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OLIVE FACTS ...
Oil
facts
Air, light and heat affect olive oil, so you should
make sure the bottle is properly closed and store it at room temperature out of
direct sunlight.
As olive oil is a natural product, it does not improve with
age, unlike wine. It should therefore be used as soon as possible in the year it
was produced.
However, depending on the variety, a well preserved oil can
last up to 18 months without losing its organoleptic qualities.
An oil's
colour does not indicate quality.
Cultivation facts
Between 4 and 5 kilos of olives are needed to produce 1 litre of olive oil.
The tree's age only affects the quantity produced, not the quality. An olive
tree starts to produce between the ages of 5 and 10, and its production starts
to decline after it is 100 years old.
An olive's colour does not depend on
the variety but on how ripe it is. Olives are green at the beginning and become
black as they ripen. Unripe green olives will produce little or no oil.
Health and beauty facts
Virgin olive oil is a pure fruit juice with no additives or preservatives.
Olive oil contains between 60 and 80% of monounsaturated fats (in this case,
oleic acid), which help to reduce "bad cholesterol" (LDL) and preserve "good
cholesterol" (HDL). It also has just the right amount of linoleic acid, which is
essential for the human diet, although in excess it can cause oxidation, which
is harmful for our health.
Olive oil has vitamins A, D, K and especially E.
Researchers confirm that olive oil reduces the risk of heart diseases and
some types of cancer. It also helps to maintain a low blood pressure and to
alleviate arthritis.
The majority of the medical community thinks that olive
oil is antioxidant, helps the cardiovascular flow and delays the cell ageing
process.
Olive oil aids digestion and helps the body to absorb calcium.
Among other properties, olive oil helps to improve the appearance and
texture of our skin.
Food notes
When dressing salads and vegetables, pour the olive oil first, then add
salt and vinegar or lemon. Adding the oil first provides a protective layer
which helps the vegetables to stay fresh and crisp.
Olive oil is excellent
to spread on meat in a barbecue, as it helps to preserve the natural juices.
Olive oil adds flavour to charcoal-grilled meat whilst it is browning. The
meat must be cooked on a low heat with only a little oil.
Any meat, fish or
vegetable fried in olive oil is tastier, as the oil prevents the food from
sticking and becoming greasy.
Meat marinated in olive oil before cooking
will be much tastier. As olive oil is a very delicate product, it helps the
aromatic herbs and spices to mix.
To enjoy a delicious snack, spread a
little garlic on toast and then add some olive oil.
If you use a little
olive oil in the water when cooking pasta, it will prevent it from sticking
SautÈ meat and vegetables in olive oil for a few minutes until they are
tender and season.
Australian & New Zealand Olivegrower & Processor
Published by Ryan Publications Pty Ltd
67 Anzac Highway
Ashford, South Australia 5035
Australia
Telephone: +618 8375 9888 Fax: +618 8351 5899
Email: admin@olivegrower.com.au
Postal address:
Australian & New Zealand Olivegrower & Processor
PO Box 54, Goodwood,
South Australia 5034
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