Category Archives: KNOWING & APPRECIATING

RECOGNIZING A REAL EXTRA VIRGIN OLIVE OIL AND TEACHING OTHERS TO APPRECIATE ITS QUALITIES

The life of a good extra virgin olive oil is punctuated by extremely precise time intervals and methods (harvesting, processing, storage, service and consumption). It is useful to be aware of the good practices governing these procedures in order to appreciate the oil and draw attention to its real value. While allowing for the fact […]

AN EXTRA VIRGIN OLIVE OIL FOR EVERY OCCASION

The great biodiversity heritage embodied by the hundreds of varieties existing in Italy, where the only non-oil-producing area left is the Val d’Aosta, is perhaps the best starting point for a full appreciation of the extraordinary culinary possibility that extra virgin olive oil offers us each day. The olives naturally assert their varietal profile and […]

TECHNICAL AND SPECIFIC EXPRESSIONS

Short dictionary of terms most frequently used Fatty acids – Molecules present in fats which, depending on the bonding of their atoms, are defined: saturated, in fats of animal origin (butter, lard) and solid when cold; unsaturated, liquid fats and those of vegetable origin, can be either polyunsaturated (seed oils) or monounsaturated (olive oil). Free […]

POSITIVE EXPRESSIONS AND QUALITIES

Short dictionary of terms most frequently used Bitter – Flavor typical of certain varieties (Moraiolo, Tortiglione) and of oils made from olives that are still green. The degree of intensity may vary, affecting the agreeability of the taste, but it remains a quality factor because it attests to the polyphenolic richness of the product. Artichoke […]

NEGATIVE EXPRESSIONS AND DEFECTS

Short dictionary of terms most frequently used Vegetable water – Smell of oil that has remained in contact with its vegetable water for too long. Winey / Vinegary – Defect deriving from bad storage of the olives, which can trigger the fermentation of sugars and hence the presence of acetic acid and other derivatives. To […]