{"id":36550,"date":"2025-06-26T19:50:03","date_gmt":"2025-06-26T17:50:03","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=editorial&p=36550"},"modified":"2025-08-22T17:24:06","modified_gmt":"2025-08-22T15:24:06","slug":"att-kannatt-kanna-igen-olja-av-god-kvalitet","status":"publish","type":"editorial","link":"https:\/\/shumans-monini-stage.ccws.it\/sv\/article\/att-kannatt-kanna-igen-olja-av-god-kvalitet\/","title":{"rendered":"Att k\u00e4nnatt k\u00e4nna igen olja av god kvalitet"},"content":{"rendered":"\n
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DEN GEOGRAFISKA FAKTORN<\/h6>\n\n\n\n

Ursprunget \u00e4r i sig inget kvalitetsbevis, eftersom en olja \u00e4r bra n\u00e4r den har tillverkats p\u00e5 bra s\u00e4tt, och oavsett var oliverna har sk\u00f6rdats kan de, precis som alla naturens frukter, uppvisa s\u00e5v\u00e4l f\u00f6rtj\u00e4nster som defekter.
Trots det gynnas framst\u00e4llning av v\u00e4rdefulla oljor av ett noggrant val av olivsorter, liksom av det typiska klimatet i vissa italienska regioner som Umbrien, Toscana, Apulien och Sicilien samt vissa Medelhavsomr\u00e5den.<\/p>\n\n\n\n

Den europeiska lagstiftningen f\u00f6reskriver att oljans ursprungsland ska anges p\u00e5 produktens framsida (l\u00e4nk till standarder f\u00f6r handel med olivolja), och d\u00e4rf\u00f6r \u00e4r etiketten p\u00e5 v\u00e5ra produkter f\u00f6rsedd med texten \u201dfr\u00e5n oliver som sk\u00f6rdats och pressats i Italien\u201d, 100% italiensk\u201d eller \u201dfr\u00e5n oliver som sk\u00f6rdats och pressats inom den Europeiska Unionen\u201d.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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PROCESSERNAS BETYDELSE<\/h6>\n\n\n\n

Under mognadsfasen, \u00e4ven kallad \u201df\u00e4rgskiftningsfasen\u201d, antar en oliv m\u00e5nga olika nyanser: fr\u00e5n gr\u00f6n till gul, r\u00f6daktig, violett, brun och svart. Varje sort har sin perfekta mognadsgrad d\u00e4r den utvunna oljan f\u00f6rst\u00e4rker sina sensoriska egenskaper p\u00e5 b\u00e4sta s\u00e4tt, och d\u00e4r den doftar och smakar som mest.<\/p>\n\n\n\n

Precis som vin och andra naturliga produkter k\u00e4nnetecknas olja av en sammans\u00e4ttning faktorer som kan p\u00e5verka dess egenskaper fr\u00e5n \u00e5r till \u00e5r.
Ett av m\u00e5nga exempel \u00e4r m\u00e4ngden regn som tr\u00e4den uts\u00e4tts f\u00f6r under s\u00e4songen. Det \u00e4r en faktor som kan inneb\u00e4ra avsev\u00e4rda variationer vad g\u00e4ller produktens bitterhet.<\/p>\n\n\n\n

En annan smakskillnad kan man f\u00f6rnimma under vissa kritiska tidpunkter p\u00e5 \u00e5ret; som ett exempel kan n\u00e4mnas att under september m\u00e5nad \u00e4r samtliga oljor ett \u00e5r gamla. Inom bara ett par dagar kommer dock de nya oljorna att finnas tillg\u00e4ngliga, och naturligtvis kommer man att kunna k\u00e4nna skillnaden mellan en olja fr\u00e5n f\u00f6reg\u00e5ende \u00e5r och en olja som nyligen krossats, trots att de allts\u00e5 f\u00f6rpackats inom en ganska kort tidsperiod. Monini f\u00f6rs\u00f6ker reducera dessa skillnader till ett minimum genom att spara oljor med mest intensiv smak till slutet av s\u00e4songen och v\u00e4lja de mildare f\u00f6r s\u00e4songens b\u00f6rjan.<\/p>\n\n\n\n

