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E-mail Commerciali

Negli Stati Uniti, alcune attività di commercio elettronico sono regolate dalla Federal Trade Commission (FTC). Queste attività includono l'uso di e-mail commerciali, pubblicità online e 

Tipi di software gestionali

Desktop
è stato implementato come un programma che viene eseguito sul computer di ogni utente. 

Extra Virgin Olive Oil VS virgin olive oil

Note that the product of the extraction oil is repeatedly called a virgin and not virgin; This is because, from the point of view of technical manufacturing, the extra virgin NOT differs from virgin; on the contrary, what differentiates (strictly) the two products is the set of chemical and organoleptic characteristics. It 'true that extra virgin CAN' be obtained from the first cold pressing (less than 27 ° C using a first mechanical pressing performed on braked with hydraulic presses) or simply with cold extraction (less than 27 ° C through a percolation or centrifugation of the braked); However, despite these features help to give a greater or lesser quality production, nothing got to do with the specific production rules drawn up by the European Community (Reg. EC 1989/2003).
To acquire the name exta, a virgin olive oil MUST have a total acidity MAXIMUM (induced by free oleic, then NOT esterified to glycerol) 0.8%; By contrast, an oil extra virgin NOT NOT acidity may use more than 2%.
In addition to chemical analysis, it is essential that the product exceeds the extra organoleptic control by a test applied and verified by the relevant monitoring bodies; the characteristics evaluated and the most important are: the fruity aroma (induced by volatile components) and taste bitter and spicy (conferred by polyphenols).

Chemical composition of the olive ripe

The ripe olives, and ready to pressing for oil production, has a chemical composition are summarized as follows:
45-55% water: it is the largest component in the fruit
Lipids 13-28%: portion helpful to the composition of the oil
Nitrogenous substances 1.5-2%:
Nitrogenous compounds 18-24%
Crude fiber 5-8%
Ash 1-2%
Nutrition olive MaturaIn fact, the composition of the drupe depends largely on the level of maturity, something that affects all the components of the olive and determines the increase or decrease of the different nutritional molecules. In particular, the amount of triglycerides contained in the pulp appears to undergo a significant increase (almost proportional) with the maturation and the relative magnification of the fruit.

OLIVE OIL IN THE KITCHEN

The extra virgin olive oil is certainly the world's most famous seasoning; but is also a super food with the nutritional quality outside of ordinary 

Olive oil and cakes

The latest developments see extra virgin olive oil also protagonist in the confectionery industry.