Olive oil is one of them Culinary treasures, because in addition to taste and use, the price is also high.It seems that there is no limit to the rise, it has already reached a level above Nine euros per liter. It has gained 15.4% from mid-July to early September, according to OCU data, as it The average price ranges from 8.16 euros to 9.42 euros.
Due to the higher price, many people choose to use less and choose Air fryer Or resort to cheaper alternatives. Another solution is to make our own olive oil at home and we explain how:
The best months to harvest olives are October and November. It is important to know their maturity status: if they greenwill produce an early harvest oil that is ideal for consumption Eat raw to enhance the flavor of food; if they are Maturewill get the oil we are used to, both For use in raw food and cooking.
Required ingredients and utensils
- olives
- Blender, crusher or grinder: these will be used to grind the olives
- Pot for storing olive and oily grape juice
- Oiled dough cloth
- Funnel and plastic bottle: for pouring out the oil and storing it
- water (optional)
Step by step
- collect olives and clean them: To collect them, you can do it mechanically or manually.Once you have the quantity you want you have to separate them from branches and fallen leaves, this is very important wash them thoroughly
- Crush them: Some mills, crushers or mixers are required.you must Crush it until you have a lumpy mass containing bones, skin and pulp. For convenience, you can If necessary, add a little water.
- Beat the dough: This step is used to loosen the oil.Once you have the lumpy dough, you have to transfer it to the pan Stir slowly for about 30 minutes. You will see small puddles appear during this process
- urgent: It involves separating the olive oil from the water and solids that are filtered after juicing. This is a natural process where the oil separates and slowly rises to the top due to density differences.You must use a Pour the oil dough into the cloth, You close it and you have to go Press on the container make the liquid part fall
- Decantation: Finally you have to pour the oil into a bottle or container, it is important to leave it rest for a few hours For decanting.After some time has passed, you must filter the oil, store it in Opaque container not allowing light to pass through and Store it in a cool place.
It should be remembered that if The color of olive oil is unnatural or even strangeObviously, it looked to be in terrible shape. Olive oil is known to have a range of characteristic colors, They range from green to the most recognized rich gold color.. If container-contained olive oil is exposed to sunlight for an extended period of time, it will turn a reddish tinge, like whiskey.
otherwise, If the container smells rancid when you open it, it’s a sign that the container is in poor condition.. Extra virgin olive oil gradually oxidizes both in stores and in consumers’ homes. must be taken into accountthe optimal shelf life of extra virgin olive oil is 1 to 2 years.
Web portals La Aurora Winery Define these tips to facilitate the preservation of olive oil:
- Avoid being near unpleasant odors. Olive oil has a strong ability to absorb odors. These change its flavor and make it different.
- Maintain a constant temperature. The optimal storage temperature for olive oil is below 18 degrees, away from moisture and high temperatures. It can be placed in the refrigerator, although this is not necessary. If olive oil is exposed to low temperatures, it solidifies, giving rise to white particles in suspension, which disappear as the temperature increases.
- Store in a dark place. Olive oil should be stored away from sunlight. Light is one of the main enemies of olive oil preservation, as it is necessary for the oxidation of the oil.
- Store in an airtight container. Another enemy of olive oil preservation is air, which together with light accelerates the oxidation process of olive oil and affects its quality.
- Please use small containers such as oil cans for daily consumption. One tip to protect your olive oil from less exposure to odors, sunlight, temperature irregularities, etc. is to use small self-filling containers for daily consumption and prevent further exposure of your olive oil.