World Italian Culinary Week

La cucina italiana tra salute, cultura e innovazione

Italian Cuisine and Health, Culture and Ingenuity

《《Extra Virgin Olive Oil　》

Olive oil is a vegetable fat obtained by pressing the fruit of the olive (Olea europaea) and has been used as a seasoning since ancient times. Quality depends on the processing method. The most highly regarded is extra virgin olive oil, which is cold pressed using only mechanical methods, made without additives, and has excellent chemical and sensory properties.

[Claire] A pinch of history.

Olive oil dates back about 6,000 years in the Mediterranean region, where it was used for food, medicine, and as fuel for lamps. The Greeks and Romans, in particular, spread the cultivation of olive oil and improved production and preservation techniques, making it a fundamental element of their economy and culture. Although it declined with the fall of the Roman Empire, monasteries revived its production in the Middle Ages, and it was subsequently developed over the centuries by merchants and companies, leading to its modern revaluation in connection with the Mediterranean diet.

Did you know?　[Claire] [Claire]

Olive oil flavor
The main flavors of olive oil are fruity, bitter, and pungent, but there are many other nuances depending on the olive variety, ripeness, and processing method. The fruity flavor is reminiscent of grass, apples, and tomatoes, the bitter flavor is characteristic of green olives, and the pungent flavor is a tangy sensation in the throat caused by polyphenols. In good quality oils, one can also detect notes of almonds, artichokes, olive leaves and other herbs.

Memorial Tree Olive.

Commemorative olive trees are olive trees that are hundreds or even thousands of years old and are known for their imposing size and high historical and cultural value. They are found throughout Italy, with particular concentrations in Puglia, Sardinia, and Umbria. Examples of famous trees include the "Le Matusaleme" in Puglia, which is estimated to be 3,000 years old; the Villastrada olive tree in Umbria, with a trunk circumference of 12 meters; and the Sozzastre olive tree in Sardinia.

Oil and Health."

Extra virgin olive oil is rich in antioxidants and monounsaturated fatty acids that help protect the heart and arteries, reduce inflammation and bad cholesterol, and aid digestion. It is widely used in cosmetics because of its emollient and nourishing properties. It moisturizes skin and hair, prevents dryness and aging, soothes inflammation, and imparts radiance.

New ideas.

Olive oil can be used to add flavor and depth to dishes, whether raw or heated. It can be added to herbs and spices to create aromatic oils, mixed with fine vinegars to make original dressings, or used in place of butter to make dishes lighter and more aromatic. It is also ideal for modernizing traditional recipes and for oven or pan cooking. Cooking at low temperatures preserves the nutritional value of the food.

*Recipes that can be made in less than 5 minutes (excluding resting time)

◎Flavored oil
Simply carefully wash and dry selected herbs and marinate them in extra virgin olive oil. The extraction time for this flavored oil depends on the desired concentration. It is usually placed in an airtight container and left in a dark place for at least two to three weeks. This technique, called infusion, gives a good finish and high quality.
Flavored oils can also be prepared quickly by heating and cooking. In a small saucepan, heat extra virgin olive oil with the selected aromatic herbs to about 40°C (104°F), then allow to cool. Homemade flavored oils made this way can be used immediately after they are made or soaked for several more days before removing the herbs. Alternatively, you can use a microwave oven. Simply place the oil and herbs in a heatproof container and heat on maximum power for one minute. The oil will be lightly warmed and the aroma of the herbs will be extracted. Allow the resulting flavored oil to cool in the same way as if it had been cooked on the stove.

The finished flavored oil should be stored according to the following three basic rules
. To be placed in a dark bottle and protected from light.
Place in a cool place away from heat.
Remove any herbs used for flavoring (especially if fresh).

To preserve the sensory properties of flavored oils (the quality and characteristics of the oil as perceived by the senses), they should be consumed within three months of cooking.