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Deep within the boot’s heel of Italy lies a charming tiny town that is dotted with olive trees stretching all the way to the shores of the Mediterranean Sea. Rove di Puglia is the heart and soul of a few of the oldest and most prestigious olive groves across Italy. Extra virgin olive oil is of the top quality, there are few that surpass this particular variety in terms of its flavor and its finish.

The Province of Puglia located in southern Italy includes an olive variety called the Cortina olive. This particular cultivar was cultivated for generations by the olive-growing families who cherish and preserve the tradition of those who came earlier. To appreciate the distinctiveness and quality of this prestigious sample, a quick explanation of olive oil is appropriate.

The olive is a drupe which is also called a stone fruit, just as the cherry or plum. There are around 700 varieties of olives, which have distinct scents and tastes, much like grapes , which are processed to make wine. You might be acquainted with black varieties, which are identical to the olive, but with an entirely different level of maturity. To extract oil, they are harvested as soon as they start to change from black to green and kept and milled rapidly in areas that are well ventilated to reduce the risk of oxidation as well as enzymatic reactions that can cause undesirable taste and odors within the oil.

The olives are cleaned of soil clinging to them prior to pressing, or “pressing” is begun. A single olive has 20 to 25 percent oil, 35 – 50 percent carbohydrates, water as well as organic acids, proteins and enzymes. The process of pressing can be done using hammers or millstones to create the paste. It is later stirred, pressed, or centrifuged until it releases the juice. The liquid is later centrifuged to separate the liquid from its water. There are three types of olive oil that are derived through the pressing process including virgin extra natural and lamp ante virgin olive oil. Lamp ante is only available when it is refined. The olive paste residue also known as “olive pomace” is left on the floor of the mill.

Olive oil are awarded an overall sensory score that is affected by the process of pressing as well as the time and temperature at when olive oil gets clarified. To qualify as extra virgin, the oil should be acidic at a lower level than 1.1% and have an expertly trained tester score of greater than and equal to 6.5 in 9, as per European Union law. The basic processes of pressing as well as washing, settling centrifugation and filtration , make the oil instantly edible since the chemical, sensory, and physical characteristics are excellent.

Again, extra virgin olive oil may have similar tastes and aromas like fine wines. The flavors range from fruity too sweet to sharp, lively, or delicate and could be reminiscent of almonds or artichokes based on the origins. Olive oil extra virgin is a product of the Puglia region has a delicious olive flavor because of the Cortina olive variety. Extra virgin olive oil is not subject to processing with chemicals, refinement, or mixing, but it is completely pure. Contrary to other olive oils, the extra-virgin olive oil doesn’t seem too strong, but it is rich and buttery with hints almond and fruit flavors as well as a delicate peppery finish. The acidity of the oil never goes over 0.5 percent, which is similar to the acidity as mother’s milk.

In the first place, you should think about the benefits to health of olive oil. These include helping to grow as well as regulating metabolism and reducing bad cholesterol. The extra virgin olive oil is infused with fresh oranges or lemons to enhance seafood, salads sauces, or even fried food items. There are many benefits when using olive oil for frying food items. Since it forms a crust or shell that surrounds the food item, the oil is unable to penetrate the inside of the food which allows it to preserve its taste and texture. In a research conducted by Ankara University in Turkey, researchers found that of the oils that were tested the olive oil performed best over sunflower and soy , conserving nearly all of its antioxidant potential, and also forming the smallest number of dangerous by-products.

If you are thinking about cooking oil, consider extra virgin olive oil. You will reap what you have sown!

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