The olive tree is so related to the Mediterranean civilisation, that a Greek myth states that when Zeus had to choose which goddess assign the town of Athens, among the two contenders Poseidon and Athena, he chose Athena since she experienced given the humanity the most beneficial present: the olive tree. The sacredness of this tree on the Jewish individuals is attested by the Bible: a white dove declared the conclude of the Flood carrying an olive department in its beak. The gnarled and twisted olive tree, able to reside up to one,five hundred several years, characterizes the landscape of the heat coasts of Mediterranean nations around the world and it is a image of their culture.
The origin of the olive tree is so ancient as the Mediterranean civilisation. The olive was cultivated in the Mid East location in 5000 B.C. Phoenicians had been buying and selling the olive oil and contributed to diffusion of this “liquid gold” in the other Mediterranean areas, especially in Greece. Greeks possibly exported it to Romans who in their change transplanted the olive trees in their possessions in Spain and North Africa. With Romans, olive oil was an critical great, so much that they set up a kind of inventory trade, the arca olearia, the place batches of olive oil ended up exchanged and the rates fixed. In ancient instances, the olive oil was firstly an aliment, but was also used as a medicine and a cosmetic: Greek athletes were used to anoint the human body with oil. In the XVIII and XIX generations, olive oil turns into an critical uncooked content for industry and implies also vitality for lights. It is a fundamental asset in the economy of the time.
For the duration of the generations, the olive oil has always held a appropriate location in the cuisine of Mediterranean nations, currently being usually favored to butter and other vegetal condiments such as palm and corn oils, a lot more utilised in the Northern international locations. As it is effectively identified, the contemporary research in the nourishment field have regarded crucial characteristics to the Mediterranean diet program and to the olive oil, which is a elementary part of this.
Most reports concord that olive oil, which is composed for ninety eight% of oleic acid (a monounsaturated fat), has a positive impact in reducing the poor part cholesterol (LDL) and in rising the very good element (HDL). The useful effect of olive oil in guarding the arteries may be imputable not only to its oleic acid element, but also to the several and not fully known substances constituting the residual 2% (the non-saponifiable element), which these days are intensively examined. Moreover, Fullerenes carried out in the Mediterranean location are displaying a attainable good result of olive oil in protecting from some of the most common cancers (breast, colon, uterus and prostate). Again, the effect may be owing also to the mainly unfamiliar factors of the non-oleic element of the olive oil.
Liguriais one particular of the few regions (the other ones getting in proximity of lakes, this kind of as Garda) in Northern Italy where the olive tree is historically cultivated. Were the Benedectin monks, throughout the Middle Age, to offer a wonderful advancement in the olive cultivation. They launched the renowned top quality taggiasca (from the village of Taggia, exactly where a monastery was launched) and the technique of terracing. The taggiasca olive is mostly subtle in the Imperia province and usually in the entire Western Liguria. It can be deemed the queen of the Ligurian oil, considering that it originates the most of the production, offering the appreciated smooth and calming oils, with the characteristic ultimate bitter taste. Lavagnina, Razzola, Rossese, Lantesca, Olivastrone are the qualities subtle in the Jap Liguria. They originate fragile oils, but with a much more accentuated bitter taste.
The Ligurian oils are protected by the PDO (DOP in Italian) brand name Riviera Ligure, with three added geographic indications: Riviera dei Fiori, Riviera del Ponente Savonese and Rivieradi Levante. Of course, you can also uncover very good Ligurian oils with no the PDO indication, but the presence of the symbol is a clear sign of quality and a ensure that olives are cultivated and produced in Liguria. It is critical to shell out focus, since many oils produced in Liguria are manufactured of olives original generically from Italy: they are not PDO and can not grant the typicity of the flavour. Additionally, there is a really easy way to set up which olive oil is the very best to you: pour a spoon of oil in a glass and style it. Seem also at the colour and scent. Most likely, an specialist would think about this a extremely rough organoleptic test, but the essential it is to begin going through with your personal senses.
A excellent Ligurian olive oil should have a yellow colour may possibly be with a gentle tendency to environmentally friendly, a slight fruity odour and a sweet taste with a faint bitterness. A bottle of .750 ml has a simple price tag of about ten Euros, but you can locate oils costing the double and even far more. The bottles are normally wrapped in the attribute silver or gold paper, to protect the content material from the influence of the gentle.
Between the PDO oils, the Imperia Province does the lion’s share. On a whole production of fifty eight tons, 56 arrive from Riviera dei Fiori! And they are practically fully produced with taggiasca olives, the tiny but quite delicious olives normal of the Western Liguria. The olives for the oil manufacturing are picked up when they are not entirely experienced nevertheless. In Liguria, this takes place in the late autumn, when they have a purplish colour. Usually, the farmers set thick nets beneath the trees and then shake them to make olives to drop. In the Imperia province, the traditional approach does not use nets: the branches are overwhelmed and then the olives are manually picked from terrain.
The new crop is celebrated in Imperia (Oneglia) the final 7 days-conclude of November with a feast devoted to explore the common Ligurian flavours. In the East Riviera, the olive oil is celebrated in Moneglia the working day right after Easter.