25 August 2019 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

knowledge > oil

The ABCs of extra virgin olive oil

Nobody was born an expert. Proper use, as condiment and during cooking, is crucial. Suggestions on the choice, the preservation of the quality, the risk of deterioration, the correct use. A short but fundamental handbook to avoid mistakes

Luigi Caricato

The ABCs of extra virgin olive oil

The choice. In case of doubts at the shelf, remember that the only perfect fat on the market is the extra virgin olive oil of certified and guaranteed origin.

The preservation of the quality. Quality has a cost and requires effort, professionalism, and a bit of luck to find it. Hail, drought, frost and other unfavorable conditions can compromise the work of a year or even of a decade. Those who work to pursue quality deserve respect, and it is necessary to preserve quality, not just to choose it. Therefore, the work of producers does not go wasted if good preservation rules are observed.

The risk of deterioration. All fats are affected by a significant deterioration. The direct contact with air, light, and heat triggers oxidation. Even the best oils need the best care, although their better content in natural anti-oxidants makes them more resistant. The glass of bottles must be dark and bottles must be well closed after use. At the restaurant, ask for sealed bottled, better if individually packaged, but avoid cruets.

The appropriate use. Proper use of extra virgin olive oil, as condiment and during cooking, is crucial. Also because the wealth of nutrients and in antioxidants can never be lost. It would be a waste useless.

The right match. The quality of an extra virgin oil are better exploited if the oil is used in function of its sensorial profile. The aromatic perception of an oil can be intense, medium intense or light. The oil can be combined with the different structural characteristics of food according to their profile.

How to recognize a quality extra virgin olive oil? The quality has to be discovered by tasting, both smells and flavors. The smell of a quality product is clean and fresh, and our nose can detect the most diverse notes, from herbs to vegetables to flowers, such as apple, artichoke, almond, nut, pine nut, and more. The taste has to reveal fluidity and balance between bitter and hot. An oil must not present any unpleasant smell or flavor.

To be ready. Tasting schools offer a useful chance to learn how to judge the sensorial profile of an extra virgin olive oil. There are courses for professionals but also for amateurs who want to acquire the base knowledge. Either way, it is important to keep up to date with the several books on the topic.

 

Photo by Olio Officina

Luigi Caricato - 26-06-2016 - All rights reserved

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

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

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

The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo