Tips For Purchasing The Best Olive Oil From Italy921280
Say "Olive Oil" to most Americans and they believe "Italy." Good for the Italian olive oil producers, but is olive oil from Italy really the extremely very best? What the Italians do not want you to know is that Italy consumes a great 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, exactly where it is blended, bottled, and exported to America, exactly where people looking for olive oil from Italy will buy it without suspecting its accurate 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 quality is questionable.
Which brings us to a good question: What is Extra 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 reduce high 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 high 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 properly, each drop of this oil is additional virgin.
Does all this mean that you cannot get a great olive oil from Italy? No, absolutely not. But you cannot get a good olive oil from Italy from mass producers - the ones your grocery store stocks. That oil serves its objective - and it will not hurt you. But to get a leading olive oil from Italy, you have to look to the smaller, artisan, estate producers. These producers grow their personal olives and are extremely careful 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 product into 'just an oil.' It loses most of the qualities that make olive oil not just great for you, but enjoyable. The major producers don't take the same care as the artisans. Neither does your local grocery shop.
So the next time you are looking for a top olive oil from Italy, appear to the smaller sized producers. With the internet, what used to be reserved for guests to Italy is inside the attain of Joe in Wisconsin. These small producers are out there, and their fresh olive oils are some of the best olive oils available anyplace.