{"id":3078,"date":"2023-03-30T08:24:12","date_gmt":"2023-03-30T08:24:12","guid":{"rendered":"https:\/\/aceitunaszambudio.com\/lolive-en-espagne-un-aliment-singulier\/"},"modified":"2023-07-17T12:19:40","modified_gmt":"2023-07-17T12:19:40","slug":"lolive-en-espagne-un-aliment-singulier","status":"publish","type":"post","link":"https:\/\/aceitunaszambudio.com\/fr\/lolive-en-espagne-un-aliment-singulier\/","title":{"rendered":"L’olive en Espagne: un aliment singulier"},"content":{"rendered":"

\"Olives<\/p>\n

L’olive<\/a> est un des plus singuliers et polyvalent aliments qui exist. Seulement en Espagne, plus de 200 variet\u00e9s d’oliviers son cultiv\u00e9es et donnent lieu \u00e0 des olives avec diff\u00e9rent attributs. On les a qui sont plus indiqu\u00e9s pour la table<\/strong>, des autres qui le sont plus pour le moulin \u00e0 huile<\/strong><\/a>, ou celles qui peuvent \u00eatre utilis\u00e9s pour les deux. Aujourd’hui, on vous fait un r\u00e9vision des variet\u00e9s plus representatives pour vous raconter comment elles sont prepar\u00e9s et quelles propiet\u00e9s ont-elles.<\/p>\n

Principales types d’olives<\/h2>\n

On peut distinguer entre olives vertes<\/a><\/strong>, changeant<\/strong> et noires<\/a><\/strong>.<\/p>\n

Les vertes ont une taille normal et sont extraites directement du arbre, quelque temps avant de son moment optimal de maduration.<\/p>\n

Les changeants sont charact\u00e9rises par son couleur violet<\/a><\/strong>, ch\u00e2tain ou ros\u00e9, et sont ramass\u00e9es sans avoir finis\u00e9e son temps de maduration (le verdeo<\/strong><\/a>).<\/p>\n

Les noires sont lesquelles sont ramass\u00e9es quand son temps de maduration se termine, ou peu de temps apr\u00e8s, et son couleur est noir, noir violac\u00e9, rouge\u00e2tre ou ch\u00e2tain sombre.<\/p>\n

Les particularit\u00e9s de chaque regi\u00f3n donnent lieu \u00e0 la grande abondance de variet\u00e9s d’oliveraie qui existent.<\/p>\n

On vous pr\u00e9sente quelques d’entre les plus c\u00e9l\u00e8bres.<\/p>\n

Variet\u00e9s c\u00e9l\u00e8bres d’olive<\/h2>\n

Manzanilla<\/a><\/strong>. Son nom vient du ressemblance avec la forme d’une pomme. C’est la variet\u00e9 la plus abondante et avec la plus grande projection internationale.<\/p>\n

Elle est produite surtout \u00e0 Sevilla, Badajoz et Huelva, et elle se pr\u00e9pare “au Seville style”, par fermentation en saumure.<\/p>\n

Gordal<\/a><\/strong>. Elle est connue comme “la belle d’Espagne”, en raison de son grande taille, forme ovo\u00efde et abondance de la pulpe.<\/p>\n

Elle est produite \u00e0 C\u00f3rdoba, M\u00e1laga, Sevilla et Granada, et elabor\u00e9e “au style californien”.<\/p>\n

Arbequina<\/a><\/strong>. Le nom viens d’une ville \u00e0 Lleida nomm\u00e9e l’Arbeca<\/a>. Elle est characteris\u00e9e par son petit fruit et par une huile de grande qualit\u00e9.<\/p>\n

Alore\u00f1a ou malague\u00f1a<\/a><\/strong>. Originaire de M\u00e1laga, elle est une des variet\u00e9s plus particuli\u00e8res et appr\u00e9ci\u00e9es. Sa pulpe est tr\u00e8s estim\u00e9e.<\/p>\n

\"Olives<\/p>\n

Bien que elle est destin\u00e9e principalemente \u00e0 l’extraction d’huile<\/a><\/strong> et le profit de la pulpe, l’utilisation de l’olive comme d\u00e9tail pour garniture<\/strong> ou sauce<\/strong> est aussi tr\u00e8s \u00e9tendue dans la cuisine espagnole, portugaise et italienne<\/a>.<\/p>\n

Maintenant que vous conaissez mieux les variet\u00e9s d’olive et vous savez comment leur en profiter, jouissez en go\u00fbtant chaque une gr\u00e2ce \u00e0 notre boutique online<\/a><\/strong> ou nos marchands physiques<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez les variet\u00e9s d’olive et comme elles sont prepar\u00e9s.<\/p>\n","protected":false},"author":1,"featured_media":2874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"\nL'olive en Espagne: un aliment singulier - Aceitunas Zambudio<\/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:\/\/aceitunaszambudio.com\/fr\/lolive-en-espagne-un-aliment-singulier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L'olive en Espagne: un aliment singulier - Aceitunas Zambudio\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez les variet\u00e9s d'olive et comme elles sont prepar\u00e9s.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aceitunaszambudio.com\/fr\/lolive-en-espagne-un-aliment-singulier\/\" \/>\n<meta property=\"og:site_name\" content=\"Aceitunas Zambudio\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-30T08:24:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-17T12:19:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/aceitunaszambudio.com\/cms\/wp-content\/uploads\/2023\/03\/file-21-03-2023-11-18-19-IPHy5.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Administrador\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Administrador\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aceitunaszambudio.com\/fr\/lolive-en-espagne-un-aliment-singulier\/\",\"url\":\"https:\/\/aceitunaszambudio.com\/fr\/lolive-en-espagne-un-aliment-singulier\/\",\"name\":\"L'olive en Espagne: un aliment singulier - 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