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live trees begin
to produce fruit at about 4 years old and are reported to still be
producing at 1000 years in parts of Syria. Olive oil is obtained by
gently squeezing ripening or ripe olives to extract fully natural oil.
No chemicals or other additives are used. No fermentation is required
and in fact, after settling for a few weeks after processing, the oil
will never be better than consumed in the year of harvest. A gradual
deterioration proceeds over the next 2 years.
For
generations olive oils from the different regions of the Mediterranean
have displayed different characteristics. This comes from the variety or
blends of varietals used in those areas. The reason for these unique
styles of oil is simple; they have evolved to compliment the various
local cuisines within each region. But many of the very best of
Mediterranean oils never leave their homeland, their freshness and
character being totally consumed by their local population. |
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