THE OLIVE TREE AND THE OLIVE.
The
olive is a mythical tree which is a part of Mediterranean
people. Its importance stems from its many uses,
as it not only serves as food,
but also in traditional medicine and
as a beauty treatment.
Its
fruits ripen after the summer, gradually changing colour
from green to black. Harvesting is carried out in autumm – winter.
QUALITY
AND TYPES OF OLIVE OIL
Quality
is defined according to 2 criteria:
-
sensorial analysis of its organoleptic characteristics
(smell and taste)
- chemical parameters: degree of acidity, state
of oxidation
What
is acidity? Acidity refers to the proportion of
free fatty acids contained in the olive oil and which is expressed
in degrees. It
is a standard used for cataloguing and bears no
relation to the intensity of taste. An extra virgin oil of low
acidity is the guarantee of a wholesome product,
pepared under optimum conditions throughout the entire process of
its manufacture.
-EXTRA
VIRGIN OLIVE OIL: is the natural juice of olives. Its acidity
is less than or equal to 1º. Direct consumption.
|
 |
| - REFINED OLIVE OIL: is virgin olive oil
which does not meet conditions for direct
consumption (acidity, smell, taste, colour). It undergoes
a process of refining in
order to eliminate undesired components. |
- OLIVE OIL: is a mixture of virgin oil
and refined olive oil. Directo consumption. |
| - REFINED OLIVE-POMACE OIL: is the result
of extraction of oil after the first pressing
of the olives. |
| - OLIVE-POMACE OIL: is a mixture of refined
olive-pomace oil and virgin olive oli. Direct
consumption. |
"THE
QUALITY OF AN OLIVE OIL IS DETERMINED BY THE TYPE AND AMOUNT OF
VIRGIN OIL THAT IT CONTAINS"
HEALTH
Virgin olive oil conserves the taste, the aroma,
the vitamins and all the properties of the fruit
from which it is obtanied, it is the only vegetable
oil that can be consumed directly while being virgin
and crude.
Health benefits:
- Circulatory apparatus:
prevents arteriosclerosis and cardiovascular illnesses.
- Digestive apparatus:
improves stomach and pancreas functions, hepatobiliar
and intestinal levels.
- Skin:protective and
tonic effect on the epidermis.
- Endocrine system:
stimulates growth and favours mineralization and
calcium absorption.
- High vitamin E content
which has an antioxydising effect on the cell membrane,
thus retarding cell aging.
TIP
The choice of oil depends on the proposed use,
just as a wine chosen for each meal. Olive oil goes further as it “grows” on
heating and its volume increases.
The different types of olive oil
can be consumed with all dishes, from salads to stews.
The selection of one type or another will come with
practice and will depend on individual taste.
|
| |
|
|