Italian Olive Oil
How is olive oil made?
Olive oil is produced by slow, mechanical crushing of the fruit together with the seeds.
Olive oil production begins with the harvest, which takes place in Italy from October to February.
It is separated from water and then also from particles of seeds and skins. This process can be omitted, but the result will be refined olive oil, not suitable for frying.
During the harvest, it is very important not to damage the fruit, which is why sheets are spread under the trees, onto which the olives fall themselves or with the help of people using special tools.
Flavored oils
There are many types of flavored oils used for different dishes. Such oils are made by adding a given product during pressing.
Chilli Oliva Oil
It is an olive oil with a very intense, spicy flavor and is an ideal addition to meat, giving it character. It is perfect for marinating grilled meats, tenderloins, pork necks and even chicken breasts. Italians often use it as an addition to pizza.
Basil Oliva Oil
It is aromatic olive oil enriched with the taste of fresh basil leaves, which are a symbol of Mediterranean cuisine. Olive oil is a great addition to vegetables, salads and sauces, including the famous bolognese. It is also great for spreading on toast, toast or crispy baguette.
Lemon Olive Oil
A specific olive oil with a sour taste. It is an ideal addition to fish and pasta. It adds freshness to dishes. It goes well with oriental dishes, e.g. Thai chicken. It can also be used for dips, salads, sauces, bread and pizza.
And many other interesting flavors 🙂
Basic types of olive oil
Extra Virgin Olive Oil & Vergine Olive Oil
Refined olive oil
Obtained by squeezing the juice from fresh fruit, exclusively mechanically, not subject to any chemical processes – that is, virgin olive oil.
Both oils differ only in their acidity
Extra Virgin – 0.8%, Virgin – 2%
Obtained in the process of refining “Lampante” olive oil.
The refining (purification) process, which mainly involves heating to high temperatures and adding chemical solvents, deprives the oil of color, taste and smell, as well as vitamins and polyphenols – making it completely neutral.
From "Lampante" olives
"SANSA" Olive Oil
it is a transparent olive oil with a free acidity exceeding 2%.
It is an edible olive oil that must be refined before it can be consumed.
Otherwise known as “POMACE”.
It is obtained from olive pomace, i.e. the remains of pulp and seeds left after pressing Extra Virgin olive oil. The olive pomace is pressed again to extract the remaining oil.
The oil obtained in this way is subjected to a refining process. The final product of this process, SANSA olive oil, is the lowest category olive oil, practically devoid of any health-promoting properties.
Trivia
- Although olive trees look inconspicuous, they have great power because they grow slowly, bear fruit late, but are long-lived – they can grow for up to 2,000 years.
- There are five types of olive oil produced in Italy: extra virgin olive oil, virgin olive oil, lampante olive oil, refined olive oil, and sansa olive oil.
- Olive oil can be infused, so we can add aromatic products ourselves because olive oil is a good flavor carrier
- Olive oil contains a lot of vitamins A, E, D and K, it has a positive effect on the functioning of the stomach, helps with constipation and better digestion.
