One of the pleasures of the producing countries of olive oil it has always been to enjoy and savor the liquid just out of oil mills. It is the pleasure of freshly squeezed juice. Today this pleasure can be extended to the entire planet and we can all enjoy some of the products healthier and the king of the Mediterranean diet. We are going to know a little more about the first oils pressing or extraction and also the oils filtered and unfiltered, as well as some tips to keep it well at home.
Spain is still the largest producer of olive oil in the world and its quality is exceptional, so it will also be this year 2020. All this is the result of a great effort by producers, cooperatives and industries and an entire sector focused on improving day by day. Thanks to this, we have the luxury of having an excellent product at an exceptional price.
The moment of first pressing oils
Now is the best time to enjoy these oils. Although they are popularly called first press oils the most correct thing would be to call them first extraction oils. Currently most oil mills no longer have artisan presses and they use systems that by means of centrifugation extract the oil in a more efficient and hygienic way. These new extraction systems are called de cold extraction and they guarantee that in the process the temperature does not reach 27 ºC. In this way, the oil practically does not alter its qualities.
Thus we can say that all the oils of maximum quality they must be obtained with a cold extraction system. Throughout the process, the evolution of the temperature is followed to guarantee that it does not exceed the mentioned temperature and the quality is maximum.
Of course there are other categories of olive oils where the extraction is not carried out this way and by mechanical methods. These are the oils refined and pomace that, with temperature and chemical methods, manage to extract oil in a more efficient way but with less quality.
Filtered or unfiltered olive oil?
This is one of the questions that many consumers ask themselves when buying in some oil press, shop or online store. The answer is simple: both, because if the oil is extra virgin and of the highest quality, the difference is minimal. We explain it to you below.
In the case of oil without filter we will obtain a more cloudy oil. They are oils with a lot more flavor and intensity and therefore will depend on the consumer's taste. The unfiltered oil has in its composition small particles of the olive, as well as small amounts of water. All this provides a small amount of polyphenols that makes them even healthier. Another advantage of unfiltered oils is that we are practically sure that they are from this campaign, since otherwise they would have decanted the suspended particles.
In the case of oils filtered, by not having that small amount of water and those particles, its oxidation is much lower. Everything leads to conservation is far superior to unfiltered oils that deteriorate more easily.
In short, we advise you to consume unfiltered oils in the campaign season and, especially, if you like oils fruity and flavored. In the case of having to buy oil for the whole year, it is better that you do it with oils of the highest quality but filtered since they will give more guarantee of conservation.
The three enemies of oil conservation
In these moments of full oil production campaign, many consumers are considering buy the oil for the whole year. We remind you of the three factors to avoid to guarantee the best conservation:
Light it is one of those three enemies. Avoid exposing the oil to light, find a place where it is protected from light, especially if its container is not opaque. Another big problem of olive oil es temperature. Do not store oil in very hot places, near heaters or in places where the temperature is very high in summer. Remember that temperature contrasts They are not good either, the oil wants a temperature of around 15ºC and as constant as possible.
Furthermore, the a government-protected it is another great aggressor of oil, basically for two reasons. Firstly because it accelerates oxidation and secondly because the oil is very easily impregnated with odors.
Finally, we want to remind you that you have to avoid contact with containers that have iron parts, as these can cause rancidity more easily. So now you know, stick with these tricks to keep the olive oil after acquiring it.
