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Golden Dream Oil

Golden Dream Extra Virgin Olive Oil: 100% Italian

Golden Dream Extra Virgin Olive Oil: 100% Italian
Our 100% Italian Golden Dream is literally a "dream". Like libra, here too we have a blend of olive varieties that make this oil balanced in spirit, but eccentric in form. But with a particularity that makes it simpler, but at the same time a more welcoming oil. Let's find out why!
Golden Dream Oil

It is a very delicate EVO oil, with a hint of fruit and a very fine aroma on the nose. We should be able to find and confirm these characteristics in the mouth, since with the olfactory analysis in this case, with such a delicate oil, we are able to perceive only 50% of the potential, the remaining 50% is in fact perceived by the taste. Through the palate we will find the other scents, perceived by the tongue, such as for example the "sweetness" on the tip of the tongue, the bitterness in the peripheral area, the spicy when the end of the trigeminal nerve is tickled. These are all receptors that talk to us and tell us something about the oil when prompted. Through the stripping, a slight bitterness is felt in the mouth, a slight pungency, not aggressive and quite harmonious. Here, in the production phase, the role of the mill comes into play, which by working these olives has decided to have a lighter, less bitter, sweeter and warmer oil. Modern and continuous cycle machines are used in the processing which have allowed the producer to be able to decide the organoleptic characteristics of the oil, in this case with the Golden Dream, the sweetest and lightest taste, in order to offer our community an oil that knows satisfying more palates, therefore easier, but giving the sensory experience that characterizes the "Le Prandine" taste, without distorting its nature.

The fruitiness can be exceptionally defined as "warm", tending towards "ripe", which immediately transports it to that category of less bitter, simpler, but extremely characteristic extra virgin olive oils.

Organoleptic analysis is defined as sensory as it literally involves a journey through the 5 human senses. Recognizable notes are therefore perceived in different ways. Let's enter our 100% Italian Golden Dream:
  • Visual notes: of a beautiful green color, bright and clear.
  • Olfactory notes: medium fruity, with hints of tomato, vegetable, almond.
  • Tasting notes: bitterness and pungency are present but light, both balanced, due to lack of bitterness it can be exceptionally defined as "sweet".
  • Tactile notes: enveloping, elegant, slightly oily.

The verified parameters have the values in compliance with the requirements for:


Fruity: Fruity or medium fruity
Fruity type: Green 0 Mature X
Bitter: Bitter or light bitter
Spicy: Spicy or medium spicy
Dessert: NO
Balanced: YES
Defects: NO

It can be seen well to be used as a raw dressing for salads, cold pasta, soups, and therefore to enhance a raw dish. An oil therefore that does not go straight into the dishes.
The use of an oil like this in the kitchen is manifold. For example, in confectionery it turns out to be optimal, in which it would also bring out all the organoleptic properties, all the freshness and all the moods in the maximum expression.
In baking, oil has become an important ingredient, above all because it has replaced butter, a fatter element. A sponge cake or a pastry made with extra virgin olive oil, in this case Golden Dream, are softer and fluffier. Furthermore, if we reflect on the difference between butter and oil, we notice that butter at 4 degrees in the refrigerator is already solid, while oil, at 4 degrees, is still in its maximum expression.


First of all, it is necessary to consider the fact that it is necessary to be able to recognize its origin. Three basic steps to understand if the oil we are about to buy is Italian or not are:
  1. Read the label thoroughly. Producers are required to enter the country of origin of the raw material, the olives in this case, and of its processing.
  2. The price: an excellent quality extra virgin olive oil costs from €8 per litre. What costs less could very probably not be Italian, or mixed with oils of dubious origin.
  3. Sensory Evaluation: this term indicates the evaluation that is usually done through the scent and flavor of the olive oil. An evaluation that is usually typical of expert panels, but it will be enough to smell the oil poured into a glass thoroughly, to identify a high intensity. For tasting, however, a good oil should pinch slightly and be a little bitter.
Not only the wine sings, the oil sings,
he lives there with his mature light and among the goods of the earth
I choose, oil, your inexhaustible peace, your green soul,
your overflowing treasure that flows from the springs of the olive tree.
(Pablo Neruda)