Extra virgin olive oil is the most widely used fat in the Mediterranean diet and has been used since ancient times. It is the king of condiments for its flavor, fragrance, and the countless health benefits it offers.
It is in fact an anti-tumor product, a friend of the heart and our trusted ally of youth.
Extra virgin olive oil is the best Italian product for human consumption among all other widely consumed edible oils and fats.
Unlike what happens with other vegetable oils and fats, extra virgin is the only oil that is produced only by pressing olives,
I will just use solvents chemicals or other industrial interventions. It has remained a natural and genuine product over the years:
Pressing the olives gives the oil all the precious substances of the raw material.
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It is divided into three types: intensely fruity, mediumly fruity and lightly fruity oils.
The first is the most penetrating and tingles in the mouth: it is perfect for seasoning foods such as grilled red meats, boiled beef, vegetable soups,
legume soups, bruschetta, ribollita, braised meat. The medium fruity wine is tasty and fragrant and can be paired with a nice
Tomato and mozzarella caprese, marinated tuna, orange salad, fish soups, blue fish, fried fish, legume creams,
Stuffed vegetables, sautéed white meat, and salsa verde. The light, fruity flavor leans toward sweet, smooth, and delicately scented.
It is perfect to pair with steamed fish, sweet and sour vegetables, fried fish, meat and fish appetizers, white sauces, fried seafood, and delicate salads.
