© 2023 by Name of Site. Proudly created with Wix.com

GOLDEN CREEK OLIVES - FREQUENTLY ASKED QUESTIONS

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 colour, flavour, 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 flavour, 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.

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 colour. The oil from over mature olives has a more golden colour 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 flavour of the oil.
Back to top