2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The latest research based on pollen shows that the olive tree existed in Greece as early as the Neolithic. According to mythology, this tree was donated to ancient Greece by the goddess Athena, who taught its inhabitants how to grow it. That is why Athens is often depicted with a wreath of olive branches on her helmet and an amphora full of olive oil.
In the 5th century BC. Herodotus describes Athens as a center for the cultivation of olive groves, and the olive oil they produced was a major item in their exports. Since then, olive oil has become the basis of Mediterranean cuisine and over time has gained popularity around the world. Its huge application in cooking today, olive oil is due to its exceptional taste and health benefits.
The technology of extracting olive oil dates back to antiquity and industrial production and today can not replace the artisanal method. The olives are harvested from November to March. As the Mediterranean region is the most favorable for their growth. It accounts for a significant 98% of the world's olive oil production.
The olives are picked when they begin to change color, which is a sign that they have reached their peak of maturity. On the same day, the olives are taken to the oil mill for processing. If left to stand for more than a day and a half, their taste changes rapidly from the ongoing fermentation processes.
Grinding olives with the help of millstones was invented by the Cretans as early as 2500 BC. They pressed the fruit by hand into spherical stone basins. Today the technology is similar, except that the olives are mechanically pressed from steel stones. In this way the so-called cold pressed olive oil.
Its production does not require any heat or chemical additives. 5-6 kg of olives are needed to obtain 1 liter of olive oil. After a process of light filtration, in which the sediment is removed, the so-called Extra Virgin olive oil with an acidity of 0.8%.
Like wine, each type of olive oil is tasted and its acidity is measured before it is bottled. Just as no two vintage wines taste the same, so do 2 olive oils. Olive oil must be stored in dark glass bottles.
Clear glass cannot protect olive oil from light and it oxidizes quickly. So it is not advisable to buy olive oil in light bottles.
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How To Store Olive Oil And Vegetable Oil
The oil is stored quite a long time thanks to its factory packaging. It is sold with a tightly closed lid and thanks to this it can retain its qualities for two years. Oil bottles should be stored in a cool dark place. It is better to store oil that is sealed in glass rather than plastic bottles.
How To Recognize Quality Olive Oil
To recognize quality olive oil, we need to know its basic characteristics. These are usually the price, the acidity of the production and the taste. The price of olive oil is determined by the quality. If it is suspiciously low, it is best to pay attention to the label and the corresponding markings.
Quality Standards For Extra Virgin Olive Oil
Extra virgin olive oil has an indication on its label. In Italian it is Extra Vergine, in French - Extra Vierge, in Spanish - Extra Virgin, and in English - Extra Virgin. This one olive oil is made from olive oil and is of the highest quality.
Olive Oil Versus Rapeseed Oil: Which Is Healthier?
Rapeseed oil and olive oil are two of the most popular cooking oils in the world. Both are touted as heart healthy. However, some people wonder what the difference is and what is healthier. What is rapeseed and olive oil? Rapeseed oil is produced from rapeseed (Brassica napus L.
A Group Exporting Low-quality Olive Oil Was Smashed In Italy
Authorities in Italy have seized a criminal group that has been exporting low-quality and old olive oil to the United States for years. The olive oil brand was presented as extra virgin, Reuters reports. Twelve people were captured, believed to be part of the Calabria mafia.
