Suggestions For Purchasing The Very best Olive Oil From Italy8006059

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Say "Olive Oil" to most Americans and they think "Italy." Good for the Italian olive oil producers, but is olive oil from Italy really the 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 exactly where does olive oil from Italy come from?

Large Italian olive oil businesses 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, exactly where people searching for olive oil from Italy will purchase it with out suspecting its accurate origins. On this very lengthy supply chain, the oil gets older and loses its distinctive qualities as it is blended. The fats involved are nonetheless the healthy fats, but even if it grades as "Extra Virgin Olive Oil" it is quality is questionable.

Which brings us to a good query: What is Extra 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.

Today most olive oil is produced in a different way - no much more crushing olives with stones, pressing it with weights, and heating it up to get out the reduce 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 exact same time. The secret: if the olives were harvested at the correct time and handled correctly, every drop of this oil is extra virgin.

Does all this imply that you can't get a great 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 shop stocks. That oil serves its purpose - and it won't hurt you. But to get a top olive oil from Italy, you have to look to the smaller, artisan, estate producers. These producers develop their own olives and are very cautious about handling their item.

Poor handling and storage of olive oil is the best way to ruin a great 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 great for you, but enjoyable. The major producers do not take the same care as the artisans. Neither does your local grocery store.

So the next time you are looking for a top olive oil from Italy, look to the smaller producers. With the web, what used to be reserved for guests to Italy is inside 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.

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