an olive oils taste depends on the
location where the olives are grown hi
I’m Rebecca Braden and welcome to
watchmojo.com and today we’ll be
learning more about olive oil what is
the difference between you know extra
virgin olive oil and virgin olive oil
extra virgin is basically press it’s a
single pressing and it’s a cold press so
there’s no heat application to it with
the new technology that’s available
nowadays is usually one pressing the old
technology would have more than one
pressing up till you would get maybe a
virgin olive oil is opposed to an extra
virgin and if the acidity is too high
they have to correct it either with
chemicals and that’s called a refined
oil so that would not necessarily
qualify as an extra virgin olive oil now
what is olive oil best used for I mean I
know it’s not a cooking you’re better
off using it in its raw form you can
apply it on top of food at the end of
the cooking process you can do pesto’s
with it you can make raw sauces with the
the chimichurri sauce what is it
supposed to taste like there are varying
degrees of taste starting with intense
medium and light and that of course will
depend on the type of all of you have
when you harvest and the type of climate
and the soil that it’s grown in so if
you have like a really fresh or you
harvest olive oils sometimes you have
like green grassy notes artichoke tomato
league some fuzz and bitterness then
there’s always a bit of a peppery kick
at the back of your throat when it’s so
fresh the more ripe the olive gets the
more mellow the the flavor so can you
tell us about this competition this is
the third edition of the Olaf dog
competition this is the most important
international olive oil competition in
North America this year we’ve had 100
participants from 13 different countries
each participating olive oil chooses in
which category he wants his product to
be judged so there’s light food flavor
medium fruit flavor and strong fruit
flavor and then we have a jury that is
made up of experts
in the olive oil industry what countries
are typical olive oil producers we have
a lot of participants that come from
Italy and Spain but there are also
emerging countries that we can find this
year such as Slovenia there’s an olive
oil from Palestine we have a lot of
participants from Chile as well what
denotes a good quality olive oil usually
an olive oil that is appreciated is an
olive oil that is fresh in which you can
sense that the fruit was pressed while
it was still fresh thank you very much
thank you
location where the olives are grown hi
I’m Rebecca Braden and welcome to
watchmojo.com and today we’ll be
learning more about olive oil what is
the difference between you know extra
virgin olive oil and virgin olive oil
extra virgin is basically press it’s a
single pressing and it’s a cold press so
there’s no heat application to it with
the new technology that’s available
nowadays is usually one pressing the old
technology would have more than one
pressing up till you would get maybe a
virgin olive oil is opposed to an extra
virgin and if the acidity is too high
they have to correct it either with
chemicals and that’s called a refined
oil so that would not necessarily
qualify as an extra virgin olive oil now
what is olive oil best used for I mean I
know it’s not a cooking you’re better
off using it in its raw form you can
apply it on top of food at the end of
the cooking process you can do pesto’s
with it you can make raw sauces with the
the chimichurri sauce what is it
supposed to taste like there are varying
degrees of taste starting with intense
medium and light and that of course will
depend on the type of all of you have
when you harvest and the type of climate
and the soil that it’s grown in so if
you have like a really fresh or you
harvest olive oils sometimes you have
like green grassy notes artichoke tomato
league some fuzz and bitterness then
there’s always a bit of a peppery kick
at the back of your throat when it’s so
fresh the more ripe the olive gets the
more mellow the the flavor so can you
tell us about this competition this is
the third edition of the Olaf dog
competition this is the most important
international olive oil competition in
North America this year we’ve had 100
participants from 13 different countries
each participating olive oil chooses in
which category he wants his product to
be judged so there’s light food flavor
medium fruit flavor and strong fruit
flavor and then we have a jury that is
made up of experts
in the olive oil industry what countries
are typical olive oil producers we have
a lot of participants that come from
Italy and Spain but there are also
emerging countries that we can find this
year such as Slovenia there’s an olive
oil from Palestine we have a lot of
participants from Chile as well what
denotes a good quality olive oil usually
an olive oil that is appreciated is an
olive oil that is fresh in which you can
sense that the fruit was pressed while
it was still fresh thank you very much
thank you
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