Extra Virgin Olive Oil organoleptic qualities

Extra Virgin Olive Oil organoleptic qualities

Why do we considerate Our extra virgin olive oil one of the best?

Today we are going to talk about benefits of olive oil. Even in Hong Kong, You can find different kind and brands of olive oils. Not all the Olive oils are the same. We will explain to all of our Customers the characteristics of Our Extra Virgin olive oils:

  1. 100% Made in Italy.
  2. OUR extra virgin olive oil is a mix of 50% olives from cellina di Nardo' and 50% from oialora salentina. Cellina is sweeter than the oialora olive which is more green and bitter.

  3. Both  olives are from Salento (Puglia).

  4.  In the mouth, the oil looks initially smooth to the palate with a color yellow with green highlight.

  5. The olives harvest start from early October to mid-November.

  6. Olives, through mechanical processes, are squeezed rigorously cold no later than 24h from the collection.

  7. NO CHEMICAL ADDITIVE ARE ADDED TO MAKE THEM.

 

Benefits of olive oil

Below you can find all the info about the characteristics that every single Extra virgin Olive oil Must have. (The information below come from http://lauracipullollc.com/blog/2013/04/30/olive-oil-extra-virgin-or-cold-pressedwhats-the-difference/)

Extra virgin olive oil is made using a process called “first cold-pressed.” In simpler terms, the word “first” refers to the olives being pressed on the first round of extraction. “Cold” refers to the olives being kept no higher than 81.9 °F, and “pressed” refers to the method of extraction. This method indicates that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value. Virgin olive oil has a slightly more acidic level and does not meet the same requirements . Regular olive oil is a blend of slightly defective or low quality olives. For consumption, these olives are refined and tend to have a colorless and flavorless profile. Light olive oil has undergone a similar process but is lighter in color and flavor, not calories!

 So, was the olive oil actually “Made in Italy?

 When an olive oil bottle is labeled with “Made in Italy,” this does not necessarily mean that it is a high quality product.  For example, you can have a bottle of olive oil produced from several different olives, from several different regions. When olives are blended together, the mixing of olives produce off-flavors.  This term only indicates that the olives came from Italy but does not guarantee the consumer that the oil was produced and packaged in Italy. The highest quality olive oils are made from one type of olive and preferably from the same region.

 

 Is it true that the greener the oil, the better?

 Many people think that the color of the oil is a reflection of its quality. However, this is a myth. Many producers know that consumers believe this and will add olive leaves to the olive press to release the chlorophyll content, so that the oil looks greener. The color has no bearing on the quality but is more of an indication of when the olives were harvested. Olives harvested earlier in the season tend to be greener, whereas olives harvested later may be more golden. Keep in mind that different olives also exhibit different colors.

Harvest Date – You want your oil as fresh as possible!

Region – If you don’t know what olives are in it, you have no idea what it might taste like! Knowing the region of the olive oil is very important. Not knowing the region is like buying a bottle of wine and it just says “red wine” – it could be from anywhere! When looking for a high quality olive oil, look for olives that have come from the same region, made entirely from one type of olive.

Type of Container – Try to look for an olive oil in a dark or tinted glass bottle, rather than a plastic or clear glass. Any light that enters the bottle can cause the oil to photo-oxidize and taste rancid or bitter. In general, heat, air and light are the enemies of oil. To prevent olive oil from going rancid, store it in a cool, dry area, away from the stove or other hot appliances.

 


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