Tips For Purchasing The Best Olive Oil From Italy5616344

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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 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?

Big Italian olive oil companies 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, exactly where people searching for olive oil from Italy will purchase 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 still the healthy fats, but even if it grades as "Additional Virgin Olive Oil" it's high 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 material. Times have changed.

These days most olive oil is produced in a various 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 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 had been harvested at the correct time and handled correctly, each drop of this oil is extra virgin.

Does all this imply that you can't get a good olive oil from Italy? No, completely not. But you cannot 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 appear to the smaller sized, artisan, estate producers. These producers develop their own olives and are extremely cautious about handling their product.

Poor handling and storage of olive oil is the best way to ruin a good product. 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 don't take the same care as the artisans. Neither does your local grocery store.

So the subsequent time you are searching 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 within the reach of Joe in Wisconsin. These small producers are out there, and their fresh olive oils are some of the best olive oils accessible anyplace.

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