In Italy, we should invest more in the olive oil sector. In order to face difficult seasons such as the last, and be better prepared for the market, guaranteeing a more constant quality level. This is what emerges from the interview by Marisa Fumagalli to Luigi Caricato, which was published on the Corriere della […]
Does the perfect olive oil exist? Read More »
Why does the idea of blending horrify oil purists? Perhaps it is because here we believe in selections, in the goodness of oils made from olives of a single variety, territory, tradition, and so forth. Our country however has a long tradition of creating blends of different varieties, a process that occurs in the
Who’s afraid of blending? Read More »
It seems that lentils bring good luck and the tradition wants them as the typical dish of the New Year’s Eve, next to cotechino, the pork sausage, or boiled meat. But it is a food rich in protein and iron and a great meat substitute, ideal for a vegetarian diet. Here there is a
Back in the old days, Antica Osteria da Bepi, an inn set in the main square of Marano di Valpolicella, was the place where the country folk met after going to the market, so that they would have a good excuse to eat some of the tripe in meat broth made there, or salami
“Antica Osteria da Bepi” and a recipe featuring our “Frantoio Olive Castaldo” oil Read More »
No olive should be picked from the ground, and likewise, all drupes displaying signs of olive fruit fly attack should be discarded, because the oxidation processes taking place in these fruits would cause the oil to be rancid.
The time has now come in the Lake Garda district to reap the fruit of a year of labour, to see the long awaited result of our work. Top quality oil may be produced in many places, but it is the territory that gives it its most distinctive traits. We would like to quote
The imprint of the place of origin… for us is Garda lake Read More »
Here’s a fresh proposal from Antonia Polese, a perfect recipe for an intermezzo between main dishes.
Green apple sorbet with extra virgin olive oil Read More »
Giancarlo Turri was an outstanding entrepreneur in the field of extra virgin olive oil production, but also an excellent sportsman. Our family still treasures an article about him that appeared in a newspaper dating back to the Forties. In the words of the enthusiastic journalist, “[Giancarlo Turri] fought with all his might, he, the
An indication that is often puzzling to the consumer is the difference between cold pressing and cold extraction. In the former case, extra virgin olive oils are obtained at a temperature below 27 °C from the mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses. ‘Cold extraction’, on the
The difference between cold pressing and cold extraction! Read More »
When asked what type of cooking oil he used in his restaurant, a restaurateur from Salerno recently replied “olive oil, naturally, there is no other oil!” “Extra virgin oil?” “Olive oil!” It is well known that thanks to its resistance to high temperatures, olive oil is the best type of fat for frying, and
How many types of olive oil are there? Read More »
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