{"id":879,"date":"2021-06-28T18:24:46","date_gmt":"2021-06-28T16:24:46","guid":{"rendered":"https:\/\/rodnamaslinada.com\/?p=879"},"modified":"2024-03-13T17:05:44","modified_gmt":"2024-03-13T16:05:44","slug":"vrhunsko-maslinovo-ulje-od-stabla-do-stola","status":"publish","type":"post","link":"https:\/\/rodnamaslinada.com\/hr\/vrhunsko-maslinovo-ulje-od-stabla-do-stola\/","title":{"rendered":"Vrhunsko maslinovo ulje od stabla do stola"},"content":{"rendered":"\t\t
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Vrhunsko maslinovo ulje, od stabla do stola<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ru\u010dak! Zovem moju obitelj da se okupi oko stola i dok \u010dekam da svi sjednu na svoja mjesta zapuhne me miris maslinovog ulja kojeg sipam po salati. Miri\u0161e na raj\u010dice ovo ulje. Usta mi razvuku u osmijeh pri pomisli kako sam se iznenadila kad sam prvi put \u010dula da maslinovo ulje mo\u017ee mirisat na raj\u010dice. Zvu\u010dalo mi je to nevjerojatno, gotovo smije\u0161no, ali s obzirom da sam se u tom trenutku nalazila na Danu otvorenih vrata Poljoprivredne srednje \u0161kole u koju se moja k\u0107i \u017eelila upisat, i s obzirom na to da je degustaciju extra djevi\u010danskog maslinovog ulja vodio profesor te \u0161kole, nije bilo mjesta za sumnju. Ispred svakoga od nas nalazile su se dvije \u010da\u0161ice, u jednoj extradjevi\u010dansko maslinovo ulje koje proizvode na imanju koje pripada \u0161koli a u drugoj maslinovo ulje ni\u017ee kvalitete. Degustacijom smo trebali prepoznati pravo ulje, ono \u010diji miris podsje\u0107a na miris raj\u010dica, arti\u010doka i aromatskog bilja.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Dan otvorenih vrata Poljoprivredne srednje \u0161kole G.Garibaldi <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Kad se odre\u0111uje kvaliteta maslinovog ulja provodi se ne samo kemijska nego i organolepti\u010dka analiza ulja. Maslinovo ulje dobiveno iz hladno pre\u0161anih maslina isklju\u010divo mehani\u010dkim procesima mora imat udio slobodnih masnih kiselina do 0,8% da bi u\u0161lo u kategoriju extra djevi\u010danskog ulja. Ali to nije jedini kriterij. Kemijskom analizom utvr\u0111uju se jo\u0161 i mnogi drugi parametri me\u0111u kojima je i izuzetno va\u017ean peroksidni broj. On definira oksidacijske karakteristike ulja o kojima ovisi stabilnost kvalitete ulja. Naime, ulje koja ima ve\u0107i peroksidni broj prije \u0107e se pokvarit i izgubit svoja ljekovita svojstva. Osim zadovoljavanja kemijski utvr\u0111enih parametara, extra djevi\u010dansko maslinovo ulje ne smije imati niti jednu organolepti\u010dku manu, dakle njegov okus i miris tako\u0111er moraju zadovoljavat to\u010dno odre\u0111ene kriterije.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Salata od povr\u0107a i graha<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Miris raj\u010dica iz ulja u mom tanjiru potakne me da uzmem bocu i potra\u017eim na etiketi detaljnije informacije. Vidim znak koji garantira da su masline ekolo\u0161ki uzgojene,<\/a> simbol za\u0161ti\u0107ene oznake zemljopisnog podrijetla<\/a>, i pomo\u0107u QR koda sa etikete idem na web stranicu po jo\u0161 vi\u0161e informacija. Tamo saznajem da je ulje proizvedeno na Siciliji, na sedam poljoprivrednih gospodarstava malih dimenzija, od tri sorte maslina specifi\u010dnih za to podru\u010dje. Pi\u0161e da masline beru kad 10 posto plodova na stablu po\u010dne mijenjati boju, beru se ru\u010dno, i obra\u0111uju u roku od 48 sati u to\u010dno definiranoj uljari, odabranoj s obzirom na udaljenost od OPGa. Uljare su obavezne po\u0161tovati cijeli niz kvalitativnih zahtjeva i na kraju svakog ciklusa proizvodnje kontroliraju se i kemijska i organolepti\u010dka svojstva ulja.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Foto:Pixabay slux<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Svaka maslinarska regija ima svoje specifi\u010dnosti, druga\u010dije zemljopisne i klimatske prilike i svoje autohtone sorte. Potrebno je uzeti u obzir puno faktora kad se odre\u0111uje datum po\u010detka berbe. O njemu \u0107e u velikom dijelu ovisiti kvaliteta ulja. \u0160to se beru zelenije masline udio fenola u ulju biti \u0107e ve\u0107i, a to zna\u010di ve\u0107u kvalitetu, ali \u0107emo zato dobiti koli\u010dinski manje ulja. Ovisno o sorti masline potrebno je na\u0107i trenutak kad je omjer kvalitet\/kvantitet optimalan. Kod mnogih na\u0161ih sorta maslina to je kad otprilike 30% plodova