How to choose the high quality olive oil

Trust is good not to trust is better! In a market as saturated as that of extra virgin olive oil counterfeiting is common. It was discovered that a bottle contains two oil mixed with other oils of low quality.


And then how to distinguish the high quality olive oil?


The three essential characteristics of a good oil should be: genuineness, authenticity, high quality. Quality depends of course on the olives used in turn determined by cultivar and climate in which they are cultivated: the oil produced in the north of Italy is lighter, while the south has a production more pronounced. The 90% italian olive oil national production, in fact, occurs in mills located in the South.


If you want to be sure you buy italian oil that has these characteristics, first of all, choose oil bottled and labeled according to the law that has the brand DOP, Denomination of protected origin, such as extra virgin olive oil from Sorrento. And if you do not trust the label buy it directly from the mill where it is produced in order to be sure to taste the oil from Italian olives. If there is a mill around in your home you can address all mills that also offer the service of selling oil online.


Another recommendation is to beware of low prices: to produce extra virgin olive oil quality was inevitable high costs.

Extra Virgin Olive Oil: fat better?

According false rumors Extra Virgin Olive Oil is an enemy of the heavy diet, but relying on the opinion of experts discovers that it is not. In fact, as the prof. Galvano, nutritionist and professor of nutritional science at the University of Catania, "the italian extra virgin olive oil for its nutritional and organoleptic characteristics is probably the best of the fat that nature gives us."

One peculiarity is the presence of polyphenols, compounds that in addition to being powerful antioxidants and anti-inflammatory have important organoleptic properties and consequently protective properties. The extra virgin olive oil, in fact, has "a preventive effect against many chronic degenerative diseases, including cardiovascular disease and some cancers."

"This oil stings me in the throat". The sensation of hot, not to be confused with the acidity, is a valuable parameter for evaluating the sensory quality of ' olive oil and is given by the polyphenols. Addition, the extra virgin is the presence of monounsaturated fatty acids which reduce the so-called bad cholesterol and increase good one.


So do not delete the extra virgin olive oil from your diet because in the right amounts is a friend and not an enemy.

water, fruit and vegetable and extravirgin oil for your health

Bakeries, candies and champagne. During the holidays it is impossible not to exaggerate a bit.
Are many that after the Epiphany they are and deal with the scale that protest. But not for all you need to move immediately to begin a real diet, just follow the few scientific tips, those which they never tire of repeating, and we do not listen. Let's look a bit 'together:

1 Drink lots of water. Everyone should drink at least a bottle of water per day. How to do it? We may try to drink juice for breakfast, green tea or white teas during the day and purifying the evening. And keep a bottle of smooth acuqa always on the desk.

2 Move on! Another great classic that nutritionists always say: the gym is important but not mandatory. we can avoid the elevator, go to work on foot, walking in the park, walking up and down the shopping streets, beaten in a period of strong ... but with snakers feet! swimming pool or of those periods, why not make a bet to the skating rink .. gaining in relaxation and healthy

3 At the table, preferring a diet rich in vegetables. Obviously not all have the same metabolism totally wrong and totally deprived of any food because a balanced diet is especially serious. But some tip are valid for all.

4 Avoid appetizers and aperitifs killer as pizzas, sandwiches, various meats, sauces of all kinds are rich in fat and unhealthy. Follow the rule of 5 servings of vegetables, fruits or vegetables a day.

5 Our aim will be to reduce the carbohydrates and eliminate excess fat or fat hereby replaced with better people: how? simple! just replace butter, lard or other fatty sauces with a much more nutritious extra virgin olive oil, and the same goes for salad dressing, which agrees only with salt and olive oil rather than Salsette ircche tasty and fat. The dish is so perfect for a nice salad vegetables and fruit, a nice soup or a soup of vegetables .. seasoned with a little oil.

For a true goumet dish, choose a strictly extra virgin olive oil DOP. And have a good "remise in forme"

The best oil to frying

My mom always says "anything, if you fry it, it becomes good." Holy words. But what is the best oil for frying? Seeds oil or oil extra virgin olive oil? In Italy it is an old discussion in which each and every home cook has their own opinion. In reality it is important to avoid first the smoke point, the one in which the oil starts to smoke instead of "sizzle". This is the ranking of the oils that reach the latest smoking point:
-Oil of modified seeds
-Lard Oil and oil
- Peanut-oil
Oil-modified seeds
-Seeds oil

The modified seeds oil is therefore a technical point of view the ideal oil for Figge, though, being an oil created in the laboratory, we can not call it a genuine product. Even frying in lard, although it may be natural, we can not say that it is very healthy. Ideally, therefore, Figs in olive oil. Virgin or not virgin? In terms of attitudes to smoking point these two types of oil are practically equivalent. Unlike the discourse about the behavior: the extra virgin olive oil tends to flavor foods much, something that olive oil does not. The choice of whether or not fry in extra-virgin olive oil is therefore more a matter of taste, as well as of course economic. Frying is the use of a large amount of oil to fry the food must be completely immersed in oil. The oil also must never exceed 180 degrees in temperature. Salt, sugar and other spices are then added only at the end of cooking.

