Friday 24 November 2017 - Director LUIGI CARICATO - staff@olioofficina.net

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knowledge > gastronomy

Oil and potatoes

Oil and potatoes

There are many types of potato, just like there are many kinds of oil. Is it not so? Here are some suggestions for pairing potatoes and oil. And a piece of advice for whoever believes that all potatoes – and oils, for that matter – are the same. The truth is otherwise. Some varieties have a tender texture, others instead can be firm, waxy or floury. And there are also the so-called new potatoes


The best oil for mayonnaise

The best oil for mayonnaise

Assessing the structural properties and physical stability of mayonnaises made with olive oil, with reference to its phenolic content and composition. A very detailed investigation has finally shed some light on this relatively unknown topic. We asked Professor Paola Pittia and Doctor Carla Di Mattia from the University of Teramo to describe their most recent findings, detailed in their paper "Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions”, published in the prestigious Food Chemistry magazine


Summer, time for salads

Summer, time for salads

Choosing the best dressing requires a good knowledge of oils. The correct combination always requires a bit of study and application


The golden rules for deep-frying

The golden rules for deep-frying

Is fried food good or bad for our health? The answer depends on how it is fried. It is always important to follow the rules for deep-frying. Here are some tips from a biochemist, Dr. Bruno Berra, and a nutritionist, Dr. Samantha Biale


Tips for using flavoured oils

Tips for using flavoured oils

Flavoured and infused extra virgin olive oils are all the rage now, but at the end of the day, do we really know how to use them? How can we get the most out of them, so that our dishes become pure, dazzling pleasure?


Oils for salads

Oils for salads

In Italy, every town has a typical dish. This article traces a route throughout the various regions of our country, indicating both the typical salads served there and the oils drizzled over them. In certain cases, the dressings employed are not derived from olives, but from other fruit growing in the territory, such as walnuts in the Aosta Valley and hazelnuts in certain parts of Piedmont


Frying, in all its forms

Frying, in all its forms

Frying is a cooking method dating from the dawn of human civilization. Back then, Man discovered that the chemical and physical nature of fats caused a rapid accumulation of heat, with stunning results in term of crispiness and flavour


The perfect oil for a perfect dish

The perfect oil for a perfect dish

Guidelines for the pairing of olive oil. As usual, there are no universal truths, because what really counts is personal taste. However, you can avoid making serious mistakes by following a few simple rules


The guide to good frying

The guide to good frying

Whoever wants to enjoy a magnificent, tasty fry should always follow certain rules. These are the secret to a great dish, and are also fundamental for our health


The ten Commandments for a cook

The ten Commandments for a cook

Ten rules to guide us. Being a cook – states the first point – is a job, or better still a service, a ministerium. In these days, when there seems to be more cooks on TV than in restaurant kitchens, it can be hard to understand what a cook really is and what is to be expected of her or him. It is a sign of these chaotic times. Here is the opinion and creed of the great Italian chef Gualtiero Marchesi


Oil in sauces

Oil in sauces

Oil in sauces is fundamental. Only a small amount is needed, just enough to give them strength and character, without modifying their flavour. In order to avoid an unbalanced product, we should always look at the character of our extra virgin oils


It's an espresso

It's an espresso

Are you sure that you can discern the true quality of a cup of coffee? When it is good, it should be sipped slowly and peacefully. Espresso coffee, the quintessential Italian beverage, should be savoured unsweetened, so as to fully appreciate its aroma.


Alfonso Pascale
EDITORIAL

ALFONSO PASCALE

DIXIT
TASTE
Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

My name is Italo

My name is Italo

An extra virgin olive oil from Abruzzo, made from blending oils of five olive cultivars, including the widely acclaimed Dritta. A soft oil, full of fruity attributes that give it body and personality. Versatile, with a great quality-price ratio and excellent dressing efficiency, it bears the signature of Fattoria del Torquato > Luigi Caricato

COOKING
Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

Quinoa and lentil casserole

Quinoa and lentil casserole

This dish is perfect for a evening meal: full of healthy, nourishing ingredients, it will delight every pulse, veggie and herb-loving person. A recipe given to us by Olio Turri Fratelli

WEB
Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

OO VIDEO