According to Greek myth, the goddess Athena, in competition with Poseidon, planted a young olive tree for the benefit of mankind. Its fruit was to be vital food, source of light, medicine and beauty agent for mankind.
Olive oil of the highest quality
There are over a hundred different varieties of olives. They differ in shape, size, color and taste. Generally, olives are harvested in the months of September to December.
Decisive for the quality of the oil are the right time of harvest, the harvesting method and the careful and gentle processing of the olives. Olive cultivation is concentrated in the Mediterranean region, especially in the countries of Italy, Spain and Greece.
Extra virgin olive oil
The following designations correspond to the German “extra virgin olive oil” and denote the highest quality grade for olive oil:
- Extra Virgin (English)
- Vierge Extra (French)
- Extra Vergine (Italian)
- Virgen Extra (Spanish)
- Extra Virgem (Portuguese)
The designation “Extra Virgin Olive Oil” guarantees that the oil was obtained by mechanical means without heat and from freshly harvested, unblemished olives. The addition of “cold pressed” is allowed only if the temperature during processing has not exceeded 27 ° C.
Health effects of oil
The finest olive oil is low in cholesterol, rich in vitamins A and E and essential minerals such as calcium, sodium or magnesium. The high content of vitamin E delays the aging process of the body’s cells.
Furthermore, olive oil is said to protect against heart attacks and arteriosclerosis.
For the good kitchen: aceto balsamico
Aceto Balsamico is dark, concentrated and thick. It has a distinctive aroma of spices, herbs and honey with subtle accents of aromatic wood.
Its taste is slightly sweeter and softer than other vinegars. Hence the name “balsamic vinegar“.
The calorie content is very low, about 26 kcal per 100 ml. Because of the supply of enzymes, vinegar stimulates digestion and supports the absorption of nutrients. Surprisingly, vinegar contains more vitamins than lemons.
Vinegar and oil in the kitchen
Vinegar and oil soften and enrich the delicate taste of salads while rounding them out. They make fresh vegetables even more appetizing. They also refine grilled meat.
When handling in the kitchen, care should be taken to ensure that both vinegar and oil are always stored in an airtight container and in a dark place. In principle, balsamic vinegar has an unlimited shelf life.
Small history of vinegar and oil
The oldest olive culture discovered to date is over 3,000 years old and was discovered on Crete. Known is a brisk oil trade during ancient times. Like wine and olive oil, vinegar has a very long history. The oldest vinegar jar dates back to the earliest Egyptian dynasties (circa 5,000-6,000 BC).
The tradition of vinegar production lies not only in the refinement and preservation of food, but also in pharmaceutical applications. For example, Hippocrates recommended dressing wounds in poultices soaked in vinegar and using vinegar for all kinds of respiratory problems. In the Middle Ages, vinegar was also used as a disinfectant against the plague. It was not until the natural scientists Lavoisier and Pasteur that part of the vinegar secret was revealed.