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P\u00e5 tal om det \u00e4r det inte ovanligt att man h\u00f6r talas om \u201df\u00f6rsta kallpressningen\u201d eller \u201dkallextraherad\u201d. Det \u00e4r tv\u00e5 ben\u00e4mningar som \u00e4r godk\u00e4nda enligt lag och som konsumenterna tillm\u00e4ter en viss kvalitativ betydelse.
I verkligheten \u00e4r det s\u00e5 att \u201df\u00f6rsta kallpressningen\u201d h\u00e4nvisar till en olja som erh\u00e5llits med ett traditionellt utvinningssystem \u201dmed pressning\u201d, d\u00e4r oljan kommer fr\u00e5n den f\u00f6rsta pressningen. Det \u00e4r i praktiken en \u201df\u00f6rlegad\u201d fras, eftersom det bara var f\u00f6rr i tiden man utvann olja vid tv\u00e5 olika tidpunkter. Dessutom skulle man som b\u00e4st f\u00e5 en medioker olja om man idag anv\u00e4nde sig av en traditionell pressanl\u00e4ggning \u2013 den b\u00e4sta kvaliteten erh\u00e5ller man med hj\u00e4lp av de moderna centrifugeringssystem vi har tillg\u00e5ng till numera.<\/p>\n\n\n\n

Oavsett vilket s\u00e4kerst\u00e4ller en \u201dkall\u201d utvinning av olja endast att man aldrig \u00f6verskrider en temperatur p\u00e5 27\u00b0 C. Det \u00e4r absolut inte tillr\u00e4ckligt f\u00f6r att garantera en produkt av h\u00f6g kvalitet \u2013 pressar man defekta oliver f\u00e5r man \u00e4nd\u00e5 en d\u00e5lig olja.<\/p>\n\n\n\n

En annan vanlig myt vi m\u00e5ste sl\u00e5 h\u00e5l p\u00e5 g\u00e4ller oljans grumlighet, som ofta anses vara ett tecken p\u00e5 dess kvalitet. En olja f\u00f6refaller grumlig n\u00e4r den inneh\u00e5ller en h\u00f6g halt pressvatten och bitar av fruktk\u00f6tt fr\u00e5n oliverna. Det \u00e4r f\u00f6rekomsten av vatten och olivbitar som \u00e4r orsaken till att en oljas organoleptiska och nutritionella egenskaper f\u00f6rs\u00e4mras snabbare. Filtrering av extra jungfruolja hj\u00e4lper till att bevara och f\u00f6rst\u00e4rka produktens alla v\u00e4lg\u00f6rande egenskaper, och medverkar till att den kan f\u00f6rvaras i b\u00e4ttre skick och under l\u00e4ngre tid.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

N\u00e4r man l\u00e4r k\u00e4nna oljan och dess egenskaper l\u00e4r man sig samtidigt att v\u00e4lja ut och v\u00e4rdera den.<\/p>\n","protected":false},"author":3,"featured_media":4908,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"cat_editorial":[433],"class_list":["post-36550","editorial","type-editorial","status-publish","has-post-thumbnail","hentry","cat_editorial-guide-till-olivoljeprovning"],"yoast_head":"\nAtt k\u00e4nnatt k\u00e4nna igen olja av god kvalitet - Monini<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Att k\u00e4nnatt k\u00e4nna igen olja av god kvalitet - Monini\" \/>\n<meta property=\"og:description\" content=\"N\u00e4r man l\u00e4r k\u00e4nna oljan och dess egenskaper l\u00e4r man sig samtidigt att v\u00e4lja ut och v\u00e4rdera den.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shumans-monini-stage.ccws.it\/sv\/article\/att-kannatt-kanna-igen-olja-av-god-kvalitet\/\" \/>\n<meta property=\"og:site_name\" content=\"Monini\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MoniniOlio\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-22T15:24:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/shumans-monini-stage.ccws.it\/wp-content\/uploads\/2025\/06\/4.1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1701\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Ber\u00e4knad l\u00e4stid\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shumans-monini-stage.ccws.it\/sv\/article\/att-kannatt-kanna-igen-olja-av-god-kvalitet\/\",\"url\":\"https:\/\/shumans-monini-stage.ccws.it\/sv\/article\/att-kannatt-kanna-igen-olja-av-god-kvalitet\/\",\"name\":\"Att k\u00e4nnatt k\u00e4nna igen olja av god kvalitet - 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