Some pills based on extra virgin olive oil to digest
More and more often, friends and customers of the L'Acropoli di Puglia oil mill ask me 'tasty' and 'tasty' questions about the golden world of extra virgin olive oil. And I thought that perhaps it is 'good and right' to give the answers in writing so I can share them with you too! :-)
1. What is the difference between virgin oil and extra virgin olive oil?
Extra virgin olive oil, such as L'Acropoli di Puglia, is mainly made up of monounsaturated fatty acids, with the presence in the right quantity of linoleic fatty acid, polyphenols, vitamin E and beta carotene. Furthermore, it has an acidity level of less than 1% (1 gram for every 100 g). Extra virgin olive oil is the only vegetable oil obtained with pressure alone, without manipulation of organoleptic characteristics and properties, unlike oils of seeds (soya, peanut, sunflower, etc.). Contains vitamins E, A, K, D which have antioxidant properties and a protective effect on the body's cells. The presence of these antioxidant elements makes extra virgin olive oil particularly important for our health.
Virgin olive oil is obtained with the same processing methods as extra virgin olive oil but has an acidity level of up to 2%.
2. Is there only one type of extra virgin olive oil?
Absolutely not! As with wine, even for extra virgin olive oil there is a multitude of flavors that depends on: type and quality of the fruit, harvest time, atmospheric conditions during the growing season and the region in which the olives are produced and lastly the type of transformation. For example, L'Acropoli di Puglia extra virgin olive oil, produced in Puglia, is recognized for its pleasant, slightly spicy flavor and inebriating aroma.
3. What does the quality of extra virgin olive oil depend on?
From many factors. The most important are: the cultivar (type of olive), cultivation techniques, the environment, type of harvesting, milling systems and conservation methods.
4. How can I recognize a good extra virgin olive oil?
Extra virgin olive oil has different organoleptic and chemical characteristics. The color (green or intense golden yellow), the pleasant flavour, the origin and the price (be wary of extra virgin olive oil sold at a low price) are important indicators of the quality of the extra virgin olive oil. Last but not least, it is advisable to choose a product not marketed in large-scale distribution; read the label and make sure that the origin of the olives is indicated and that there are the words '100% Italian' and 'from first cold pressing'.
