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Store:
Rua de Barreiros, 74,
4715-166 Nogueira,
Braga, Portugal

Warehouse:
Rua do Monte de S. Bento, lote 11 e 12,
4705-700 Fradelos,
Braga, Portugal

E-mail:
info@euromipe.com

Phone:
+351 253 257 148 (Seg-Sex: 9h00-19h00) (Chamada para a rede fixa nacional)

Olive Oil

Olive Oil

In this category you will find a selection of products that contain olive oil as one of their main raw materials.

 

 

From the olive juice to our days
Widely known by the different peoples who inhabited the Iberian Peninsula, such as the Romans and the Visigoths, it was the Arabs who gave us the word that we still use today for olive oil — az-zait, which means “olive juice”.

There is no certainty about the origin of the first olive trees, but it is estimated that the first agricultural use took place about 6,000 to 8,000 years ago in the countries of the Mediterranean basin. Therefore, it is believed that this is one of the oldest cultivated trees in the world.

Currently, more than 90% of the world's olive oil production still comes from countries in the Mediterranean region, as it is in them that the olive tree finds the ideal conditions for its cultivation. Even so, today, it is already dispersed all over the world, in locations with characteristics similar to those of that region.

In Portugal, the cultivation of olive trees and the production of olive oil became important for the country's agrarian economy during the Middle Ages, and it was mainly the religious orders that made it more dynamic. Considered a “sacred oil”, it has become an essential part of the economy of our country's convents and monasteries. Olive oil was essential not only for food and lighting, but also as a bargaining chip with other peoples.

After a peak of production in the 50s in the century. XX, the production of olive oil had a decrease until the end of the century. XX. In the early 2000s, and especially after the completion of the Alqueva Portugal dam, the country gradually focused on olive growing and is now among the top 10 producers in the world, with more than 350 thousand hectares of olive groves, about half in the region. of the Alentejo.

 

 

10 facts you almost certainly don't know about olive oil
1 – Unlike wine, oil does not get better with time. The faster it is consumed, the better.

2 – Green and black olives are not different varieties. All olives are green until ripe and dark.

3 – The color of the oil is not directly related to its quality or flavor. It is the natural pigments present in the olives at the time of harvest that give them color.

4 – To obtain about 1 liter of oil, you need, on average, 5 to 6 kilos of olives.

5 – The main enemies of oil are oxygen, heat and light. Hence, it must be stored in tightly closed containers, dark and at a mild temperature, in order to maintain its characteristics.

6 – Olive oil solidifies at low temperatures, becoming thick and opaque, but becomes liquid and translucent again at higher temperatures, always maintaining its initial characteristics.

7 – The olive branch symbolizes peace, which is why Neil Armstrong and Buzz Aldrin left behind an olive branch made of gold when they first set foot on the moon in 1969.

8 – The symbol of the United Nations (UN) also includes olive branches in allusion to world peace, one of the commitments that led to its constitution in 1945.

9 – In Ancient Greece, the winners of the Olympic Games were awarded wreaths made of intertwined olive branches, as a symbol of glory, hope and wisdom.

10 – In addition to being a culinary ingredient, olive oil has had countless applications throughout history: lighting, cosmetics, pharmacy, lubricant and even as a fabric waterproofing agent. It is still used today as an ointment in religious ceremonies.

 

 

The myth of acidity
The long theories about the acidity of oil are, after all, a myth. In fact, the concept of acidity in olive oil is linked to a chemical characteristic, impossible to detect in the taste, only detectable by laboratory analysis.

Contrary to what some consumers think, acidity is not the only indicator of the quality of an oil. And it is not because an oil has 0.2% acidity that it has better quality than one with 0.8%. The acidity is imperceptible to the palate and is independent of the oil's flavor profiles. What gives the oil the aromas that the taste and smell identify are the volatile compounds not linked to acidity.

Likewise, it is not possible to identify the acidity level by the color of the oil, that is, we cannot refer to the acidity of an oil because it is more greenish or yellowish. The color of the oil only indicates the majority of the color of the olive at the time of harvesting and extracting the oil. Green olives will give rise to greenish oils, and as the olives ripen and take on a darker hue, the oils produced will become more golden. (in: https://observador.pt/2018/10/04/tem-mesmo-a-certeza-que-sabe-tudo-sobre-o-azeite/)

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