All of the dedication, work and information put into the event of additional virgin olive oil “Vienzo Mix Intenso” by the Santa Catarina firm Quinta do Vienzo, the primary to course of additional virgin olive oil on the land of Santa Catarina, was acknowledged internationally this month.
The corporate, based mostly in Rancho Queimado, received the Silver Medal on the “Brazil iOOC – Worldwide Olive Oil Competitors”, a contest held concurrently in São Paulo and Portugal, which examined greater than 100 oils from varied international locations. Judges from three continents tasted and selected the most effective from registered international locations comparable to Argentina, Brazil, Chile, Greece, Israel, Italy, Portugal, Spain, Tunisia, Turkey, the US and Uruguay.
For the producer couple Jester Macedo and Patrícia Macedo, this award is the popularity of many dedications that present that they’re heading in the right direction to have a extremely differentiated product that meets probably the most demanding high quality requirements available on the market. “It was the second time we participated in a contest and each occasions we had been awarded,” says olive oil sommelier and Quinta do Vienzo associate Patrícia Macedo.
The opposite award acquired by Quinta do Vienzo was in 2020 at Brazil iOOC, with a silver medal within the Silver Award with the Arbequina Monovarietal Further Virgin Olive Oil. All this with solely 4 years of manufacturing.
The model additionally had the product nominated because the second finest olive oil in Brazil by sommelier and olive oil specialist Sandro Marques in 2020. Marques is taken into account one of many best connoisseurs of olive oil in Brazil.
Olive oil is the juice of olives. To extract it, only some mechanical processes are required: harvest the olive, separate the leaves, wash, grind, beat (agglutinate the oil droplets), centrifuge (separate water from oil and solids) and filter. To supply 1 liter of olive oil, solely via mechanical processes, roughly 10 kg of olives are wanted.
Olive oil will be categorized into three sorts:
- additional virgin olive oil – Obtained by chilly extraction, solely by mechanical processes and with an acidity of as much as 0.8%. This olive oil has many well being advantages.
- virgin olive oil – it’s also obtained solely by mechanical processes, however it has the next acidity, between 0.8% and a pair of.0%.
- Olive Oil – These are refined oils the place chemical processes and components are used of their manufacturing. This oil has few, if any, well being advantages.
Tip: On the time of buy, you must favor these with packaging that has some barrier in opposition to gentle, as a result of the incidence of sunshine can oxidize the oil. Darkish glass and secondary packaging might have this goal of avoiding publicity to gentle. Merchandise with the newest manufacturing date must also be most popular. The youthful the oil, the higher!
Advantages of olive oil:
Among the many edible oils bought worldwide, olive oil is likely one of the most vital and oldest on the planet and is broadly utilized in Mediterranean delicacies.
- It’s wealthy in polyphenols, which have antioxidant motion, assist forestall cardiovascular illnesses, shield in opposition to some sorts of most cancers and play an vital function within the manufacturing of compounds that mediate irritation within the physique.
- It’s wealthy in monounsaturated fatty acids, primarily oleic (omega-9), which have properties to scale back blood ranges of LDL (or “unhealthy” ldl cholesterol) and enhance HDL (“good” ldl cholesterol).
- Helps soak up fat-soluble nutritional vitamins from the food plan (nutritional vitamins A, D, E, Okay)
- anti-inflammatory motion
- No chemical substances are added to hurry up the extraction, so the end result is an efficient high quality, unfermented, low acidity product.
- Supply of vitamin E (which helps the immune system, bone and muscle well being and in addition weight reduction)
- Does olive oil make you reduce weight? By the impact of accelerating the sensation of satiety, as a result of it takes extra time to be digested. As well as, the anti-inflammatory motion of olive oil may also help deal with weight problems, a pro-inflammatory illness. For these functions, olive oil must be related to train and a balanced food plan, as a result of regardless of being a very good fats, if consumed in extra, olive oil is fattening.
- Contributed by – Sendy Speck – nutritionist in Florianópolis.
Harvesting and chilly manufacturing
The harvesting and manufacturing of olive oil takes place in February and March and the entire course of takes place subsequent to the orchard, which ensures the standard of the product. Harvesting may be very early, as quickly because the solar rises to keep away from heating the fruit. “The extreme warmth of the olives finally ends up affecting the standard of the oil. So we began harvesting at 6am and completed round 11am the place the climate continues to be cool in Rancho Queimado,” explains Jester Macedo, who can also be an agronomist.
