Flavor Your Life is a great site to use to learn all you need to know about Olive Oil, from uses, how to pick out the best one to how it's made. I was very impressed with this site and learned some things that have been very helpful to my Olive Oil needs. The recipies on this site are amazing.
The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe. With funding from the European Union, the Italian government, and a consortium of European extra virgin olive oil producers, we are debunking misconceptions while empowering consumers — and sharing inspiring recipes that use liquid gold in everyday cooking.
What is Extra Virgin Olive Oil?
Made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. Extra Virgin Olive Oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of
oleic acid.
Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness and spiciness. If the oil doesn’t have the signature fruity
taste and harmonious balance it won’t receive an Extra Virgin rating.
Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
How Do I Check For Authenticity?
You can also look for the European Union PDO certification (Protected Designation of Origin – also know as DOP in Italian) or PGI (Protected Geographical Indication – also known as IGP in Italian). PDO certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region. PGI is less strict and certifies that one stage of the process occurred in a specific region. Third party authorities constantly monitor these certifications.
|
|
How do you cook with Extra Virgin Olive Oil?
- Experiment with different oils for different occasions.
- Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs or potatoes.
- Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup.
- With a high smoking point of 400°F extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
- Store oil in a dark cool pantry away from heat and light, which causes decay.
- 57°F is the best temperature for storing and beware not to store your oil next to the stove.
- Make sure the cap is screwed on tight after each use to protect it from air.
- To ensure freshness, consume oil within 6 months from opening.
|
|
|
100% ITALIAN EXTRA VIRGIN OLIVE OIL
Zucchi 100% Italian extra virgin olive oil combines quality and tradition in a blend of carefully selected extra virgin oils made by the mechanical coldpressing of Italian olives only.
A full flavored oil excellent
for drizzling over grilled meats, pastas and
soups. For those who hunger for strong flavors.
Exellent Oil
Perfect alone or paired with your favorite
basalmic vinager.
Full bodied flavor
Great on anything you put it on or pair it with.
|
