botanical characteristics as the olive tree has a 'very extensive root system, and very superficial, consisting mainly of roots and collated surface that expand laterally in the area of \u200b\u200bintersection between the roots and stem, called the pedal, or stump or log, which is enlarged by easily grow shoots called suckers, and that should be eliminated because they exploit the plant. From pedal spread the trunk, which is gray-green and smooth until about the tenth year of age, after which it becomes more gnarled and twisted with deep ruts, and assumes a dark color. The trunk becomes shorter or longer, depending on the type of farming choice, have been found ultrasecolari plants that have reached considerable size. Are inserted on the trunk branches bearing branches, the shoots that come up these are the branches that grow in the year. The shoots that arise on the back of twigs and branches at right angles, and fast-growing and vigorous, are called suckers, and these should be eliminated as an advantage of the plant. The various branches are born leaves, which are formed by spring autumn and remain viable for up to two years of age, soon after they fall and are replaced by others. The leaf is lanceolate long on average 5 to 8 cm, green at the top, silver-gray at the bottom. Sull'ascella of each leaf, the place of intersection between the branch and the stem of the leaf, is a gem. The olive tree has two types of buds, the bud wood that give rise to a bud, and flower buds, which give rise to an inflorescence. Inflorescence of flowers will be born from this meeting, rather than individual, similar to a small cluster, commonly called "little finger. These flowers are hermaphrodite, that has united the male organs (stamens two) and those female (pistil), the flower is very small (3-5 mm) and its corolla has four petals whitish welded together at the base, the pistil is stocky, short, fitted with a large plumed stigma, rich taste which is well suited to keep out the pollen. The fertilization of the flower is anemophilous, that is by means of wind, even at a considerable distance between the plants. From this arise the various fertilization fruits called "Olive" or "drupe" fruits weigh from 2 to 20 grams and have a color change from green to purple to dark purple depending on the variety of the plant, its form in general and oval and inside consists of three parts: the seed called endocarp woody, and has the shape of the drupe and the mesocarp pulp which is rich in oil, collected in droplets within the cells and finally the skin called skin coloring, which may be more or less thick, and held the position of protection. For each variety followed by a process called veraison where the color changes to a darker olive.
The olives ripen in October (depending on the area in which it is) and are classified into two groups, including: olive oil, olives and sweet or canteen. The olive oil is used for the production of oil as rich in oil, such as Bosana, or the Black Gonnos, Leccino, Frantoio, and so on. Instead, as regards the sweet olives or table, are mainly used for direct feeding, in fact they have little oil content inside, but they have more meat, such as Olia White, Tonda di Cagliari, etc.. An olive tree can produce 30 to 60 pounds to the collection, and the oil yield of 100 kilograms of olive oil is 18-20 pounds depending on the variety. We know oil as you saw in the extra virgin olive oil (acidity -1%), olive oil (acidity +2%), olive pomace oil, oil that is extracted from the rest of the work, to get the oils mentioned before (strong acid).
Olive oil is used mostly in cooking, mainly in the extra virgin and virgin varieties, to dress salads, vegetables can preserve, flavor foods, but also various fried foods. The Mediterranean diet is recommended for its use beneficial skills that he possesses, thanks to the presence of antioxidants, the property is to fight cholesterol. This oil is also used for the production of soap and cosmetics, and a time was used as a drug, and as fuel for oil lamps. So you could say that the oil has always played an important role in the various populations that have known, bringing to mind the taste and smell of the land on which we were born and grew over time, comparing the various techniques to arrive at improved product quality, now internationally known.
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