Extra virgin olive oil
Most of the oils used in restaurants and kitchens of the world are produced on a large scale oils.In the market to quickly identify a superior olive oil, we buy "spanish extra virgin olive oil" as they have a special flavor and a more pleasant taste when served on the table.When we buy extra virgin olive oil, we acquire the jewel of olive oils, fruit of the efforts of Spanish olive sector and will bring to your house the best of their harvest.
The following factors impact the taste of olive oil:
- Variety of olive used
- Country of origin ( why to choose spanish olive oil? )
- Location and soil conditions where the olives were grown
- Environmental factors and weather during the growing season
- Olive ripeness
- Timing of the harvest
- Harvesting method
- Length of time between the harvest and pressing
- Pressing technique
- Packaging and storage methods
BUT "EXTRA VIRGIN" ARE NOT ALL THE SAME:
Some are better and worse, depending on their quality. In general, the quality of oil begins in the field and depends on the olives and the processing conditions of the mill. If the olives are in perfect condition, washed and milled the same day of collection to avoid fusty, its oil is extracted and moved to appropriate storage tanks getting extra virgin olive oil or whatever it is the same: pure olive juice fresh and healthy, with no smell or taste wich could distort the sensory qualities of fresh olive green or ripe (a small loss of quality, either olive or in any stage of the process, and the oil would become a virgin olive oil (non extra).
For this reason, the label of a virgin olive oil or extra virgin appears the following legend: "olive oil senior obtained directly from olives and solely by mechanical means." All so-called virgin oil means that are obtained solely by mechanical or pressure either by centrifugation and without the intervention of any chemical process.
ACIDITY º :
The lower the acidity the higher the quality (in general terms, but unfortunately sometimes there are companies that "trick" with citric acid to lower the acidity leading to the EEC to restrict its publication in the labels). Since in the market that we find are usually extra virgin an acidity of between 0.3 and 0.8 second and virgin oils that do not exceed 1, the real difference between the two lies in the sensory analysis. Every little defect (winey, fusty, musty, humidity ...) should be marketed under the Virgin label. It is very difficult for a consumer is not trained in sensory analysis is capable of distinguishing what is called barely noticeable defects.
The acidity is related to the process. High acidity in the olive shows abnormalities in the treatment and / or conservation. It is also important to know that a very low acidity, for example 0.1 °, need not be synonymous with exceptional oil.
BENEFITS:
For extra virgin olive oil and other higher-quality extra virgin, it requires a delicate olive growing, and harvesting the olives at the optimum time. The spanish olives are picked by hand, to avoid damaging them and washed to remove any dust or any impurities. Must be cleaned and remove leaf litter and twigs that had been staying. Then grind the olives in order to break the cellular structures where oil content. The result is a wet paste. This paste is subjected to cold pressing to release the extra virgin olive oil. The first oil pressure is the highest quality.
Then oil is separated from the water that may be possible, and decanted to remove solids in suspension (extra virgin olive oil is not filtered so that there is no loss of quality).
The olive oil is extra virgin olive oil pure olive juice. It has not been subjected to refining treatments or additives or preservatives. In a step toward better health, buy extra virgin olive oil should be the option to choose to dress salads, frying, put it on bread or simply take a teaspoon at lunch.
The Extra Virgin Olive Oil has been considered a medicament by its natural properties and its pharmacological action. Among the many properties that have recently been agreed by doctors and scientists, are:
- Protects against the risk of heart disease, especially myocardial infarction.
- It is a natural remedy for ulcers.
- In pediatrics, it is the right fat for infant feeding.
- Promotes bone growth and calcium absorption.
- Prevents diabetes.
- It is excellent for keeping skin young and healthy.
- Rich in vitamins A, D, E, F and K.
- Increases the body's defenses.
- D. Antirachitic.
- E. Antisterility
- K. Antihemorrhagic.
Extra Virgin Olive Oil (Ref. 130)Olive oil from the first cool pressing.Pure olive juice.Extra strong taste, considered one of the best olive oils in the world.
|
 |
|
|
