Vinegar & oil in their best form

According to the Greek legend, the goddess Athena, in competition with Poseidon, planted a young olive tree for the benefit of humanity. Its fruits should be human food, light source, medicines and beauty products.

Olive oil of the highest quality

There are over a hundred different olive varieties. They differ in shape, size, color and taste. In general, the olives are harvested in the months of September to December.

Decisive for the quality of the oil are the correct harvest time, the harvesting method and the careful and careful processing of the olives. Olive growing is concentrated in the Mediterranean, in particular in Italy, Spain and Greece.

Extra virgin olive oil

The following terms correspond to the German "extra virgin olive oil" and denote the highest quality grade for olive oil:

  • Extra Virgin
  • Vierge Extra (French)
  • Extra Vergine (Italian)
  • Virgen Extra (Spanish)
  • Extra Virgem (Portuguese)

The name "extra virgin olive oil" guarantees that the oil was obtained by mechanical means without heat and freshly harvested, perfect olives. The addition "cold-pressed" is only permitted if the temperature during processing has not exceeded 27 ° C.

Health effect of oil

The finest olive oil is low in cholesterol, rich in vitamins A and E and in essential minerals such as calcium, sodium or magnesium. The high content of vitamin E delays the aging process of the body cells.

Furthermore, the olive oil is said to be protected against myocardial infarction and atherosclerosis.

For the good kitchen: Aceto Balsamico

Aceto Balsamico is dark, concentrated and viscous. It has a distinctive fragrance of spices, herbs and honey with subtle accents of aromatic wood.

Its taste is a little sweeter and softer than other vinegars. Hence the name "balsamic vinegar".

The calorie content is very low at about 26 kcal per 100 ml. Vinegar stimulates digestion due to the supply of enzymes and supports 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 taste of salads and round it off at the same time. This makes fresh vegetables even more appetizing. They also refine grilled meat.

When working in the kitchen you should make sure that vinegar and oil are always kept airtight and dark. In principle, balsamic vinegar is indefinitely durable.

Small history of vinegar & oil

The oldest olive culture discovered to date is over 3, 000 years old and was discovered in Crete. Known is a busy oil trade during ancient times. Like wine and olive oil, vinegar has a very long history. The oldest vinegar jug ​​dates from the earliest Egyptian dynasties (circa 5, 000-6, 000 BC).

The tradition of vinegar production is not only in the refinement and preservation of food, but also in the pharmaceutical application. For example, Hippocrates recommended dressing wounds in vinegar-soaked envelopes and applying vinegar to all kinds of breathing difficulties. In the Middle Ages vinegar was also used as a disinfectant against the plague. Only the naturalists Lavoisier and Pasteur aired a part of the vinegar secret.

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