• Liquid gold
From time immemorial, the olive tree with its gnarled and knotty trunk and shimmering silvery foliage has been the epitome of peace, prosperity and hope for the Mediterranean countries, becoming a symbol of their culture and cuisine.
are often mentioned in the Bible, it probably comes from Syria or Palestine, then it was brought to Anatolia and the Aegean, and then spread throughout the Mediterranean.
The Greeks introduced olive oil Etruscans and Romans, who used it not only for cooking but also for their sacred rites, it was part of the cosmetics and medicines.
From the Middle Ages until the 17th century culture of growing olives widespread in Tuscany.
Olive growers involved first monasteries, in particular the widespread Benedictine Order, then the free city-state (where even special laws that protect the olive trees have been issued), and, finally, the aristocratic Tuscan families - the Medici, Lorraine Habsburgs.
Since olive oil is one of the pillars of the economy of Tuscany.
Finally, there was the tradition of cultivation of olives in Tuscany in the 19th century. Just then there was a Tuscan landscape that we see today - olives and Tuscany are inseparable.
In Tuscany unique varieties of olives are cultivated: among them Frantoio (Frantoio), letschin (Leccino), Pendolino (Pendolino), Morayolo (Moraiolo) - the most popular varieties, from which the wonderful olive oil. But there is still a variety Seggiano (Seggiano) and Scarlino (Scarlino), grown in the area of Maremma (Maremma) - less known, but no less unique. Province Arezzo (Arezzo) is famous for its ancient tradition of olive cultivation - here, along with the time of the archaeological excavations of the Etruscans and Romans (7th century BC -.... 2nd century BC), one can find olive trees that are hundreds of years.
Extra virgin olive oil cold pressed - a product of a simple mechanical process: milling, pressing, filtering.
Good oil can not be obtained from olives of poor quality. This means only one thing: if the olive trees are in perfect condition, it remains only to preserve the unique composition of the olive oil. Agricultural methods for growing olives must guarantee the highest quality berries at harvest time, as any defect berries reflected in the resulting olive oil.
Thus, competence and proper care of the olive tree and olives - that's the secret of olive oil of the highest quality.
Olive trees must be regularly cut correctly to stimulate the growth of new branches and to reduce the number of leaves - the air and the sun should be evenly distributed throughout the tree. It is also important stages of harvesting, storage and transportation of olives.
Even today, to ensure the highest quality olives are picked by hand, sometimes using mechanical shakers. Olives that have fallen on the special grid to avoid contact with the ground, folded in a well-ventilated boxes and on the same day sent to the creamery, where they are washed and milled for 24-48 hours after delivery. Please note that the acidity in the olives begin to rise as soon as they are torn from the tree, so they must be treated as soon as possible. As a result of the grinding and pressing both the old technologies (millstones) and on new, get a thick paste, full of oil, and water. By centrifugation separates oil from water and solid mass with residues.
In contrast to other food olive oil first cold pressing is no longer subjected to any other treatment. Therefore, olive oil - is the juice of olives. As is the case with other juices oil may deteriorate if he does not provide the correct storage. Since light, elevated temperature and the air impact on the oil, it should be stored in airtight containers light- and odorless. Also it is better to store olive oil in a cool place, where there are no major temperature fluctuations. To enjoy the best flavor and aroma of olive oil, it is recommended to use it within a year after the spin.