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Extravirgin olive oil

Let's start with a phrase: "New oil and old wine !.
If the aged wine  improves, the extra virgin olive oil deteriorates with time.
Every years is not always the same.
  On a label of an extra virgin olive oil is this written "superiorie category olive oil obtained directly from olives and solely by mechanical means." In some widely used products on the label there isn't  a similar phrase, but in extra virgin olive oil nothing is obvious! This means that a producer has many difficulties in creating an equal product every year, since it is conditioned from the climate, but it can do the maximum to get a healthy oil and good quality, and that means it clould be not the more pleasant. The scent and taste can make us understand how much oil is good but sometimes some chemical and physical examinations can give us a complete picture ... of course often these examinations are not known to us.

For example, the low acidity is an important value, but do not perceive the taste.


Short list of some important elements to achieve.

    the olives must be harvested at the right time: when it begins the color change from green to brown.
    the quality of an oil depends on the type of olive used, each has its own flavor, which depends on the cultivar and the climate of the places where they are grown, in the north is  produced a lighter oil than in  the south where it has a production more pronounced.
 the ripeness of the olives, the more mature they have a golden color, while the unripe ones have a greenish.
    the olives must be beautiful, healthy and without insect bites.
    the olives must be harvested in crated bins for aeration and brought immediately to the oil mill to be pressed as soon as possible.
    the milling temperature and the subsequent kneading must be around 25 ° - 32 ° for a time of from 25 to maximum 35 minutes.
    the oil goes a few days left to settle and then decanted for the first time to separate the oil from the sediment, later, after a couple of months, renew the operation to eliminate residues. Some manufacturers to speed up this process using special filters to remove processing residues.
    the oil must be kept in tanks without air and at a temperature no higher than 18 / ° 20 ° in dry areas and especially in the dark.

We understand that getting a cheap olive oil by following all these processes is a bit difficult. The olives do not come to the mill without the help of man!
And to get a quality oil also means selecting the olives, and often indeed picking by hand gives more guarantees and of course this is a  more expensive job.
olives not perfect don't  create a very good oil .... remember what's written on the label .... "only by mechanical means."
Often we want to think that  a good oil is the  one we like ... Obviously ,it's another point if  an oil has  a marked defect, but often confuse quality with our taste.
Often, in fact, we consider some lighter oils ,less pleasant but in truth this feature can be conferred from the type of oil, from the region, from the milling speed, but not by the poor quality, indeed! often more pronounced oils are the best oils ... oil must remember the original fruit. Of course we can have different degrees of  intensity. but it is important to remember that in a quality oil we have to have the three characteristics "sweet / sour / spicy. the pleasure can be achieved thanks to the balance of these three characteristics, but always remember that their presence, and the absence of defects denotes freshness and healthiness.