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Olio d'oliva

Nutritional Characteristics

Olive oil is located at the centre of the food pyramid, as it is a condiment for most of food and a nourishment which supplies body with fats, vitamins and minerals (triglycerides, essential fatty acids, vitamins E, polyphenols). It has antioxidant virtues, preventing pathologies related to cellular aging.

Recommended Intake

2-3 portions a day in the mean meals . It’s recommended both as ingredient for cooking and as condiment for uncooked dishes.


Serving Size

10g per portion (Ciiscam – Italian Food Pyramid)
(CIISCAM-  Inter- University Centre of Research on Mediterranean Food Cultures  - www.ciiscam.org)


Consumption

20-30g/day
(CIISCAM-  Inter- University Centre of Research on Mediterranean Food Cultures  - www.ciiscam.org)

Main Food Products

Extra virgin olive oil should be pressed from olives. As it were a person, it has different characters, depending on the soil, the climate and the olive variety: it can be sweet, flavourful, fruity. No other processing is required, except a respectful conservation, in a dark and fresh place, in containers, immediately closed after use.

Regional Production

Olive tree is respresentative of Mediterranean climate. However, olives are cultivated even in the Italian regions which are away from the sea (Piedmont, Lombardy, Trentino). Where production cannot be commercially relevant, the olive tree is cultivated as an ornamental tree, meaning by that Italian people’s love for olive tree and oil. 
39 PDO and one PGI show olive growers’ passion for their trees and their jealousy for the qualities of each territory.
The longevity of olive tree and the stability of its cultivations allowed preserving the historical  varieties, unlike other species of fruit plants, subject to be eliminated by the new incoming cultivars.


Seasonality
Olives has a long ripening period, from November to January. As the ripening progresses oil becomes sweeter and golden. Oil may be kept throughout the year, protected from light and in silence.

Caratteristiche nutrizionali
L’olio extravergine di oliva è al centro della piramide alimentare, in quanto condimento per la maggior parte dei cibi e alimento che rifornisce il corpo di grassi, vitamine e minerali (trigliceridi, acidi grassi essenziali, vitamina E, polifenoli). Ha virtù antiossidanti, preventive di patologie collegate all’invecchiamento cellulare.

Porzione consigliata
2-3 porzioni al giorno nei pasti principali. E’ raccomandato sia come ingrediente per la cottura dei cibi che come condimento a crudo.

Quantità
10g per porzione
(CIISCAM- Centro Interuniversitario di Ricerca sulle Culture Alimentari Mediterranee - www.ciiscam.org)


Consumo
20-30g/giorno
(CIISCAM- Centro Interuniversitario di Ricerca sulle Culture Alimentari Mediterranee - www.ciiscam.org)

Stagionalità
Le olive hanno un lungo periodo di maturazione, da novembre a gennaio. Più avanza la maturazione, tanto più l’olio diventa dolce e dorato. L’olio si conserva tutto l’anno, al riparo dalla luce, in recipienti chiusi al fine di evitare fenomeni di ossidazione.


Olio extrav3_History and Tradition.pngOlioextraverg1_Nutritional Char.jpgOlioextraverg2_Main food product.jpgOlioextraverg4_Festivities and Tradition.jpg
Data di pubblicazione 16/10/2013 10:30
Ultimo aggiornamento 14/07/2014 13:30