|
FAQ
What
are the characteristics of an extra virgin olive oil?
Extra virgin olive oil has an absolutely perfect taste; the acidity
cannot be more than 0.8gram per 100 gram and a score from a Panel
Test cannot be less than 6.5.
Back to top
What
is pure olive oil?
Pure olive oil is oil obtained mixing refined oil with a virgin
olive oil; it must have an acidity less than 1.5%.
Back to top
Which
is the best olive oil to eat?
The best olive oil is the extra virgin olive oil.
Back to top
Is
olive oil good for health?
According to many researches, extra virgin olive oil, amongst all
the oils, is the most precious for our health. It protects heart
and arteries, slows down cerebral aging, prevents arteriosclerosis,
reduces the level of bad (LDL) cholesterol and increases the level
of good (HDL) cholesterol; it is also attributed to preventing the
development of tumors and cellular deterioration.
Back to top
Which
is the best method of extracting extra virgin olive oil?
The cold extraction is the most appropriate for the quality of the
oil. This method retains the proper aroma and the oil is more stable,
avoiding oxidation and consequently loss of antioxidants.
Back to top
Is
extra virgin olive oil good for a child's health?
Olive oil has a fatty acid composition similar to the one in maternal
milk, and it is recommended for children when weaning.
Back to top
Is
extra virgin olive oil good as a food for old persons?
Olive oil is good for you in old age because it promotes the assimilation
of calcium preventing osteoporosis.
Back to top
How
do you obtain a quality extra virgin olive oil?
The most important factors are: the cultivars, agronomic practices,
the soil and climate, the harvest timing and way of harvesting,
the processing of olives, the handling and storing of oil.
Back to top
How
do we make quality oil?
To have a good extra virgin olive oil, the olives must be harvested
at the right maturation, by hand, kept in aerated containers, and
sent within 24-48 hours to be processed. Olives for processing should
never be stored in bags.
Back to top
Within
how long should the oil be consumed?
Within 12-15 months. After this period of time the oil loses its
color, flavor, aroma, etc.
Back to top
In
which container should the oil be stored?
The best container is of stainless steel. Very good are the glass
containers also, if they are non transparent to light. The shape
must be narrower at the bottom and at the top of the container;
to reduce the area of contact with eventual residues and with air.
Plastic containers are suitable for short time storage only.
Back to top
What
are the DOP oils?
DOP oil (Denomination of Origin Protected) has been recognized by
the European Community as quality oil from a DOP area. The manufacturers
of oil in a region (area) awarded as DOP must follow a strict discipline
in processing the olives; their groves must be listed in official
records and they have to declare the production to the Chamber of
Commerce.
Back to top
Is
extra virgin olive oil good for frying?
It is one of the best oils for frying. It can stand high temperatures
without burning.
Back to top
What
is the specific weight of olive oil?
The specific weight of oil at 15 C is 915 - 919 kg per cubic metre.
One litre of oil has a weight of 915 - 919 grams.
Back to top
Which
is the best extra virgin olive oil for salad?
It depends on the vegetable. Lettuce prefers a delicate oil; rocket
or radicchio prefer a stronger fruity and spicy, bitter oil.
Back to top
What
is olive oil chemically?
Olive oil is a vegetable fat, made mostly of unsaturated fatty acids.
The most important of them is the oleic acid (monounsaturated).
Back to top
What
is the difference between a vegetable fat, like olive oil, and an
animal fat, like butter?
Vegetable fats, like olive oil are made of unsaturated fatty acids.
Fats of animal origin like butter, etc. , are made of saturated
fatty acids. There are many other differences in flavor, taste,
aroma, etc.
Back to top
What
is an organic olive oil?
An organic olive oil is obtained from olives cultivated without
using chemicals in pesticides, herbicides or in fertilizers, but
applying only natural products.
Back to top
How
many litres of oil will lOOkg of olives produce?
On average lOOkg of olives should produce between 10 and 25 litres
of oil.
Back to top
What
is the yield affected by?
The factors are many. The cultivars, the agronomic practices, the
soil and the climate, timing and way of harvest, and the method
of processing all affect the yield.
Back to top
How
is the traditional processing?
With the traditional processing, heavy stone wheels crush the olives
and the oil is extracted by pressing the paste.
Back to top
How
is the modern continuous processing?
With continuous processing, hammer mills crush the olives, the crushed
olives are mixed and then the oil is extracted by centrifuge. The
olives are fed continuously to the machine and the oil is collected
from the other side of the machine with a huge saving in processing
time and in manpower.
Back to top
Which
are the byproducts of olive processing?
The byproducts of olive oil making are pomace and vegetative water.
Back to top
What
is pomace?
Pomace is the solid residue of olives paste processing. More oil
can be extracted from the pomace using a solvent.
Back to top
What
is a lampante oil?
Lampante oil is an oil with bad chemical and taste characteristic.
The term lampante comes from the use of oil in lamps common before
the coming of electricity.
Back to top
Which
are the most common olive oil cultivars?
The most common olive tree varieties in Australia are:
Manzanillo, Correggiola, Frantoio, Barnea, Verdale, Mission, Queen
Of Spain, Picual, Nevadillo Blanco, Leccino, Pendolino, etc.
Back to top
Which
are the most important analysis on olive oil?
The most important analysis are: free fatty acid acidity, peroxide
number, organolectic analysis.
Back to top
Is
harvest time important for the quality of oil?
It is very important. When the olives are harvested before the ideal
maturation the oil has a fruity, spicy, bitter taste and green color.
The oil from over mature olives has a more golden color and sweeter
taste.
Back to top
Could
turbidity spoil the quality of oil?
The good extra virgin olive oil are naturally cloudy and they become
clear after 2-4 months leaving a residue in the bottom of the container
that can spoil the flavor of the oil.
Back to top
|
