Tips For Purchasing The Best Olive Oil From Italy3540758
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 very best? What the Italians do not want you to know is that Italy consumes a great deal much more olive oil than it produces. So exactly where does olive oil from Italy come from?
Large Italian olive oil businesses purchase 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 individuals looking for olive oil from Italy will buy it with out suspecting its true origins. On this extremely lengthy provide 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 "Additional Virgin Olive Oil" it is high quality is questionable.
Which brings us to a good question: What is Additional Virgin Olive Oil? In the old days, it was the oil from the first pressing of the olives, which had the lowest acid content. Times have changed.
Today most olive oil is produced in a different way - no more crushing olives with stones, pressing it with weights, and heating it up to get out the lower quality oil. In a modern olive press, the olives are crushed in a steel machine and the oil is extracted by centrifuge. The temperature is kept low to shield 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 right time and handled properly, every drop of this oil is additional virgin.
Does all this mean that you can't get a good olive oil from Italy? No, absolutely not. But you cannot get a good olive oil from Italy from mass producers - the ones your grocery shop stocks. That oil serves its objective - and it won't hurt you. But to get a leading olive oil from Italy, you have to look to the smaller sized, artisan, estate producers. These producers grow their personal olives and are very careful about handling their item.
Poor handling and storage of olive oil is the very 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 natural item into 'just an oil.' It loses most of the qualities that make olive oil not just good for you, but enjoyable. The significant producers do not take the exact same care as the artisans. Neither does your nearby grocery shop.
So the next time you are searching for a top olive oil from Italy, appear to the smaller sized producers. With the web, what utilized to be reserved for guests to Italy is within the reach of Joe in Wisconsin. These small producers are out there, and their fresh olive oils are some of the very best olive oils accessible anyplace.