Extra virgin olive oil guides
Acidity of extra virgin olive oil: what it means
Free acidity measures the percentage of free fatty acids in oil, expressed as oleic acid: the lower it is, the healthier the olives were and the more timely the processing. By law, extra ...
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Which extra virgin olive oil to choose as a gift?
A gift extra virgin olive oil is distinguished by three elements: a real story and origin, a well-designed packaging,...
When is the best time to buy new olive oil?
New oil is from the recently concluded harvest, pressed within a few hours, and bottled immediately. This is the mome...
Better a single-cultivar olive oil or a blend?
A single-cultivar oil is made from a single olive variety, such as Itrana, and expresses its character and connection...
How to store extra virgin olive oil
Extra virgin olive oil should be stored in the dark, at 14–18°C, away from heat sources and strong odors, and the bot...
Artisanal or Industrial Oil: What Are the Differences?
The main difference lies in the supply chain and time. An artisanal oil is produced in limited quantities, using oliv...
How to pair extra virgin olive oil with raw foods
Extra virgin olive oil is best used raw, added at the end of preparation: this way it retains its aromas and polyphen...
How to recognize quality extra virgin olive oil
A quality extra virgin olive oil is recognized by three positive sensory cues (fruity, bitter, and pungent) and the a...
What is a high-polyphenol olive oil?
It is an extra virgin olive oil that exceeds 250 mg/kg of phenolic compounds, the threshold recognized by EFSA for be...
What is the Itrana cultivar?
Itrana is an olive cultivar native to lower Lazio, also known as Oliva di Gaeta. Primarily cultivated in the province...