The Marches, in the Italian panorama, are one of the extra virgin olive producing regions par excellence. The average production is around 40/50 thousand quintals of oil per year. Assam (the regional agency for services in the agri-food sector) has cataloged at least twenty local varieties, present for centuries in the Marche, has described them […]
Read More… from Marche oil: an Italian excellence in the world
For an amateur taste test of oil, a normal glass and an apple are enough to erase the sensations between one taste and another. The first indications are given by the view: if the oil is clear it means that it was filtered correctly or has been decanted naturally. If it is cloudy it means […]
The origins According to an accredited hypothesis, the olive tree comes from Central Asia and over the course of three to four millennia it has acclimatized, reproduced and diversified becoming one of the most widespread plants. A sacred plant According to Greek mythology, Athena planted the olive tree in Greece in a dispute with Poseidon […]
Better the old or the new oil? Unlike wine, oil does not improve over time. The old men said “New oil, old wine” and they were completely right. Over time, the oil loses its characteristics. If well preserved, degradation is very slow, but this does not always happen. It is therefore good to indicate the […]
Read More… from How long does the oil last? Expires? How do you keep it?
If you happened on this article, it means that you have purchased an oil that perhaps over time has taken on a different color from the initial one. Don’t worry, we reveal the arcane: must olive oil be yellow or green? First of all, the quality of the oil does not depend on its color. […]
The olive tree is called the tree of life because it accompanies the history of man and myths, allegories, legends, studies and symbols are linked to it. It is among the longest-lived trees in the world and the secrets of this vitality are contained in its DNA. The leaves contain important molecules, over 250, allies […]
Read More… from Find out how to prepare the infusion and extract of olive leaves
“The bitterness, good or bad? Bitter is a great advantage of extra virgin olive oil. It is due to the presence of polyphenols, that is, precious antioxidant components with great health properties. Polyphenols protect the oil from oxidation, but also protect and keep the cells of our body young. The more bitter the extra virgin […]
Read More… from How to understand if the oil is acidic? Here’s how to recognize quality oil
There is the belief that seed oils are the most suitable for frying because they are lighter. Nothing could be more false. Studies and research have shown that extra virgin olive oil is the most suitable even for frying because it resists better at high temperatures. That is, it has the highest “smoke point”, ie […]
Read More… from Can it be fried with extra virgin olive oil?
“What does” cold extraction “mean? Cold extraction means that the temperature, during the pressing of the olives and the kneading of the pasta, must not exceed 27 ° centigrade. Above this threshold the quality of the oil decreases. Increasing the temperature facilitates extraction, but some important characteristics are compromised and this affects the organoleptic profile […]
Read More… from Cold extraction, pressing and refining. Let’s clarify