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OIL >> olive oil
SOME
INFORMATION FOR BETTER UNDERSTANDING THE OLIVE OIL
The
olive oil is a product of the metabolism of the fruit , which accumulates
all ' inside of the pulp during the growing season and, with the '
evolution of the maturation of the fruit itself .
It is extracted directly from this , via a mechanical or physical anyway ,
which implies minimal modifications of the natural product present at '
interior of the drupe . The olives , once in the mill , they are washed to
remove all the impurities present and then, with the traditional system or
the system is continuously pressed by millstones or with special crushers
.
After kneading the thus obtained is the separation of the ' oil from the
other components of the fruit through the ' extraction and subsequent
centrifugal hydraulic press or via the ' centrifugal extractor .
So product, the " juice ' olive ', you can consume as it is directly
benefiting from all the organoleptic , nutritional and health benefits
that set it apart from other oils . The quality characteristics of an oil
are those which concern the organoleptic characteristics , stability to '
oxidation , nutritional characteristics , the ' absence of XENOBIOTICS .
In order to classify the oil commercially recognized in accordance with
Reg.to EEC 2568/91, we must make findings chemical and physical el '
organoleptic analysis performed by PANEL- TEST .
PHYSICAL
AND CHEMICAL ANALYSIS
L
' acidity - L ' acidity content expressed as percentage by weight of fatty
acids by hydrolysis stand apart from the glycerin molecule and for this
reason are called free. When these accumulate above a certain value ( >
2.0 % of span . Oleic ) become toxic to the ' human and ' oil is no longer
edible.
The
number of peroxides - The peroxides are molecules that are formed from an
unsaturated fatty acid which react with a molecule of oxygen to give rise
to a peroxy radical . To facilitate this oxidation reaction and yes the
presence of ' dissolved oxygen in the ' oil, but also other factors such
as the presence of metals el ' effect of ultraviolet radiation that
trigger the oxidative process .
The
formation of these free radicals is index d ' beginning of the process of
rancidity which is irreversible and once triggered it can not be
interrupted. When an oil d ' virgin olive oil , the peroxide value is
greater than 20 meq O2 / kg of oil , it means that the degenerative
process is ongoing and that the ' oil is leaking substances "
antioxidants " that place it among the food noblest .
SPECTROPHOTOMETRIC
ULTRAVIOLET
Is
the measurement of three parameters : K232 , K270 , and Delta K ,
determined by the spectrophotometer . The aging of the ' oil with
oxidative phenomena that accompany it , favors the ' rise of
spectrophotometric indices , while an extra-virgin olive oil has just
produced the above parameters lower than the legal limits. These
parameters are useful to uncover fraud and in particular the addition of
rectified oils extra virgin olive oils or virgin olive oil.
SENSORY
ANALYSIS
To
complete the physical and chemical analysis has been introduced with EEC
Regulation 2568/91 a ' sensory analysis . It has been developed to have a
scientific rigor and professional ( PANEL- TEST) in order to describe the
history of the oil samples subjected to the organoleptic evaluation . It 'obvious
that an olive oil can be perfect according to the chemical - physical but
to ' taste may be affected who do not classify as extra virgin olive oil .
To examine samples of oil is a group of tasters (panel ) consisting of
8-12 technicians, trained and coordinated by a panel leader .
The oil sample , which represents the " match " of oil from the
market , is heated to a temperature of 28 ° C , to promote the
volatilization of the aromatic compounds , in glasses from the large base
and the ' narrow mouth with a cover glass to glass clock which avoids the
dispersion of the substances that are released with heat. In the tasting
phase are stimulated nerve receptors that allow the description of the
positive and negative attributes of an olive oil . The visual assessment
is not very relevant , in fact the glasses used for the PANEL TEST are
colored (blue or amber) , it can be performed after the ' analysis of
taste and smell . This will assess the clarity , which varies as a
function of age and of filtration ( whether or not carried out ) of ' oil
, density connected to' territorial origin of ' oil and the color varies
depending on the type of olives , of' era of collection, extraction
techniques and of the ' age of ' oil . L ' together of the different
sensory perception allows us to formulate so that the final judgment
should also take account of the ' overall harmony of feelings .
