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Extra-virgin olive oil
ProductionThe various stages of preparation of extra-virgin olive oil are, first, the olive harvest at the right stage of ripeness, nibbling using the traditional (hand-harvested from the plant) or through the mechanical shaker.
It then proceeds to the process of pressing, namely the reduction in paste of the pulp, peel and pit the olives.
Then continue with the kneading that leads to mixing of the dough.
Finally, with the actual extraction is the separation of three components: residue, water and oil.
The extra-virgin olive oil should be stored in a cool, dry place away from heat and direct light. In this optimal situation, the oil can remain intact for about three years
If product solidifies and becomes turbid, but just bring it back to room temperature (16-18 degrees) and shake it repeatedly because it returns to its natural state.
To discover all the quality of extra virgin olive oil through the 'art of tasting' pour a small quantity of the product in a glass, smell the aroma, take it aspiring air and keeping oil for about 20 seconds in the mouth.
Few rules for distinguishing one product from a sweet, soft and delicate, or fragrant with the scent of fresh olives, or bitter and slightly spicy.
The extra-virgin olive oil is a complete food, tasty and beneficial.
Contains significant amounts of vitamin E, which contrasts the aging processes of cell structures, liver damage, and the alterosclerosi, and polyphenols which besides having an antioxidant also have an important role in generating extra virgin olive oil that taste lively, slightly bitter and spicy.
The extra-virgin olive oil also plays an important preventive action against cardiovascular disease, noninsulin-dependent diabetes, immune disorders and growth.