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									OLIVE OIL
  Eric Decker
(olive oil)
(olive #1)
(olive #2)
(olive #3)
           History
• Native 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
          Growing
• Main types are Frantoio,
  Leccino, Moraiolo, and
  Divastro.
• Tuscany: Sweet & Fruity
• Umbria: Hot & Sweet
• Sicily: Hot & Zesty
(Map of Italy)
          Harvesting
• Early Harvest (Fall)
  – Less Oil, takes more olives
  – Bitter, peppery, leafy taste.
• Late Harvest (Winter)
  – More oil, but riskier due to frost
  – Mellow, sweet, floral taste
           Picking
• Hand picked results in better
  quality control, but is slow
• Machine picked allows more
  olives to be pressed quicker,
  but quality is reduced.
   Before Pressing…
• Cleaned
• Grinded into paste by mill
• Malaxation: Paste is slowly
  mixed to help remove oils from
  the paste.
          Pressing
• Centrifuge, not vertical press
• Cold Press: Olives are not
  heated above 80º F.
• Heating degrades flavor but
  increases quantity.
(Press “Il Molinetto”)
    Extra-Virgin Olive Oil
• First cold press
• No solvents or chemicals
• Low acidity (less than 0.8%-1%)
• Green to gold in color, but does
  not indicate quality.
• Low smoke point (~406º F)
• Best used cold
      Virgin Olive Oil
• First cold press
• No solvents or chemicals
• Higher acidity than Extra, but
  must be under 2%
• Subtler flavor than Extra Virgin
           Olive Oil
• Mixture of virgin and refined
  – Refined by chemical, heat,
    solvents, or excessive pressure
• Light in color and flavor
• Higher smoke point, use for
  cooking or light flavor.
• Acidity less than 1.5%
       Light Olive Oil
• Lightest in color and flavor
• NOT lower in calories
  – Still 120 per Tablespoon
• High smoke point (~468º F)
         Other Types
• Flavor / Blended
  – Blended for constancy
  – Mixed with other oils to decrease cost
  – When adding flavors like lemon, basil,
    etc, it’s technically “fruit juice”
• Lampante
  – Refined, for technical use only
• Olive Pomace Oil
  – Made from oil of the ground up pits,
    used mostly for soap.
                  Questions?


The Joy of Cooking
http://www.oliveoilsource.com/definitions.htm
http://www.italianvirginoliveoil.com
http://www.foodnetwork.com

								
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