The extra virgin olive oil is among the most tasty Italian excellence. Take a piece of bread and drop a few golden drops and you will have in hand the door of taste. The acronym Evo indicates extravirgin oil on the world market and when it is Italian Evo is a guarantee of absolute quality.
Italian oil is one of the most representative products of Made in Italy excellence, as well as fresh pasta or regional cheeses. It is one of the cornerstones of the Mediterranean diet. Its thousand-year history is a testament to the importance of extra virgin olive oil for Italy.
There are over 40 different PDO regarding this product, with a strict disciplinary for its production- For example, it may be required that the olive is almost completely ripe and harvested and ground or squeezed within 24 hours, that the oil is stored in stainless steel for three months and is then bottled in dark glass and stored in the dark and cool.
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Italians are the people who consume the most olive oil in the world. Let’s discover the Italian oil and its long history, what are the different organoleptic qualities of extra virgin olive oil and finally the different varieties that are produced in Italy.
Italian olive oil is a food fat that has been produced for millennia by processing olives harvested from plants. In order to determine if the oil in front of us is Italian there are three main criteria to follow. First of all, let’s look at the label where by law the origin of the olives is mentioned.
So prefer cold pressing, finally expect a price that is between 8 and 12 euros per liter, except discounts. This is the cost that usually has the Italian oil on the market. After the purchase is a must taste the product. Each Italian olive oil is linked to the territory from which it comes and the type of olives that are used.
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Italian oil: the history
Italian oil is an excellence recognized all over the world. Its many beneficial properties make olive oil a fundamental element for a healthy and balanced diet. Its history originates in the Middle East as the oldest oil mills were found in Palestine and date back many millennia before the birth of Christ.
Later, it spread to Egypt, Crete and then thanks to the Phoenicians and Carthaginians in the rest of the Mediterranean. The Romans then spread the techniques that concerned the pressing, cultivation and preservation of olive oil. As evidenced by the numerous archaeological finds of tools for the production of this food has always had an important part in the daily life of man.
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The organoleptic qualities of Italian oil
Italian oil is an excellence of worldwide fame and for this reason it is essential to know what are the organoleptic qualities that distinguish it. Quality Italian oil must be characterized by three main attributes. It is fruity, bitter and spicy. The first is the set of olfactory sensations that recall the fruit.
Depending on the intensity, the fruit can be of two types. It is green and ripe. The first is the one that recalls the green fruits. These characteristics are typical of an oil that is produced with olives harvested just before or during maturation. The second is when the olfactory sensations recall the scent of ripe olives.
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Bitterness is a characteristic characteristic of an oil made with green olives and can be more or less pleasant in intensity and also more or less strong. When an oil turns out bitter there is an abundance of flavonoids that are substances that are detected only during the tasting. Spicy is the pungent sensation characteristic of oils produced with green olives. It is normally linked to fruity and herbaceous products. These three aspects must be present in order to define an Italian oil.
To defend the Italian oil from many counterfeits, the PDO Protected Designation of Origin trademarks and the Protected Geographical Indication (PGI) have been established. These require the use of traditional techniques and compliance with strict and strict rules. All this is guaranteed by an independent inspection body that guarantees the quality of the product.
If the cost of the oil is not indifferent, remember, however, that with a quality oil just a few drops will be enough to flavor any dish.