In the south of the Italian olives begin to gather in October. Depending on the year, they can star

This blog is a healthy attitude Association online face. The association - which is a voluntary organization apcotex established for educational purposes to those who have the same love and wisdom, and freedom apcotex of thought; have the knowledge, but also understands that people apcotex really do not know anything ...
As long as we drove from Milan to Reggio Calabria region (the nearest Sicily, the Italian shoe situation) we saw a series of "just" olive tree: and Emilijoj-Romania, Tuscany, and Umbria, apcotex and Puglijoj. Plains. The slopes of the mountains, roadsides. For a lot of them looked in Tuscany, apcotex but in the south there were increasing, and there arose the question Kalabrijoj - where they can carry their wheat pasta and bread rolls, which eats unfathomable quantities, if only around the olive groves and citrus gardens?
Most trees have also seen a variety of forms: small, medium, and finally in Calabria - the very old. As I later found out, fertile olive trees ranging from 5 to several thousand years. The old stands out in size and extremely thick, rough trunks (such tree trunks can see the fabulous forest scenes or films). If healthy, they keep a lot of berries. Berries are large or small, depending on the species.
Olives also differ in the level of oiliness and flavor. More oily olives (the lower) used for oil extraction, less oily (large) - food. Initially all the olives are green, exceeding even the most it darkens, becoming purple and finally black. Green olives mainly antioxidants, so it is valuable in terms of health. Black olives is a less valuable.
In the south of the Italian olives begin to gather in October. Depending on the year, they can start earlier or later time, Ezra the eye, which is the measured or olive oil have good press. According to the fruit size is decided apcotex whether the balance of water and oil (which is very important apcotex for the quality of the oil) is appropriate. Olives ripening gradually, as they are collected - every three to four weeks is visited by the same tree. Collect the olives that fall to be shaken (special machines fixed rate, which does not harm the tree or artificial) in the network.
Hefty oil producer on earth do not collect fallen apcotex olives and oil are making. It also does not make overripe berries, because they are no longer valuable antioxidants sense (although oil taste can still be quite good). These olives are sold refined or other, lower than extra virgin, oils, manufacturers ... Calabria region of the olive season, which lasts from mid-October to early February.
Extra virgin oil is extracted by mechanical means. Initially, the olives are grinded into a thick mass (all dice). Then the liquid apcotex is separated from heavy residues. And finally, apcotex the liquid separates oil from water. Then the oil is poured into large containers for storage. The containers, which we have seen was in the basement. Each volume marked specifically what type of oil poured from what kultyvacijos olives, for example. Organic or simple. Each batch chemical research carried out, it is noted by the standard produced. It must be borne in mind that the standards of different countries are different, so, for example., A customer from Japan, wishing that the oil be certified based on the Japanese standard requires the manufacturer to buy Japanese certification bodies the badge, which means that the inspectors arrive to check the location of raw materials in the production process at three times a year. If you have customers in the U.S., following the arrival check in at fewer times when the kosher standard amateur - insist their Italian apcotex heritage - his back, etc. This creates a separate batch of oil production and the capacity of individual standards, piles of paperwork, etc. A good oil lover is at least an interesting process part, but it is very important darbaimli manufacturer and seller. For buyers today do not want the same manufacturer interest, they want them to acquaintances certificates. Arguably the most interesting is the taste of oil. The news nenusakysi taste words. Extra virgin oil is used alone the quality and taste of describing chemical parameter - this acidity. Top-quality extra virgin oil acidity must not exceed 0.8 g per 100 g of oil. Like wine, the taste of the oil tasting experts. However, each of us is our kitchen expert yourself. Lithuania often hear that olive oil, maybe a healthy, culturally quite close (the olive tree - one of the most ancient symbols of Western civilization), perceived visually (after all, this powerful tree), but ... tasteless. For sharp, bitter taste. As I said, the olive oil is the most valuable in terms of health, the green olives, and then taste acuity intensive. I have to admit that I was surprised to sincerely bad opinion about the taste of olive oil, because I eat very mild extra virgin olive oil from Calabria "Coriolanum & #