It is well known that oil is a fundamental element in the Italian cuisine.
What’s more, for the quality of raw materials, biodiversity, and richness of flavours Italian cuisine is the best in the world.
If we wanted to take these two considerations and treat them as if they were the variables of an equation, we could say that there is no dish in the kitchen that does not owe a special thanks to extra virgin olive oil for its delicacy.
Whether we are talking about main courses, side courses, bread and pizza , desserts or simply fruit and vegetables in any type of preparation, our dishes are enriched, enhanced, characterized by the unique and precious flavour of olive oil. And even where for unclear reasons the oil should not be used in the recipes, it is inevitable to add a final touch to it by adding some oil.
An iconic gesture, which, like a hug, completes and provides love to the dish to be served.
It’s not just a case that we have talked about the quality of raw materials: in fact, they are essential for a high level cuisine, which everyone on the planet, since always, and nowadays more and more, has had the opportunity to taste.
Italy, notwithstanding the fact that it is one of the major producers of EVO oil in the world, partially manages to satisfy this demand. Anyway, due to the small availability and the increase in requests even from foreign countries, extra virgin olive oil quality is not as excellent as it was in the past in the best case scenario; while in the worst case, oil is alterated and replaced with surrogates, giving rise to different oils that have nothing to do with the original extra virgin olive oil.
Not everything that appears on the market turns out to be of acceptable quality and the reasons are to be found in the choices of both producers (the choice of cultivars, the right time for the harvest and the harvesting, milling and storage techniques) and sale channels (transport, storage, logistics and commercial costs).
Fortunately, 2.0 consumers are supported by a large amount of information, purchase channels, the possibility of comparing and choosing, as well as services that make everything much easier.
It is not a difficult task, therefore, to be able to understand, search and find the best extra virgin olive oil possible, in a chaotic and extremely varied market. Here are some tips to help you understand what makes an oil a product of the highest quality, the one we deserve:
PRICE
The price usually appeals to the customers, but a very low price is an indication of poor quality, as oil production involves a long and laborious process and the product that is used is prized and cared for in every detail, from the olive tree cultivation to the harvest of the fruit and its treatment.
LABEL
Through the product label it is possible to recognize some important requirements: the expiry date, a fine oil cannot exceed an 18-month bottling , in order not to lose its essential organoleptic characteristics.
It is important that the manufacturing site is clearly indicated, because it is possible to end up with a foreign mixed product.
PRESSING TECHNIQUE
An oil with superior characteristics is the one that undergoes a cold pressing.
In this way the oil, which is thus defined as organic, maintains its characteristics and guarantees the presence of vitamins and polyunsaturated healthy fats which would be dispersed at high temperatures.
PACKAGING
We know that the external appearance of a product is important and a beautiful package (like ours!) makes you want to buy that product; but the package makes also reference to product conservation . The conservation of this particularly valuable product requires dark containers, and cool environments, as light and heat can lead to its premature deterioration.
For this reason Aria di Mare has thought about the use of dark glass bottles and the cardboard packaging that specifically absorbs moisture. Even the tins are very functional and allow you to store a greater quantity of oil.
With these simple tips we think that those looking for a high quality taste experience, with the taste and smell of our lands, can find the right product for their needs.
If you need more information, feel free to contact us through our social media and we will provide you with all the information you need.
-
Monocultivar Coratina strong extra virgin olive oil “Nonna Lucrezia”$6,80 – $37,88
-
Monocultivar Ogliarola delicate extra virgin olive oil “Il Bandista”$6,80 – $37,88
-
BOX S – “Il Bandista” Oil Special Edition$11,66 – $15,54
-
Box M – Oli di Puglia$53,42
-
BOX S – “Nonna Lucrezia” Oil Special Edition$11,66 – $15,54
-
BOX S – “PrimOlio” Oil Special Edition – 250ml$11,66