Extra virgin olive oil is a historical product that has appeared on Mediterranean tables since ancient times in Italy. Thanks to the curiosity and passion of shrewd consumers, conscientious producers and finally trained communicators, extra virgin olive oil has become a 'cult' of the modern interpretation of conscious eating, standing at the top of an ideal pyramid thanks to all the benefits it brings.
Italian extra virgin olive oil or evoo (short for extra virgin olive oil) is the product obtained by pressing the fruit of olives.
A true natural food with a unique taste and aroma profile. The attribute 'virgin' indicates how the extra virgin oil extraction process is based on mechanical and physical methods, without the use of solvents or chemicals. The latter are largely used in the production of seed oils and olive oils. Furthermore, no oils of any other nature are added or mixed in the processing of extra virgin olive oil.
For us it is very important the high quality of our products so we are committed to manage a careful selection of raw materials. Indeed, the olive harvest takes place in October, when the olives are still green and rich in polyphenols.Extra virgin olive oil VS olive oil: what is the difference?
Extra virgin olive oil: has acidity levels of less than 0.8° and from an organoleptic point of view has no defects. It must meet both these parameters to be called 'extra virgin'. It is, without a doubt, the best oil because its nutritional properties remain intact.
Virgin olive oil: is that oil whose acidity levels must be less than or equal to 2° and with a median defect in tasting panel of less than or equal to 2.5. As soon as it meets one of these parameters, the oil is classified as 'Virgin'.Is olive oil healthy?
Many are the benefits of extra virgin olive oil such as the fact to being a mine of antioxidants including vitamin E. All molecules capable of defending our bodies against premature ageing by combating free radicals. The latter are mainly
responsible for the cell damage typical of ageing. They are particularly reactive forms of oxygen, i.e. very powerful molecules capable of damaging DNA and, in the long run, triggering the genesis of tumours. Thanks to the oil, the antioxidants it contains neutralise the dangerous radicals and thus ensure cell longevity.
You can taste different flavor of extra virgin olive oil in different recipes or experience. Below, 2 recipes wit our extra virign olive oil.
Preparation: 15 Minutes
Cooking: 5 Minutes
Difficulty: Very easy
- Rustic bread 15 slices
- Ripe copper tomatoes 1 lb
- Basil 8 leaves
- Oregano to taste
- Blend Verde - Palazzo di Varignana extra virgin olive oil
- Salt to taste
- Black pepper to tast
- First wash the tomatoes, cut them in half and then cut them into cubes.
- Pour the tomatoes into a bowl and add the basil leaves, previously washed and dried.
- Season with a pinch of oregano, salt, pepper and add Extra Virgin olive oil.
- Mix well and let it marinate for about 30 minutes. This is optional, but we recommend it so that all the aromas and flavors blend.
- In the meantime, cut the bread into slices.
- Heat a grill well and place the slices of bread on it.
- Grill them on both sides until they are browned.
- Distribute the tomato salad on the slices of bread, add the extra virgin olive oil and let it rest for a couple of minutes, then serve your tomato bruschetta!
FOCACCIA WITH ROSEMARY AND EVO OIL
Preparation: 15 Minutes
Portions: 6 people
Tools: Baking pan
Rest time: 4 Hours
Cooking time: 20 minutes
- Flour 00 1lb
- Yeast 2 teaspoon
- Water 1 cup
- Blend Blu - Palazzo di Varignana extra virgin olive oil 2 tablespoon
- Rosemary sprigs 2
- Salt to taste
- Coarse salt to taste.
- In a large bowl, pour the warm water together with the yeast.
- Let it soak for about 2-3 minutes and then mix well with a spoon to dissolve it.
- Add the flour and extra virgin olive oil.
- Mix the ingredients lightly with a spoon and add the fine salt.
- At this point, knead vigorously with your fingers until you get a soft dough.
- Cover the focaccia dough with transparent film and let it rise for 3 hours, it should triple in volume.
- It is advised to put the leavened products in the oven, while it’s off with the light on.
- After 3 hours, pick up the dough and put it directly into the well-oiled pan.
- Work it with your fingertips to spread it out.
- Sprinkle the surface of the focaccia with extra virgin olive oil, coarse salt and fresh rosemary.
- Let it rise for another hour covered with a clean cloth.
- Bake the rosemary focaccia in a preheated oven, static mode at 200° for about 20-25 minutes.