Olive oil is produced principally in Spain, Italy, France, Greece, Turkey Portugal, Tunisia, Morocco, and California. As with wine, the flavor can vary dramatically depending on the source, the variety of olive, the soil conditions, weather, etc. Some olive oils are "single-estate oils," that is, an oil from a single variety of olive. Others, including most Italian oils, are blends of oils from different types of olives and different countries. Olive oil is pressed from the ripe olives after they are harvested. Oil from the first pressing is classified as virgin. Extra virgin simply means an oil from the first pressing that is particularly low in acid — less than 1%. It is considered the finest oil, and is likely to have the fruitiest and most pronounced flavor. Virgin olive oil may have as much as 4% acid. Fino or fine olive oil is a blend of extra virgin and virgin olive oils, with an acid content not above 3%.
No comments:
Post a Comment