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Libra EVO Olive Oil

Libra Extra Virgin Olive Oil: 100% Italian

In order to be labeled as 100% Italian, an extra virgin olive oil must be obtained only from olives grown and pressed in Italy. In our case, the olives come from Veneto, Umbria and Sicily. A blend of olive varieties that make this oil balanced in spirit, but eccentric in form.
Let's find out why!

SENSORY ANALYSIS

The blending technique, i.e. combining the various types of oil from different varieties of olives to create new fragrances, is fundamental and is recognized throughout the world. Here we are talking about three varieties that are born in Italy, which however then take on different organoleptic characteristics from each other, but which together give life to a unique product of its kind, and different from all the others.

The fruity can be defined as "green", which immediately transports it to that category of fresh, bright extra virgin olive oils.

The organoleptic analysis is defined sensory as in fact it literally involves a journey through the 5 human senses. Recognizable notes are therefore perceived in different ways. Let's get inside our 100% Italian Libra:

Visual notes: of a beautiful light green color, bright and clear.
Olfactory notes: complex, intense fruity, with hints of green tomato, grass, artichoke, almond, sweet banana.
Tasting notes: the bitter and spicy stand out, but both balanced overall.
Tactile notes: enveloping, fine, slightly oily.

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

CONCLUSIONS:

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

HOW TO USE IT IN THE KITCHEN

Our 100% Italian oil is very fresh, with a vegetable scent. Perfect to use in pastry, as it replaces the fat part with the vegetable part. This aspect says a lot about its softness, its balance and its enveloping.
We have a softer and more delicate product than DOP, which can also be used in vegan dishes and for products that approach a different market, such as gluten-free cooking, for example. This is obviously possible due to its delicacy, which allows it not to enter the simplest recipes with a straight leg. The good fortune of these lake products is that they are transversal, as they go well from appetizers to desserts, and in the meantime are immediately recognizable.

HOW TO RECOGNIZE A 100% ITALIAN OIL

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:

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.
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.
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.

Oil,
recondite and supreme condition of the pot,
pedestal of partridges, celestial key of mayonnaise,
delicate and savory on lettuces and supernatural on hell
of the archbishop fish priests.
(Pablo Neruda