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What is Extra Virgin Olive Oil?


Extra Virgin Olive Oil

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.

Extra virgin olive oil must have no taste “defects.” It needs to have a nice flavor of fresh olives and achieve higher scores in lab tests for its chemical composition than other grades.

Since extra virgin olive oil is simply fruit juice without any additives, its quality and taste are influenced by the varieties of olives, the terroir where they were grown, and the countless decisions and production practices of a dedicated producer.

 

Organic oilExtra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.

In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council. The olive oil must be found to be free from defects while exhibiting some fruitiness.

 

 

 

 

 

 

 

 

 

Olive oil tasters describe the «positive attributes» using the following terms:

  • Fruity: Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.
  • Bitter: Creating a mostly pleasant acrid flavor sensation on the tongue.
  • Pungent: Creating a peppery sensation in the mouth and throat

Read more about tasting olive oil

 

Το μάζεμα της ελιάς. Ένα εκπληκτικό φιλμ για μια ελληνική παράδοση αιώνων


Ένα υπέροχο οπτικό ταξίδι στους ελαιώνες της Κρήτης γεμάτο μνήμες, συγκίνηση, και την ψυχή της  Ελλάδας. «The Olive Tree Will Always Be Here», δηλαδή «η ελιά θα είναι πάντα εδώ» ο τίτλος του ολιγόλεπτου φιλμ.  Μια ταινία μικρού μήκους για την σημασία της ελιάς για τους Έλληνες με αισθητική τελειότητα, δύναμη και ευαισθησία. Μαγικές κινηματογραφικές εικόνες από μια φθινοπωρινή Κρήτη και από πρόσωπα βγαλμένα από μια άλλη εποχή.

The Olive Tree Will Always Be Here from Yatzer on Vimeo.

Ελαιόλαδο & λυκοπένιο, ένας δυνατός συνδυασμός


Ελαιόλαδο & λυκοπένιο, ένας δυνατός συνδυασμός | Olive News.

Το λυκοπένιο αποτελεί μέρος της οικογένειας των καροτενοειδών ουσιών (είναι το κύριο καροτενοειδές στο ανθρώπινο πλάσμα αίματος) και προσφέρει πολλά και σημαντικά οφέλη στον οργανισμό. Πολλές έρευνες έχουν δείξει ότι το λυκοπένιο μπορεί να συμβάλει στην καταπολέμηση παθήσεων όπως οι καρδιοπάθειες, διάφορες μορφές καρκίνου, η οστεοπόρωση, ο διαβήτης, προβλήματα όρασης κ.α. Επίσης επιδρά θετικά στο ανοσοποιητικό σύστημα.

Κύρια πηγή πρόσληψης είναι η ντομάτα, ωστόσο μόνο ένα μέρος λυκοπενίου απορροφάται από τον οργανισμό.

Μελέτη που πραγματοποιήθηκε έδειξε ότι η απορρόφησή του αυξάνεται σημαντικά όταν στη διατροφή προστεθεί το ελαιόλαδο. Εθελοντές που πήραν μέρος στην έρευνα κατανάλωσαν 750 γραμ χυμού τομάτας που περιείχε 10% ελαιόλαδο και 750 γραμ χωρίς ελαιόλαδο, σε δυο διαφορετικές ημέρες. Στην πρώτη περίπτωση όλα τα ισομερή λυκοπενίου αυξήθηκαν σημαντικά φτάνοντας στην ανώτερη συγκέντρωση στο πλάσμα σε 24 ώρες.

Ο συνδυασμός ντοματοχυμού-ελαιολάδου βοηθά και στη μείωση της κακής χοληστερόλης LDL έξι ώρες μετά την κατανάλωση.

Use Olive Oil for Frying


Use Olive Oil for Frying

It is generally recommended that fried food is avoided or consumed sparingly. However, vegetable-based dishes fried in olive oil were common in traditional Mediterranean diets without, it appears, the negative health effects we associate with fried foods.The reason for this may be that the foods are fried in olive oil, and not in unhealthy seed oils.

A British study had already shown that occasional consumption of fried foods was not associated with coronary heart disease events, as long as the food was fried in fresh (not re-used) olive oil and the individuals were following a Mediterranean diet.

Now, a new study published in the Journal of Agriculture and Food Chemistry, analyzed the repeated deep frying and pan frying in 4 different refined oils: olive, corn, soybean, and sunflower. The researchers evaluated the status of the oils after being heated ten times, measuring several chemical parameters.

The refined olive oil had the highest resistance and lowest deterioration of quality compared to all of the others. The highest deterioration occurred in the refined sunflower oil.

The findings are even more significant in the context of commercial frying, such as in restaurants.

Refined olive oil is the common olive oil grade olive obtained through an industrial process of chemical refining to remove undesirable qualities such as excessive acidity and unpleasant flavors. This olive oil does not contain many of the widely touted health benefits of extra virgin olive oil, which contains a host of nutrients and antioxidants. Nevertheless it can be a useful and a healthier alternative for repeated frying compared to other cooking oils such as corn or soybean.


See more: Dispelling the Myths of Frying with Olive Oil

Van Gogh, Olive Trees


Art of the Day: Van Gogh, Olive Trees, November 1889. Oil on canvas, 72.7 x 92.1 cm. The Metropolitan Museum of Art, New York.

Art of the Day: Van Gogh, Olive Trees, November 1889. Oil on canvas, 72.7 x 92.1 cm.

The Metropolitan Museum of Art, New York.

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