{"id":5225,"date":"2023-07-25T11:23:05","date_gmt":"2023-07-25T09:23:05","guid":{"rendered":"https:\/\/7deribera.cat\/?p=5225"},"modified":"2023-07-25T12:01:40","modified_gmt":"2023-07-25T10:01:40","slug":"oli-del-raig","status":"publish","type":"post","link":"https:\/\/7deribera.cat\/es\/oli-del-raig\/","title":{"rendered":"Aceite del chorro"},"content":{"rendered":"

Ya tenemos aqu\u00ed el aceite de chorro<\/h1>\n

\u00a1Una explosi\u00f3n de sabor y aromas que acaricia los sentidos!<\/h2>\n

Cuando llega noviembre damos el pistoletazo de salida a la nueva temporada de aceites. \u00bfY qu\u00e9 mejor bienvenida que con el aceite del chorro?<\/p>\n

Muchos se preguntar\u00e1n que es el aceite del chorro, y qu\u00e9 diferencia hay con el aceite normal, \u00a1as\u00ed que meteremos hilo en la aguja y os contaremos qu\u00e9 tiene de especial este aceite del que todo el mundo habla!<\/p>\n

Existen cuatro diferencias esenciales que caracterizan al aceite del chorro.<\/p>\n

Las aceitunas son las primeras de la temporada<\/strong> y estas se encuentran en el punto \u00f3ptimo de maduraci\u00f3n, ya que son prensadas al poco de ser recogidas. Estas aceitunas son prensadas en fr\u00edo, lo que significa que no se superan los 70 grados cent\u00edgrados durante el proceso de prensa, lo que permite que el aceite conserve todas las propiedades nutricionales y el sabor de las aceitunas.<\/p>\n

La segunda diferencia, es que se trata de un aceite que no ha sido filtrado<\/strong>. Por tanto, el aceite conservar\u00e1 en suspensi\u00f3n unas micropart\u00edculas que provienen de la pulpa y la piel de la aceituna. Este hecho es lo que le otorga sus caracter\u00edsticos espesor y color verdoso. Esta diferencia por tanto, nos permitir\u00e1 diferenciar el aceite del chorro con solo mirarlo.<\/p>\n

\"\"<\/p>\n

La tercera diferencia reside en el sabor<\/strong>. Las micropart\u00edculas en suspensi\u00f3n permiten saborear nuevos matices y aromas en el aceite. El gusto se intensifica, lo encontraremos afrutado, ligeramente amargo y con un tono picante. Una explosi\u00f3n de sabor caracter\u00edstica del car\u00e1cter de juventud de las aceitunas. Estas micropart\u00edculas tambi\u00e9n har\u00e1n que estemos ante un aceite m\u00e1s nutritivo<\/strong>, m\u00e1s rico con fibra vegetal y antioxidantes.<\/p>\n

Y por \u00faltimo, su temporalidad<\/strong>, las micropart\u00edculas en suspensi\u00f3n finalmente sedimentan formando un poso, lo que hace que nuestro aceite del chorro, finalmente se convierta con aceite filtrado. Por tanto, cuando aparezca el sedimento, el color del aceite se clarificar\u00e1. Esto suele ocurrir entre los tres y los cinco meses despu\u00e9s de su prensa, sobre febrero o marzo.<\/p>\n

As\u00ed que ya sab\u00e9is, los mejores meses para disfrutar de este aceite tan especial son los de noviembre, diciembre y enero. \u00a1No despiste o se pierda esta experiencia gustativa!<\/p>\n

\u00a1Descubre nuestros aceites de calidad superior!<\/p>\n

Primer aceite de la temporada: ACEITE DE CHORRO La Picossa 5L <\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5226,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-5225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nOli del raig - 7 de Ribera<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/7deribera.cat\/es\/oli-del-raig\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oli del raig - 7 de Ribera\" \/>\n<meta property=\"og:url\" content=\"https:\/\/7deribera.cat\/es\/oli-del-raig\/\" \/>\n<meta property=\"og:site_name\" content=\"7 de Ribera\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-25T09:23:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-25T10:01:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/7deribera.cat\/wp-content\/uploads\/2023\/07\/Oli-del-raig.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1138\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"maite\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"maite\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/7deribera.cat\/oli-del-raig\/\",\"url\":\"https:\/\/7deribera.cat\/oli-del-raig\/\",\"name\":\"Oli del raig - 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