Liquid gold with an intense colour and a heady aroma, irreplaceable food in the Mediterranean diet
EXTRA VIRGIN OLIVE OIL: PLACE OF ORIGIN AND PROCESSING
A precious essence obtained from the pressing of olives, Extra Virgin Olive Oil (EVOO) is one of the key ingredients of Italian cuisine. With its intense aroma it is a perfect and irreplaceable condiment that blends in with the different regional cuisines. That is because its flavours are rooted in the lands of origin of the different types of oil, in a perfect synthesis between climate, soil, processing and sun exposure. In Italy there over 500 olive cultivars – more than 40% of global genetic resources – divided into PDOs and PGIs.
The result, therefore, can be a fruitier, or aromatic or, again, herbaceous olive oil. The production process also determines the quality of its taste: the best olive oil comes from the so-called āfirst cold pressingā, while it loses body in subsequent pressings. The charm of this product comes from its connection with people and their creative culinary ability, but also and above all with nature and the slow passing of the seasons. Olives reach the ideal level of ripeness towards the end of autumn, when they turn a darker green, thus indicating the time when the oil obtained from them will be of the best quality.
ORGANOLEPTIC CHARACTERISTICS
Extra Virgin Olive Oil is a treasure trove of nutritional properties: it contains essential fatty acids for the body, such as Omega 3. In addition, because of its excellent lipid profile, and its long shelf life, it is an essential part of a balanced diet, especially when consumed raw.
USE IN THE KITCHEN
The preparation of Italian regional dishes, especially along the coast, in Central Italy and in the South, is based on the use of Extra Virgin Olive Oil. It is an indispensable ingredient for personalizing every recipe, for giving that extra touch of taste that can enhance the flavour of the main elements of a dish. There are no limits to its use: whether raw on vegetables, in sauces and with first-course dishes, meat and fish, or even simply on a slice of bread, Extra Virgin Olive Oil is a must on the table. The simple authenticity of a dish that is always well-balanced, delighting without ever being excessive.
EXTRA VIRGIN OLIVE OIL AND PASTA: THE RECOMMENDED RECIPE
