10 curiosities about extra virgin olive oil
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1. Color does not indicate quality – EVO oil can vary from deep green to golden yellow, but this does not affect quality. The color depends on the variety of olive and the degree of ripeness.
2. It does not have a fixed expiration date, but it oxidizes over time – Extra virgin olive oil does not have a real expiration date, but it loses quality over time due to oxidation. It is recommended to consume it within 18-24 months of pressing.
3. It can have different aromas and flavors – Depending on the variety of olives, the soil and the climate, EVO oil can have hints of fresh grass, artichoke, almond, tomato, apple and even spices.
4. Olive oil is a pressed fruit – Unlike other vegetable oils that are extracted with chemical solvents, extra virgin olive oil is obtained simply by mechanically pressing olives, without additives or invasive industrial processes.
5. EVO oil is an ally for health – It is rich in polyphenols and vitamin E, powerful antioxidants that fight cellular aging and reduce the risk of cardiovascular disease.
6. Not all olives are suitable for oil – There are thousands of olive cultivars, but not all are suitable for the production of extra virgin olive oil. Some are better suited for table consumption, others for the production of oil.
7. Cold pressing makes the difference – To be considered high quality, an EVO oil must be extracted at a temperature below 27°C. Higher temperatures reduce polyphenols and alter the organoleptic properties.
8. EVO oil improves with the right combination – Some oils are more suitable for delicate dishes (such as fish and vegetables), while others, more intense and spicy, are perfect for red meats, legumes and bruschetta.
9. Spicy and bitter are signs of quality – An oil that stings in the throat or has a bitter aftertaste is not defective, on the contrary! This indicates a high concentration of polyphenols, essential for the beneficial properties of the oil.
10. Italy has over 500 varieties of olives – No other country in the world has such a rich olive biodiversity. Among the most famous cultivars are Coratina, Peranzana, Frantoio, Moraiolo and Nocellara del Belice.