Everything about Italian olive oil

What is good to know about Italian olive oil

Olive trees are an integral part of the Mediterranean landscape. And since ancient times, olive oil has been an indispensable part of traditional Mediterranean cuisine. It has a beneficial effect on the functioning of the liver, gallbladder and pancreas, protects the stomach and intestinal mucosa, lowers blood cholesterol and helps prevent cardiovascular disease and the development of certain cancers. The importance of Italian olive oil lies in its composition. In addition to the high content of unsaturated fatty acids, high quality Italian olive oil also contains high levels of natural antioxidants and other important ingredients. Antioxidants protect cells, increase the body’s defences against free radicals and slow down the ageing process.

Just as olive trees are a symbol of the Mediterranean landscape, oil from its berries is a widely used ingredient in Mediterranean cuisine.

How to use Italian olive oil

There are over 350 different varieties of olives in Italian cuisine. Different regions produce oils of different flavours. There are places where the result is bitter, elsewhere more tangy or fruity. Which one you prefer is a matter of taste, and of course, it is a matter of using the olive oil for salads or for other foods. Different olive oils can be used for different dishes and for different ways of cooking. Extra virgin olive oil can also be baked and cooked, but it is worth remembering that the aromas of olive oil change when heated, and new flavours can be created than if you were to use the oil cold. However, if heating is too long or the temperature is too high, the olive oil will not only lose its flavour but also its valuable nutrients.

With a characteristically strong-flavoured Italian olive oil, we can marinate fish, meat, vegetables or any other dominant ingredients. A medium-intensity, round-flavoured extra virgin olive oil is great for watering mozzarella or for dipping bread, but it can also be tried as a mixed vinaigrette for steamed vegetables or french fries. With extra virgin Italian olive oil made from a ripe berry (namely late-harvested) with a very mild taste, you can make mayonnaise or even replace other fats in the pastry of some cakes.

How to make a delicious homemade olive salad

Now that we know so much about olives and the benefits of Italian olive oil, let’s make a delicious and simple salad for light afternoons!

  1. Coarse the olives and finely chill the peppers. Crush the garlic and chop the anchovy fillet. The carp berries are rinsed. Cut the parsley and oregano finely.
  2. Thoroughly roll all Ingredients in a bowl (2/3 mug green and 2/3 mug black olives, 1/2 mug red pimento, 3 cloves garlic, 1 anchovy fillet, 1 tablespoon glass capers, 1/2 mug parsley, 1 teaspoon fresh oregano, 1/2 teaspoon freshly ground pepper, 1/2 mug extra virgin olive oil), then cover and let stand for at least 1 hour to blend the flavours.

Ready! Enjoy your meal!

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