an olive oils taste depends on the location where the olives are grown hi
location where the olives are grown hi
location where the olives are grown hi I’m Rebecca Braden and welcome to
I’m Rebecca Braden and welcome to
I’m Rebecca Braden and welcome to watchmojo.com and today we’ll be
watchmojo.com and today we’ll be
watchmojo.com and today we’ll be learning more about olive oil what is
learning more about olive oil what is
learning more about olive oil what is the difference between you know extra
the difference between you know extra
the difference between you know extra virgin olive oil and virgin olive oil
virgin olive oil and virgin olive oil
virgin olive oil and virgin olive oil extra virgin is basically press it’s a
extra virgin is basically press it’s a
extra virgin is basically press it’s a single pressing and it’s a cold press so
single pressing and it’s a cold press so
single pressing and it’s a cold press so there’s no heat application to it with
there’s no heat application to it with
there’s no heat application to it with the new technology that’s available
the new technology that’s available
the new technology that’s available nowadays is usually one pressing the old
nowadays is usually one pressing the old
nowadays is usually one pressing the old technology would have more than one
technology would have more than one
technology would have more than one pressing up till you would get maybe a
pressing up till you would get maybe a
pressing up till you would get maybe a virgin olive oil is opposed to an extra
virgin olive oil is opposed to an extra
virgin olive oil is opposed to an extra virgin and if the acidity is too high
virgin and if the acidity is too high
virgin and if the acidity is too high they have to correct it either with
they have to correct it either with
they have to correct it either with chemicals and that’s called a refined
chemicals and that’s called a refined
chemicals and that’s called a refined oil so that would not necessarily
oil so that would not necessarily
oil so that would not necessarily qualify as an extra virgin olive oil now
qualify as an extra virgin olive oil now
qualify as an extra virgin olive oil now what is olive oil best used for I mean I
what is olive oil best used for I mean I
what is olive oil best used for I mean I know it’s not a cooking you’re better
know it’s not a cooking you’re better
know it’s not a cooking you’re better off using it in its raw form you can
off using it in its raw form you can
off using it in its raw form you can apply it on top of food at the end of
apply it on top of food at the end of
apply it on top of food at the end of the cooking process you can do pesto’s
the cooking process you can do pesto’s
the cooking process you can do pesto’s with it you can make raw sauces with the
with it you can make raw sauces with the
with it you can make raw sauces with the the chimichurri sauce what is it
the chimichurri sauce what is it
the chimichurri sauce what is it supposed to taste like there are varying
supposed to taste like there are varying
supposed to taste like there are varying degrees of taste starting with intense
degrees of taste starting with intense
degrees of taste starting with intense medium and light and that of course will
medium and light and that of course will
medium and light and that of course will depend on the type of all of you have
depend on the type of all of you have
depend on the type of all of you have when you harvest and the type of climate
when you harvest and the type of climate
when you harvest and the type of climate and the soil that it’s grown in so if
and the soil that it’s grown in so if
and the soil that it’s grown in so if you have like a really fresh or you
you have like a really fresh or you
you have like a really fresh or you harvest olive oils sometimes you have
harvest olive oils sometimes you have
harvest olive oils sometimes you have like green grassy notes artichoke tomato
like green grassy notes artichoke tomato
like green grassy notes artichoke tomato league some fuzz and bitterness then
league some fuzz and bitterness then
league some fuzz and bitterness then there’s always a bit of a peppery kick
there’s always a bit of a peppery kick
there’s always a bit of a peppery kick at the back of your throat when it’s so
at the back of your throat when it’s so
at the back of your throat when it’s so fresh the more ripe the olive gets the
fresh the more ripe the olive gets the
fresh the more ripe the olive gets the more mellow the the flavor so can you
more mellow the the flavor so can you
more mellow the the flavor so can you tell us about this competition this is
tell us about this competition this is
tell us about this competition this is the third edition of the Olaf dog
the third edition of the Olaf dog
the third edition of the Olaf dog competition this is the most important
competition this is the most important
competition this is the most important international olive oil competition in
international olive oil competition in
international olive oil competition in North America this year we’ve had 100
North America this year we’ve had 100
North America this year we’ve had 100 participants from 13 different countries
participants from 13 different countries
participants from 13 different countries each participating olive oil chooses in
each participating olive oil chooses in
each participating olive oil chooses in which category he wants his product to
which category he wants his product to
which category he wants his product to be judged so there’s light food flavor
be judged so there’s light food flavor
be judged so there’s light food flavor medium fruit flavor and strong fruit
medium fruit flavor and strong fruit
medium fruit flavor and strong fruit flavor and then we have a jury that is
flavor and then we have a jury that is
flavor and then we have a jury that is made up of experts
made up of experts
made up of experts in the olive oil industry what countries
in the olive oil industry what countries
in the olive oil industry what countries are typical olive oil producers we have
are typical olive oil producers we have
are typical olive oil producers we have a lot of participants that come from
a lot of participants that come from
a lot of participants that come from Italy and Spain but there are also
Italy and Spain but there are also
Italy and Spain but there are also emerging countries that we can find this
emerging countries that we can find this
emerging countries that we can find this year such as Slovenia there’s an olive
year such as Slovenia there’s an olive
year such as Slovenia there’s an olive oil from Palestine we have a lot of
oil from Palestine we have a lot of
oil from Palestine we have a lot of participants from Chile as well what
participants from Chile as well what
participants from Chile as well what denotes a good quality olive oil usually
denotes a good quality olive oil usually
denotes a good quality olive oil usually an olive oil that is appreciated is an
an olive oil that is appreciated is an
an olive oil that is appreciated is an olive oil that is fresh in which you can
olive oil that is fresh in which you can
olive oil that is fresh in which you can sense that the fruit was pressed while
sense that the fruit was pressed while
sense that the fruit was pressed while it was still fresh thank you very much
it was still fresh thank you very much
it was still fresh thank you very much thank you
”
Be First to Comment