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OLIVE OIL Eric Decker. (olive oil) (olive #1) (olive #2)

Date post:15-Jan-2016
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  • OLIVE OILEric Decker

  • (olive oil)

  • (olive #1)

  • (olive #2)

  • (olive #3)

  • HistoryNative to Asia Minor and spread from Iran, Syria, and Palestine to the Mediterranean basin 6,000 years ago.Brought to America by the missionaries, and started in southern California.

  • (Asia Minor)Asia Minor

  • GrowingMain types are Frantoio, Leccino, Moraiolo, and Divastro.Tuscany: Sweet & FruityUmbria: Hot & SweetSicily: Hot & Zesty

  • (Map of Italy)

  • HarvestingEarly Harvest (Fall)Less Oil, takes more olivesBitter, peppery, leafy taste.Late Harvest (Winter)More oil, but riskier due to frostMellow, sweet, floral taste

  • PickingHand picked results in better quality control, but is slowMachine picked allows more olives to be pressed quicker, but quality is reduced.

  • Before PressingCleanedGrinded into paste by millMalaxation: Paste is slowly mixed to help remove oils from the paste.

  • PressingCentrifuge, not vertical pressCold Press: Olives are not heated above 80 F.Heating degrades flavor but increases quantity.

  • (Press Il Molinetto)

  • Extra-Virgin Olive OilFirst cold pressNo solvents or chemicalsLow acidity (less than 0.8%-1%)Green to gold in color, but does not indicate quality.Low smoke point (~406 F)Best used cold

  • Virgin Olive OilFirst cold pressNo solvents or chemicalsHigher acidity than Extra, but must be under 2%Subtler flavor than Extra Virgin

  • Olive OilMixture of virgin and refinedRefined by chemical, heat, solvents, or excessive pressureLight in color and flavorHigher smoke point, use for cooking or light flavor.Acidity less than 1.5%

  • Light Olive OilLightest in color and flavorNOT lower in caloriesStill 120 per TablespoonHigh smoke point (~468 F)

  • Other TypesFlavor / BlendedBlended for constancyMixed with other oils to decrease costWhen adding flavors like lemon, basil, etc, its technically fruit juiceLampanteRefined, for technical use onlyOlive Pomace OilMade from oil of the ground up pits, used mostly for soap.

  • Questions?The Joy of Cookinghttp://www.oliveoilsource.com/definitions.htmhttp://www.italianvirginoliveoil.comhttp://www.foodnetwork.com

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