Olive Oil
ALTHOUGH small in size, the seemingly inadequate body of the
olive not only conceals a powerful flavour but possesses an even more powerful
history and influence over Mediterranean culture.
In Spain, one of the most critical aspects of any kitchen is
the bottle of olive oil that sits atop the counter, waiting to liven up a
morning tostada, add flare to a tapa or serve as the base for a dinner dish.
The love that Spain has for its ‘liquid gold’ is reflected
in the statistics it boasts. It is the world’s largest producer, responsible
for 44% of the world’s supply of olive oil. That’s twice the amount produced by
Italy, and four times the amount produced by Greece, translating into 1.2
billion litres per year – enough olive oil to fill 400 Olympic-sized swimming
pools!
Spain is home to some 300 million olive trees, which live to
the ripe old age of between 300 and 600 years. Production is concentrated
primarily in southern Spain, where the climate creates extremely favorable
conditions for the growth of olive trees. The Andalusian province of Jaen is
responsible for 70% of all Spanish olive oil. Although Spain takes first place
for production, it comes second behind Greece, for olive oil consumption. Per
year, the average resident of Spain uses about 10 litres.
History
Olive oil is said to have been introduced to Spain by
Phoenician tribes from Syria and Lebanon in 1050 BC. The Spanish word for oil –
aceite – reflects this influence, coming from the Arabic word al-zat, which mean
‘olive juice’. The Romans were responsible for the spread of olive groves
across Spain, and for the creation of more advanced production and cultivation
techniques. For the Romans, olive oil was not only a cooking ingredient but
also an important aspect in daily life, used as a preservative and for fuel,
and was even said to have been used to light the first Olympic torch.
Despite the 100-plus varieties of olives that exist in
Spain, only 24 are used in the production of oil. In Andalucia, the olives used
for production, and at times, as table olives at restaurants, are the Picual,
Hojiblanca, Lechin, Verdial and Picudo.
Picual – Concentrated in Jaen and neighboring provinces,
these olives are responsible for 50% of olive oil in Spain, and 20% worldwide.
Each olive has a high yield of oil, ranging from 22-27%. The Picual’s excellent
reputation is attributed to the high concentration of oleic acid, important for
its antioxidant properties and in the prevention of cardiovascular disease.
Those grown in the lowlands have more body and a woodier, more bitter taste
than the sweeter, fresher flavour of those grown in the mountains. They are
ideal for frying, salads and gazpachos.
Verdial olives
Hojiblanca – Also known as Casta de Cabra or Lucentino,
these olives are prominent in eastern Seville, southern Cordoba and the north
of Malaga. Oil from this type of olive makes up about 16% of Andalusian
production. The name comes from the white coloring on the underside of the
trees’ leaves. High in fatty acids but low in saturated fatty acids, they are
good for the health and their initially slightly sweet flavour develops into a
more bitter almond aftertaste. Hojiblancos are good for frying and making
dough, and the preferred ingredient in breads, pastas and pastries.
Lechin – Known for their milky-white colour, these olives
can be found in Granada province and parts of Seville. They have an oil yield
of 18%, and are typically mixed with other varieties to create blends of olive
oil. They have a slightly bitter flavour and a green almond aftertaste, and are
best for tapas and sweets.
Verdial– This is the name given to a number of local
varieties of Andalusian olives with similar characteristics. They can be found
in Malaga, Granada, Cordoba, Seville and Huelva. They are larger than their
cusines, with a high fat content, and a flesh to stone ratio that makes them
ideal for oil as well as the table. Their sweet flavour makes them a good choice for salads and
gazpachos.
Picudo – Also known as Pajareros, or ‘for birds,’ as birds
are partial to their sweet flavour, these olives are mainly found in the south
of Cordoba and Baena, and less abundantly in Jaen, Malaga and Granada.
Size-wise, they are the second largest olive used in production, and have a 20%
oil yield. They are very delicate, with a soft flavour, and an exotic fruit
aftertaste, making them perfect in warm salads, gazpachos, pastries and simply
as table olives.
How the oil is made
Before a tree can
produce olives, it must mature for several years. Careful pruning can increase
the amount of olives one tree will yield.
When the olives
are mature they are either hand-picked or shaken to the ground by machine. This
shaking process can bruise the olives, making the hand-picking process a better
option for quality.
The leaves and
branches are separated.
The olives are
pressed using stainless steel rollers (in the past, stone or granite was used),
crushing the flesh and pit into a paste.
Water is stirred
into the paste for 20-40 minutes, causing the oil molecules to clump and
concentrate.
The paste is then
put on mats for further pressing.
The paste and
water are removed from the mixture, leaving the oil.
If desired, the
oil can be further refined, which will result in the specific smell, taste and
colour that the producer desires.
Health Benefits
– Olives are high in oleic acid, which reduces inflammation
and has been linked to lowering the risks of certain cancers.
-They have high concentrations of monounsaturated fats,
which lower bad cholesterol without affecting good cholesterol.
-They have an ideal concentration of saturated fats,
omega-3, omega-6 and fatty acids, as well as antioxidants.
-Research has shown that olives can decrease the risk of
heart disease, inflammation, certain types of cancers, type 2 Diabetes and
stroke and may even help fight Alzheimer’s.
-Olive oil consumption is not linked to weight gain.
-Extra Virgin Olive oil contains the most antioxidants,
vitamins and minerals.
On all our walking holidays in Andalucia olive groves and mills are in abundance. On every table in every bar and restaurant there is a condiment set, 'Aceitera', consisting of olive oil, vinegar, salt and pepper.
Yes Your Blog is Much informative, Interesting and well Explained but I need more data about Olive Oil usage and prices (Zaitoon Oil Price in Pakitan)
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