We use the oil at least twice a day : at lunch and at dinner.
Some of us have a relative who produces it or know someone nearby with an olive oil mill so we can buy it from the producer. Many of us buy it at the supermarket, paying close attention to the offers and its provenance.
Even in restaurants, special attention is paid to the selection of extra virgin olive oil, often featuring in a separate dish during tastings alongside specialty baked goods.
Extra virgin olive oil has played a central role in the history of Mediterranean civilizations for millennia, with a multitude of uses that have evolved over the centuries. From ancient Greece, where it was used as a medicine, a skin ointment, lamp fuel, and even as a sacred prize for the victors of the games honoring the goddess Athena, to the present day, olive oil has continued to be a valuable and versatile resource.
Extra virgin olive oil, known for its perfect balance of monounsaturated and polyunsaturated fats, is rich in vitamins and polyphenols, powerful antioxidants that help fight cellular aging caused by free radicals.
Besides being a health elixir, olive oil is a pillar of Mediterranean cuisine . Long used as a condiment, it is the key ingredient in numerous recipes , and its quality can make the difference in the success of many dishes.
By quality in this case we mean its aromatic profile on the nose and on the palate, that is, how intense it is.
Today, extra virgin olive oil has been elevated to a true food.
This precious oil lends itself to a variety of culinary uses : perfect for seasoning both hot and cold dishes, it enhances the flavor of fish, meat, or vegetables cooked at low temperatures. Furthermore, it can also add a special touch to desserts, making it a versatile and indispensable ingredient.
Thanks to its unique flavor and healthful properties, extra virgin olive oil is a prized food, capable of enriching any dish and bringing benefits to our bodies.
What can you do with extra virgin olive oil?
In the kitchen, extra virgin olive oil is undoubtedly one of the best oils to use , thanks to its versatility and qualities. It is perfect for:
- Season raw, enhancing the flavor of dishes with its unique taste.
- Replace butter in desserts, adding lightness and a more delicate flavor profile.
- It can be used for short cooking times, but also for frying, thanks to its resistance to high temperatures.
- It can withstand long cooking times, maintaining its properties intact and enriching dishes with flavour.
What are the traditional Italian recipes in which extra virgin olive oil is the protagonist?
1 The fettunta (and the bruschetta)
In Tuscany it is a real must for appetizers and aperitifs, both in the most prestigious restaurants and in taverns or at home.
The simplicity of bread and oil is not a given!
Oil on a slice of warm bread creates a particularly functional combination because the polyphenols, which are volatile, are enhanced by heat and we perceive more aromas.
Toasted bread allows us to appreciate the secondary taste, olfactory, and aromatic sensations of flour and bread in general, and in particular by virtue of the caramelization of sugars and the Maillard reaction which develops around 300 substances, including aromatic ones, in the presence of proteins.
Oil is a highlighter of sensations and therefore enhances some of these that come from the toasted crust and crumb.
Then there are the kinesthetic sensations that concern the texture of the bread, being crunchy can make eating it more satisfying.
2 The pesto
Adding extra virgin olive oil is a crucial step in the preparation, as it must be added gradually to ensure perfect integration. But choosing the right oil is equally crucial.
For Genoese pesto, it's best to avoid intensely fruity oils, which risk overpowering the other flavors. It's best to opt for a delicate or medium-fruity extra virgin olive oil, with a smooth, unobtrusive flavor. This type of oil blends harmoniously with pesto, balancing the flavors and adding a refined touch to the recipe.
3 Spaghetti with garlic, oil and chilli pepper
Extra virgin olive oil is essential and must be chosen carefully, as well as the right timing for its use. For example, if spaghetti is sautéed too long, the oil can lose some of its aroma, reducing the overall intensity of the dish.
When preparing spaghetti with garlic, oil, and chili pepper, the choice of oil is crucial, as it acts both as a condiment and as a flavor enhancer.
But how do you choose the perfect oil?
- Intensity . A key aspect in choosing an oil is its fruitiness, or rather, the complexity of aromas and flavors it releases. In this case, to enhance the dish, an intensely fruity extra virgin olive oil is recommended, which adds depth and body without the need for parsley.
- The moment . To best preserve the oil's characteristics, it's best to heat only a portion in a pan and add the rest raw. This technique helps preserve the oil's aromas, preventing them from being lost during prolonged cooking.
4 The focaccia
The secret to perfect focaccia? Extra virgin olive oil.
In particular, when preparing our beloved focaccia barese, extra virgin olive oil plays a key role and is used in two crucial moments of the recipe.
The first step occurs when you generously oil the pan, the second after you roll out the dough, working it delicately with your fingertips.
The abundance of oil not only gives the focaccia its characteristic golden color, but also ensures its crispiness. The oil should be distributed evenly over the surface with light strokes.
In some variations of the recipe, passed down from grandmothers, oil is also added to the dough during the preparation phase, adding softness and richness to the final result. Here too, family traditions and secrets come into play, with differing schools of thought on how to best use this precious ingredient.
