{"id":191,"date":"2019-06-17T10:02:32","date_gmt":"2019-06-17T10:02:32","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/wp\/?page_id=191"},"modified":"2019-07-04T15:50:57","modified_gmt":"2019-07-04T15:50:57","slug":"europaeische-olivensorten","status":"publish","type":"page","link":"https:\/\/lookingfortheperfectfood.eu\/de\/europaeische-olivensorten\/","title":{"rendered":"Europ\u00e4ische Olivensorten"},"content":{"rendered":"
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Der europ\u00e4ische Mittelmeerraum bietet eine enorme Vielfalt an hochwertigen Olivenbaumarten: Die Herkunftsmatrizen sind breit gef\u00e4chert und jede von ihnen spiegelt einzigartige Umwelt-, Klima- und Landschaftsbedingungen wider.<\/p>\n

Das Ergebnis dieses Reichtums ist eine au\u00dfergew\u00f6hnliche Biodiversit\u00e4t, zu der jede Region einen Teil beitr\u00e4gt, indem sie verschiedene Olivensorten („Cultivar“) hervorbringt, die unterschiedliche, individuelle organoleptische Eigenschaften besitzen.<\/p>\n

Die europ\u00e4ische Olivenproduktion ist daher besonders vielseitig: Die einzelnen Sorten sind das Ergebnis einmaliger territorialer Bedingungen und spezifischer genetischer Strukturen, die sich im Laufe der Zeit entwickelt haben und heute ein unnachahmliches Gut in Bezug auf Geschmack und N\u00e4hrwerte darstellen.<\/p>\n<\/div>

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Die Spezifikationen f\u00fcr die Herstellung von g.U.- und g.g.A.-\u00d6len geben genau an, welche Sorten f\u00fcr jedes zertifizierte \u00d6l verwendet werden d\u00fcrfen und in welchem Verh\u00e4ltnis. Die Unterscheidung zwischen den verschiedenen Olivensorten ist der erste wichtige Schritt, um diese hervorragenden Ressourcen der europ\u00e4ischen Landwirtschaft besser sch\u00e4tzen zu lernen.
\nOliven\u00f6le mit g.U.- oder g.g.A.-G\u00fctezeichen geben dem Verbraucher eine klare Information, mit dem Ziel, die Vielfalt der europ\u00e4ischen Olivensorten, aus denen die \u00d6le hergestellt werden, zu sch\u00fctzen. Wenn der Kunde wei\u00df, aus welcher Gegend die Oliven stammen und welche Olivensorten verwendet werden, kann er davon ausgehen, ein Produkt mit bestimmten organoleptischen Eigenschaften zu erwerben.<\/p>\n

Auch bei nativen Oliven\u00f6len extra aus kontrolliert biologischem Anbau (Bio-Oliven\u00f6l) ist der Ursprung der Rohmaterialien von grundlegender Bedeutung. Um die EU-Bio-Zertifizierung zu erhalten, muss das \u00d6l aus Oliven gesicherter und r\u00fcckverfolgbarer Herkunft hergestellt werden.<\/p>\n

Italien ist das Land mit der h\u00f6chsten Biodiversit\u00e4t an Oliven. \u00dcber die Jahrhunderte haben sich in Italien \u00fcber 600 autochthone Sorten entwickelt: ein absoluter Weltrekord.<\/p>\n<\/div>

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