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.
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.