Olive oil

Olive oil, the essential Italian in the kitchen

Olive oil, the Mediterranean condiment par excellence, is the expression of a centuries-old tradition. In Italy the extra virgin quality has established itself and is used above all, which in the classification represents the high range of oils and is the juice of the first olive pressing. Equipped with extraordinary characteristics of smell and taste, it is rich in noble fatty acids and antioxidants. He is the prince of Italian culinary art.

When classified as virgin it has a higher acidity and is therefore qualitatively lower, from an organoleptic point of view. Made by the second pressing or refining of other oils, it is more suitable for cooking. If produced with the cold technique it still retains some aromas and flavors, but contains more water and has a less efficient yield in cooking.