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Extra virgin olive oil
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Description
Name: Extra virgin olive oil.
Product type: Extra virgin olive oil, in order to be called so, cannot have been subjected to any treatment other than pressing. Its acidity may not exceed 1%.
Ripening and harvest: Varies depending on olive variety .
Production area: Olive trees grow predominantly along the coast of the Mediterranean.
Denomination: There are about thirty Italian oils protected by the DOP (Denominazione d'Origine Protetta - Protected Designation of Origin) or IGP (Indicazione Geografica Protetta - Protected Geographical Indication) European marks. To produce organic olive oil certain specifications approved by the Italian Ministry of Agriculture must be observed and subjected to a certification process.
Note: Historians claim that it was the Phoenicians who first started to grow olive trees along the coasts of the Mediterranean. |
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Olive oil is the key element in Mediterranean basin countries' cuisine.
Olive oil is an ancient product which is held in great esteem by consumers, also because compared to animal fats (butter) and other vegetable fats (margarine) its nutritional make-up is completely different, making it an excellent component in today's diet.
The pressing of olives yields a range of quite different products: for gastronomic use, both in recipes and as a dressing, the best oil is extra virgin olive oil, which means: it has not been subjected to any process other than pressing and has an acidity level of less than 1%.
A good rule of thumb if looking for a good oil is to choose one of almost thirty oils awarded DOP status.
Olive oil can vary a great deal depending on the region, and the purpose of the DOP mark is to enhance and safeguard the typical and traditional characteristics of extra virgin olive oil production areas. There can be significant differences from one area to another in the oil's distinctive elements: the colour, from straw yellow to green; the flavour, which is reminiscent not only of fresh olives, but also of fruit or vegetables; an intense or subtle aroma. Amongst the best-known DOP oils are Brisighella, Colli del Trasimeno, Apruntino Pescarese and Val di Mazara. Superb quality oils are also produced in many other regions of Italy, from Tuscany and Puglia to Basilicata and the provinces around Lake Garda.
Recently a few organic oils have appeared on the market, obtained from olive groves where no chemical fertilizers or insecticides are used to fight the enemy insects of olives, such as flies.
Well worth trying with a plate of Farfalle, drizzled with a little oil, some sesame seeds and a sprinkling of Parmigiano Reggiano.
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