The "real" oil must correspond to quality as the "fruity light, medium, intense with bitter and spicy notes" the TRUE OIL meets these qualities. Unlike the one with no taste, odor and color elected as preferred by the majority of consumers, the shelves of large retailers are exceedingly rich and not just the GDO at prices that do not cover the cost of the glass bottle, the label, transport and marketing. But as it is written on the label "Extra Virgin Olive Oil" something is not right !!! According to the law an extra virgin olive oil must have an acidity, expressed as oleic acid of 0.1 to 0.8%. Well the superextrascontato oil for sale (not all though, just look at the prices ..) GDO has an acidity of the genre, but it is as they say a FAKE translated "BUFFALO" or rather something he knows why dell'incredibile.Il it is easily understood. This type of oil is odorless and has no taste and is fruity. The real extra virgin olive oil is fruity with bitter and spicy notes from barely perceptible to a intense flavor.
Returning to the oil transparent odorless and tasteless because you ask is extra virgin? Because it has been "deodorized" or the starting oil is a virgin oil or from the refining by extraction from pomace if you are lucky (oil high acidity and unpleasant smell of sludge) or clear (FORBIDDEN by law that can not be used for food) so taking away the smell of sludge (deodorization) and correcting chemically oleic acid you get an extra virgin olive oil. In this process increase the substances that are present in real olive oil in very small quantities, the alkyl as about 0.20% .The deodorization greatly increases the alkyl that these high rates are harmful to health and is also supposed carcinogenic.
If you properly inform users you were well assured that such oils would disappear from the shelves. !! What a disaster it would be for the industries !!!
"Then vox populi oil that pinches in my throat because spicy (many associate it to the very high acidità..è is true the other way around) and it is bitter ... disgusting !!!"
I've never heard or if someone ever offended because the red chicory is bitter or because the provolone is spicy? No, indeed we want so. The oil of the olives, however, for a collective word of mouth, which are not foreign to the powers of the sector, it seems preferable should "sweet," without pinch and better if colorless as water, can in fact be exposed to light in bottles transparent ... (the actual oil is light sensitive and should be stored in dark bottles) as an accessory to the meal that should not disturb.
I understand the transhumance of the reindeer in Scandinavia for food, migration of eels to the Sargasso Sea to spawn, but this "movement" of the human towards an "oil odorless, tasteless, colorless" I
incomprehensible. Animals move by instinct; Homo Sapiens (or should know) moves to the "personal" intelligence and after identifying advantages and objectives. So I will try to give the "personal intelligences" the reasons to choose scented oil, spicy and bitter (if the variety so provides). These three adjectives correspond to the same health benefits; if an oil does not have to use them is useless. The EEC with CE and 640 of 2008 makes the cornerstones for the evaluation of the quality. Mind you: there are excellent but not bitter oils must be "naturally sweet" like that of the Ligurian Taggiasca, Biancolilla Sicilian Ogliarola Pugliese and Bella della Daunia and others, and not obtained from the chemical-physical to satisfy erroneous collective suggestions in mercenary purpose. The scent is given by way of lipoxygenase. In short if the oil smells of tomato, almond, artichoke means that still has not been degraded and that its health properties are intact. The spicy is given by antioxidants (polyphenols or biophenols) that slow cellular aging, such as vitamin E (alpha-tocopherol). This information is critical to the consumer: more tweaks and maintains youth. The plant of Olea Europaea also lives 4000 years because it is the largest producer of antioxidants so knows how to stay young. It is not clear why the polyphenol values can stand on tea plastic cups and not on oil labels; indeed you understand all right: if the law pretends, how much oil would still be on the market?
The bitter is dall'oleuropeina and dall'oleocantale present in the fruit. If you bite a fresh drupa taken from the tree to feel justifiably bitter. Dall'oleuropeina then are formed, during the kneading process in the mill, powerful antioxidants (p-HPEA-EA and 3.4 DHPEA-EDA) for the entire scientific world are the most active natural remedies for cancer, aging cell ecc. L'Oleocantale is an anti-inflammatory bridge 1,000 times more powerful aspirin. At the table, if we are not careful we know that we can take poison three times a day. If oil can choose to take three times a day or no health, pleasure or boredom.
Cultivar Moraiolo love as in Umbria, Coratina in Puglia, Frantoio in Tuscany, Bosana in Sardinia have made great Italian food; no one would speak of Umbrian cuisine, Puglia, Tuscany or Sardinia without that oil fruity, spicy and also deliciously bitter. Farewell oil Magic Flute "odorless, tasteless, colorless." The music has changed: fragrant, spicy and even bitter, thank you! You can choose between Light Fruity, Medium, Intenso.De accounting for taste ...