Perhaps you have already heard about it: The secret of young olives? Olives are not only suppliers of high quality unsaturated fatty acids, but also contain other health-promoting ingredients: Continue reading „Polyphenole: Das Geheimnis junger Oliven“
FOR 4-6 people
Preparation time: 30 MIN.
2 tbsp olive oil for frying, here we recommend the olive oil oleum from Brist
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery 500 g Continue reading „Pasta Napolitana a la Masino Olivenöl“
For 2 people
Preparation time: 20 MIN.
200 g chickpeas (I use the canned pre-cooked ones because it is quicker 😉
100 g cherry tomatoes
1 chilli pepper (medium hot)
Cold pressing, hot pressing and refined oils
Olive oil is a food with character and charisma.
Olive oil is a fine product, but there are striking differences. These are determined by many different factors. Continue reading „Kaltpressung: Arten der Olivenölproduktion“
Virgin olive oil – highest quality through cold pressing
Olive oil is and remains justifiably the most popular oil in the kitchen, but be careful: Only in bottles on which natively on the outside, and oil best quality is included.
Native means top quality
Olive oil is not just olive oil. Basically, the oils can be divided into two main groups: the high-quality, virgin olive oil, with which we refine our dishes, and the refined variants, which are usually obtained from less high-quality fruits by means of hot pressing. There are a total of 9 different categories or quality levels. Native oils are in the highest quality classes.
In addition, virgin olive oil is divided into three further subgroups.
Here are the top 3 olive oil grades in order of quality.
- Extra virgin olive oil
- native olive oil
- Ordinary virgin olive oil
So if you use extra virgin olive oil, you can be sure that you are getting deluxe quality.
The mechanical cold pressing
For one liter of virgin olive oil you need around 5kg to 8kg of natural olives. As the name suggests, these are pressed cold and without any additional means. In the best case, this happens immediately after picking.
The highest quality oil, the extra virgin olive oil, must not have any defects and must have a lower acid value of less than 0.8 percent.
When virgin olive oil already 2 percent acid can be contained and easy mistakes are tolerated.
When ordinary native Olivenö l also several errors may be present.
Since it contains most of the healthy ingredients as well as vitamins and flavors, it is overall healthier and tastes more intense.
Our olive oils are of the highest quality
All types of oil that you can order from us in the olive oil online shop meet the very highest standards.
The processed olives are picked by hand and cold-pressed the same day at 20-24 degrees. Since no machines are used during the harvest, the fruits are not damaged, which also guarantees the top quality of our olive oils.