The Aromas of Extra Virgin Olive Oil
Extra virgin olive oil is characterized by its complex and rich aromatic bouquet. It offers fresh and herbaceous notes reminiscent of freshly cut grass, tomato leaves, and even artichoke. Olive oil presents a delicate balance between bitterness and sweetness, making it an essential ingredient in many cuisines.
Olive Oil in History
The history of olive oil dates back to antiquity, where Mediterranean civilizations such as the Greeks and Romans used it extensively not only in their cuisine but also for medicinal and cosmetic purposes. Over the centuries, olive oil has become an essential element of Mediterranean cuisine, bringing its rich flavor and velvety texture to a variety of dishes. It has crossed borders, becoming a prized ingredient in kitchens around the world, thanks to its health benefits and culinary versatility.
Today, olive oil is not only a staple in many cuisines but also a symbol of tradition, health, and quality, embodying the rich culinary heritage of Mediterranean regions.
The Production of Extra Virgin Olive Oil
Olive fruits are harvested when fully ripe, sorted, and stored for a maximum of 2 to 3 days. They are then carefully washed with water before being crushed and kneaded to facilitate the extraction of olive oil. The separation of oil from the vegetation water and solid particles takes place in a centrifugal decanter.
This natural, pure, and untreated juice is obtained at low temperatures, preserving its natural character. No additives are introduced; this oil is free of any antioxidants such as BHA, BHT, or TBHQ. The term "extra virgin olive oil" is reserved for oil with an acidity level of 0.8% or lower.
How to Use Extra Virgin Olive Oil from Huilerie Beaujolaise?
Its subtle taste enhances your dishes of meat, fish, vegetables, and even salads, adding a touch of elegance.
Some suggestions for using extra virgin olive oil
- - Lavender and Olive Oil Cake: Mix in a bowl a packet of yeast, natural yogurt, olive oil, 2 pots of sugar, 3 pots of flour, 2 eggs, and 3 sprigs of lavender. Bake for 30 minutes and let it cool;
- - Oven-Roasted Vegetables with Olive Oil: Cut tomatoes, zucchini, bell peppers, and an onion into slices and place them in an ovenproof dish. Drizzle generously with olive oil and bake for 1 hour.
- - Marinated Red Peppers in Olive Oil: Place the peppers in the oven for 35 minutes, turning them regularly. Let them cool, peel off the skin, and slice them to place in a dish. Add a finely diced garlic clove. Pour a generous drizzle of olive oil and refrigerate to serve;
- - Figs Carpaccio with Olive Oil and Warm Goat Cheese: Wash and cut a fig into 4 slices. Arrange the slices on salted crackers or dry biscuits and brush with olive oil. Cut goat cheese and place it on a sheet of parchment paper. Drizzle with olive oil, sprinkle with pepper, and bake for 5 minutes. Place your cheese on the fig slices and serve immediately.
|Genus and botanical species||Olea europaea fruit oil|
|Ingredients||100% extra virgin olive oil, cold extraction.|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 3700 kJ / 900 kcal
VN Matière grasse (fat) : 100 g
Dont acide gras saturés (of which saturated fat) : 16 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 0 g