Olive growing and olive oil production in Portugal 69 —If contact with air is allowed, an oxidation reaction occurs: the glycerides, on contact with air, form peroxides and hydroperoxides; these, in turn, through auto-oxidation, release smaller volatile compounds such as aldehydes, ketones, ethers and esters, which, taken together, are responsible for the rancid flavour. Negative attributes or defects arising from the post-harvest degradation of the olive: — sourness, due to fermentation — winey flavour, due to alcoholic fermentation — mould, caused by fungal contamination Due to poor storage of olive oil: — putrid sediment — due to auto-oxidation: rancidity Having outlined the main characteristics of olive oil, we should establish some connection with the ways in which it can be used. Of course, there are no fixed rules, and people will use olive oils according to their own taste and preference. What really matters is that you are aware that there are olive oils with very different characteristics that can be used raw, in soups, on grilled dishes, in roasts, in stir-fries and stews, in pastries, confectionery, ice cream and also for frying. And one must not forget that extra virgin olive oils are at their best in marinades, in emulsions (with coriander, chilli, vanilla, etc.) and when added at the very end of cooking, so that the heat does not destroy the volatile compounds responsible for the very best qualities of olive oil: its aroma and flavour. Just as mankind has changed its eating habits throughout history, why not also experiment with different olive oils on different occasions, to experience, as Maimonides said, the harmony between Nature and Man. For this Jewish philosopher, a native of Córdoba, the body exists as a vehicle for human well-being, just as condiments are vehicles for the qualities of Nature: eating can therefore create – or fail to create – harmony between Nature and humankind. And don’t forget: the choice of an olive oil should not be based solely on acidity and price, but rather on its aroma and flavour, which are what truly set olive oils apart from one another. Bibliography consulted Olive Oil in Portugal, by José Manuel Gouveia, Coordinating Editor, José Luís Saldanha, Alva Seixas Martins, Maria de Lourdes Modesto and Vitor Sobral (Edições INAPA, 2002) The Great Book of the Olive Tree and Olive Oil – Olivegrowing Portugal, by Jorge Bohm, Coordinating Editor: José Manuel Gouveia, Mariana Matos, António Cordeiro, Maria Leonilde Santos, Norberto Morais (Edições Dinalivro, 2013)
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