The Macedo couple actively participates in your entire course of: from planting to extraction. Always looking for excellence in your entire course of, from soil care, to product packaging and storage.
The extraction of Vienzo olive oil is carried out chilly and should happen instantly after the olives have been harvested. The method is fast: it takes simply over an hour to extract the oil from the fruit. This care is important to make sure low acidity and prime quality additional virgin olive oil. That’s the reason the Quinta do Vienzo property stands out by putting in the mill proper subsequent to the olive timber.
One other spotlight of the corporate is that every one processing is finished in an air-conditioned atmosphere the place the room temperature is under 20°C. No warmth supply is added throughout processing, which might drastically cut back the standard of the oil. The storage tanks are inerted with nitrogen (a option to cut back publicity of the oil to atmospheric air. The addition of nitrogen to stainless-steel tanks reduces the oxygen focus and due to this fact the oxidation of the oil), thus guaranteeing better management of product high quality. olive oil produced.
Sustainability can also be among the many firm’s issues. “With sustainable administration, the olive tradition is built-in into the atmosphere and all of the care of the land is taken in order that our olive timber develop wholesome,” says Jester.
The property at the moment grows seven kinds of olives: Arbequina, Arbosana, Koroneiki, Picual, Manzanilla, Frantoio and Grapollo.
About Quinta do Vienzo
Quinta do Vienzo is the primary firm to course of additional virgin olive oil in Santa Catarina. The corporate is positioned in Rancho Queimado, a municipality positioned 68 km from Florianópolis, on the foot of the Santa Catarina mountain vary.
The producer couple Jester Macedo and Patrícia Macedo began realizing their dream of manufacturing high quality olive oil in SC in 2011 once they ordered the primary 700 olive seedlings. In 2019, the primary harvest passed off at Quinta do Vienzo, when 1,300 kilograms of olives had been harvested and the primary 120 liters of additional virgin olive oil had been produced, cold-pressed within the firm’s mill (the place the oil is extracted). , strategically positioned subsequent to it. within the orchard..
To date there have been 4 consecutive harvests and the variety of olive timber has elevated to three,000. The 2022 harvest was the corporate’s file up to now, with 7 tons of olives yielding 650 liters of oil. Expectations for the subsequent harvest in 2023 are even higher in accordance with Jester and Patrícia, who’re already making long-term plans. “Regardless of the challenges and classes discovered, we concluded that we might obtain good outcomes with this crop in Rancho Queimado. Our harvest expectations for 2023 are 15,000 kilos of olives, and in 2030 our objective is to reap 50 tons and produce round 5,000 liters of additional virgin olive oil,” reveals Patrícia.
All this dedication has additionally introduced recognition to the corporate, which in simply 4 harvests has already acquired two worldwide awards. Silver medal on the “Brazil iOOC – Worldwide Olive Oil Competitors” in 2022 and 2020, along with being nominated because the second finest olive oil in Brazil by sommelier and olive oil specialist Sandro Marques in 2020, one of many best connoisseurs of olive oil in Brazil.
Tourism in Rancho Queimado has grown loads, thanks to varied sights in several segments comparable to gastronomy and motels. The producer couple has additionally invested in tourism via guided excursions of the Quinta do Vienzo orchard, including worth to small manufacturing and bringing information to anybody excited by understanding how additional virgin olive oils are made.
Throughout the harvest interval, in February and March, visits are extra frequent and vacationers may even take part within the harvest and see the olive processing up shut, along with tasting a freshly extracted oil. Throughout the different months of the yr, Quinta do Vienzo conducts a month-to-month go to, by prior appointment and with predetermined dates. “It will be important that our prospects can carefully monitor our course of. Thus, they are going to be positive of the standard of the product they devour”, says Patrícia. The Brazilian shopper has turn into an increasing number of demanding when it comes to his style and has sought an increasing number of information in regards to the merchandise he consumes.
The low season go to program features a go to to the olive plantation, a go to to the mill with explanations in regards to the processing and tasting of the oils with bread, cheeses and fruits. The value is R$ 45 per individual. The following tasting visits will happen on 24/09 and 22/10. Those that make the most of these dates will be capable of see the orchard in full bloom, because the olive timber are in full bloom that started in July.
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