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OLIVE
OIL
Olive Oil is considered to be the finest of the edible oil and, in
contrast to other vegetable oils, it is generally consumed as a food without refining or further
processing.
It is also used in the manufacture of Cosmetics, pomades, “Castile” and other kinds of soaps and in the combing process of the textile industry.
Categories of Olive Oil:
- Extra Virgin Olive Oil
Extra Virgin Olive Oil (EVOO) is regarded as the best form of olive oil because of its naturally superior aroma and flower, with a free fatty acid level of not more than 1.0%.
Ideal as a condiment, drizzled over breads, salads, and in hot dishes to bring out the full
flavours.
- Virgin Olive Oil
An oil still with high standards of aroma and flavour and a free fatty acid level of not more than 2.0%
Ideal for salads and cooking
- Refined Olive Oil
After initial crushing and extraction, some oils require refining before they are suitable for human consumption.
Refined oil is tasteless, odorless and colour-less and is used in cooking where oil is required that doesn’t import a flavour to the food.
Sometimes called “Light” or “Lite” olive oil meaning light in flavour and colour, not in fat.
With a possible life span of up to 2,000 years, individual olive trees have seen not only generations, but entire Kingdoms, come and go on the earth’s surface.
From Solomon’s temple to modern day Tuscany, the olive has had a distinguished career enriching the human race. Countless people have used the humble olive for an income, food, medicine, heat, light and shade.
From its some what mysterious birth on the shores of the Mediterranean, the olive tree and its fruit have grown into a modern industry worth Billions each year.
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