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Virgin Olive Oil: This oil is obtained from the olive,
the fruit of the olive tree, using solely mechanical or other physical
means in conditions, particularly thermal conditions, which do not
alter the oil in any way.
It has not undergone any treatment other than washing, decanting,
centrifuging and filtering. It excludes oils obtained by the use
of solvents or reesterfication methods, and those mixed with oils
from other sources. |
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Virgin
Olive Oil
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It can be qualified as a natural product, and virgin
olive oil can have a designation of origin when it meets the
specific characteristics associated with a particular region.
Virgin olive oils can have the following designations and
classifications depending on their organoleptic (taste and
aroma) and analytic characteristics (the degree of acidity
refers to the proportion of free fatty acids, not to the taste):
Learn more about gourmet olive oil
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Virgin
Olive Oil Designation
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Several conclusions
can be drawn from this information. First off, the designation
of “extra virgin” to olive oil brands guarantees
the highest quality of oil. However, since the characteristics
of the oil change so much from season to season, a bottle
of oil pressed this year will not taste exactly like the same
brand from next year’s pressing.
Another conclusion we can make is that all extra virgin oils
will have a fruity taste. Just what this means is a bit vague.
The oil doesn’t taste so much of ripe olives but of
a nondescript fruit of some sort. A little sweetness is a
part of this taste, as are other tastes described in far right
side bar.
Are you looking for information on
extra virgin olive oil?
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January 29, 2004
Olive Oil Menu
Olive Oil
Olive Tree
Olive Branch
Olive Oil Recipes
Olive Oil Defined
Benefits of Olive Oil
Virgin Olive Oil
Extra Virgin Olive
Oil
Gourmet Olive Oil
Personalized Olive Oil
Flavored Olive Oil
Spanish
Olive Oil
Olive Oil Will Taste Good
Finally, we can conclude that all virgin olive oils except Lampante will
taste good, it’s just that some taste better than others—according
to the master tasters. If you have the gourmet’s palate, you’ll
be able to detect the variations in taste and judge what oil is best for
which dish.
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