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1、Florence,May2001ExtraVirginOliveOil:techniquesandtechnologyforaproductofhighqualityAlfaLavalSpAOliveoilItalyDrLambertoBaccioniNinecaloriespergramThisisthecaloriccontributionbothofoilsandfats:seedsoil,butter,oliveoil,animalandvegetablefats.So,whatdistinguishesextravirginoliveoil
2、fromtheotheralimentaryfats,forcenturiessoprecious,bothasfoodandassymbolofcultureandrichsourceforthepeoplesoftheMediterraneancoasts?OliveoilclassificationTheoilextractedfromtheolivesusingamechanicalprocess(pressureorcentrifugation)isclassifiedusingachemicalandorganolepticanalysi
3、s:-extravirgin-virgin-lampante(inthepastusedforoillamps)Thelampanteoilthatisnotfitfordirectconsumptionisrefinedandafteritsmixingwithvirginoilisreintroducedonthemarketunderthecommercialnameof”oliveoil”.Fromtheoliveprocessing,afterthemechanicalextraction,theby-productisnamedolive
4、husk(olivepulpwith3-5%ofresidualoil)fromwhichtheresidualoilcanbeextractedwithasolvent,suchasesano.Theextractedoilisrefinedandmixedwitholiveoil,tobemarketedas“olivehuskandoliveoil”.While“oliveoil”and“olivehuskandoliveoil”areusedinindustrialpreparationsandforculinaryuses,especial
5、lyforfrying,theextravirginoliveoilisinparticularusedtobeconsumeddirectly,uncooked.Soitisevidentthattheorganolepticfeaturesplayanimportantrole.OrganolepticfeaturesThefruitysmell,thetomatoorartichoketaste,thetypicalbitternessoftheoilproducedwithalreadypartiallygreenfresholives,th
6、espicinessofsomevarieties,likeFrantoio:alltheseaspectssatisfythequalitydemandsofthemostexigentconsumers.Inthesetastetheconsumercomparesprofileswiththeorganolepticmodelstheyhaveinmind.Theorganolepticprofileiscompletedfromthenutritionalvalueoftheextravirginoliveoilduetotheminorco
7、mponents,suchastheantioxidants,vitamins,thefattyacidsandtheabsenceofcholesterol.TheaffirmationoftheMediterraneanDiet,asacorrectmodelofalimentation,provesthefinalsuccessoftheextravirginoliveoilasthebestcondiment.ProductionandconsumptionofoliveoilOliveoilproductionandtrade3000250
8、02000ImportExport1500Consumption1000Production500088-8
