-con e-parent\" data-id=\"6229c0ec\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-17acaba1 color-scheme-inherit text-left elementor-widget elementor-widget-text-editor\" data-id=\"17acaba1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Olive Oil Properties &#8211; Olive Oil Ingredients &#8211; Olive Oil Types<\/h2>\n<p><!-- \/wp:post-content --><!-- wp:paragraph --><\/p>\n<p>Sun, stone, drought, silence and solitude: these are the five ingredients that, according to folk traditions, create the ideal habitat for the olive tree. We treasure extra-virgin olive oil for its nutritional and salutary virtues. Researchers reports show that extra-virgin olive oil is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies; it slows down the aging process; and it helps bile, liver and intestinal functions. The olive oil is also valued for its culinary virtues and organoleptic properties as well: flavour (sapor), bouquet (aroma), and colour (color).<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Climate, soil, variety of olive tree (cultivar) and time of olive harvest account for the different organoleptic properties of different olive oils. Certain extra-virgin olive oils are blends of varieties of olives; other olive oils are made from one cultivar (olive tree variety). The European Community gives the following parameters:<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li><b>Extra-virgin olive oil:<\/b>\u00a0has perfect taste and its the highest quality olive oil; it has a minimum organoleptic rating of 6,5 out of 10, low acidity (1% or less), and is untreated.<\/li>\n<li><b>Olive oil:<\/b> has a minimum organoleptic rating of 5,5, a maximum of 2% acidity and is untreated.<\/li>\n<li>Vis\u0173 kit\u0173 alyvuogi\u0173 aliej\u0173 gamyba apima apdorojim\u0105.<\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>Extra-virgin olive oil is produced in almost all regions of Greece. The leading producers are <b>Crete island, the Peloponnese, Mytilene island, and Chios island<\/b>. In Italy, Tuscany produces an assortment of extra virgin oils and olive oils that many do not resemble each other. In Umbria (Italy), it is so widely produced that it would be hard to imagine the landscape without the abundance of olive trees. Apulia is home to an impressive one-third of Italy&#8217;s olive trees. The top location is Puglia in south Italy.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><\/p>\n<p>The price of extra-virgin olive oil varies greatly. Two factors are influential: where the olives are grown and which harvesting methods are implemented. Certain locations yield more bountiful harvests; consequently their olive oil is sold for less. Olive trees planted near the sea can produce up to 20 times more fruit than those planted inland, in hilly areas like Tuscany. It is in these land-locked areas that the olive trees&#8217; habitat is pushed to the extreme; if the conditions were just a little more severe, the olive trees would not survive. Extra-virgin oils produced from these trees have higher organoleptic scores.<\/p>\n<figure><\/figure>\n<p><!-- \/wp:paragraph --><\/p>\n<h2>Olive Oil Ingredients<\/h2>\n<p><!-- \/wp:html --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><strong>What are the ingredients in pure olive oil?\u00a0 <\/strong>The chief active components of olive oil include oleic acid, phenolic constituents, and squalene.<\/p>\n<p>Olive oil consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Approximately, 98%\u201399% of EVOO &#8211; Extra Virgin Olive Oil (the saponifiable fraction) is made up of triglycerides in the form of mostly MUFAs (oleic acid), considerable amounts of polyunsaturated fats (linoleic and \u03b1-linolenic), and small amounts of saturated fats (palmitic by 7,5%\u201320% and stearic acid by 0,5%\u20135%).