{"id":781,"date":"2019-07-30T11:46:36","date_gmt":"2019-07-30T11:46:36","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?page_id=781"},"modified":"2019-07-30T11:46:36","modified_gmt":"2019-07-30T11:46:36","slug":"les-caracteristiques","status":"publish","type":"page","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/les-caracteristiques\/","title":{"rendered":"LES CARACT\u00c9RISTIQUES"},"content":{"rendered":"
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L\u2019huile d\u2019olive vierge extra est une excellente ressource qui nous met directement \u00e0 disposition par la nature et qui est obtenue uniquement par des proc\u00e9d\u00e9s m\u00e9caniques \u00e0 partir du pressage des olives et se consomme directement, sans autre processus ou traitement.\u00a0Il s\u2019agit donc d\u2019une huile alimentaire extraite par des proc\u00e9dures purement physiques (pression, centrifugation) qui garantissent le respect du produit et de ses qualit\u00e9s nutritionnelles.<\/p>\n

A titre de comparaison, d\u2019autres cat\u00e9gories d\u2019huiles v\u00e9g\u00e9tales sont raffin\u00e9es industriellement apr\u00e8s avoir \u00e9t\u00e9 extraites avec un solvant organique, puis d\u00e9sacidifi\u00e9es, d\u00e9color\u00e9es et d\u00e9sodoris\u00e9es sous vide pouss\u00e9 \u00e0 des temp\u00e9ratures d\u2019environ 200 \u00b0C.<\/p>\n

Les notes aromatiques infinies de l\u2019huile d\u2019olive vierge extra proviennent d\u2019une matrice d\u2019environ 200 compos\u00e9s volatils qui se combinent pendant le processus d\u2019extraction naturelle, de type m\u00e9canique.<\/p>\n

Les huiles d\u2019olive extra vierges AOP et IGP pr\u00e9sentent, dans leur cahier des charges de production, des indications sp\u00e9cifiques sur les notes aromatiques que doit comporter le produit labelis\u00e9.<\/p>\n<\/div>

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En raison de sa composition particuli\u00e8re, l\u2019huile d\u2019olive extra vierge est l\u2019huile v\u00e9g\u00e9tale la plus stable \u00e0 l\u2019oxydation et qui pr\u00e9sente le plus d\u2019avantages par rapport aux produits alternatifs:<\/p>\n

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  • s\u2019oxyde moins parce qu\u2019il est riche en graisses insatur\u00e9es\u00a0;<\/li>\n
  • il est facile \u00e0 absorber car il est riche en acide ol\u00e9ique, un acide gras monoinsatur\u00e9 qui r\u00e9siste \u00e0 l\u2019oxydation, tant pendant la conservation que pendant la cuisson.<\/li>\n<\/ul>\n

    Mais les compos\u00e9s ph\u00e9noliques influent aussi sur les propri\u00e9t\u00e9s sensorielles, exprimant en particulier les composants de go\u00fbt amer et piquant, directement li\u00e9s \u00e0 leur structure mol\u00e9culaire.<\/p>\n

    Les aspects sensoriels de l\u2019huile d\u2019olive sont directement influenc\u00e9s par la qualit\u00e9 de la mati\u00e8re premi\u00e8re, l\u2019olive, les conditions agronomiques et les processus de production.<\/p>\n

    Pour les huiles d\u2019olive vierges extra en AOP et IGP, le respect des normes de production des cahiers des charges est consolid\u00e9.<\/p>\n<\/div>

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