Comparte esta noticia con tus contactos!
Compartir en Facebook Compartir en Twitter Compartir en LinkedINIt is well known that olive oil is one of the pillars of the Mediterranean diet , so recognized by nutritionists internationally, but where does our knowledge about this emblematic product come from?
The extra virgin olive oil is, within the virgin olive oils, the category of highest quality olive oil.
For a virgin olive oil to be considered extra, it must meet two conditions : One of a chemical nature, summarized in the percentage of acidity , and another of an organoleptic nature, that is, of flavor and aroma, which is verified by tasting .
The virgin olive oil is, within the virgin olive oils , the second one in terms of quality, behind the extra virgin olive oil , and ahead of the lampante virgin olive oil .
- Since the raw material is the olive , the more care and dedication you have in the field, the better result you will give us in the mill and consequently in the final product. Careful cultivation, protection against pests and favorable weather conditions will be decisive to obtain a healthy olive.
- A second fundamental factor to obtain the highest quality in the oil is the harvest . The olives should be harvested at the right moment in their maturation, directly from the tree ( flight olives ) and with the techniques that confer the minimum damage to the olives to avoid injuries that could cause their oxidation and loss of quality.
- The milling of the olive should be done in the shortest possible time from its collection, to avoid that the fruit suffer damages and be exposed to unsuitable temperatures that can lead to its atrojamiento and must be processed "cold", that is, to temperature lower than 27º.
This oil is typically a mixture of virgin olive oil and refined olive oil (heat and / or chemicals are used in the oil extraction process to eliminate fruit defects).
Pure olive oil is a lower quality oil than extra virgin or virgin olive oil, with a lighter color, a more neutral flavor and contains more oleic acid than virgin oil and EVOO.
El Ministerio de Agricultura, Pesca y Alimentación concede el Premio Alimentos...
El mercado interior ha catapultado las ventas de Cava durante el 2023 hacia una...
El glutamato es un aminoácido que se encuentra naturalmente en muchos...
La carne de pitón es un tipo de carne exótica que proviene de las serpientes...
El consumo de algas en España ha experimentado un aumento en los últimos...
Es un hecho que la cultura alimentaria está cambiando, los motivos son varios,...
El Ayuntamiento de Huétor Tájar (Granada) y las cooperativas locales han...
En Camboya, la comida principal para los residentes locales es el arroz, y la...
La guía turística y gastronómica 'TasteAtlas', que recopila platos...
Chocolates Trapa acaba de lanzar una nueva referencia: Trapa 100% cacao...
En la prestigiosa región vinícola de Rueda se encuentra La Seca, una de las...
Un estudio de la empresa sevillana Miel Doray calcula que el consumo de miel en...