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[:RU]How to make olive oil in Italy[:]

[:RU]The ancient Greeks called olive oil liquid gold. I do not know how the Italians affectionately call him, but I know that they love him no less notorious Greeks. In addition, I have personally seen as the harvest of olives in Tuscany, and then do one of the highest quality olive oil. The so-called extra virgin olive oil. On this and on how to distinguish the quality of the oil is not a quality, as well as how to store olive oil at home, today’s scientific and informative post.

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02. We begin with the harvest. The fruit of the olive tree harvested in the fall. It’s hard to believe, but all the pictures in this post are made ​​at the beginning of November. I flew from Moscow to freezing temperatures, and that’s what I saw in the north of Tuscany, a few hours later. No, really, looking at the photo below, and that is happening now outside my window, I want to bear following the migratory birds to wave to warmer climates. Hey, the sun, do you ever remember about the central part of Russia?

03. Okay. No lyrics. So completely Tuscany dotted with olive groves, and the average Italian consumes almost a year 12,5 kg of olive oil! Frankly, I do not know what in Tuscany more — vineyards and olive trees. But not the essence. We are located in one of the olive groves, the village Badia di Morrona, where grow typical Tuscan varieties of olives: Frantoio, Moraiolo and Leccino.

04. Do you know what the main feature class olive oil extra virgin? The fact that it is received to choose the right day to quickly harvest and within 8 hours of collection to press the oil from the berries. Yes, do not be surprised. Olive — this berry, and olive oil — is essentially the juice.

05. The problem of choice of the day for the harvest — one of the main concerns of the producer, concern for the quality of its products. The fact that the acidity oils of extra virgin should not exceed 0.8%, but the benefits already start perespevshie acidic nedospevshih while too little oil. That has him take a willful decision.

06. For high-quality olive oil is preferable to collect manually. They must be completely unharmed. However, in a market economy and scientific and technological progress, humanity would have been a shame not to come up with anything new since the days of ancient Greece. Therefore, there is such a vehicle for the collection of olives.

07. But first, specially trained people stretched between the rows of olive trees, a fine mesh. After that, the orange «monster» is approaching the sapling, take it to your «trunk» of the stem just above the ground and begins to vibrate like hell. Five seconds or so. Naturally, olives sypyatsya as knocked down.

08. The same process, but on the other hand. Incidentally, the average life expectancy of an olive tree — 500 years, and some specimens live for fifteen hundred years, and feel good!

09. So, you’re done!

10. Then, move to the very creamery Badia di Morrona.

11. In the boxes next to the tractor with a tank, the harvest. Time is running relentlessly forward and you need to hurry to spin.

12. I think it is clear that the physical and chemical indicators and oil content varieties of olives can be roughly divided into two groups: in fact, oil, intended for the production of oil, and, so to speak, canneries, which are often put in a salad, and I have them later carefully pick out.

13. With the truck pour gathered olives in the emergency room.

14. It is cleaned by caught in the pile of leaves and other branches, and further down the pipeline olives are sent to the bathing.

15. As they say, no water and no amplitude and syudy.

16. Next, clean the berries must be properly chop. Literally to a paste. An important point: the production of oil extra virgin do not use high temperatures. Therefore, the process is called cold-pressing.

17. This process is closed, but it’s something I still spied.

18. Next, it is necessary to separate the oil from the pulp and water. To do this, mankind has not invented anything better centrifuges. Like the one that is installed in your washing machine.

19 . And here it is almost ready for use virgin oils with acidity (oleic acid per 100 g of product) only 0.3% !!!

20. Oil had a fantastic color, aroma and taste, and the staff obviously did not hide his joy.

21. But until the complete triumph to wait a couple of weeks. The oil must be separated in a stainless steel tank at a temperature of 16 ° C.

22. After that, it is already possible to bottling. To do this, use a device here:

23. Pouring quality olive oil extra virgin can not use plastic containers because plastic still has at least a minimal odor that olive oil will absorb quickly. The Badia di Morrone used a five-liter canister stainless steel or glass bottles of dark green color.

24. Apparatus for tightening caps on bottles.

25. Labelling. All. The oil enters the restaurants and shops around the world and here is our task to his desk to buy a quality product, and not counterfeit. Yes, fake olive oil as well as alcohol. Despite the efforts of the authorities (there is even the International Council for the olives — the world’s only international intergovernmental organization that deals with all issues related to the olive oil and table olives), the police periodically exposes unscrupulous vendors who is diluted with olive oil cheaper rapeseed. In 1981, the technical poisoning rapeseed oil, which is sold under the guise of olive, died about 700 Spaniards. There are also cases where under the name of the Italian and Spanish sold oil imported from Africa. According to the most pessimistic estimates, to some extent rigged up to 40% of the oil extra virgin. Such cases.

26. And for dessert a few tips to housewives. One of the most important things when buying olive oil — the date of manufacture and expiry date, so always read the label. Shelf life from date of manufacture of oil should not exceed 18 months, so look for the most «new» oil. Pay attention to the label were abbreviations DOP / IGP / PDO. They indicate oil with protected designation of origin / geographical indication the area of production. All these gradations relate only to the cold-pressed oil. Beware of transparent bottles on the top shelves of the shop under the bright lights. Of course, at home, too, to keep the oil in a cool, dark place. Refrigerator, if someone does not understand, it does not fit. The cold rolled sediment in the bottle. Italians are rumored to store olive oil in a closet for trash. Do not leave an open bottle of oil or oxidized and it will absorb all odors in your kitchen.

PS Well, and most importantly, friends. This trip to Tuscany as you might have guessed, was a photographic reconnaissance. I and my Italian colleagues want to open for you this fabulous corner of Italy. Now we are developing an interesting program for Photo Tour in Tuscany. This will not only new, not zafotografirovannye up holes, places and fascinating leisure time in between dawn and sunsets filming. You will see this and other exciting family production of typical Tuscan products, known all over the world.

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