Archive for August, 2010
Posted on August 30, 2010 - by napavalleyolivegrowers
Positive and Negative Attributes of Olive Oils
When tasting an olive oil, particularly an Extra Virgin Olive Oil, there are many different positive and negative attributes that can be associated with the oil. The International Olive Oil Council did an organoleptic assessment of Olive Oil and came up with several attributes:
Common Negative Attributes:
-Fusty: Characterisitc flavor of oil obtained from olives stored in piles, which have undergone an advanced stage of anaerobic fermentation.
-Musty: Characteristic moldy flavor of oils obtained from fruit in which large numbers of fungi and yeast have developed as a result of its being stored in humid conditions for several days
-Muddy sediment: Characteristic flavor of oil that has been left in contact with the sediment in tanks and vats
-Winery- Vinegary: Characteristic flavor of certain oils reminiscent of wine or vinegar. This flavor is mainly due to aerobic fermentation in the olives leading to the formation of acetic acid, ethyl acetate and ethanol.
-Rancid: Flavor of oils, which have undergone a process of oxidation.
-Heated or Burnt: Characteristic flavor of oils caused by excessive and/or prolonged heating during processing
-Hay/Wood: Characteristic flavor of certain oil produced from olives that have dried out
-Rough: Thick/pasty mouth-feel sensation produced by certain oils
-Greasy: Flavor of oil reminiscent of that of diesel oil, grease, or mineral oil
-Vegetable Water: Flavor acquired by the oil as a result of prolonged contact with vegetable water
-Brine: Flavor of oil extracted from olives that have been preserved in brine
-Esparto: Characteristic flavor of oil obtained from olives pressed in new esparto mats, green or dried
-Earthy: Flavor of oil obtained from olives, which have been collected with earth or mud on them and not washed
-Grubby: Flavor of oil obtained from olives, which have been collected with earth or mud on them and not washed
-Cucumber: Flavor produced when oil is hermetically packed for too long, particularly in tin containers, which is attributed to the formation of 2-6 nonadienal.
-Metallic: Flavor that is reminiscent of metals. It is characteristic of oil, which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Common Positive Attributes:
-Fruity: Set of the olfactory sensations characteristic of the oil, which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly or through the back of the nose.
-Bitter: Characteristic taste of oil obtained from unripe olives. Perceived on the back of the tongue.
-Pungent: “Piquant” or biting tactile sensation characteristic of certain olive varieties or oil produced form unripe olives. Perceived in the throat.
Photo credit: UC Davis
Posted on August 19, 2010 - by napavalleyolivegrowers
Early vs. Late Harvest
Each year, the olive harvesting season ranges from mid November to late December. The producer chooses their harvest date depending on the olive varieties they are growing, and the flavor and the amount of oil desired.
Early harvest olive oils tend to be fairly green in color, causing bitterness in the oil. The bitterness in the oil is a desirable flavor, giving the oil sought-after grassy, pungent accents. These oils tend to be more expensive than late harvest oils because more olives are needed to make the same amount of oil. Early fall harvest oils also tend to have higher levels of polyphenols and antioxidents, which help increase the shelf life of the oil.
Late harvest olives aren’t picked until the winter when the olives are ripe and deep in color. While these olives produce a larger volume of oil, it is risky to wait until winter to pick olives. With early onset winter weather, the olives can be damaged by the harsh winter frost. Opposed to the grassy flavors of early harvest olive oils, late harvest oils have a mellow, smooth taste.
Photo credit: http://www.karaoliveoil.com.au/facts.html
Posted on August 3, 2010 - by napavalleyolivegrowers
French Olives
In 1956, a devastating freeze swept the Provence region, killing many of the olive trees planted throughout the area. With the high cost of producing olive oil, many farmers decided to plant a more profitable plant, grape vines to be used for making wine. France, to this day, is not a major producer of olive oil. It doesn’t even rank in the top 7 olive-producing countries in the world which account for 90% of the world’s olive oil. While France may not be a large oil producer, Provence is still a premier olive-growing region. In the past couple decades, 100,000 olive trees have been planted in Provence and the production of olive oil in the south of France has doubled.
“France produces approximately 2,500 tons of olive oil per year in nine regions of the country. Aix-en-Provence has the Aglandau variety of olive cultivar that produces a unique olive oil with a slight bitterness and an aroma of almonds and hazelnuts that complements the regional French Mediterranean cuisine. Ardeche has the Rougette variety that produces a very distinctive olive oil with a woodland aroma and slightly herbal flavor with suggestions of fruit. Aude and Gard produce a very well balanced, fruity olive oil characterized by a smooth texture primarily from the Lucques and Picholene varieties of olive cultivar. Corsica has primarily the Picholine and Sabina varieties of olive cultivar that produce a green colored olive oil with an herbal bouquet slightly suggestive of green vegetables and a peppery, fiery bite to its flavour. The Corsicans are known to vary their harvest times according to the desired flavor that they wish to produce by harvesting in the winter for a more bitter flavor from less than ripe olives and harvesting in the spring for a sweeter flavor oil from ripe olives. Corsicans create an olive oil that complements their cuisine influenced by North Africa and Southern Europe in their featured specialties such as couscous, tajines, carpaccio, gazpacho and spicy seafood dishes.
Haute Provence uses principally the Aglandau as well as the Bouteillan and Picholine olive cultivar varieties to create a smooth, densely textured olive oil with a fruity flavor to complement their regional cuisine that includes lamb, seafood, pumpkin, courgette’s, peppers, cheeses, and white meats. The traditional cuisine of Les Baux includes white meats, lobster, bass, vegetables, cheeses and pasta dishes that incorporate the locally produced olive oil made from the Aglandau, Grossane, Picholine, and Saloneque olive cultivars to produce an oil with a fragrance of white flowers and fruit blossoms and there is a slight suggestion of bitter almonds associated with this oil. The region of Massif de l’Esterel and Nice grows the Cailletier olive cultivar that produces a very refined, light, yellow colored olive oil with a delicate and slightly sweet flavor and a bouquet reminiscent of almonds, acacia and hawthorn. The region of Massif des Maures and Haut Var have a number of olive cultivars, some dating back to very old times indeed, but the principal ones include Aglandau, Bouteillan, Grossane, Picholene and Ribiers which are grown in order to produce a sweet and slightly spicy olive oil with an aroma of white fleshed fruits and a smooth texture that complements the seafood, lamb, bouillabaisse, salads and dishes incorporating pine nuts. The Tanche variety of olive cultivar is grown in Nyons that produces a sweet and at the same time slightly milky flavored olive oil with a nutty aroma suggestive of hazelnuts and almonds that complements the regional cuisine consisting of seafood, salads and fruit tarts.”
For many years, French olive trees have thrived in Napa Valley. While they may not be as prominent as Italian and Spanish olive varietals, they are still used in many of our exquisite oils made around the Valley. Check out our local producers on our website to see who puts French olives into their oil blend!
Source: http://www.frenchentree.com/france-provence-food-drink/DisplayArticle.asp?ID=17271
Photo credit: http://www.art-prints-on-demand.com/a/advertising-art/poster-advertising-olive.html
