Vinegar & oil at their best
According to Greek legend, the goddess Athena, competing with Poseidon, planted a young olive tree for the benefit of mankind. Its fruits were supposed to be essential food, light source, medicines and cosmetics for people.
Top quality olive oil
There are over a hundred different types of olives. They differ in shape, size, color and taste. In general, the olives are harvested from September to December.
The right harvest time, the harvesting method and the careful and gentle processing of the olives are decisive for the quality of the oil. Olive cultivation is concentrated in the Mediterranean region, particularly in the countries of Italy, Spain and Greece.
Extra Virgin Olive Oil
The following designations correspond to the German “Extra Virgin Olive Oil” and indicate the highest quality level for olive oil:
- Extra Virgin (engl.)
- Extra Virgin (french.)
- Extra Virgin (Italian)
- Virgen Extra (Spanish)
- Extra Virgem (Portuguese)
The “Extra Virgin Olive Oil” designation guarantees that the oil has been obtained using mechanical processes, without the use of heat, and from freshly harvested olives in good condition. The addition “cold-pressed” is only permitted if the temperature during processing was not more than 27 °C.
Health effects of oil
The finest olive oil is low in cholesterol, rich in vitamins A and E and essential minerals such as calcium, sodium and magnesium. The high content of vitamin E delays the aging process of the body cells.
Furthermore, olive oil is said to protect against heart attack and arteriosclerosis .
For good cooking: Aceto Balsamico
Aceto Balsamico is dark, concentrated and thick. It has an unmistakable scent of spices, herbs and honey with subtle accents of aromatic wood.
Its taste is slightly sweeter and softer than other types of vinegar. Hence the name “balsamic vinegar”.
The calorie content is very low at around 26 kcal per 100 ml. Vinegar stimulates digestion by supplying enzymes and aids in the absorption of nutrients. It is amazing that vinegar contains more vitamins than lemons .
Vinegar and oil in the kitchen
Vinegar and oil soften and enrich the fine taste of salads and round them off at the same time. This makes fresh vegetables even more appetizing. They also refine grilled meat.
When handling in the kitchen, you should make sure that vinegar and oil are always sealed airtight and stored in the dark. In principle, balsamic vinegar can be kept indefinitely.
Little history of vinegar & oil
The oldest olive culture discovered to date is over 3,000 years old and was discovered on Crete. A brisk oil trade is known during antiquity. Like wine and olive oil, vinegar has a very long history. The oldest vinegar jar dates to the earliest Egyptian dynasties (circa 5,000-6,000 BC).
The tradition of vinegar production lies not only in refining and preserving food, but also in pharmaceutical use. For example, Hippocrates recommended dressing wounds in poultices soaked in vinegar and applying vinegar to all types of respiratory ailments. In the Middle Ages, vinegar was also used as a disinfectant against the plague. Only the natural scientists Lavoisier and Pasteur revealed part of the vinegar secret.