Olives, whether green or black, are always good. They represent a true symbol of our country, home of good food and extra virgin olive oil appreciated all over the world. Not all oil is the same and its quality depends on the variety of olives from which the oil is extracted. A very widespread in France is the Picholine, used both for the production of oil and for table olives, on a commercial level. In reality many do not know it, but it is more commonly known as “cocktail olive”.
Picholine has many different local variety names: in Gard and in south of France it is referred to as Coiasse, Colliasse, Piquette, Plant de Collias, Fausse Lucques or Lucques Batarde. In tunisia it is called Judoleine, while in other countries it is often called Picholine de Languedoc due to its historical region of origin (Gard is part of Languedoc).
It is present in our country, but also in Morocco, Israel, Chile, Use and in other areas of the world. The plant has good resistance to cold and drought and its olives produce a valuable oil: fragrant and not bitter with a slight spicy aftertaste.
In Italy, among the companies to have the Picholine cultivar is Ancient Lands Pacella, a Lazio reality based in Sgurgola (Frosinone) which has been awarded, more than once, the Three Leaves by Gambero Rosso and has been recognized as a Slow Food presidium for the Itrana olive variety. With an area of olive groves on the slopes of the Lepini Mountains (the Ciociaria version of the Lazio mountain range between Frosinone, Latina and Rome) the company also produces the Leccino, Frantoio and Moraiolo varieties.
Picholine olives: fruity flavor with early harvest, salty with the next one
La collection it takes place in October and November, while the fruit is still green, for use as table olives. If they are harvested for the production of oil, the olives are harvested later, once they have turned. The exact time to harvest is up to the individual farmer: an early harvest gives a fruity flavour, while a later one brings a sweeter flavour.
Picholine, as the pulp detaches easily from the stone, is most notable for its use as a cocktail olive, for this purpose it is cured with lye, then fermented in brine up to a year, which gives it a slightly salty taste. It is also used for oil extraction, but only gives an average yield. Normally 20-22% can be extracted, and plants under irrigation sometimes produce only 15-18%.
Combinations in the kitchen
Among the combinations recommended in the kitchen are those with shellfish and legumes. Picholine extra virgin olive oil is also used in game-based dishes or in the preparation of numerous accompanying sauces in which the vegetable and tomato scents are to be highlighted.
The neuroprotective effect of oils based on Picholine
Numerous studies have recognized the role of EVOO in reducing lo oxidative stress, which is a key factor in the pathogenesis of Alzheimer's and other neurodegenerative conditions. It is a slow and gradual process that manifests itself from the moment in which the chemical molecules accumulate in the tissues: that is, an imbalance between oxidants and antioxidants in favor of the former. Symptoms of oxidative stress are often overlooked, and tend to present in the form of migraines, body aches, indigestion, and frequent sweating. Nutrition plays an important role in reducing this process and developing conditions as key nutrients provide bioavailable antioxidants and potent compounds that can mitigate the effects of free radicals.
Extra virgin olive oil is a food source antioxidant readily available that helps reduce the effects of oxidative stress.
Some researchers then wanted to test theneuroprotective effect of hydroxycinnamic acids contained in extra virgin olive oil. The researchers used a commercial variety of Picholine EVOO from southern France to determine hydroxycinnamic acid concentrations, performing tests on human neurotropic cells incubated for a total of 90 hours according to standard measurement procedures to test the neuroprotective effect of such agents. . The cells were treated with various dilutions of EVOO ranging from low concentrations of 1/10000 to higher concentrations of 1/100.
Higher concentrations showed greater benefits. However, even lower concentrations of 1/10000 to 1/1000 showed that EVOO has a neuroprotective effect against AB toxicity in some cells. And more than that, the researchers determined that part of this effect is attributed to the hydroxycinnamic acid content.
According to the study, published in CytotechnologyFurther research on foods containing hydroxycinnamic acids could be a promising therapeutic strategy for the reduction of oxidative stress in neurodegenerative disorders.
