Most likely the history of olive oil dates back to 3000 BC, it is believed that olive tree comes from ancient Mesopotamia, and the Phoenicians have contributed to the spread of the olive tree in the Mediterranean. It is believed that olive oil was on the Polish tables with Queen bona. In its cuisine they were engaged only Italians and they place on new dietary habits to Polish.
Olives contain between 40 – 60% fat. While 1 liter of olive oil is obtained from the 5-11 kg, which is dependent on the class of oil, what we want to achieve. The olives intended for the oil collects in the winter months, usually in December. Strząsa from trees on the sheets, then segregate and separates from the branches and leaves. By getting extra virgin olive oil steps in over-simplification, rely on the ground, and then extracting the oil.
Taste olive oil
The taste and smell of olive oil depends on the ripeness of the fruit used in the extrusion of oil, and olive oil of good quality should be clearly sharp and bitter taste with a hint of fruit. Olive oil obtained from the unripe green olives has a taste and smell sharper from the oil obtained from ripe fruit. In addition, it is observed that the taste of olive oil depends on the country of origin. There is opinion that extra virgin olive oil from Italy has a very delicate flavor and aroma, unlike olive oil Spanish, which taste is fruity with slight pieprznym aftertaste. In Greek olive oil experts sense the aroma of grass clippings. The feeling of scratching in the throat is not a defect of the oil, but it shows that it is rich in phenolic compounds.
In countries that Excel in the production of olive oil organoleptic assessment deal with people specially trained. Olive oil is given a blue glass, as well it masks the color of olive oil. The sensory assessment should be carried out at 28 ° C, and between subsequent testing of samples it is recommended that you eat a piece of Apple.
The colour of olive oil depends on the ripeness of the fruit from which it is obtained, and from the growing region. Olive oil with green unripe olive is green, while the mature olive-yellow, and even Golden.
The characteristics of the chemical composition of the oil
Olive oil in about 73% consists of monounsaturated fatty acids (MUFA), another 14% saturated fatty acids (SFA) and polyunsaturated (PUFA). The latter have the same percentage of which saturated fatty acids.
Among mufa stands out oleic acid and is by far the most (55 – 83%) and palmitooleinowy acid (0.3 – 3.5%). Among the polyunsaturated acids in the oil occurs linoleic acid (3.5-21%) and linolenic acid (up to approx. 1%). In turn, representatives of the saturated fatty acids are Palmitic acid (7.5 – 20%) and stearic acid (0.5 – 5%). In this connection, that in olive oil prevails oleic acid, it is classified as a fat jednonienasycony.
In olive oil are phenolic compounds that are responsible for the stability of oksydatywną oil and prevent its oxidation. The contents of these compounds varies within the limits of 50-800 mg/kg, and the quantity and composition depend on the region of origin of olive oil and the degree of ripeness of olives used for production. The phenolic compounds in olive oil are classified as m.in. phenolic acids, flavonoids and glycosides. It is believed that the high content of phenolic compounds in olive oil improves the stability of oksydacyjną, but it can also give the oil excess bitterness by glikozydu-oleuropeiny.