The taste of olive oilTraditions of productionolive oil has existed since ancient times. Homer called olive oil "liquid gold" - no meal was complete without it. The Romans believed that olive oil was the source of life and health, so along with the proverb "in vino veritas" (there is truth in wine) there was the expression "in oleo sanus" (there is health in oil). This fact is confirmed by modern science: nutritionists call olive oil a real storehouse of vitamins and other useful substances that the human body is not able to produce on its own. Due to the large amount of antioxidants, olive oil prevents the aging process, and in terms of the content of essential fatty acids, it can be compared to mother's milk. To this day, olive oil is one of the main foodstuffs of the Mediterranean population. According to statistics, each Italian consumes more than a liter of olive oil per month. However, all consumption records are broken by the festival of young olive oil, which is celebrated in November, December or January, depending on the country and region. This event is accompanied by fairs, folk festivals and dances. But the main thing is that all participants must try "novello" - young olive oil. In some regions of Italy, to please the guests of the festival with a rich taste, the oil is poured onto pieces of homemade bread. Olive oil is used as a dressing for salads, pasta and hot dishes. Chefs also appreciate it for its ideal compatibility with raw products. The taste and aroma of olive oil depends on the area where the olives grow, the variety of olives and the method of oil production. It is believed that the further south the oil is, the more aromatic and rich it is, up to the appearance of sweetish fruity shades in the bouquet. If the harvest ripened in harsher conditions with day and night temperature differences, you can more clearly catch the delicate and subtle taste with distinguishable notes of green grass, unripe tomatoes, artichokes and even sweet pepper. Olives growing near the sea acquire a light salty taste. Experts advise carefully reading the label of the oil. It is best to buy extra virgin oil, the acidity of which is less than 1% - it is obtained by a single cold pressing, and only ripe, healthy and fresh fruits are used as raw materials. This oil is not refined, so it contains a large number of vitamins, acids and enzymes. Rate the taste of "novello" can be found in supermarkets of the Azbuka Vkusa chain, where a tasting of the new harvest olive oil is being held from January 29 to 31.
