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My family enjoys cooking. As a matter of fact, several of my boys love to be in the kitchen with me when I attempt to whip up fresh new recipes. They love creating things we’ve never tried in the past and I love the quality time I get to spend with them while in the kitchen—even if only for a bit. Time is precious and I’ll take whatever I can get!

For years I cooked with vegetable oils and canola oil. It wasn’t until I started to do some research that I realized that Extra Virgin Olive Oil is actually much better to cook with. We have since switch to EVOO (Extra Virgin Olive Oil) and have never looked back.

There are so many misconceptions about authentic extra virgin olive oil from Europe. I’d like to share a bit of info to help you better understand.

About Extra Virgin Olive Oil:

• Olive oil comes from the fruit (known as adrupe) of the plant Oleaeuropaea, or European olive. Extra virgin olive oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
• Extra virgin olive oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid.
• Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
• These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness, and  spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra
Virgin rating.
• Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
• Between use, store your oil someplace dark and cool (around 57° F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of
opening, and within 18 months of purchasing.

Why You Should Choose European Olive Oil:

• The olive tree has been revered in Europe since antiquity. Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to
produce the most delicious yields.
• The result of this centuries old bond between the people and the land is the finest extra virgin olive in the world.
• The greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different occasions.
• Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent.
• Olives harvested at the end of the season, late November into December, are overripe and tend to taste mild and buttery.
• Spanish oil is typically golden yellow with a fruity, nutty flavor.
• Italian olive oil is often dark green and has an herbal aroma and a grassy flavor.
• Greek olive oil packs a strong flavor and aroma and tends to be green.
• French oil is typically pale in color and has a mild flavor.

Ready to Give it a try? You can purchase Olitalia Extra Virgin Olive Oil at Eataly locations. Look for Olitalia at grocery stores in the Northeast next Spring.

Learn More About Extra Virgin Olive Oil Online:

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