<\/p>\n<p>Thanks to its status as a spotlight food in the Mediterranean Diet (and the <b>Greek \/ Cretan Diet <\/b>in particular), and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits by other edible oils. Among its extensive list of phytonutrients, no single category of nutrients of olive oil is more important than its <b>polifenoliai<\/b>. The polyphenol content of this delicious oil is truly amazing!<\/p>\n<p>Olive oil is very high in <b>monounsaturated fats<\/b> and contains a modest amount of vitamins E and K. Extra virgin olive oil is also loaded with antioxidants, some of which have powerful health benefits. The olive fruit and compression-extracted olive oil have a wide range of therapeutic beside the culinary applications in human nutrition.<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p>The list below shows some of the key polyphenols found in olive oil, organized by their chemical category:<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:table --><\/p>\n<figure>\n<table>\n<tbody>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Paprasti fenoliai<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Antocianidinai<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">tirozolis<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">cianidinai<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">hidroksitirozolis<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">peonidinai<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Terpenai<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavonoliai<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">oleuropeinas<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kvercetinas<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">ligstrosidas<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kaempferolis<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavonai<\/a><\/strong><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Flavonoid\u0173 glikozidai<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">apigeninas<\/a><\/td>\n<td>&#8211; rutin<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">liuteolinas<\/a><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Lignanai<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Hidroksicinamono r\u016bg\u0161tys<\/a><\/strong><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">pinoresinolis<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kofeino r\u016bg\u0161tis<\/a><\/td>\n<td><strong><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">Hidroksibenzenkarboksir\u016bg\u0161tys<\/a><\/strong><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">cinamono r\u016bg\u0161tis<\/a><\/td>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">vanilino r\u016bg\u0161tis<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">ferulo r\u016bg\u0161tis<\/a><\/td>\n<td>&#8211; syringic acid<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td>\u2013 <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16512956\">kumarino r\u016bg\u0161tis<\/a><\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figcaption>Olive Oil Ingredients<\/figcaption>\n<\/figure>\n<p><!-- \/wp:table --><\/p>\n<p><!-- wp:spacer {\"height\":\"25px\"} --><\/p>\n<p><!-- \/wp:spacer --><\/p>\n<p><!-- wp:html --><\/p>\n<p style=\"font-size: 18px;\">Most of the polyphenols in this list have been shown to function both as <strong>antioksidantai<\/strong> and also as <strong>anti-inflammatory<\/strong> nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil.\u00a0<\/p>\n<p style=\"font-size: 18px;\">The exact chemical composition of olive oil can vary depending on factors like the olive variety, climate and soil of the olive grove, growing conditions, harvesting methods and processing methods for the extraction of olive oil from the olive fruit.