Extra virgin olive oil: guardian health

In 1952, the American physiologist Ancel Keys during a trip to the south of Italy noted that diet in Naples was low in fat and that only rich people suffered heart attacks." He called this regime "Mediterranean diet". In fact, the Mediterranean diet is devoid of animal fats such as butter, lard and animal fats invisible olive oil, representing almost the only seasoning and it is an essential and indispensable ingredient. Since then he began to study the beneficial effects of olive oil.The healthy qualities of the oil were already known in antiquity and Galen prescribed to treat the "evils of stomach," while others indicated as the treatment of stomach ailments, skin diseases and as an ointment. For years now, nutritionists recommend to prefer the extra virgin olive oil to the seed or animal fats. Being rich in unsaturated fatty acids increases the colestorolo good and maintains a low level of bad colestorolo thus exerting a preventive action for cardiovascular disease and alteriosclerosi.The extra virgin olive oil also contains a number of antioxidant and unsaponifiables substances that slow down the aging process, improve the intestinal absorption of calcium and play a protective action on 'digestive system. Finally thanks to the presence of vitamin E treatment inflammatory diseases, particularly rheumatic diseases.In short, the oil is a healthy irreplaceable as a nutrient in our diet and our table as a condiment for its organoleptic characteristics. Preferably be consumed raw to preserve its elements intact, but may be taken with sauces or fried, and how food is always preferable to seed oils or animal fats.

Oil's Sommelier

Not everyone knows that in addition to the wine sommelier there's olive oil sommelier. Yes the organoleptic analysis is divided into three phases: visual, olfactory and gustatory. Through the visual inspection is possible to appreciate characters such as density, clarity and color. With the sniff test, demonstrate the intensity of the smells and the peculiarities related to single cultivar, with hints that can range from fruity to herbal to floral to spicy and complex. The Taste defines the intensity of flavor, structure, and additional awards. The final points-determinants of the combination are connected with the balance, the mouth and final state of evolution. The balance, as for wine, is given by the balance between the hard parts (determined among others by the pleasurable sensations of bitter and spicy) and soft, and it is very important to evaluate the possible presence of imbalances to note the hard or soft purpose of more accurate matching with food. The fruity oil, light, you can combine dishes simple, uncomplicated, like steamed fish, fried, garlic bread, soup of rice and pasta and beans, cooked vegetables. The oils most incisive, bitter, with awards of artichoke or walnut, are perfect for seasoning fish or grilled meats, fish soups, salads, vegetables. Spicy or bitter oils are suitable for preparing very tasty and rich in complexity, meat, tuna, pizza and focaccia.

Campania: land of oil DOP

In Campania, the fourth Italian olive-growing region for quantity and sixth for olive grove area, introduction of olive cultivation is dated thousands of years: the work of spreading is the most conspicuous of this plant is attributed to the Phoenicians and the Greeks ports in all not colonized territories and not only for producing oil for food but also for obtaining unguents and perfumes, or to be burned in homage to the deity. It is in Campania that the olive tree has found its ideal habitat, characterized by a limited annual rainfall, hot summers and dry winters tempered by intense light, often from volcanic soils, permeable and well ventilated.


Campania's Olive is very diverse in different areas of cultivation. There are many environments, as many oils are produced each with its history and its peculiar, and more and more manufacturers are committed to promote, through the DOP the use of innovative techniques, aimed at improving product quality, the unique resources, history and tradition. The Dop of Campania are 5 , of which three "Sorrento Peninsula", "Cilento", and "Colline Salernitane", recognized by the CE and the two "Colline Beneventane" and "Sannio Caudino Telesino" approved by MiPAF. Taste the olive oil dop and understand the difference.