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The
Oil of Life:
Extra virgin olive oil must be considered to
be the best of olive oils. It is the olive juice harvested
at its best moment of ripeness and suitably processed. It
has all the elements of nutritional interest as it has not
been subjected to any refining process. In terms of the many
nuances that extra virgin olive oils present and that depend
on different factors, from the variety to the means of cultivation,
different types may be obtained, suitable to the consumer's
tastes.
| To
be able to obtain a good virgin olive oil, it is
necessary to know that the quality and characteristics
do not only depend on the preparation system, but
there are also a series of influencing factors and
circumstances, among which of the following are
the most important: - Variety of the olive tree
- climate - type of soil - age and cultivation.
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When the virgin oil
is obtained by suitable preparation systems and it comes
from good quality fresh fruit, without defects or alterations
and with the correct ripeness, olive oil has exceptional
characteristics of appearance, fragrance and delicate
flavour. |
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It
is virtually the only vegetable oil that can be
consumed raw, conserving all its vitamins, essential
fatty acids and other natural products of dietetic
importance.
Olive
oil is formed in a Lipogenic process that begins
on the tree itself and ends with the packaging
for its marketing and consumption.
Due
to its specific characteristics, olive oil is
considered as a true fruit juice and as such it
must be treated during its harvesting, cleaning,
preparation and conservation, great care having
to be taken when obtaining it.
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