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.

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.