Sabina.net - Olio DOC

HISTORY AND PROPRIETY OF OIL

The olive tree, whose glorious history dates back to biblical times, is closely connected to the agricultural environment of the Sabina region which, over the centuries, has always been characterised by its presence. Today , thanks to men's care, capable of refining its wild properties, the olive plays an important role in the area and represents, with good reason, its most typical element. The clearest proof of this theory is represented by the great and imposing olive tree found in Canneto di Fara in Sabina, a real giant which, according to reliable estimates, dates back to more than 1.500 years. As a symbol for peace and longevity, the olive tree has always represented different values, either religious or cultural, whereas oil, together with wheat and wine, formed the so-called "Triad", typical of the Mediterranean agricultural production. The widespread use of olive oil began during the Roman age, especially in the 3^rd century B.C.Compared with today oil was used for different puposes, namely for fuel in lamps and hygienic practices, in medicine and veterinary science, in cosmetics, for the preparation of perfumes and soaps, and as lubricant. The therapeutic properties of the olive oil have been known since the most remote ages; as to the Sabine oil, the greatest witness of its excellence was Galen, the famous physician of Greek origin lived at the court of Marcus Aurelius, who considered it as the best in the world and recommended it as basis for many therapeutic preparations. Its fame lasted so long that, following Galen's theory, the Sabine oil was mentioned as the basic element for several medicines till the 6^th century. While in ancient times, the empirical experimentation permitted to identify the therapeutic peculiarities of this vegetable fat, today the medical research has demonstrated that a diet based on the use of olive oil strongly reduces the death rate caused by cardio-vascular factors and does not imply significant cholesterol increases, producing, on the other hand, increases in H.D.L (High Density Lipoprotein) and the consequent reduction of infarction risks. Olive oil also prevents platelet aggregation, reducing the risk of thrombosis; it produces important effects connected to digestion, particularly at gastric, biliary and intestinal level, and thanks to its balaced chemical composition has a positive influence on growth. All these beneficial effects are due to its mono-unsaturated and poly-unsaturated vegetable fats, to antioxidants such s polyphenols and alpha-tocoferols, and to vitamins.
The longobards' settlement in Sabina ( 6^th century ) gave birth to a sort of conflict between the German or "continental" culture, characterised by an almost exclusive use of animal fats, and the "Mediterranean" culture, mainly based on the use olive oil. Obviously, this "frontier" was not so clear as it could appear, but it often originated "contaminations. The Sabines came to use animal fat, especially lard and all the products deriving from the pig-breeding, while the Longobards rapidly adopted the new diet, helping in spreading the olive growing in Sabina as from the early 8^th century, when a new social and economic growth took place.Extra virgin olive oil, almost the only one to be used in its natural state without resortng to particular refining processes, represents a wonderful "solvent", capable to extract from food all its flavours and perfumes, and mix them acting as a skilful conductor who obtains the best music from his orchestra. however, oil too has different tastes and flavours, due to the various olive species, existing in our territory. "Carboncella", "raja" - typical of sabina - "frantoio", "leccino" and Olivastrone" are the most common. At organoleptic level its intense perfume, flavour and medium or light "fruity" taste, together with its colour ranging from amber to intense green and golden yellow, represent its most remarkable characteristics. Olive oil is a particularly versatile nourishment which can be used with either the most refined or the simplest dishes like "bruschetta", a slice of toasted bread rubbed with garlic, whose best condiment is the oil spurting from the mill. Moreover, extra virgin olive oil has a very high smoke point temperature, in fact it resists, better then any other oil, to high temperatures and is suitable for fried food, since it forms a delicate crust which prevents food from being "flooded" by further oil and makes it crisp and dry.