It's no secret that Italian olive oil is some of the best in the world. But what is it that makes Italian olive oil so special?
Most of the olives used for Italian olive oil are grown in the southern regions of Italy, where the climate is much warmer than in other parts of the country. The warm climate allows the olives to reach full maturity, resulting in a richer and more flavourful olive oil. Additionally, the terroir of southern Italy – the combination of its soil, climate, and topography – gives the olives a distinctive flavour that can’t be found elsewhere.
Italian olive oil is also known for its low acidity levels. This is due to the fact that Italian olives are harvested late in the season, when they are almost fully ripe. This ensures that the acidity levels are kept at a minimum, resulting in a smoother and more enjoyable taste.
Overall, Italian olive oil is an excellent choice for cooking and adding flavour to dishes. If you’re looking for an authentic taste of Italy, you can’t go wrong with Italian olive oil!
- Use it as a base for dressings, sauces and marinades. It's an essential ingredient in pesto!
- Drizzle over pasta, pizza or bruschetta. It will also enhance the flavour of grilled meat, fish and vegetables
- Use it for frying and sautéeing
- Serve with balsamic vinegar as a dip for bread
- Use olive oil as a substitute for butter or other fats when baking
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It's no secret that Italian olive oil is some of the best in the world. But what is it that
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