POSITIVE
ATTRIBUTES
Attributes
definitely a positive and pleasing aromas of olive oil are the notes:
fruity
flavor or fruit : range of smells characteristics of ' oil dependent on
variety of olives, different depending on whether the ' oil is extracted
from healthy fresh fruit , green or white . The fruit can be soft , medium
intensity or markedly intense . This may remain so for a long time after
grinding , when there are oils rich in aromatic components and , therefore
, with a good polyphenols . In addition to this we can perceive in an oil
the flavor of 'grass , with its characteristic aromas and flavors , the
flavor of the hay, typical of those oils reminiscent of the ' grass more
or less dry .
Bitter:
often hear people say that oil is a sweet truth is not to be understood in
the proper sense of the term, it is in fact , simply the reduced presence
of those substances ( phenols ) responsible for the feelings of bitterness.
The ' intensity of this attribute depends very much on the degree of
ripeness of the olives ( oils extracted from green olives are rich in
phenols and therefore very bitter oils extracted from ripe olives will be
poor in phenols and therefore little bitter sweet or improperly )
Pungent:
taste sensation that has the same connotation of the bitter it is
especially nice when it is present in the right balance with the
bitterness. It too is a sensation characteristic of oil extracted from
olives that are still unripe or immature.
UNPLEASANT
SENSATIONS OR DEFECTS
In
several passages of the production cycle of the ' oil you may run into
events that lead to a deterioration in the quality with the ' onset of
alterations that occur to ' taste as unpleasant sensations or defects.
or defects that are generated in the ' oil during the production of olives
as dry ice , worm . The defect and ' inevitable in dry years as it is to
have the predominance of the core on the pulp . The lack of "
dry" is perceptible to the taste giving the feel of wood and "
astringency " . The absence of "ice cream" , occurs when
you lead to grind the olives that have undergone a freezing process . In
reality the containers phones dell ' oil , the vacuoles , following the '
lowering thermal suffer fractures which involve a mixture of chemicals
that generate reactions which , in turn , lead to the formation of
compounds that damage , unpleasant odors , especially if these oils are
used in cooking .
Oils with defect of "ice cream" most of the times have also the
"dry " since, in effect, is also a dehydration of the drupe that
lead to ' increase in the ratio pulp / core . It 'clear that to avoid this
defect must pick olives
before frost or snow . The lack of "worm" is generated when the
olives are pressed strongly attacked by the olive fruit fly . The olives
that have endured to the ' attack by one of the last generations of
Bactrocera ( olive fly ) presenting the larvae of this parasite inside
them, producing oil from a really unpleasant tastes and odors that occur
mainly in cooking .
Defects
that occur during the processing of olives such as heating , l ' Winey ,
mold and metal . The flaw of " heating " can be generated as a
result of a improper storage / extended the olive , a widespread practice
that can sicuramentegenerare this defect is to bring the olives in mills
in plastic bags . The olives as all fruits, continue their metabolism even
after the collection , and then , store them in containers that do not
allow perspiration ( plastic bags or big piles ) causes a heating of the
mass occurs that leads to the aforesaid defect .
This defect is noticeable with the ' sense of smell and taste, can be
avoided without too much discomfort on the part of producers and
processors through the ' use of crates and scheduling processes. The flaw
of " primed " is the ' natural evolution of the " heating
" , because , in high humidity conditions and in the absence of
oxygen present in olives ferment the sugars , giving rise to' acetic acid
(vinegar ), which, in diluting ' oil , gives it the characteristic odor /
flavor of vinegar. Mold is the fault of the last ' wrong and prolonged
storage of the olives . Occurs when we have high temperature and humidity
resulting in a matter of 4-5 days the ' beginning of the development of
molds that give all ' oil the characteristic odor / flavor of "closed"
.
