ABOUT OLIVE OIL
What is olive oil?Olive oil is a liquid fat, obtained from the fruits of olive trees - olives. Humanity has known olive oil for millions years, but today the awareness of the quality and usefulness of olive oil is the greatest. Olives grow between 10 and 20 m, and can live for very long (well over 1000 years).
The trees bloom in May and June, and the fruits are harvested by growers from October to December. Olives only grow in certain areas. The western and southern coast of Istria with its Mediterranean climate is one such area. How olive oil is produced?
The olives are harvested, washed and ground. European norms require that the fruits, from the moment they are harvested, must be further processed in 36 hours, in our case, in the oil mill. Olive must be extracted from the ground olive mash, by mechanical processes. The olive must then goes into a centrifuge, where oil and water separate. When the water is removed, olive oil is obtained which is immediately edible. Fresh olive oil is rich in biophenols, vitamins. Among all varieties in the world (there are over 1200 species), Istrian white is one of the 5 healthiest species. Due to the high content of antioxidants, Istrian white can retain the highest quality for as much as 18 months, and the oil can be used longer.
How extra virgin olive oil is produced?Extra virgin olive oil is not subjected to any chemical cleaning process. It can be easily said that extra virgin olive oil is obtained only by grinding and compressing olives. This must be done by fully mechanical processes, without the use of any solvents, and at a treatment temperature not exceeding 27 ° C.
The positive sensory properties of extra virgin olive oil are: Fruit flavor: Extra virgin olive oil should have a spicy fruity taste over fresh olives. Ripe olives give a softer, aromatic, buttery and floral taste, while green olive fruits give a more bitter and spicy taste, and the oil itself smells like meadow. The spiciness itself and the bitterness of the oil also depend on the choice of olive varieties. Bitterness: Causes an extremely pleasant taste of bitterness felt on the tongue. Spiciness: Causes the taste of pepper that is felt in the mouth and throat. |
Idea...
Chocolate souffle with vanilla ice cream and olive oil
Ingredients (for 4 persons)
Preparation: Preheat the oven to 180 ° C. Grease the simmering souffle molds with butter, then sprinkle with bitter cocoa. Melt black chocolate and butter over the steam. In the second bowl, whisk the eggs and sugar with foam mixer to form a firm foam. Add the cooled chocolate butter mixture to the whipped eggs. Gently sift through the flour and mix gently. Then pour the mass into prepared molds and bake in the oven for up to 12 minutes (baking time also depends on the oven and molds). A properly baked souffle is still liquid in the middle. Serve hot muffins and add vanilla ice cream to which a few drops of extra virgin olive oil are added. |
It is difficult to identify extra virgin olive oil by taste. There are three ways to verify its authenticity:
- Extra virgin olive oil will thicken in the fridge, but when heated it will become liquid again.
- Extra virgin olive oil is flammable and if soaked with cotton threads it would burn.
- The sheer density of the oil tells a lot about the quality and the fresh cold pressed oil is similar to greasy juice, so you can easily wash it off with warm water only.
How to identify extra virgin olive oil?
Is bitterness good?
When you pink an olive from a tree, it is just too bitter to eat. Most of this bitterness is also contained in extra virgin olive oil. This bitterness, however, is a testament to the high content of antioxidants that are the signs of fresh and healthy extra virgin olive oil. So, if you loved black chocolate and dark beer, then try to appreciate the bitterness in olive oil as well.
When you pink an olive from a tree, it is just too bitter to eat. Most of this bitterness is also contained in extra virgin olive oil. This bitterness, however, is a testament to the high content of antioxidants that are the signs of fresh and healthy extra virgin olive oil. So, if you loved black chocolate and dark beer, then try to appreciate the bitterness in olive oil as well.
Storage of olive oil
You need to buy and store olive oil in dark bottles. Keep the bottle of olive oil in a dry, cool and dark place. Do not store it on high shelves, as the cooking temperature is the highest, and we recommend that you do not store it near electrical appliances that destroy useful ingredients in the oil. In this way, extra virgin olive oil can last up to two years. When the bottle is opened, however, the olive oil begins to degrade faster. Our recommendation is to use open olive oil as soon as possible (at least within 2 months).