Description
Olive oil is obtained from the fruit of the olive tree by manual or
mechanical means. The olive oil is a product, which is natural and
can be consumed as soon as the procedure of its collection has been
completed.
It is almost totally absorbed by the organism (98%) and it gives
the same number of calories as all the other natural oils, which
are 9.3 for each gram. It comprises the basic source of fats in
Mediterranean Nutrition.
The fats of vegetable origin contain more polyunsaturated
and monounsaturated fat acids and are considered healthy
since they do not contain any cholesterol.
Different types of olive oil can be found with more or less
processing such as green olive oil, organic olive oil, and aromatic
olive oil.
Tasting Notes
Here are a few tips on how to savor the bold and subtle differences
among the Tunisian olive oils.
Color.
Examine the color. The two most important factors
influencing the color of the finished oil are the variety
of olive and its maturity at the time of harvest. Early-picked
olives yield dark, greener oil, while ripe olives produce
an oil that is lighter and more yellow in color.
Taste
Taste the oil either by dipping a piece of white bread into it or
by drawing a teaspoonful of oil quickly into the mouth, mixing it
with air to register the sensation of all the nuances of flavor.
Between sips, cleanse the palate with a piece of crisp apple, fresh
sliced fennel or unflavored sparkling water.
Products Details :
Olive Oil Categories
From the fruit of the olive tree (Olea europea L.), to the
exclusion of oils obtained using solvents or re-esterification
processes and of any mixture with oils of other kinds. It is
marketed according to the designations (names) and definitions
listed below:
Virgin olive oil is the oil obtained from the fruit of the olive
tree solely by mechanical or other physical means under
conditions, particularly thermal conditions, that do not lead to
oil alternation, and which have not undergone any
Treatment other than washing, decantation, centrifugation and
filtration.
They are graded according to their organoleptic and chemical
characteristics into the following categories:
Extra virgin olive oil : virgin olive oil with free acidity,
expressed as oleic acid, of no more than 0,8g per 100g and the
organoleptic characteristics specified for this category in the IOC
trade standard.
Virgin olive oil : virgin olive oil with free acidity,
expressed
as oleic acid, of no more than 2g per 100g and the organoleptic
characteristics specified for this category in the IOC trade
standard.
Ordinary virgin olive oil: virgin olive oil with free acidity,
expressed as oleic acid, of no more than 3,3g per 100g and the
organoleptic characteristics specified for this category in the IOC
trade standard.
Refined Olive Oil
This is the olive oil obtained from virgin olive oil by refining
methods which do not lead to alterations in the initial glyceridic
structure. Its free acidity, expressed as oleic acid, may not be
more than 0,3g per 100g.
Olive Oil
This is a blend of refined olive oil and virgin olive oil fit for
consumption. It has free acidity, expressed as oleic acid,
of no more than 1g per 100g.
Olive-Pomace Oil
This is the oil obtained by treating olive pomace with
solvents or other physical treatments, to the exclusion
of oil obtained by re-esterification processes and of any
mixture with oils of other kinds. Olive-pomace oil is a
blend of refined olive-pomace oil and virgin olive oils fit
for consumption as they are; in no case can it be called
olive oil. It has free acidity, expressed as oleic acid,
and may not be more than 1g per 100g.
