|
History
of a Myth
The history of olive-oil run with us in an trip perfumed, intense, all to
be discovered. Its capacity to adapt perfectly at typical kitchen
that has seen him protagonist as ingredient for simplicity and taste. The
olive-oil has very ancient origin. The olive-tree and its fruits has accomplice
the human race. The olive-tree was already cultivated about 8000 years ago
in the Middle East: it is presumed that the first cultivations was in
Siria or in Creta. After that the Fenici had spread this cultivation along
the coasts of Mediterranean Sea, the Africa and South Europe. The Greece
has enabled the development. The Romans, in any new conquered land, has
cultivated it (not interested into South Italy cultivations). In many
cases the tributes was fulfilled through olive-oil. The same Romans was
the first people to build the first instruments for the olive-workings.
The four
seasons
During the centuries the mankind has known the best period for the
cultivation, the harvest and the final workings.
During the winter periods the land rests, generating a natural process
suitable for the spring, the nature build his reign, giving the first
flowers and gems, the summer carry the best weather for maturing the
fruits. The fall closes the circle with the harvest of mature olives.
Good blood
do not lie
Typically Mediterranean tree, is present it good part of coasts, giving
silver reflects.
Method: the mill procedure, as soon as harvest is completed, is
still son of its ancient origins; the juice is a true masterpiece, see its
born is an unique experience. The Italian regions has maintained still
today very life traditions in order to obtain this oil, the harvest is
fulfilled between November and January. The harvest of green fruits, let
that this fruit may maintain the maturation processes of pulp
maturation.
The
harvest came from the fields to oil-mills, here it is washed and after
passed to the 'molazze' big stones, are crunched, giving life to a dense perfumed
cream.
Smearing: as soon as obtained the primitive cream it
is "smeared" on discs pressed called "fiscoli". The
reaction give a red liquid, compound by water and oil.
Centrifugation:
the separation of this two elements happens with a very simple method, it
is the centrifugation that divides this two compound, giving origin
to Extra-virgin olive-oil.
|
