In honor of the land where Im from, and how much I love olive oil, I would like to write little bit through history, varieties, denominations and everything that surrounds olive oil. I leave you with the first part.
Olivo (the olive tree ) origin and introduction in Spain.
The olive tree has been known since time immemorial and has occupied an important place in the history of ancient civilizations.
Begins to stand on the shores of the Mediterranean between Syria and Greece about 6,000 years ago. Fruit and producing oil and was used in food, medicine and religious ceremonies. He is called liquid gold arrives and is extremely important in ancient Greece both in mythology and in their daily lives. The olive tree represented the city of Athens and it was his sacred tree.
It is they who begin production techniques and amphorae found printed with scenes of shakers.
The Phoenicians introduced the olive tree in Spain in 1050 BC, the first were planted in Cadiz and Seville, thanks to the important business that the Phoenicians kept at the port of Cadiz and always navigable the Guadalquivir river. But it is the Romans who planted the Iberian penisula to make it one of the first exporters of olive oil.
For them the olive tree was a symbol of peace, fertility and prosperity.
Then Arab peoples who traveled the peninsula met the magnificent olive groves. It is to them we owe the name and olive oil.
At the time of Al-Andalus, they expanded and improved farming techniques so as to obtain olive oil. During the fifteenth and seventeenth centuries and geographical expansion of existing olive groves, the bulk density of plantation is located in the heart of Andalusia and includes the provinces of Jaen, Cordoba and Seville are consolidated.
In Jaen only produce extra virgin olive oil, at least till I know, and especially in the mountains. In some places of Cazorla, Segura and Las Villas, although oil is still done entirely by hand. What has given not only the name, also they are certified organic origin.
But there are several qualities of the oil that can be obtained from olive oil.
Here you have a list of them.
Virgin olive oil and extra virgin olive oil obtained from olives by physical processes, without any contact with organic solvents and temperature during extraction, less than or equal to 35 degrees.
Refined virgin olive oil: An oil that comes from virgin olive oil and lampante stream, not suitable for direct consumption. Through a process of refinement it is edible but not sold directly to consumers.
Olive oil is a mixture of refined olive oil and virgin olive oil or extra virgin.
Olive-pomace olive oil: It comes from the olive pomace, which requires organic solvents for extraction and therefore is not suitable for direct consumption.
Pomace oil Refined olive pomace oil olive oil, not suitable for direct consumption. Through a process of refining it becomes expendable, but not sold directly to consumers.
Pomace oil: The mixture of refined olive pomace oil and virgin olive oil or extra virgin, which reaches consumers.
Oil Rioja (Rioja)
With varieties: Redondilla or Redondal, Arbequina, Empeltre, male or Tomboy, Negral, Royal or Royuelo, Hojiblanca, Arroniz, Verdial, Picual, Cornicabra and Manzanilla Blanqueta. Rioja produces about 470,000 kilos of oil. Being in the market about 18% being local consumption rest.
With its extra virgin olive oil with denomination of origin Rioja Oil and 0.8 max acidity they are getting a place among the gourmet oils.
Les Garrigues (Lleida)
Arbequina and Verdiell. Arbequina from Mallorca originally reached Catalonia through Jaume I after conquering the island from the Moors. Settling down between the region and the Sagriá D`Urgel. 36,000 hectares are intended for the production of an excellent oil with an acidity of 0.5 °
Arbequina, Royal and Morrut.
Some of my favorite oils. With less than 0.5 acidity (I have not tried 0.2) occur when internal of the Mediterranean strip between Tarragona and the Penedes. 4,000 tons of annual production Siurana produces two types of oil according to the time of collection is still milking the olive.
Green or fruity with earlier olives. A flavor reminiscent of bitter almond and a fresh green color. Fresh from the later has a more mature fruit flavor and a fall color.
High Terra (Tarragona)
In this area to the southwest of the autonomous community of Catalonia, the olive tree is very old, being the town of Bats the most important in terms of production. Empeltre, Arbequina, Farga Morruda and are varieties that have given this oil protected designation of origin. Empeltre variety of them is the oldest and was considered to graft other varieties in the area. In some communities it is the only choice they have.
From the beginning of campaign fruity taste, it is changing as it progresses sweet collection. Max acidity 0.5
Vibrator are milking and collection techniques between November and February.
Oliflix one of the oils that can be found on the market. One green.
Baix Ebra- Monsiá (Tarragona)
Morruda or Morrut, Sevillenca and Farga varieties are high Terra and its flavor changes from beginning to end of the campaign. Grown in the south of Tarragona and marked by the presence of the river Ebro, these olive trees owe their origin and Arab development. Even today the word mill is current to refer to the mills where the oil. Max acidity 0.8.
Oil Mallorca (Balearic Islands)
Olive oil in Mallorca has a great tradition, used as a bargaining chip between the XVII and XIX centuries.
Many olive trees are over 500 years, being in the mountains of the north wind which hosts a large number of them.
Mallorcan or Empeltre, Arbequina and Picual. They were introduced from the mainland. Full of olive trees, grafted think Mallorcan 7 times on itself an olive tree is achieved.