Olive Trees and Olive Oil in Liguria and in the Mediterranean Spot


check it out is so connected to the Mediterranean civilisation, that a Greek myth says that when Zeus had to determine which goddess assign the city of Athens, in between the two contenders Poseidon and Athena, he selected Athena since she had given the humanity the most helpful present: the olive tree. The sacredness of this tree on the Jewish people is attested by the Bible: a white dove declared the conclude of the Flood carrying an olive department in its beak. The gnarled and twisted olive tree, ready to stay up to 1,five hundred years, characterizes the landscape of the warm coasts of Mediterranean nations and it is a symbol of their culture.

The origin of the olive tree is so historical as the Mediterranean civilisation. The olive was cultivated in the Mid East location in 5000 B.C. Phoenicians have been buying and selling the olive oil and contributed to diffusion of this “liquid gold” in the other Mediterranean places, specially in Greece. Greeks almost certainly exported it to Romans who in their change transplanted the olive trees in their belongings in Spain and North Africa. With Romans, olive oil was an crucial excellent, so much that they set up a kind of inventory trade, the arca olearia, where batches of olive oil have been exchanged and the rates mounted. In historic instances, the olive oil was first of all an aliment, but was also employed as a drugs and a cosmetic: Greek athletes had been used to anoint the entire body with oil. In the XVIII and XIX generations, olive oil becomes an critical raw content for business and signifies also strength for lights. It is a elementary asset in the economic system of the time.

Throughout the generations, the olive oil has often kept a appropriate spot in the cuisine of Mediterranean countries, becoming usually favored to butter and other vegetal condiments this kind of as palm and corn oils, a lot more employed in the Northern countries. As it is properly known, the present day research in the diet subject have recognized important traits to the Mediterranean diet plan and to the olive oil, which is a essential element of this.

Most reports concord that olive oil, which is composed for ninety eight% of oleic acid (a monounsaturated fat), has a positive result in reducing the poor element cholesterol (LDL) and in rising the great ingredient (HDL). The useful influence of olive oil in defending the arteries could be imputable not only to its oleic acid part, but also to the many and not fully recognized substances constituting the residual 2% (the non-saponifiable part), which these days are intensively analyzed. Moreover, many research conducted in the Mediterranean area are showing a achievable good effect of olive oil in protecting in opposition to some of the most widespread cancers (breast, colon, uterus and prostate). Once more, the effect may be because of also to the primarily unknown factors of the non-oleic part of the olive oil.

Liguriais one particular of the couple of regions (the other ones getting in proximity of lakes, these kinds of as Garda) in Northern Italy the place the olive tree is typically cultivated. Ended up the Benedectin monks, in the course of the Middle Age, to offer a wonderful advancement in the olive cultivation. They launched the renowned quality taggiasca (from the village of Taggia, exactly where a monastery was launched) and the strategy of terracing. The taggiasca olive is largely subtle in the Imperia province and usually in the entire Western Liguria. It can be regarded as the queen of the Ligurian oil, because it originates the most of the production, supplying the appreciated clean and comforting oils, with the attribute last bitter style. Lavagnina, Razzola, Rossese, Lantesca, Olivastrone are the attributes diffused in the Japanese Liguria. They originate delicate oils, but with a more accentuated bitter style.

The Ligurian oils are safeguarded by the PDO (DOP in Italian) model Riviera Ligure, with 3 added geographic indications: Riviera dei Fiori, Riviera del Ponente Savonese and Rivieradi Levante. Of training course, you can also find excellent Ligurian oils with no the PDO sign, but the presence of the symbol is a obvious sign of high quality and a assure that olives are cultivated and produced in Liguria. It is critical to pay out interest, simply because several oils produced in Liguria are produced of olives first generically from Italy: they are not PDO and can not grant the typicity of the flavour. Furthermore, there is a very simple way to build which olive oil is the very best to you: pour a spoon of oil in a glass and style it. Search also at the colour and odor. Most likely, an professional would consider this a very tough organoleptic test, but the crucial it is to get started going through with your own senses.

A excellent Ligurian olive oil need to have a yellow color might be with a light tendency to inexperienced, a slight fruity odour and a sweet flavor with a faint bitterness. A bottle of .750 ml has a standard price of about 10 Euros, but you can discover oils costing the double and even more. The bottles are generally wrapped in the characteristic silver or gold paper, to defend the content from the effect of the light-weight.

Between the PDO oils, the Imperia Province does the lion’s share. On a total production of fifty eight tons, fifty six arrive from Riviera dei Fiori! And they are practically totally created with taggiasca olives, the little but quite tasty olives normal of the Western Liguria. The olives for the oil creation are picked up when they are not entirely experienced but. In Liguria, this takes place in the late autumn, when they have a purplish color. Usually, the farmers put thick nets below the trees and then shake them to make olives to tumble. In the Imperia province, the traditional strategy does not use nets: the branches are overwhelmed and then the olives are manually picked from terrain.

The new crop is celebrated in Imperia (Oneglia) the very last week-end of November with a feast focused to discover the standard Ligurian flavours. In the East Riviera, the olive oil is celebrated in Moneglia the day after Easter.



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