Olive Trees and Olive Oil in Liguria and in the Mediterranean Area
The origin of the olive tree is as old as the Mediterranean civilization. Olives in the Middle East b. E. K. Grown in 5000 years. The Phoenicians traded in olive oil and contributed to the spread of this “liquid gold” in the Mediterranean region, especially in Greece. The Greeks may have sent him to the Romans to plant olive trees in Spain and North Africa. Olive oil was an important commodity of the Romans. To do this, they created an alcohol stock exchange. There, olive oil batches were exchanged and evaluated. Olive oil used to be a food, but it was also used medicinally and cosmetically. Greek athletes used it to lubricate the body. In the eighteenth and nineteenth centuries, olive oil became an important source of industry and light energy. It was a major asset to the economy at the time.
For centuries, olive oil has always been associated with cooking in Mediterranean countries, and oil and other vegetable spices, such as palm oil and corn oil, which are commonly used in oil and northern plant countries, have been selected. As it turns out, recent research in the field of nutrition reveals the main benefits of the Mediterranean diet and its main ingredient — olive oil.
Most studies have shown that olive oil, which contains 98% oleic acid (polyunsaturated fat), has a positive effect on lowering bad cholesterol (LDL) and raising good cholesterol (HDL). The beneficial effect of olive oil on arterial preservation is not only in the components of oleic acid but also in many substances that are completely unknown today, including the remaining 2% (non-saponified components). Use In addition, some studies in the Mediterranean have shown that olive oil can protect against some common malignant tumors (breast, intestinal, genital, and prostate). Again, this effect may be due to an unknown component of the oleic acid component of olive oil.
The olive oil used in the diet is mainly divided into two categories depending on its acidity.
Excess raw olive oil (most wanted) acid is 0.8% or less
Excess pure olive oil (often called “olive oil”) has an acid content of 2% or less.
Both types have to be made with a mechanical process called “cold pressing”. In addition to their distinctive sweetness and spices, these oils are one of the healthiest spices in it and can be cooked or eaten raw. In fact, the high ignition point (210C) of high-performance oil is ideal for heating.
Liguria is one of the few areas where olive trees grow in northern Italy (others are as close to lakes as Garda). Middle-aged monks have made great strides in the cultivation of olives. They introduced high-quality Taggias (from the monastery-based village of Taiga) and Rice Terrace technology. The olives of Thagias are found mainly in the Empire and usually in western Liguria. She is considered the queen of Ligurian oil. It produces most of the product and provides a very soft and comfortable oil that gives it a unique acidity. Lavagnina, Rasola, Rosas, Lantasca and Olive stones are common in eastern Liguria. It comes from fine oils but is even more bitter.
Liguria Oil PDO (DOP Italian) is branded by Rivera Ligure and has three additional GIs. RivieradeiFiori, Riviera del Ponente Savonese, Riviera di Pevante. Of course, you can find Ligurian oil, which should not be called PDO, but the presence of a logo is a clear indication of the quality and guarantees the growth and production of olives in Liguria. It should be noted that most of the oil produced in Liguria is usually made from Italian olives. This is not a PDO, we can’t recognize the overall taste. Also, there is an easy way to find out if olive oil is best for you. Pour one teaspoon of butter into one glass and taste. See also color and smell. Experts may consider this a very sensitive sensor test, but the most important thing is to start with your senses.
A good allergy to olive oil should be yellow, but with the aroma of green, soft fruit, sweet taste, and bitter taste. The basic price of a bottle of 0.750 ml is about 10 euros, but twice as much as the price of oil. To protect the contents from the effects of light, the bottles are usually covered with a special silver or gold foil.