Old Oil New Wine

A famous proverb says new oil, old wine: unlike wine aging becomes better, the oil is more flavorful when young. The olive harvest takes place between late October and early November, the olives are then taken to the mill for pressing, and so you get the 'new oil. The freshly-pressed oil has a bitter taste, a slightly spicy flavor, an intense aroma and a yellow / green colour. The best way to taste new oil is on the bread: there is just the rite of bread and new oil, new oil and bread. Over the following months, the flavor begins to be more gentle, their nutritional qualities but still fruity loses its intensity, which means that began the process of oxidation and that within a few months the oil will change the structure . The Act states that ' olive oil should be consumed preferably within 18 months after bottling, but in reality after two years is still edible but loses flavor and color, and after three years is no longer advisable. Sample a bruschetta with ' extra virgin olive oil again and don't forget the unmistakable flavor.

The extra virgin olive oil and the real Neapolitan pizza

King of the Mediterranean diet olive oil has an undisputed nutritional value besides being a tasty topping for our dishes and it's one of the essential ingredients if you want to taste the real Neapolitan pizza. The European Committee for geographical indications, protected designations of origin and specialty products, has determined that the real Neapolitan pizza will be protected from the EU against imitations and fakes. In other words, the Neapolitan pizza has obtained European recognition of the traditional specialty guaranteed (TSG) and is important because in the middle of the Italian pizza using ingredients imported from abroad. TSG Neapolitan pizza, as established by the Coldiretti, "will have among its essential ingredients tomato, mozzarella TSG, extra virgin olive oil and oregano and have a diameter not exceeding 35 cm, the cornice of 1 to 2 cm and a consistency with soft, elastic and easily foldable". This will avoid the risk of eating a pizza made with tomato Chinese, Ukrainian or Canadian flour and Tunisian or Spanish olive oil.

How to recognize a good italian olive olil

The extra virgin olive oil is the true protagonist of the "Mediterranean diet", so healthy, easy and full of natural flavors. Italian cooking enhances the characteristics of an oil of high quality. We advise you to taste extra virgin italian olive oil following our little advice.
Look at the bottle, transparent if possible, allowing you to admire the content.
Try to unscrew the cap and smell: ..... olives, olive harvest in the present in almost all regions of Italy and immediately pressed in mills.
Let go the extra virgin oil from the bottle little by little, to appreciate the right density and the color gold. E 'is the time of the meeting, the party, in which the flavors of the dishes are enriched. It 'the time of discovery of a natural taste, true, authentic, original ... a pleasant surprise to serve up something genuine. Pour slowly, for example, on toasted bread with tomato and oregano, or on a fresh salad, or rather on a simple slice of bread fresh from wood-burning oven. And so that they can appreciate the taste fruity, low acidity and a pleasant smell of fresh olives which characterize the true extra virgin oil. Cotto, then, will enhance legumes, vegetables, tomatoes, becoming the undisputed star of your kitchen. The genuineness, the lightness and fragrance make the extra virgin olive oil is essential in any type of diet and essential for the maintenance of a perfect fit.
Here are some rules that guide can help identify the many facets of a virgin olive oil.
1) Look carefully at the oil against the light, waving it in the bottle evaluating the fluidity;
2) Pour the oil into a glass, about a cucchiaio.Inutile too much that instead of improving the taste it gets worse;
3) Smell the champion trying to capture all the sensations pleasant or unpleasant;
4) warmed with the palm of your hand to release and enhance the volatile aromatic components, assuming the oil aspirated with a slow and gentle suction first, then more vigorously, in order to vaporize in the mouth, bringing it into direct contact with the taste buds;
5) Making rest a little mouth, slowly move your tongue against the palate;
6) Re-draw with the tongue against the palate and lips half open;
7) Repeat from step 4 several times, keep the oil in your mouth at least 20 seconds;
6) Eject the oil; Continuing to move the tongue against the palate, carefully consider the feelings back and scent. The recommendation can be made more alive than a novice taster is to have absolutely no hurry to expel the oil, but be calm and quiet, trying to save the greatest number of impressions. The first samples will be important to learn to become familiar with the vocabulary of the virtues and defects, which is practically the ABC sensory analyst is very useful to others attempting to describe their feelings, trying to focus on a common communication method .
Do not try to identify the oil tastes strange, no one will ever give a glass of oil, its only function is to be a valuable support to our foods.
The sampling techniques must be assessed by following some general rules of conduct:
• Do not smoke at least 30 minutes before the tasting
• Do not use any perfume, soap or cosmetics which could linger until the time of the test
• Not having eaten any food, at least one hour before the tasting
• Ensure that their physiological and psychological conditions are positive, such as not to compromise the analysis