Top Factors Affecting the Health of Olive Oil Products in India

While choosing the best olive oil products in India, you must have heard the seller talking about the quality of the oil. The quality and flavour of the oil are two separate aspects to consider while selecting the oil for your home. The different variants are available in diverse flavours depending on the mode of preparation.

Determining the right flavour is essential for getting maximum benefits from using these oils regularly. But deciding about the appropriate aroma is also quite challenging. Hence, it is crucial to educate yourself about the determining factors that regulate the flavours of these cooking oils. Let us check out the fundamental elements that govern the health and aroma and taste of the olive oil:

The olive trees produce olive fruits throughout the year. But the one that affects the flavour of the fruits is its harvesting period. It is applicable for most of the crops that yield oils. That is why cultivators take special precautions during the harvest period to preserve the taste of the crops. 

In the case of olive fruits, if one harvests them at the onset of the period, then the fruits produce a bitter and dominant aromatic flavour. However, if you reap the crop during the late period, you end up getting milder as well as buttery fruits.

The mature variety of green olives would produce a sharp flavour like woody or grassy when harvested in the fall. But if the cultivator collects it during the winter months, then you get the original gold-coloured smoother-textured fruit. The last variety is the superior quality fruit that produces the best type of olive oil products in the market. 

The processing is the influential factor that controls the taste of the olive oils. Although the harvest period determines the flavour, the processing methods can drastically modify the taste of these products.

The processing of the freshly picked crops starts at the processing mill. They are crushed and filled into a mash which passes through centrifugation in the corresponding machines. Such processes help in releasing the oils from these handpicked fibrous olive fruits.

The pressed olives sit aside until the entire oil separates from the fruits. They tend to float around on the top, thereby moving away from the heavier impurities. However, the processing happens twice to ensure that there is no presence of any contaminants within the final product. Hence double centrifugation occurs to get clean and superior quality oil from the harvested olives.

After the completion of the above processing procedure, the olive oil is stored for ageing. The period ranges from three to six months. The age seems to be essential for the taste of the olive oils. The more it ages, the less bitter it gets with time.

It is confusing to find a decent company maintaining all these factors to produce its olive oil merchandises in the market. However, to get the best olive oil in India, you might consider visiting the website of Leonardo Olive Oil. It is a reputed olive oil manufacturer that excels in producing excellent quality olive oil in the market. The company offers affordable prices along with exceptional customer services. For more information about their products and prices, do check their website out.

Report this Page