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It seems simple, but things are not exactly like that, beyond the physical effort must be carried out on time and with the right methods to determine the final quality of 'oil. If the harvest is too early determines lower yield and higher quality, instead if medium-late determines more yield, but a decline in organoleptic qualities of the oil.

The harvesting techniques also affect the final quality of the oil, if the olives are ripe, the lower their resistance to detachment, the easier it is to harvest them. On the other hand, the more mature they are, the more they soften and become susceptible to damage that can be caused by detaching them from the tree, bruises and wounds to the fruit are cause of alteration of the oil contained within ... In addition, if they are not taken immediately to the mill after harvesting, you can create mold.

In short, it's really an immense job and I haven't told you everything!!!!

But now so much hard work we also think about the joys that this unique and precious element gives us.

Did you know that with olive leaves you can make a purifying herbal tea, simple and effective.

The oil is fat ?

Not at all, it is instead the condiment with the best balance of fats.

The extra virgin olive oil contains very little, for the benefit of health. In particular, it abounds in oleic acid, a monounsaturated fat capable of regulating cholesterol levels. In particular, it abounds in oleic acid, a monounsaturated fat capable of regulating cholesterol levels. Oleic acid prevents arterial lesions and reduces the risk of heart attack, stroke, thrombosis and coronary heart disease in general.

But now we also think of the culinary joys as the extraordinary unbeatable "fettunta", for many it is simply bread with oil, for me it is a poem for the palate.

This is how I prepare it:

You will need several slices of slightly toasted bread, so that it can be crispy and absorbs the oil better. Otherwise, rub a little fresh garlic on top of the toasted bread, add plenty of olive oil and finally sprinkle some black peppercorns and salt.

An alternative, to say the least Tuscan, is the Crostino di cavolo nero (and extra virgin olive oil, of course!). This particular type of cabbage is boiled until it softens and then placed on bread, with an additional addition of oil.

Obviously all accompanied by a good glass of red wine...

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