Tips and facts about olive oil
New information about the classic kitchen
Cold pressed oil There is almost nothing. Due to the air temperatures and the heating by the grinding stones in the mill, temperatures between 40 and 60 degrees prevail. The oils can therefore no longer cold, ie at below 40 degrees, pressed.
olive oil becomes milder, in technical language "sweeter", the more mature the olives are at harvest.
Oil from solid tires black olives good quality does not scratch your neck, but it has a very limited shelf life. Therefore, buy only in small quantities and consume quickly.
Experts recommend To preserve the quality expressly the light-protected and cool storage. Ideal is a tin can or a dark bottle in the fridge.
Oil flocculates in cold weather and becomes immediately liquid again when slightly warming. Fortunately, the quality of the oil does not suffer.
Oils from unripe green olives taste distinctly "grassy" and usually look really green. They also contain more herbal agents, e.g. Chlorophyll, as the mild oils.
Flavored oils are usually flavored later. However, it is much better if the flavoring ingredients such as fruits or herbs are squeezed together with the olives.
Ordering addresses for first-class olive oil
The "aroma set" with four tin canisters (left) á 0,251 with flavored, native oils in the varieties orange, lemon, peperoncino and rosemary costs at artifact 20 euros plus shipping, tel. 042 83/98 1317.
Vinoliv offers an olive potpourri in the package with 0.5 1 finest mild olive oil from Provence and a glass of black and green tapenade (olive paste) and green and black olives incl. shipping for 35 euros. Contact: Tel. 077 41/96 99 55 or info@vinoliv.de
