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After Spain, Italy is now the second larger producer of olive oil in the world. Unlike other oils, which are extracted from the seeds or dried fruits of plants, olive oil is pressed from the pulp of ripe fruits, which gives it an inimitable richness and flavour. Different kinds and sizes of olives grow throughout Italy, and the oil they produce are very varied.
Liguria is the home of a particularly fine oil. Ligurian oil is very light, with a delicate, aromatic flavour. The main varieties grown in Liguria are Taggiasca and Lavagnina. The best olive oil comes from Lucca in Tuscany and it is very expensive. Tuscany olive oil is sometimes very tangy and bitter. It is made with slightly under ripe olives, which give it a luminous green colour. And olive oil from the South and Sicily are powerful and nutty.
The relatively small olive fruits are picked in December and January, when they are almost ripe. The whole families are involved in the harvest, they are forced to pick in the traditional manner here, because of the steep, narrow strips of land are unsuitable for the modern machinery that is normally used in flat areas. The team of pickers sets off for the olive grove with big nets and long poles and ladders. Firstly, they spread the nets out under the trees, then they carefully strike the branches with the poles, so that the ripe fruits fall. This method of harvesting is very labour intensive, and this is later reflected in to the price of the oil. But hand picked olives have one big advantage. The fruits are not damaged in the gathering, so the oily flesh does not oxidise with the air, which would considerably detract from the taste and quality of the oil.
The different colours of the freshly picked olives indicate different degrees of ripeness. The darker the fruit, the riper it is.
Extra Virgin Olive Oil. Why is it so expensive?
The best olive oil is extra virgin, which is strictly controlled and regulated like wine. This is made by pressing the olives to extract the oil, with no further processing. Extra virgin olive oil must have an acidity level of less than one percent. The distinctive fruity flavour of this oil makes it ideal for dressing and using raw. Virgin oil is pressed in the same way, but has a higher acidity level and a less refined flavour. It can be used as a condiment, but it is also suitable for cooking.
Buying, Storing and Cooking
The fruity flavour of Extra Virgin olive oil makes this oil ideal for dressing. This oil can be used for dressing fish, vegetables and salads. Virgin olive oil can be used as a condiment and it is suitable for cooking as well.
Once opened, oilve oil should be kept in a cool place away from the light. The best oil will soon lose its flavour, so use it within six months.
Olive oil can be heated to very high temperatures without burning or smoking. It makes it ideal for frying, sauce making and other cooking.
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{ 1 comment… read it below or add one }
I often use Italian olive oil in my food. I guess that one of the best Italian olive oil.