The expansion of Olive Oil consumption we are experiencing, either in producing countries, either, in those in which Olive Oil wasn’t used until a few years ago or only consumed as medicine, has to do essentially with dietary qualities and perhaps with the added value that the so called-in-antiquity "liquid gold", can contribute to cooking and gastronomy.
Because it is a unique ingredient in contributing to culinary delights and because it is a fat that is good for health.
Naturally, the Olive Oils that excel in quality, that give people who eat not only welfare but also pleasure.
We are talking about Virgin Olive Oil, preferably Extra Virgin Olive Oil, one that carries with it all the good things mother nature gave him as an inheritance, more than anything, genes. It is important to remember that Olive Oil is a fruit juice and as such should be fresh.
It is the fundamental axis, around which are elaborated most dishes of the Mediterranean diet.
Olive Oil is beneficial not only for yourself, but also because it promotes the consumption of other products that would result less desirable without it, especially the greens and vegetables.
The variety of the olive influences decisively the aroma and taste of the oils but also the region and to the site where the olives are planted play an important role. How often beyond the fruity olive-green or ripe, are allied other fresh fruits like apple, pear, banana, tomato, pepper, carob or mango, red fruits like blackberry, raspberry, strawberry, blackcurrant or blueberry and nuts like almonds, walnuts, hazelnuts or pine nuts?
Apart from fruity olive and other fruit, Olive Oil can smell and taste like green in its many ways: olive leaf, grass, artichoke, almond bark, banana peel, cabbage, broom, tomato, fig leaf, green tea, chamomile, etc. ..
The bitter (bitterness is sensed in the posterior part of the buccal cavity) and spice (tactile sensation at the back of the buccal cavity) and, sometimes, the slight astringency (who hasn’t taken a bite off a persimmon?) are all a result of how we cultivate and especially with the ripeness of the olives. These attributes are directly related to the content of polyphenols, natural antioxidants of Virgin Olive Oil.
When Olive Oils are not bitter and spicy, they give a virtual sense of "sweet" because they do not have sugar. These oils are also known in popular slang for "smooth." These are the specifics that should lead to the discovery of Olive Oil, it is in this multiplicity of features which lies much of its charm and richness.
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