Deep in the heel of the boot of Italy, provides a picturesque small town with miles of olive groves that lie directly on the shores of the Mediterranean Sea. Ruvo di Puglia is the heart and soul of some of the most ancient and noble olive trees in Italy. For extra virgin olive oil of high quality, few beat this variety for flavor and finish.
The province of Apulia in southern Italy has Coratina olives. It is this particular variety has been cultivated for centuries by the families of olive growers who respect and perpetuate the traditions of their ancestors. To understand the uniqueness and integrity of this issue selected, a brief tutorial on the olive oil seems appropriate.
The olive is a drupe or stone fruit, like cherry or plum. There are about 700 varieties of olives that each express distinctive tastes and aromas, like the grapes that are processed for wine. You may be more familiar with green or black rates may be the same olive, to a different degree of maturity. For the oil, which are harvested only when they begin to change from green to black and preserved and bleached rapidly in well ventilated to minimize oxidation and enzymatic reactions that can leave bad odors and flavors in the oil.
The olives are washed free of any clinging dirt before grinding or "press" start. One of olive oil contains 20-25%, 35 - 50% water and carbohydrates, proteins, organic acids and enzymes. Pressing is done either with millstones and hammers to get the dough then stirred, pressed or centrifuged to release the juice. This juice is centrifuged again to separate the real oil from water. There are three categories of oil from the pressing process: extra virgin and virgin olive oil lampante. Lampante only be used after it has been refined. The residue of the olive paste or pomace oil "is left behind in the factory.
Olive oils are given a sensory score is influenced by the pressing process and the time and temperature at which oil becomes clear. To be classified as extra virgin olive oil should have a percentage of less than 1% acidity and receive a formation tester score greater than or equal to 6.5 in 9 in accordance with the laws of the Union. The simple process of pressing, washing, decantation, centrifugation and filtration immediately edible oil because its chemical sensory and physical characteristics are perfect.
Again, extra virgin olive oil may have both the same tastes and aromas of fine wines. These flavors can be anything from fruit, sweet almond, bitter, lively and delicate and can emulate or artichokes according to their origin. Extra virgin olive oil from the region of Puglia, has a pleasant taste due to olive olive Coratina species. This extra virgin olive oil is subjected to any chemical, refining or blending, but it is 100% pure. Unlike other olive oils, this region of extra virgin olive oil is not overwhelming, but rich and buttery with notes of fruit and flavor of almonds and a spicy finish well. The oil acidity level not exceeding 0.5%, the same acidity of breast milk.
Above all, one must consider the health benefits of olive oil, including helping the growth process, the regulation of our metabolism and reduce cholesterol. This particular extra virgin olive oil is also infused with fresh lemon or orange to complement salads, seafood, sauces and even fried foods. Even there are advantages in using olive oil for frying foods. Because it forms a crust or shell around the food, the oil does not penetrate inside the food, allowing it to retain its flavor and texture. In a study at the University of Ankara in Turkey, researchers found that among the test oils, olive oil fared better in sunflower and soybean by retaining almost 100% of its potential natural antioxidant defense and training for the least amount of potential risk by-products.
So when you think of cooking oil, I think extra virgin olive oil and reap what you sow!
The province of Apulia in southern Italy has Coratina olives. It is this particular variety has been cultivated for centuries by the families of olive growers who respect and perpetuate the traditions of their ancestors. To understand the uniqueness and integrity of this issue selected, a brief tutorial on the olive oil seems appropriate.
The olive is a drupe or stone fruit, like cherry or plum. There are about 700 varieties of olives that each express distinctive tastes and aromas, like the grapes that are processed for wine. You may be more familiar with green or black rates may be the same olive, to a different degree of maturity. For the oil, which are harvested only when they begin to change from green to black and preserved and bleached rapidly in well ventilated to minimize oxidation and enzymatic reactions that can leave bad odors and flavors in the oil.
The olives are washed free of any clinging dirt before grinding or "press" start. One of olive oil contains 20-25%, 35 - 50% water and carbohydrates, proteins, organic acids and enzymes. Pressing is done either with millstones and hammers to get the dough then stirred, pressed or centrifuged to release the juice. This juice is centrifuged again to separate the real oil from water. There are three categories of oil from the pressing process: extra virgin and virgin olive oil lampante. Lampante only be used after it has been refined. The residue of the olive paste or pomace oil "is left behind in the factory.
Olive oils are given a sensory score is influenced by the pressing process and the time and temperature at which oil becomes clear. To be classified as extra virgin olive oil should have a percentage of less than 1% acidity and receive a formation tester score greater than or equal to 6.5 in 9 in accordance with the laws of the Union. The simple process of pressing, washing, decantation, centrifugation and filtration immediately edible oil because its chemical sensory and physical characteristics are perfect.
Again, extra virgin olive oil may have both the same tastes and aromas of fine wines. These flavors can be anything from fruit, sweet almond, bitter, lively and delicate and can emulate or artichokes according to their origin. Extra virgin olive oil from the region of Puglia, has a pleasant taste due to olive olive Coratina species. This extra virgin olive oil is subjected to any chemical, refining or blending, but it is 100% pure. Unlike other olive oils, this region of extra virgin olive oil is not overwhelming, but rich and buttery with notes of fruit and flavor of almonds and a spicy finish well. The oil acidity level not exceeding 0.5%, the same acidity of breast milk.
Above all, one must consider the health benefits of olive oil, including helping the growth process, the regulation of our metabolism and reduce cholesterol. This particular extra virgin olive oil is also infused with fresh lemon or orange to complement salads, seafood, sauces and even fried foods. Even there are advantages in using olive oil for frying foods. Because it forms a crust or shell around the food, the oil does not penetrate inside the food, allowing it to retain its flavor and texture. In a study at the University of Ankara in Turkey, researchers found that among the test oils, olive oil fared better in sunflower and soybean by retaining almost 100% of its potential natural antioxidant defense and training for the least amount of potential risk by-products.
So when you think of cooking oil, I think extra virgin olive oil and reap what you sow!
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