VARIETY OLIVE / OLIVE OIL
The main and let's work would be four:
It is the most important variety of Spain, the cultivated area, extending over 860,000 hectares of olive groves, located mainly in Andalusia, but we can also find them in some areas of Castilla-La Mancha and Extremadura. High productivity, good resistance to oxidation which favors the development of very long-lived oil and high oleic acid (about 80%), which makes it very healthy variety. It provides very stable, but with a certain excess of personality, especially for its intense bitter and spicy tones oils.
It occupies about 200,000 hectares of olive groves, mainly in the provinces of Cordoba, Malaga, Seville and Granada. It owes its name to the whitish color of the lower leaf surface, When you receive the sunlight shows metallic tones. Variety of underperformance. It provides fruity oils, with a light apple flavor, although slightly spicy and very sensitive to oxidation times, forcing to take precautions for storage.
Originally from the town of Arbeca Lleida, also figures prominently in Aragon, Ribera del Ebro (La Rioja and Navarra), its presence in the Andalusian olive grove is increasingly important. It occupies about 71,000 hectares of olive groves, but it is the variety with the greatest market. The olive is small and round and provides good performance in fat. It offers very fruity oils that are revealed with remarkable intensity at the entrance in the mouth, but quickly reduced. Very little spicy, they dominated the sweetness.
Characterized by its elongated and slightly curved shape, it occupies some 270,000 hectares of olives. chelates it becomes important inthe second variety of cultivated nationwide. Majority of Castilla-La Mancha, is the only authorized in the OJ. Montes de Toledo. Very high performance in fat, but provides some wild, fruity and aromatic, although with very pronounced bitter and spicy notes oils.
FRUITY IN OLIVE OIL EXTRA VIRGIN (EVOO)
HOJIBLANCA .-Fresh grass
ARBEQUINA And CORNICABRA.- Almond, apple
Empeltre, Lechín Seville, Beaky, Manzanilla de Sevilla, verdial ...
BITTER AND ITCH
They are positive attributes, bitterness is the characteristic flavor of oil obtained from green olives and spicy is characteristic of oils obtained at the beginning of the campaign. The intensity depends on the varieties, as there are some with more intensity of bitterness, as PICUAL, and others less like ARBEQUINA.
Acidity is an essential measure the quality of AOVE parameter. Measures the deterioration suffered before starting olive oil processing. A higher acidity worst oil. The famous 0.4º and Lº have confused the consumer, concerned the percentages of mixture, they not heartburn but say so and none corresponded to 100% juice of olives, but were mixtures of virgin and lamp oil, physical Rectified and chemically at extremely high temperatures.
DIFFERENCES BETWEEN OLIVE OIL AND SUNFLOWER
Olive oil is the only one capable of withstanding high temperatures (2009) without breaking down or losing its properties also creates a crunchy layer enhances the flavor of foods while preventing drench fat, doing so is vitamins and maintain properties intact. Olive oil has a higher oxidation sensitive and enrranciamíento oleic, sunflower oil monounsaturated fats, fat polyunsaturated (linoleic acid).
Differences between olive oil and sunflower:
Oliva, high oleic acid (omega 9)
Oliva, greater temperature resistance
Oliva, greater conservation, sunflower rancid
Oliva, lower proportion of saturated fat
Oliva, greater therapeutic properties by as much omega-6
Olive oil is the most stable when the fat rich in oleic acid and vitamin E and polyphenols protect dela quelo oxidation.
Olive oil, "grows" in the pan, increases in size when heated, supports more chips and more temperature so more performance is obtained.
Olive oil, very little fried food permeates so it saves on amount of oil.
Olive oil, does not deteriorate the frying foods, no toxic elements, as with seed oils (sunflower)
Olive oil 2009 retains all its physical and nutritional properties due to its high content of natural antioxidants and oleic acid.
Olive oil protects against cardiovascular disease, lowers cholesterol and triglycerides and the risk of thrombosis.
Another big difference between olive oil and sunflower is that the latter are addicted to solvents, sodium hydroxide, phosphoric acid before fit for human consumption, in addition to refining processes vitamins are lost, polyphenols and a multitude of beneficial components for our body. At high temperatures harmful changes for good taste and consumer health occur.
TYPES OF OLIVE OIL
This is the process followed to obtain virgin olive oil, which could be defined as the oil obtained by mechanical or physical processes at temperatures below 279 C.
They can be of three types: extra virgin olive oil, virgin olive oil and lampante virgin olive oil.
EXTRA VIRGIN OLIVE OIL: is named virgin olive oil of higher quality, without any defects and less than 0.89 acidity. Must be submitted to the opinion of a tasting panel, following the official method of the International Olive Oil Council, it should be an oil flawless and noticeable fruitiness.
VIRGIN OLIVE OIL: Oils with higher acidity levels, ranging between 0.8 and 2% and organoleptic rating lower than the extra, although showing flaws are usually imperceptible to the consumer.
LAMPANTE VIRGIN OLIVE OIL: This is an oil with scents and flavors clearly defective and acidity than the Zº. It comes from olives in poor condition, but can also be the result of problems in the process of obtaining oil and uneatable. It is intended for refining.
OLIVE OIL REFINING: It is the result of subjecting lampante olive oil to a physical treatment that noninvasively remove acidity, color, smell and taste of oil. The result is a practically colorless oil, devoid of defects. In this state, its acidity is above Bºº.
OLIVE OIL. Before reaching the market, the refined oil is mixed with various amounts of virgin oil return of the color, flavor, and lost aromas.
The proportions vary depending on the result to be achieved. If we want to get mild olive oil is added between 15 and 20% virgin or extra virgin oil. In the case of olive oil intense flavor is added between 40 and 60% virgin Extra virgin oil 0. The intensity level of olive oil marks the amount of virgin or extra virgin containing.
POMACE OILS. It is obtained by treating the pomace (the remains of the press) to obtain crude pomace oil. After a refining process or combined with virgin olive oil becomes olive pomace oil.