The "metallic ", however, we can consider it a minor flaw , as
it is found with more difficulty . This fault is generated as a result of
implementation of new machinery transformative cycle without being cleaned
and degreased , or you can generate even after a prolonged storage of the
' oil in tins tinplate , such as those used generally for the transport of
' oil .
or defects that are generated in the ' oil during storage such as sludge
and rancid . The defect of sludge is generated as a result of prolonged
storage of ' oil sludge deposit , consisting of residues of pulp and water
vegetation. To avoid this defect must have the good habit of pour l ' oil
, as well as the wine is racked , or
filter it before storing . The defect of rancid , however , from ' odor /
flavor unmistakable , that's what comes from ' fat oxidation and
indirectly shows us the ' age of oil . Indeed , this defect is generated
when it runs l ' protective effect of the antioxidants naturally present
in the' oil ( polyphenols , tocopherols , etc . ) . Over the percentage of
these substances is high more the quality of the ' oil is high and longer
retains its organoleptic characteristics. We must always remember that the
' oil must be consumed in' period of 15-18 months, not by chance that our
grandfathers said "old wine , oil
again. " The defects mentioned are only those that are found more
easily. There are others that occur only rarely , such as the lack of
" land "," leaf ", " mats ", etc. . ,
however always to avoid if we want our oil is classified virgin .
INDICATION
FOR PURCHASE
An
oil produced from olives of the highest quality , rich in aromas and
finesse whatever happens ' s market trend can not be inexpensive . A
comparison with a generic oil , still won the price-performance ratio :
pours himself a little, but the food is seasoned better when the ' oil is
good , in most consuming less for good ' outcomes of employment, do not
come to the fear of gaining weight , so that the ' extra virgin olive oil
also becomes " food" .
The consumer at the time of choice should pay more attention being not
only entice the price . This is only possible if you know the product oil
, so you can distinguish and choose because of the different sensory ,
structural, and preparation of various types of products on the market. In
order not to lose the link with the world of production you can buy the '
oil directly to the mill . Always choose freely but intelligently,
according to their own tastes and on the basis of ' gastronomic use to
which the ' oil is intended.
E ' therefore need a culture of' oil , along with the ability to taste the
' oil capturing strengths and weaknesses, a bit ' as it was for wine.
FOOD
USES
The
' olive ' oil has certainly use a wide-ranging , it is used as a condiment,
cooking medium , as part of emulsions , preservation of both plant and
animal foods . As a condiment it is worth noting its non-stick function ,
lubricant and plasticizer. Yet it prefers to dress raw foods (such as
salads ) or for marinating the fish because of its peculiarities of taste
and smell can make the food less mellow and less fat emphasizing the
freshness of the product used . Is used in doughs intended for baking ,
also here with function plasticizer.
As a preservative liquid protects the food from ' oxygen and waterproofs ,
more particularly in vegetables in oil he underlines the ' damping effect
of salty taste . The Mediterranean cuisine is a bit ' the basis of all the
sauces that accompany pasta and main course meat or fish. As a general
guideline about the pairings oil - food is always good to prefer delicate
taste of dishes from light fruity oils , so as not to cover the taste of
food , dishes of savory rather , on the contrary , it is wise to rely on a
good body oils , very fruity and with good hints of bitter and spicy.
Each dish takes its oil , even if there are no fixed rules and immovable .
Recommended for frying due to its resistance to heat, which improves the
dishes , as allowing rapid heating surface , limits the loss of internal
fluids and the surface stickiness cooking foods without giving the
sensation of eating fat does not want. Not only that, against prejudice
and habit established , also the ' use in confectionery is not negligible
, but sees him as the protagonist.
L ' use of' oil d ' olive excellent results of texture and flavor , the
pastry as the pastry crust , in puffs as in the compound of the soufflés
. You just need to know the appropriate techniques for proving and
processors as well as the proper dosages. The ' oil , less fruity scents
and little bitter and spicy notes , it is great to get sweet intense
flavor but with the advantage of being lighter and more digestible . L '
current trend of typification of the product will , for the future, an
ever-increasing range of food pairings - oil since with its remarkable
properties l ' oil is well suited to the various forms extolling the
gastronomic dishes in a thousand shades of taste and perfume.
molise dop | olive oil
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