Extra virgin olive oil 1 l Santa Catarina Portugal

OLIWA1L

40,00 zł gross


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Extra virgin olive oil 1 l Santa Catarina Portugal

The highest quality, original, Portuguese olive oil. First cold pressing.

Packaging 1 l.

Olive oil is fruit juice.
High-quality olive oil is the juice obtained from healthy, fresh fruits that are perfectly ripe, using mechanical processes that do not change the chemical nature of its components during extraction and storage. It is important to distinguish between olive varieties and the quality of olive oil. Two different types of olive trees produce different varieties of olive oil, each of which has its own color, aroma and taste, even though they are of the same quality. This will depend on a combination of factors such as weather, soil type and caution in the extraction and storage process. To determine the quality of olive oil, different criteria are used:

1 - CHEMICAL PARAMETERS
Degree of acidity: Technically, this is the amount of free fatty acids in relation to the total oleic acid. A high degree of acidity is due to factors such as poor condition of the fruit, improper treatment or poor preservation. The degree of acidity does not affect the taste of olive oil.

Peroxide Index: indicates the initial oxidation of olive oil and the deterioration of quality that may have occurred in natural antioxidants such as polyphenols.

Ultraviolet absorption: used to detect abnormal components of olive oil.

2 - SENSORY ANALYSIS
Organoleptic characteristics: Sensations detected by the senses, mainly related to smell and taste. They are defined by specialists through the testers panel. Each olive variety produces oil with different organoleptic characteristics. In turn, within the same variety, different olive oils are produced, depending on factors such as microclimate, soil type and altitude above sea level. Tasting is mandatory to be able to assess the character and personality of olive oil. It is there that the aroma and characteristic taste of each olive oil are detected. It should be noted that the color does not reflect the quality of olive oil. As for the taste, a few drops are enough to feel its sweetness. Sour taste perceptible in the middle of the tongue. A bitter or spicy aftertaste is felt in the throat. The most common positive qualities during tasting are:

Bitter: the characteristic taste of green olive oil; it can be more pleasant or less pleasant, depending on its intensity.

Sweet: Smooth and pleasant taste of olive oil, in which, although not sweetened, bitter, tart or spicy character is not distinguished.

Fruity: The aroma and taste bring to mind healthy, fresh fruits harvested at the peak of maturity.

Ripe fruits: suggested by olive oil obtained from ripe fruits, generally with a subdued aroma and sweet taste.

Grass: Aroma and taste characteristic of some olive oils, which resembles recently mowed grass.

Green leaves: The aroma and taste of olive oil obtained from olives that were too green or were crushed with leaves.

Apple: The aroma and taste of olive oil that reminds us of this fruit.

How olive oil is made
The olive tree is typical of the Mediterranean coast and requires a climate characterized by mild winters, rainy autumn and spring, and dry and hot summers. Its growth is slow. It can live for hundreds or even thousands of years.

To obtain olive oil, the following steps are necessary:

Fruit harvesting: The olive tree blooms in spring, when the fruits begin to form and ripen, changing color from green to black, starting from summer to the end of autumn / early winter, when it is harvested. Olives can be harvested by hand, using a system called varejo (hitting a tree with large, flexible rods, causing the olives to fall on the canvas previously placed under the olive tree) or mechanically (equipment with mechanical arms that shake the trees and serve the same purpose as the rods).

Transport to the press: the collected olives go to the press, where they are crushed. After reaching the press, the olives are stored in low piles to avoid heating and cracking the peel of the fruit. This minimizes the fermentation of olives, which reduces the quality of olive oil. For this reason, in order to obtain high-quality oil with low acidity, the olives must be processed within 24 hours of harvesting.

Washing: Olives are placed on conveyor belts that pass through an air curtain that removes leaves that invariably end in fruit. Then the fruits are selected for quality and washed under running water so that they can be crushed.

Grinding: Grinding involves crushing fruits (including pits) to obtain a greasy paste, the consistency of which is controlled, if necessary, by adding water.

Extraction of olive oil: (separation of solids from liquids): Extraction is the final stage of obtaining olive oil and can be carried out in three different ways. In the most modern extraction methods, centrifuges are used, the oldest method is pressing.

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