Chef: Semi-automated spell/grammar/sanity check

2017-07-04T09:59:17Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Huile d'olive de Nyons (Nyons olive oil)
|titlemode=replace
|keywords=#olives #olive #oliveoil #seeds #tuna #tomatoes #eggs #almond #salad #extravirginoliveoil #rice
|hashtagrev=12032020
|description=AOP Huile d'olive de Nyons is extra virgin olive oil obtained from olives from the Tanche type
}}


[[Image:Huile d'olive de Nyons.jpg|300px|thumb|right|Huile d'olive de Nyons]]
'''[[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons''' is [[extra virgin olive oil]] obtained from [[olives]] from the Tanche type coming from [[olive]] trees cultivated on grounds suitable for this type of growing.

The harvesting of the [[olives]] must be made only directly from the tree and takes place in November and December. The smallest [[olives]] are selected and dedicated to the production of [[oil]]. First, the [[olives]] undergo pulverizing and malaxation. Then, traditional methods are used for pressing or centrifuging of the paste to extract the [[oil]]. The process is cold made by mechanical or physical methods at a maximum temperature of 30°C to separate the [[oils]] before the first pressing; avoiding that heat could change the organoleptic values of the final product.

The [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons is characterised by a velvety consistency, it is gold yellow in colour and has a delicate scent. The typical flavours are [[hazelnut]], [[almond]] and cut hay.

The production area of [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons covers some municipal areas of the department of Drôme and Vaucluse, in the regions of Rhone-Alps and Provence-Alpes-Azur.

[[Olive]] growing in the production area of [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons goes back to ancient times and was maintained until the beginning of the 20th century. Its slow down, which was due above all to the competition with the [[oil]] of [[seeds]], made it a complementary cultivation. To avoid its disappearance, after the strong frosts of 1956, the producers have managed to conserve the heritage represented from this growing. The traditional production of [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons has been maintained thanks to the skills and tenacity of producers.

The [[olive oil]] is a non-durable food which needs a right conservation to maintain its organoleptic features. So, it must be conserved in fresh rooms protected from light, at a temperature between 14°C and 18°C, far from heat sources and from products releasing odours. In addition, it must be consumed within four-six months from pressing to taste it in the period when its flavour is at the top. It is suggested to consume [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons when raw to appreciate better its scents and fruity flavour. A low-temperature cooking is suggested to maintain all the [[olive oil]] features when preparing warm dishes. [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons is used to season the famous Nice [[salad]] with [[rice]], [[tuna]], [[tomatoes]], [[eggs]] and [[olives]].

The product is sold only as [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons. It is marketed packed in glass or metal sheet containers.

The unique and quality characteristic that distinguish [[Template:Appellation d'Origine Protégée|AOP]] Huile d'olive de Nyons are due to the Tanche type olives used for its production which are typical of the region and ideal for this type of climate.

'''Reference: [http://www.qualigeo.eu/en/prodotto-qualigeo/huile-dolive-de-nyons-dop/ Qualigeo] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:PDO-PGI-TSG ingredients]]

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Huile d'olive de Nyons (Nyons olive oil) - Revision history

Chef: Semi-automated spell/grammar/sanity check