Olive oil
Olio d'Oliva
Olive oil is obtained by crushing olives, the fruit of a tree (Olea Europaea of the family Oleaceae) originally from Asia Minor, and from antiquity cultivated in the Mediterranean basin.
How Olive Oil ia Made
The most classical method of oil extraction is crushing. The product obtained from the first pressing of the olives is the choicest quality.
The pressing of the olives to obtain olive oil has three stages. Frangitura is the process that breaks the olive pulp. The most common method is that of two large granite wheels turning on a gigantic granite platter.
Gramolatura indicates the extraction of water from the crushed olives by a controlled temperature process. Estrazione is the actual pressing. The most common method is extruding by pressure, which allows the exit of the olive oil and any remaining vegetable water. The product after this pressing is called mosto (must). The solid remnants are called sansa. (Sansa is also used to produce rectified oils).
Olive oil is clarified by placing it into large cone-shaped terra-cotta containers to rest, to allow for the heavier vegetable water to settle at the bottom. The oil is decanted into another container after 24 hours then again after 2-3 days, and once more after 5-6 days. With each transfer, more water is removed. At the end of the 9-10 days no vegetable water will be left in the oil. The color of olive oil varies, ranging from yellow to yellow green, depending on the olives and the processing. The clarified oil is filtered before bottling.
This method of decanting requires a lot of handling; nowadays it is done by a centrifugal process. Olive oil dislikes sunlight and it should be bottled in dark colored glass for house use and in tin cans for commercial use. Olive oil should be stored in a cool, draftless, dark room.
Classifications
Italian law provides a specific classification of olive oil, based on method of extraction and the acidic content. The law considera suitable for consumption all oils with an acidic content of not more than 4%. The presence of acidic fats in olive oils can change according to the bee, the climate, the pressing technique, and the length of time expired from picking to pressing. Olive oils are divided into three categories:
Virgin Olive Oil
The percentage of acidic fats content determines the classification of virgin olive oils.
EXTRA VIRGIN: Acidic content not more than 1%.
SOPRAFFINO VIRGIN: Acidic content not more than 1.5%.
FINO VIRGIN: Acidic content not more than 3%.
VIRGIN: Acidic content not more than 4%.
Rectified oil (olio rettificato): There are two types of rectified oil:
«A »: Olive oil with acidic content above 4%, or with organolectic imperfections, may be restored for consumption through a mechanical and chemical process.
«B »: The extraction of oil from sansa, (which stili contains 5-6% of olive oil). Sansa is the solid residual that remains after the extraction of virgin olive oils from the olive.
All rectified oils must be devoid of any trace of the chemical substance used and must trave an acidic content not above 0.5%.
Mixed oil (olio miscelato) Rectified oils are void of taste or color, they are mixed with virgin olive oil in quantities which vary according to the taste and color the producer wishes to achieve. The acidic content to be not more than 2% for type «A » and 3% for type «B ».
NOTE: Rectified oils may also be sold as olio raffinato (refined oil).
Tasting
Olive oil can be tasted just like wine:
Visual: Clarity, density and color
Aroma: Varies according to region and type of olive: fine, pronounced, intense
Taste: The most important proof of a good quality product. It can bee:
Pungente (pungent): typical of young oil
Armonico (harmonious): well balanced oil, so that no one factor dominates the other
Ossidato (oxidized): rancia, it becomes so when exposed too long to air
Rotondo (rounded): full bodied, well rounded, not too aromatic
Amaro (bitter): it is generally produced from unripe olives.
How To Use
The usage of olive oil is detcrmined by the dish being prepared. A light preparation of vegetables or fish may require a light fragrant oil, while for dishes with definite strong flavors, more decisive, stronger oils are used. The extra virgin olive oils are always used raw.
Olive oil is often flavored by adding aromatic herbs, cloves of garlic or peperoncino. These flavored olive oils are used to dress salads, vegetables, or as toppings for minestre, minestrone and zuppe.
Olive oil is excellent for frying. For this purpose a rectified oil is recommended. Olive oil can only be re-used two or three times, be cause its usage adds to viscosity and highlights the toxic substances present in it. It is preferable to use young oil for frying and if virgin olive oil is used, it must not be used a second time. Also it is not advisable to add fresie oil to old oil.
Other oils
Other oils may be cxtracted by a mechanical and chemical process, that is, the extraction of the oil with chemical solvente. These oils can be made from peanut, core, sunflower, flax seeds and other vegetables. It can be used as a condiment for various raw and cooked vegetables, as well as in the preparation of sauces.
It is generally used for frying, inasmuch as it gives a crisper texture-though the food wili be lighter in color-than if olive oil is used. In comparison with olive oil, vegetable oil releases a lighter fragrance and boils at a lower temperature. Frying with vegetable oil at excessively high temperatures can be harmful because high temperatures reicase thc toxicity of the solvent used to prepare the product.