5 Substances Affecting the Quality of Olive Oil
Olive oil is the juice of the fruit of the "immortal tree", it has a very strong yet so naive nature. In this case, certain conditions must be created for the product to be of good quality.
Cultivation Process
The type of soil in which the olive tree takes root, the warmth of the sky in which it grows and the care for the tree are important topics for quality olive oil.
The smell, taste and color of olives grown in a sunny place and an olive grown in a rainy place are not the same. The taste of oils produced from olives grown in sunny and fertile soil is more fruity.
The olive tree must be properly cared for. Properly pruning, irrigation times, and necessary spraying is important topics in the cultivation of good olives.
Harvest time
The harvest time is determined according to the annual average temperature of the region where the olive tree is located. If a special situation has not developed, the first harvest (early harvest) is carried out in October. When olives are picked while green, the amount of polyphenols (the substance that gives nature its green color), vitamins, minerals and antioxidants in the oil is high. The fruity taste of the oil is high and its quality is flawless.
How the Olive is Collected
Harvesting olives without damage is important for the quality of the oil. For the best quality olive oil, olives must be picked by hand and this is a very laborious process. As soon as the olive is plucked from the branch, the acid rate begins to rise. It is a race against time. Also, if the fruit is damaged, rot begins and this affects the process negatively. In addition, the olive, which is damaged, negatively changes the pure fruity taste of the oil.
The Making of Oil
We have reached the fourth step on the way to obtaining quality oil. Depending on the condition of the olives in the factories, the oil extraction process varies. Obtaining the olives collected in the early harvest period by cold pressing method ensures access to the highest quality olive oil.
Packaging and Storage Conditions
It is important to keep the quality of the oil produced in dark glasses or tins so that it does not see light. In addition, storage should not be done in places where the temperature rate varies and high heat will come directly to the product. After the purchase process, attention should be paid to the storage conditions and the lid of the oil should not be left open after use.
