Extra Virgin Olive Oil Pallade PET 5 L — Oleificio Zucchi

Pallade Extra Virgin Olive Oil 5 L Oleificio Zucchi — Italian EVOO for Professional Kitchens

Pallade Extra Virgin Olive Oil 5 L is the HoReCa line of Oleificio Zucchi SpA in Cremona (Lombardy), founded 1810, blended from carefully selected European olives and bottled in 5-litre PET, case of 2 bottles (10 L total). Cold-extracted, acidity below 0.8 percent, certified Carbon Footprint and Sustainable Farming. HACCP-compliant for HoReCa use.

What is Extra Virgin Olive Oil

Extra Virgin Olive Oil is the highest category of olive oil, obtained exclusively from olives through mechanical processes without any solvent. EU regulation 2568/91 requires free acidity below 0.8 percent (oleic acid), peroxide value below 20 mEq/kg, and a sensory panel score with zero defects. Pallade respects these limits with significant margin, delivering balanced fruity profile suitable for finishing and cooking alike.

The producer: Oleificio Zucchi

Oleificio Zucchi SpA, founded in 1810 in Cremona, is one of the oldest Italian olive oil houses, today led by the seventh generation of the Zucchi family. The company sources olives across Italy and Mediterranean producing countries under direct supply contracts, operates BRC, IFS, ISO 9001 and ISO 14001 certifications, and runs Italy’s first Carbon Footprint certified olive oil line. Zucchi exports to over 60 countries and is the technical sponsor of Slow Food projects on Italian olive biodiversity.

Organoleptic and technical characteristics

Golden colour with green reflections, medium fruity profile with notes of green almond and freshly cut grass, balanced bitter and pungent sensations typical of premium Italian EVOO, smooth and persistent finish without harshness. Acidity below 0.5 percent, peroxide value below 12 mEq/kg, free of refined-oil cuts. Cold-pressed within 24 hours of harvest for maximum polyphenol retention.

Professional uses

Five core applications for the kitchen brigade: raw finishing on carpaccio and bruschetta at 5 g per portion drizzled at the table; salad emulsion with white wine vinegar at 12 percent ratio for caprese and panzanella; pizza topping post-baking at 3 g per slice for cornicione enhancement; saute base for pasta sauces such as aglio olio at 25 g per portion; deep frying tempura and arancini at 175 degrees Celsius for crispy result with neutral taste. Always store between 14 and 20 degrees Celsius for ideal viscosity.

Common mistakes to avoid

Three errors at chef level: storing the bottle on the worktop near light and heat, which oxidises chlorophyll and shortens shelf life; using EVOO above its smoke point of 210 degrees Celsius for prolonged frying, which generates bitter compounds; reusing previously cooked oil for raw finishing, which transfers off-flavours and reduces aroma. Always reserve a dedicated bottle for raw service and another for cooking.

Storage and packaging

Store the sealed 5 L bottle in a cool dry place between 14 and 20 degrees Celsius, away from direct sunlight and heat sources; shelf life 18 months from bottling. Once opened, keep tightly closed and consume within 90 days for best aromatic profile. PET bottle is recyclable, case of 2 bottles for HoReCa stock rotation.

Distribution and logistics in Switzerland

LAPA delivers Pallade EVOO across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for chefs, pizzaioli and Italian gastronomies.

Who it is for

Italian restaurants and trattorias for finishing and cooking, pizzerias for post-baking drizzle, hotel kitchens and catering for buffet stations, Italian delicatessens and gastronomies, bakeries for focaccia, gourmet retailers and discerning private clients seeking certified Italian EVOO at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.