Taggiasca Olive-Oil 2009-2010

The year 2009/2010 for the extra virgin variety taggiasca was an exceptional year. In the spring rains have favored the absorption of fertilizer, so the quantity and quality of oil has gone beyond expectations.

Only the higher areas and exposed inland were washed by cold currents that have unfortunately ruined part of the production.

Olive oil this year is characterized by hints of sweet almonds and pine nuts, a slight hint of artichoke, (especially in the upper valleys) and a very slight perception of bitterness, fruity and delicate (very varietal characteristics for cultivars taggiasca).

The average chemical analysis found a very low acidity, often below 0.20 (the maximum permitted by law g 100 g 0.80, expressed as oleic acid).

The production and storage of extravirgin olive oil

To produce good extra virgin oil the first rule is the care of the olive field : remember that the good oil is obtained from the pressing of olives healthy processed within 24 hours of collection. For this reason, it is important that plants are fertilized, irrigated and pruned according to their needs and the collection must be in the right time (November to January).

Processing, such pressing, must be strictly within 24 hours of harvest and the mill must operate in the highest degree of cleanliness. In modern mills, everything is easy: the various stages of crushing all take place in steel tanks, which are washed over the operation. The oil just pressed needs clean containers for transport, possibly not plastic. Steel is more appropriate and containers should be washed from time to time. Arrived at the place of storage of oil, the temperature should be between 15 ° and 20 °. Already at 10-12 ° oil tends to freeze and lose the best features. A few days after crushing the oil must be decanted to remove residual sediment and water that normally found in suspension in oil just pressed Oil is not only sensitive to temperature , but also to oxidation. So keep it away from air and light, and use glass containers for consumption, like dark bottles.

Mario Benza, Administrator to the

Province Imperia of the Italian Association of Wine Stewards.