Italian Olive Oil, Like an Extra Virgin
Italian olive oil or shall it be extra virgin? Even if both are fruit of the European olive tree, the difference is colossal. Knowing these differing traits is the primary step towards making informed decisions on which Italian olive oil to buy, given the high quality producers that abound on the Italian landscape.
To get a better idea of the different levels of oil, it is enough to remember that extra virgin always comes from the first pressing of the olives, carried out through mechanical or manual means, while plain old olive oil is a mix of refined and virgin oils. As the removal of the term “extra” implies, the product is lesser in sensory characteristics and nutrition, but useful nonetheless for frying and preserving food.
Olive pomace oil (sansa in Italian) has the most defects in terms of raw materials or manufacturing techniques, and is corrected by deacidification, to lower acidity, and processes to eliminate unpleasant odors at a temperature of 150°. This colorless, odorless concoction is mixed with bottom shelf products for commercial reasons, so it is of the utmost importance to know what you are buying. Choosing top Italian brands offers an unparalleled eating experience!