Few people would certainly differ with the assertion that olive oil is the very basis and hallmark of southerly French food. It is utilized all over: in aioli and pistou, in tapénade and anchoiade, in ratatouille and frying pan bagnat and salade Nicosia . It is made use of to taste ragouts and also daubes, to marinade meat and fish prior to food preparation, to dress veggies and also salads, to include a distinctive Provencal je ne sais quoi to breads such as fougasse, and also even to particular cakes and also pastries. The food of Provence would certainly be impossible without olive oil! Introduced into Provence by Greek traders almost 3,000 years back, the olive tree has actually come to symbolize several points: light, knowledge, chastity, everlasting life.
The olive branch is a global emblem of tranquility and also harmony. And do not forget that it was an olive branch that the dove brought back to Noah as an indicator that the long ordeal of the Flood was finally over. Expanding and cultivating olive trees has actually never ever been a simple job. They require year also generations of treatment, attention and support, taking over 35 years to reach maximum development and also to ultimately produce an abundant harvest. The harvest generally starts in September, and also can proceed via to February, depending on the type and colour of the olives being gathered. Olden typical methods are still made use of thoroughly to collect the fruit. Some olive-growers pick the olives by hand in order to make certain that the fragile fruit is not wounded. Others utilize an unique hazel pole to knock the olives on sheets expanded under the trees.
Even after the fruit has been collected, the process is still an intensely laboursome one. The Olive Oil Store have to be arranged, cleaned, rinsed and after that ground right into a thick paste in between substantial granite wheels. The resulting olive pulp is hydraulically pushed in between sheets of hemp or sisal, and afterwards divided by centrifugal push into oil and juice. This is the factor while doing so which determines the kind and high quality of the oil being removed. The finest olive oil– the huile d’olive vierge, produit naturel, 1ere pression a froid ie virgin olive oil, all-natural product, first cool press is the result of this very first, natural, chemical-and– additive-free process. This is the olive oil with the finest taste and the greatest pedigree: the connoisseur’s choice.