Suggestions For Buying The Very best Olive Oil From Italy7331473

在2018年11月19日 (一) 03:57由LuannazxseggoibdShearon (對話 | 貢獻)所做的修訂版本
(差異) ←上一修訂 | 最新修訂 (差異) | 下一修訂→ (差異)
跳轉到: 導覽, 搜尋

Say "Olive Oil" to most Americans and they think "Italy." Great for the Italian olive oil producers, but is olive oil from Italy truly the very very best? What the Italians don't want you to know is that Italy consumes a fantastic deal more olive oil than it produces. So where does olive oil from Italy come from?

Large Italian olive oil companies buy their oil from Greece, Spain, and the Middle East. The oil is shipped to Italy, where it is blended, bottled, and exported to America, where people looking for olive oil from Italy will purchase it with out suspecting its true origins. On this very lengthy supply chain, the oil gets older and loses its distinctive qualities as it is blended. The fats involved are still the healthy fats, but even if it grades as "Additional Virgin Olive Oil" it is quality is questionable.

Which brings us to a great query: What is Additional Virgin Olive Oil? In the old days, it was the oil from the initial pressing of the olives, which had the lowest acid content. Times have changed.

These days most olive oil is produced in a various way - no more crushing olives with stones, pressing it with weights, and heating it up to get out the reduce high quality oil. In a contemporary olive press, the olives are crushed in a steel machine and the oil is extracted by centrifuge. The temperature is kept low to protect the oil quality. There are no subsequent pressings - all of the edible oil is extracted at the same time. The secret: if the olives were harvested at the correct time and handled correctly, every drop of this oil is additional virgin.

Does all this mean that you can't get a good olive oil from Italy? No, completely not. But you can't get a good olive oil from Italy from mass producers - the ones your grocery store stocks. That oil serves its purpose - and it won't hurt you. But to get a leading olive oil from Italy, you have to appear to the smaller sized, artisan, estate producers. These producers develop their personal olives and are extremely cautious about handling their item.

Poor handling and storage of olive oil is the best way to ruin a good item. Let it get warm, expose it to light and oxygen, let it get old and you turn a magnificent all-natural item into 'just an oil.' It loses most of the qualities that make olive oil not just good for you, but enjoyable. The major producers do not take the exact same care as the artisans. Neither does your local grocery shop.

So the subsequent time you are looking for a leading olive oil from Italy, appear to the smaller producers. With the internet, what used to be reserved for guests to Italy is within the reach of Joe in Wisconsin. These little producers are out there, and their fresh olive oils are some of the best olive oils available anywhere.

olio di oliva pugliese