The Green Gold of Italian Cuisine
Extra virgin olive oil è l'ingrediente più importante della cucina mediterranea. Ma non tutti gli oli sono uguali. Sapere come scegliere e utilizzare l'olio giusto può trasformare i tuoi piatti.
What Does "Extra Virgin" Mean
To be classified as extra virgin, an oil must:
- Be extracted only mechanically (cold pressing)
- Have acidity below 0.8%
- It does not exhibit any organoleptic defects.
- Have positive characteristics: fruity, bitter, pungent
Le principali regioni produttrici
Italy produces oils with different characteristics depending on the region:
- Tuscany: robust and pungent oils, perfect for meat
- Puglia: fruity and mild oils, ideal for fish and vegetables
- Sicily: intense oils with green tomato notes
- Liguria: delicate and sweet oils, excellent for pesto
- Umbria: balanced oils with artichoke notes
Come utilizzare l'olio in cucina
Raw
Extra virgin olive oil is at its best raw: on salads, bruschetta, soups, and as a final dressing on pasta and risottos.
Per Cucinare
Utilizza olio extravergine d'oliva di media qualità per cucinare a temperature moderate. Per friggere, scegli oli con un punto di fumo più elevato.
Come Conservare l'Olio
- Away from light: in dark bottles or in a closed pantry
- Away from heat: never near the stove
- Well sealed: oxygen quickly degrades the oil.
- Consumption: preferably within 12-18 months of production
I nostri oli selezionati
LAPA selects extra virgin olive oils from the best Italian regions. Our oils are:
- 100% Italian and traceable
- Cold pressed
- Selezionato per qualità e freschezza
- Available in different formats for every need
Conclusion
A good extra virgin olive oil is an investment in the quality of your dishes. Don't skimp on this fundamental ingredient: your customers will notice the difference.