What is Olive Oil
Olive is a Fruit?
The olive, known by the botanical name "Olea europaea”, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin , Olive is a genus of about 40 species in the family Oleaceae, native to warm temperate and tropical regions of the Middle East, southern Europe, Africa, southern Asia, and Australasia. They are evergreen trees and shrubs, with small, opposite, entire leaves. The fruit is a drupe. Leaves of Olea contain trichosclereids
Our Olive belongs to Zaragoza region north of Spain, "Olea Zara" means "Olive from Zaragoza", the fruit has lots of benefition for human body, not only cold serve, hot serve( cooking), but also for using as recovering skin, hair, damaged parts of body and … , in next chapter you will recive useful information.
Here we are going to write a bit more about Olive, and processing to get juice, you can google and find lots of information about EVOOs.
OLIVE:
Olive Varieties
Just like different grape varieties used for wines, there are more than 1,000 olive varieties, each with its own unique taste characteristics such as our different tastes of:
"ANTIGO" one of the products below Empeltre variety collection similar to Apple and Walnut tastes,
"ENVERO" one of the products below Arbequina variety collection similar to Almond tastes,
"NESHAMÁ" one of the products below
Arbequina variety collection similar to
Fig taste, with
Kosher Certificate,
"EXTRA VIRGIN OLIVE OIL PREMIUM QUALITY GOLD LIS " for taste of basic taste of Olive juice.
Empeltre variety is native to Aragón, the Empeltre olive tree is the oldest in Spain. It is only grown in the region of Aragon because of the weather and the soil and it is the most fruity and soft of all varieties we will inform you compeletely in next part.
It is our pleasure to provide the best-untouched flavor for our customers in Middle East region.
Chefs are only beginning to explore the almost limitless possibilities by pairing monovarietal extra virgin oils to enhance their culinary creations.
Choosing an olive oil to bring out the best flavors in dishes can be a challenge. We will inform you in the next parts how pass the challenge for test and choosing the best one!
OLIVE OIL:
Extra virgin olive oil
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Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.
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It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.
WHAT IS EXTRA VIRGIN OLIVE OIL?
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.
Virgin Olive Oil
Virgin means the oil was made by simply pressing olives. It didn't undergo any of the industrial processes used to make 'refined' oils such as canola, sunflower, soybean and the lower grades of olive oil labeled 'Pure,' 'Light,' and simply 'Olive Oil.' Virgin olive oils that have no taste defects and pass strict tests in terms of chemistry can be labeled 'Extra Virgin.'
Virgin olive oils that have modest taste defects and meets somewhat less strict chemical parameters are labeled 'Virgin.' Unfortunately, you don't see 'Virgin' oils for sale because too often producers market 'Virgin' oils as 'Extra Virgin' to command higher prices. Until standards enforcement catches up with the practice, real 'Extra Virgin' will be hard to come by.
Refined Olive Oil
Olive oils that are industrially refined to remove unpleasant tastes are marketed as 'Pure,' 'Light' and simply, 'Olive Oil.' These refined oils are produced on a large scale like seed oils such as canola, peanut, soybean and sunflower oils, however refined olive oil is still a monounsaturated fat (MUFA) and is a healthier choice than the other refined cooking oils.
Some general points about Olive Juice: "Keep them in mind"
• EVOO "Extra Virgin Olive Oil" has smells of the original fruit comes from, so try to love the perfect one!
• Olive juice must kept in DARK and LOW Temperature, (maximum temperature for keeping the olive oil is 25 °C).
• The olive oil would oxidant, if you open the bottle's cap for long time, be more sensitive!
• If you eat so hot pepper, need to drink and keep ONE Table SPON! It would remove bad taste from tongue.
• If you would like to cook, use the lowest level of your Owen flame, be patient please.
• Do not use the oil you used for one time cooking! Using oil for multi time frying is harmful!
key words: extra virgin olive oil , quality , olive oil culture .
2019-05-11 12:00:00
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