<\/p>\n<h3><a href=\"https:\/\/critida.com\/lt\/olive-oil-ingredients-composition\/\" target=\"_blank\" rel=\"noopener\">Learn more about the Olive Oil ingredients, chemical composition and more&#8230;<\/a><\/h3>\n<h2>Alyvuogi\u0173 aliejaus r\u016b\u0161ys<\/h2>\n<!-- wp:html --><!-- \/wp:spacer --><!-- wp:html -->\n<h3 style=\"font-size: 18px;\"><strong>Which are the types of Olive Oil?<\/strong><\/h3>\n<!-- \/wp:html --><!-- wp:paragraph -->\n<p>\u00a0<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p><strong>Types of Olive Oil:<\/strong><\/p>\n<!-- \/wp:paragraph --><!-- wp:table -->\n<figure>\n<table style=\"color: darkblue;\">\n<tbody>\n<tr>\n<td><strong><a title=\"Ypa\u010d tyras alyvuogi\u0173 aliejus\" href=\"\/lt\/critida-products\/\" target=\"_blank\" rel=\"noopener\">Ypa\u010d tyras alyvuogi\u0173 aliejus<\/a><\/strong><\/td>\n<td>Ypa\u010d tyras alyvuogi\u0173 aliejus yra pirmojo spaudimo alyvuogi\u0173 aliejus ir auk\u0161\u010diausios r\u016b\u0161ies alyvuogi\u0173 aliejus. Jame n\u0117ra defekt\u0173, o r\u016bg\u0161tingumas itin ma\u017eas \u2013 ne daugiau kaip 0,8 %. Jis pasi\u017eymi puikiu skoniu ir sodriu, vaisiniu aromatu.<\/td>\n<td>Pirmojo ir ypa\u010d tyro aliejaus ekstraktai geriausiai tinka nevirti salotose, ap\u0161lakstyti maist\u0105 (pavyzd\u017eiui, makaronus) ir mirkyti duon\u0105. Tai taip pat geriausias aliejus tro\u0161kiniams ir apkepams. Jis suteikia patiekalams harmonijos.<\/td>\n<\/tr>\n<tr>\n<td><strong><a title=\"Ekologi\u0161kas ypa\u010d tyras alyvuogi\u0173 aliejus\" href=\"\/lt\/organic-olive-oil\/\" target=\"_blank\" rel=\"noopener\">Ekologi\u0161kas ypa\u010d tyras alyvuogi\u0173 aliejus<\/a><\/strong><\/td>\n<td>Extra virgin olive oil from organic farming, free of chemical agents \u2013 extra virgin olive oil produced from olives that have been grown and harvested in an organic manner. The growing, harvesting, manufacturing and packaging has been reviewed by an accredited organic certifying agency, and they document that every step in the process has been up to par<\/td>\n<\/tr>\n<tr>\n<td><strong>Neapdorotas alyvuogi\u0173 aliejus<\/strong><\/td>\n<td>Pirmojo spaudimo alyvuogi\u0173 aliejus turi b\u016bti gero skonio. Jo kokyb\u0117 yra \u0161iek tiek prastesn\u0117 nei ypa\u010d pirmojo spaudimo alyvuogi\u0173 aliejaus; jo defektai yra nuo 0 iki 2,5, o r\u016bg\u0161tingumas ma\u017eesnis nei 2 %.<\/td>\n<td>Pirmojo ir ypa\u010d tyro aliejaus ekstraktai geriausiai tinka nevirti salotose, ap\u0161lakstyti maist\u0105 (pavyzd\u017eiui, makaronus) ir mirkyti duon\u0105. Tai taip pat geriausias aliejus tro\u0161kiniams ir apkepams. Jis suteikia patiekalams harmonijos.<\/td>\n<\/tr>\n<tr>\n<td><strong>\u012eprastas tyras alyvuogi\u0173 aliejus<\/strong><\/td>\n<td>Defektai nuo 2,5 iki 6, r\u016bg\u0161tingumas ne didesnis kaip 3,3 %.<\/td>\n<td>Tinka kepti ir kepti orkait\u0117je su.<\/td>\n<\/tr>\n<tr>\n<td><strong>Lampante aliejus<\/strong><\/td>\n<td>Daugiau nei 3,3 %. Skirta rafinuoti arba techniniam naudojimui ir netinka vartoti \u017emon\u0117ms. Techniniam naudojimui ir netinka vartoti \u017emon\u0117ms.<\/td>\n<td>Netinka vartoti \u017emon\u0117ms.<\/td>\n<\/tr>\n<tr>\n<td><strong>Alyvuogi\u0173 aliejus<\/strong><\/td>\n<td>Tai gryno alyvuogi\u0173 aliejaus, skirto skoniui pagerinti, ir rafinuoto alyvuogi\u0173 aliejaus mi\u0161inys. R\u016bg\u0161tingumas ne didesnis kaip 1 %.<\/td>\n<td>\u0160ie aliejai gerai atlaiko kar\u0161\u010dio poveik\u012f ir tinka kepti orkait\u0117je bei keptuv\u0117je.<\/td>\n<\/tr>\n<tr>\n<td><strong>Neapdorotas alyvuogi\u0173 pomados aliejus<\/strong><\/td>\n<td>Skirta rafinuoti, kad b\u016bt\u0173 galima vartoti \u017emon\u0117ms arba naudoti techniniais tikslais. Jo r\u016bg\u0161tingumas turi b\u016bti ma\u017eesnis nei 1,5 %.<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<tr>\n<td><strong>Rafinuotas alyvuogi\u0173 pomados aliejus<\/strong><\/td>\n<td>\u017dalia nafta, kuri buvo rafinuota.