mijenja boju. Slijede\u0107i po redu faktor koji utje\u010de na kvalitetu ulja je zdravlje plodova koje beremo. Ulje dobiveno od maslina koje su napale \u0161teto\u010dine ili su ozlije\u0111ene tijekom berbe ni\u017ee je kvalitete jer se kvari sastav ulja ve\u0107 u o\u0161te\u0107enom plodu. Va\u017eno je da su posude u kojima se dr\u017ee plodovi prozra\u010dne, kako bi se omogu\u0107ilo strujanje zraka me\u0111u samim plodovima. Naime, visoka temperatura je glavni krivac za kvarenje ulja, a ukupna temperatura kojoj su izlo\u017eene masline je suma vanjske temperature zraka i temperature proizvedene od samih plodova procesom \u201cdisanja\u201d. Prilikom zrenja svakog vo\u0107a pa tako i ploda masline odvijaju se biokemijski i fiziolo\u0161ki procesi koji proizvode toplinu te se ona osloba\u0111a u okolinu. U ubranim plodovima ti procesi se nastavljaju ali s obzirom da su tada masline gusto slo\u017eene jedna do druge ote\u017eano je odvodenje proizvedene topline u zrak pa plodovi griju jedan drugoga. Radi \u0161to boljeg odvo\u0111enja te topline u zrak neophodno je da su posude u koje se skladi\u0161te prozra\u010dne ka\u0161ete i gajbe, sa \u0161to vi\u0161e rupica na njihovim stranama i na dnu, kroz koje \u0107e strujati zrak i odvoditi toplinu. \u017di\u010dani ko\u0161evi u kojima sloj maslina ne prelazi 12-15 cm<\/a> omogu\u0107uju najbolje strujanje zraka i odvo\u0111enje topline. Prostorija u kojoj se \u010duvaju do obrade treba biti hladna i prozra\u010dna. Sve u svrhu o\u010duvanja zdravog ploda do obrade jer samo \u0107e nam zdravi plodovi omogu\u0107it da iz uljare iznesemo kvalitetno ulje. Stara je narodna izreka \u201cKakve masline donese\u0161 u uljaru, takvo \u0107e\u0161 ulje odnijeti ku\u0107i.\u201d Ah, uljara! Eto jo\u0161 jednog \u010dimbenika koji ima izrazito velik utjecaj na kvalitetu maslinovog ulja. U svim fazama prerade u uljari izuzetno je va\u017ena temperatura, a naro\u010dito u toku mije\u0161anja mase jednako kao i samo trajanje mije\u0161anja.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Foto: Pixabay Taken<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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I na kraju svega, ne zaboravimo da u realnim uvjetima, mali maslinar nema svoju uljaru nego masline prera\u0111uje u uljarama koje u toku sezone proizvode ulje prakti\u010dki bez prestanka, i bez \u010di\u0161\u0107enja postrojenja poslije prerade maslina svakog pojedinog maslinara. \u0160to u praksi zna\u010di da \u0107e na kvalitet ulja jednog maslinara utjecat i kvalitet maslina koje su bile prera\u0111ene prije njegovih! Godinu dana pa\u017enje, ljubavi i truda oko vlastitih maslina mogu uni\u0161titi nekvalitetne masline obra\u0111ene u uljari neposredno prije tvojih. Ma je li dakle, na kraju cijele pri\u010de, kvalitetno maslinovo ulje stvar sre\u0107e? Je li maslinarstvo lutrija ili znanost? Tko god te\u017ei kvaliteti slo\u017eit \u0107e se da je maslinarstvo znanost. I da se ne mo\u017ee prepustiti sre\u0107i. Do podizanja razine kvalitete hrvatskih maslinovih ulja mogu\u0107e je do\u0107i zajedni\u010dkim uskla\u0111enim naporima maslinara i uljara.
Sretna sam i ponosna na moju k\u0107er koja je ve\u0107 odlu\u010dila da \u0107e to biti i njena borba. I ona je kao i dida \u010dula poziv masline i odlu\u010dila mu se odazvat. Na jesen \u0107e u prvi razred Poljoprivredne srednje \u0161kole Giuseppe Garibaldi u Rimu. U gradu koji ima pet miliona stanovnika, i preko tri stotine srednjih \u0161kola, ona je odlu\u010dila i\u0107i me\u0111u masline!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Branje maslina uz pomo\u0107 Maslinaprave 2013. godine<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"\"<\/a><\/figure>

Da, \u017eelim primati e-po\u0161tu od Rodne Maslinade!<\/a><\/h3>

Slat \u0107emo vam obavijesti o na\u0161im ponudama i najnovije \u010dlanke direktno na va\u0161u email adresu.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Vrhunsko maslinovo ulje, od stabla do stola Ru\u010dak! Zovem moju obitelj da se okupi oko stola i dok \u010dekam da svi sjednu na svoja mjesta zapuhne me miris maslinovog ulja kojeg sipam po salati. Miri\u0161e na raj\u010dice ovo ulje. Usta mi razvuku u osmijeh pri pomisli kako sam se iznenadila kad sam prvi put \u010dula […]<\/p>\n","protected":false},"author":1,"featured_media":881,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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