The Brazilian expert explains if it is possible to have a “olive oil 10”

The manufacturer underlines that obtaining a maximum vote in competitions is demanding for the subjectivity of the jury, but that there are many extraordinary compositions

The essence cellar in Maria da Fé, in the south of Minas Gerais, has lived a very special week in its history. Last Tuesday, 23, the Mantikir Campert label considered the best olive oil in Brazil for the second consecutive year and has reached second place in the ranking of the southern hemisphere in New Days oil, a cultural festival that aims to appreciate quality olive oil.

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The ceremony took place in Paris, France and in addition to the cluster, the cellar also won the Premium gold medal by the Mantikir Coatina label. The success, recognized internationally, makes the essence cellar a reference in the subject. Being, therefore the earth relationship spoke with the sales of Herbert, owner of the cellar and manufacturer of olive oils and greenhouse wines from Mantiqueira, to understand which processes are necessary to obtain a “perfect” olive oil.

Sales initially highlight the action of nature as a decisive factor to achieve an excellence production. According to him, the last three summers, very few rains and very sun, were ideal.

“Our microclimate is very specific: the base is 1,700 meters above sea level and the upper part reaches almost 2,000, from about 1,910 to 2,040 meters. It is a sum of high and sunny, ideal conditions for the collection of fruit or the used. This microclimate is the main factor of the process,” he explained.

The expert stressed that the fruit of olive oil must be quickly elaborated so that there are no oxidations and rot. For this, there is a rigorous temperature control, between 24 ° C and 25 ° C, which guarantees low acidity.

“Our olive oils reach the indexes below 0.1 – The maximum recorded was 0.09. This is considered excellent. We produce less in volume, as they use about 15 kg of olive at 1 liter of olive oil (lower performance than Spain and Portugal, for example), but with a much higher quality. It is a more green olive oil, fresh, with significant aromas, Fruit like Guava, “

For him, therefore, the combination of microclimate, quick collection, controlled and low acidity processing, allows you to compete internationally with countries such as Italy, France, Spain, Portugal, Turkey and Tunisia.

“It is practically impossible to reach 10”

With years of experience in the sector and many competitions in the curriculum, sales reveal that the evaluation of oils, both in competitions and from specialized guides, is a highly subjective process. This is because the sensory tasting depends on the taste and olfactory memory of each juror, which can assign different notes to the same product.

According to him, reaching a rank of 10 is “very demanding” due to the number of evaluators involved – in some cases up to 50 critics – and also for the individual perception of intensity, freshness and complexity. Therefore, olive oils above 95 points can already be considered extraordinary.

Another aspect that influences the perception of each evaluator is the moment when olive oil is tasted, considering that it is a “living” product and loses vigor and complexity over time. “Much demonstrated in the first week after production could impress, but already presenting sensory differences months later. Notes like 9.8 are in guides, but in competitions, with many judges, it is practically impossible to reach 10,” explained the manufacturer.

‘Oil is a gastronomy partner’

With the dissemination of olive oil in Brazil of the 2000s, the product is increasingly used in recipes of various types and is present in numerous consecrated dishes of our cuisine. Often not only as a complement, but as the protagonist.

By adding aromas and notes of toast and acidity, olive oil can be used in grilled and smoked recipes and even sweets. “It opposes sweetness well and therefore generates a good contrast, not making the dessert nausea,” he said.

For the future, the entrepreneur punctuates nature, the preparation of the soil and human management as the main challenges for maintaining labels and high -level lots. One of the main secrets, according to him, is to maintain the plant healthy and well -nourished over the years, but also to have the collaboration of the environment so that ecological catastrophes do not affect the seed areas.

Citing Spain and Portugal as countries that have had a low production in recent years, sales again strengthen the preponderance of nature during the process and makes a relationship with the Brazilian scenario. “Climatic scratches occur and all are subjects. Here in Brazil, even more in Serra da Mantaqueira. Rio Grande do on the suffer also of climatic challenges. Almost always, we have a rain in summer. And if we take a rain in the intense collected, even with the healthy fruit, the risk of having a low quality olive oil is large, therefore it is not considered.”

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.