<\/td>\n<td>Tinka kepti ir kepti orkait\u0117je su.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figcaption>Alyvuogi\u0173 aliejaus r\u016b\u0161ys<\/figcaption>\n<\/figure>\n<!-- \/wp:table -->\n<h2><a href=\"\/lt\/olive-oil-ingredients-composition\/\">Chemical Composition of Olive Oil \/ Olive Oil Ingredients<\/a><\/h2>\n<p>(what are the ingredients in pure olive oil and extra virgin olive oil? which are the olive oil chemical characteristics? <a title=\"which is the chemical composition of olive oil?\" href=\"\/lt\/olive-oil-ingredients-composition\/\">https:\/\/critida.com\/olive-oil-ingredients-composition\/<\/a> )<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1.webp\" sizes=\"(max-width: 1080px) 100vw, 1080px\" srcset=\"https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1.webp 1080w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-300x117-1.jpg 300w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-1024x398-1.webp 1024w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-768x299-1.webp 768w, https:\/\/critida.com\/wp-content\/uploads\/Greek-olives-grove-1080x420-1-18x7-1.jpg 18w\" alt=\"Graikijos alyvmed\u017ei\u0173 girait\u0117\" width=\"1080\" height=\"420\" \/> Alyvuogi\u0173 aliejaus didmenin\u0117 prekyba \u2013 Alyvuogi\u0173 aliejaus didmenin\u0117s prekybos tiek\u0117jai ir platintojai<\/p>\n<h2><a href=\"https:\/\/critida.com\/lt\/bulk-olive-oil-suppliers-evoo-wholesaler\/\" target=\"\"> CRITIDA BIO CRETAN OLIVE ALIEJUS \u2013 auk\u0161\u010diausios kokyb\u0117s Kretos kulinarijos produkt\u0173 gamintojai: m\u016bs\u0173 maisto produktai eksportuojami \u012f vis\u0105 pasaul\u012f, daugiau nei 40 \u0161ali\u0173, nuo 1998 m. \u2013 Prisijunkite prie m\u016bs\u0173! <\/a><\/h2>\n<p>Esame \u0161imtme\u010dius gyvuojanti \u0161eimos \u012fmon\u0117 (\u012fkurta 1912 m.), gaminanti EVOO alyvuogi\u0173 aliej\u0173 Kretos saloje, Graikijoje. M\u016bs\u0173 auk\u0161\u010diausios kokyb\u0117s Kretos ypa\u010d tyras alyvuogi\u0173 aliejus ir kulinarijos produktai eksportuojami \u012f daugiau nei 40 pasaulio \u0161ali\u0173 kruop\u0161\u010diai atrinktiems partneriams. SUSISIEKITE SU MUMIS, B\u016aKITE M\u016aS\u0172 KITAME VERTINGAME VERSLO PARTNERIU! Ypa\u010d tyras alyvuogi\u0173 aliejus (EVOO) \u2013 ekologi\u0161kas (BIO) ypa\u010d tyras alyvuogi\u0173 aliejus (ekologi\u0161kas EVOO) \u2013 graiki\u0161kos stalo alyvuog\u0117s \u2013 balzaminis actas \u2013 delikatesai \u2013 viskas i\u0161 Kretos, Graikijos.<\/p>\n<p><a href=\"https:\/\/critida.com\/lt\/bulk-olive-oil-suppliers-evoo-wholesaler\/\" target=\"_self\"> Prisijunkite prie m\u016bs\u0173 ir tapkite alyvuogi\u0173 aliejaus tiek\u0117ju \/ didmenininku! <\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Olive Oil Properties &#8211; Olive Oil Ingredients &#8211; Olive Oil Types Sun, stone, drought, silence and solitude: these are the<\/p>","protected":false},"author":5,"featured_media":980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[120,114,103,140,141,127,142,74,133,112],"class_list":["post-979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-extra-virgin-olive-oil","tag-healthy-diet","tag-olive-oil","tag-olive-oil-ingredients","tag-olive-oil-properties","tag-premium-extra-virgin-olive-oil","tag-types-of-olive-oil","tag-vegan","tag-vegan-diet","tag-vegan-food"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts\/979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/comments?post=979"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts\/979\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/media\/980"}],"wp:attachment":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/media?parent=979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/categories?post=979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/tags?post=979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}