{"id":2979,"date":"2018-11-03T23:46:15","date_gmt":"2018-11-04T03:46:15","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=2979"},"modified":"2018-12-11T10:32:20","modified_gmt":"2018-12-11T15:32:20","slug":"olive-oil","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/11\/03\/olive-oil\/","title":{"rendered":"Olive Oil"},"content":{"rendered":"

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Olive Oil<\/strong><\/p>\n

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What is olive oil?\u00a0 Olive oil is fat obtained from the fruit of the Olea Europaea (olive tree) from the Mediterranean region.<\/p>\n

Olive oil tastes great when its fresh.\u00a0 But olives are highly perishable, and their complex flavor degrades quickly, which makes producing and handling , a top notch oil time-sensitive, labor-intensive, and expensive!<\/span><\/p>\n

Olive oils are graded by production method, acidity content, and flavor. The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but the United States does not legally recognize these benchmarks. Instead, the U.S. Department of Agriculture uses a different system that was set up before the IOOC existed. However, American olive growers and oil importers are encouraging the USDA to adopt standards similar to those of the IOOC.<\/span><\/p>\n

Olive oil is grown in many different countries, here are some of the best Olive Oils in the world<\/p>\n

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Spanish\u00a0<\/em><\/span>olive oil is typically golden yellow with a fruity, nutty flavor. \"\"<\/a>Spain produces about 45 percent of the world’s olive supply.<\/p>\n

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Italian<\/em><\/span>\u00a0 olive oil is often dark\"\"<\/a> green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world’s olives.<\/p>\n<\/div>\n

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Greek<\/em><\/span> olive oil packs a strong flavor\u00a0\"\"<\/a>\u00a0and aroma and tends to be green. Greece produces about 13 percent of the world’s olive supply.<\/p>\n

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French<\/em><\/span> olive oil is typically pale in color and has a milder flavor than other varieties.<\/p>\n<\/div>\n

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Californian<\/em><\/span> olive oil is light in color and flavor, with a bit of a fruity taste.<\/p>\n

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Types of Olive Oils
\n<\/strong><\/span>Extra virgin\u00a0 \u00a0 <\/em><\/strong>( best for salads , dipping in bread, etc)
\n<\/em>Premium extra virgin
\nExtra virgin
\nVirgin\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong> ( good for salads, can use in cooking)
\n<\/em>Fine Virgin
\nVirgin
\nSemifine virgin\u00a0<\/strong> \u00a0 (not for uncooked sishes, ie salads)
\n<\/em>Olive Oil
\nPure Olive Oil
\nRefined olive oil
\n<\/em>Lite Olive Oils
\n<\/b><\/em>These oils do not mean that they contain less fat or are for diets!\u00a0 \u00a0They just\u00a0 \u00a0go through an additional filtration process to remove most of the\u00a0natural color,\u00a0 aroma and flavor.\u00a0 This makes this type perfect for all types of cooking and baking.<\/p>\n

Acidity Levels %
\n<\/strong><\/span>Premium extra-virgin olive oil\u00a0 \u00a0 \u00a0 0.225
\n<\/span>Extra-virgin olive oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a00.8
\n<\/span>Fine virgin olive oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1.5
\n<\/span>Virgin olive oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02.0\u00a0 \u00a0or less
\n<\/span>Semifine virgin olive oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a03.3\u00a0 \u00a0(no higher)
\n<\/span>Refined oil oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Greater than\u00a0 3.3<\/span><\/span><\/p>\n


\n<\/span><\/span>How to Store Olive OIl<\/strong><\/div>\n
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Because of olive oil’s high monounsaturated fat content, it can be stored longer than most other oils.\u00a0 \u00a0I like to treat my olive oils, the same way I treat and store my wines<\/em>.\u00a0\u00a0When choosing your storage location, remember that heat, air, and light are the enemies of oil.<\/div>\n
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Unlike wine, oil does not improve with age<\/em>. As olive oil gets older, it gradually breaks down, more free oleic acid is formed, the acidity level rises, and flavor weakens. Extra-virgin oils keep better because they have a low acidity level to start with, but you should use lower-quality oils within months because they start out with higher acidity levels. As oil sits on your shelf, its acidity level rises daily, and soon it is not palatable.\u00a0\u00a0You’ll get the best quality and flavor from your olive oil if you use it within a year<\/em> of pressing. Olive oil remains at its peak<\/strong> for about two or three months<\/em> after pressing.<\/p>\n

While in Italy in 2008<\/strong>,<\/span> we visited the “PIG Farm” in Tuscany.\u00a0 \u00a0A farmer and his family that has olive trees and grape vines to make local Olive oil and wine<\/span><\/p>\n<\/div>\n<\/div>\n

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Crushing the Olives<\/figcaption><\/figure>\n
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All of us watching the olives being crushed<\/figcaption><\/figure>\n
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Olives<\/figcaption><\/figure>\n
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Stacking the olive discs<\/figcaption><\/figure>\n
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Watching the farmer stack<\/figcaption><\/figure>\n
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The Finall Press<\/figcaption><\/figure>\n
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The Start and the Finish<\/figcaption><\/figure>\n<\/div>\n

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Olive Oil!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

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Sources:<\/p>\n

https:\/\/recipes.howstuffworks.com\/how-olive-oil-works2.htm<\/a><\/p>\n

https:\/\/www.americastestkitchen.com\/articles\/499-everything-you-need-to-know-about-olive-oil<\/a><\/p>\n

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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Olive Oil What is olive oil?\u00a0 Olive oil is fat obtained from the fruit of the Olea Europaea (olive tree) from the Mediterranean region. Olive oil tastes great when its fresh.\u00a0 But olives are highly perishable, and their … <\/p>\n

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