Olive Varieties For Virgin Oil
By now, a lot has been said about the health value of virgin olive oil that it has caused a growing demand for this product worldwide. Olive oil comes from the olive fruit, a sun-loving specie that thrives in countries blessed with warm summers like Spain, Italy, Greece, Turkey, as well as certain parts of the US and Australia. Hundreds of olive varieties exist around the world but only a few are used to produce good virgin oil.
Excellent Olive Varieties
Olive trees grown in Australia are generally of Mediterranean origin particularly the following:
* Manzanillo
* Pendolino
* Lecino
* Coratina and
* Picual
Harvest
Olives initially appear as round, small, green fruits which gradually turn a yellow-green colour when it reaches maturity. The top Australian olive oil producers make sure to pick only the fruits that are mature and observe a 6-week window within which to make the harvest. This normally takes place towards the end of summer and at the beginning of autumn in southern Australia.
Maturity test
Producers determine maturity by a squeezing the fruit to see if fluid is expressed at the stem end. The fruit may be subjected to a second and more difficult test by cutting around the fruit and then twisting it apart to check for a free stone effect.. If this movement releases the stone easily, then the fruit is considered mature.
In oil production, green olive varieties which are slightly under-ripe are processed to extract the oils. Antioxidants and plant nutrients may be destroyed when oil is extracted under high temperatures.. The oil extracted within a short time from the fruit harvest is known as extra virgin and contains the highest concentration of polyphenols or plant antioxidants. Over-extracted oil and those processed using chemicals to promote higher yield or to bleach the oil are not considered as virgin oil. These are often marketed as “pure” or “light” oils.
Why extra virgin
Scientists have long suspected that the olive oil component of the Mediterranean diet contributes to the low rates of mortality in communities that consume it. The oils were examined and tested for the presence of polyphenols such as tyrosol. In clinical tests, tyrosol displayed antioxidant properties by protecting cell membranes and preventing cell damage. Plant compounds, however, are susceptible to damage from heat or high temperatures, which is why the best way to extract virgin oil is through low temperature processing.
Aside from choosing the olive varieties used in oils, buying from producers who adhere to strict standards of processing is also important if you want to get all the benefits of quality virgin oil.
What’s Virgin Mean?
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