Extra virgin olive oil: the new frontiers of taste

Olive oil, a good all-Italian goodness, one of the the Mediterranean diet cornerstones, characterized by genuine and unmistakable flavor.
A drizzle of olive oil and also the simplest dish colours of taste and goodness comes life. Always equal to itself, for centuries if not millennia. Although in the kitchen is starting to feel a breath of fresh air, thanks to new textures and new formulations.

And that’s why that the most original chefs have created spreads cremes jellies and gratable pats made with olive oil, well suited to replace the butter in the preparation of sweet dishes and to be included in the diet of those who are intolerant to dairy products.

Among the pioneers of experiments with olive oil, Luca Monesino, which in its project on "Golosi di salute" aims to use oil as a substitute for butter in cakes. To this aim he has created the Burrolì, made with cocoa butter, extra virgin olive oil and rice oil gem.
Davide Zunino, the chef at "Olio Colto", has instead developed a puff pastry with olive oil contained in a convenient tube for spreading on bread or used in the production of ravioli stuffed with pureed cauliflower or jelly candies oil, vanilla and sugar.

Not to mention the oil to be grated, a specialty that can be enjoyed in the restaurant Cracco in Milan, carved from a solid Brisighella oil is heated to 38 degrees, mixed with cocoa butter and cooled with liquid nitrogen.
At the time these specialties can be enjoyed only in a few carefully selected restaurants. Hoping to enjoy them even on our tables we have to resign o to select the liquid gold, starting with the the choice of a good olive oil shop!