Olive oil has a very distinctive flavor, and has become more prominent in American cooking today.
Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement.
The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%.
Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste.
Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them.
Olive oil becomes rancid very easily and also burns easily.
Extra virgin olive oil is obtained directly from the pressing of olives solely by mechanical means.
The extra virgin olive oil must have a maximum acidity, in terms of oleic acid, of 0.8%.
It rapidly goes rancid if it is not stored properly. The oil should be kept in a cool place (max temp. 10°C ÷18°C) and away from light and heat sources.
Storing the extra virgin olive oil into appropriate containers is also very important. For instance, the dark shade of a glass container will protect your oil from direct sunlight.
Besides the acidity, there are also other chemical-physical characteristics that are very important in extra virgin olive oil, i.e. its great antioxidant capacity, which is good for one’s health.
For whoever is interested in oil, please feel free to visit my web site www.poggiocappiano.it where you can find detailed information on our extra virgin olive oil. You can also get in touch with me directly or through Niccoli’s for any further information.
Comment by fabrizio — April 12, 2007 @ 10:23 pm
Thanks for the info! This is great!!
Trackback by Harry — July 10, 2007 @ 10:44 pm
Great site!
Trackback by Cindy — July 27, 2007 @ 7:59 pm