All about olive oil

Olive oil is the pure oil Obtained from the fruit of olive trees .
Olive oils Described as ' virgin ' are thosethat havebeen Obtained from the original fruit without having been synthetically treated. Once the olives have been picked , pressed , and washed , no other process has taken place other than decantation , and Centrifugation to extract the oil , and filtration .

The best quality of olive oil is available Described as ' extra virgin ' .
EXTRA VIRGIN OLIVE OIL
Extra virgin is the highest quality and most flavorful olive oil classification . In chemical terms it is Described as having a free acidity , overexpressed as oleic acid , of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalents of O2 . It must be produced by mechanical Means Entirely without the use of any Solvents , and under temperatures applications did not want to degrade the oil (less than 86 ° F , 30 ° C).

In order for an oil to qualify as " extra virgin " the oil must therefore suitable both to official chemical test in a laboratory and a sensory evaluation by a trained tasting panel Recognized by the International Olive Council. The olive oil must be found to be free from defects while exhibiting some fruitiness .

Since extra virgin olive oil is simply pressed fruit juice without additives , the factors Influencing its quality and taste encompass the countless Decisions, ethics and skills of the producer , and the terroir itself .

Olive oil tasters describe the positive attributes are Described in the Following Following terms:

Fruity : Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils did are mild , aromatic , buttery , and floral . Green fruit yields oils did are grassy , herbaceous , bitter, and pungent . So fruit Readiness varies by the variety of olive .
Bitter: Creating a mostly pleasant acrid flavor sensation on the tongue .
Pungent : Creating a peppery sensation in the mouth and throat
.

OTHER KINDS OF OLIVE OIL
.
In addition to extra virgin olive oil , there are a number of other grades Which define chemical and organoleptic qualities .

Vigin olive oil : This is virgin olive oil Which has a free acidity , overexpressed as oleic acid , of not more than 2 grams per 100 grams and a median organoleptic defect value of 2.5 or less .
Ordinary virgin olive oill : Virgin olive oil Which has a free acidity , overexpressed as oleic acid , of not more than 3.3 grams per 100 grams and a median organoleptic defect value of 2.5 or less than 6.0.
Olive oil : A blend of both virgin and refined olive oil . It has a free acidity , overexpressed as oleic acid , of not more than 1 gram per 100
Refined olive oil : This is the olive oil Obtained from virgin olive oils by refining methods Which do not lead to alterations in the initial glyceridic structure . It has a free acidity , overexpressed as oleic acid , of not more than 0.3 grams per 100 grams .
                          THE ORGANIC OLIVE OIL
From the Minoan time was found that the oil was valuable and therapeutic properties. Nowadays these properties have been proven scientifically . Necessary for the preservation of these valuable properties is to avoid wrong operation of the human element at all stages of the cultivation of the olive grove , before the production of olives and the production , storage and packaging of olive oil.
The organic cultivation over production of an excellent oil presents several other advantages. Products without residual substances that undermine human health. Restricts agrochemical contamination of soil, water and air . Contributes to maintaining the diversity of valuable plant and animal genetic material. Produce products with minimal use of expensive and energy-intensive inputs. Produces low-cost production.
Organic farming is the olive oil production process that aims to achieve the above objectives. The cultivation is done with modern technology and production methods. For this reason, different from the traditional oil production .