Extra Virgin Olive Oil

Extra Virgin Olive Oil

......today a small reminder on the extra virgin olive oil:

Please do not confuse extra virgin olive oil with olive oil. In my recipes, you will never find olive oil but always extra virgin olive oil, exactly like in my kitchen. The best extra virgin olive oil has a heavy, strong taste that is a little bit bitter and should resemble the fragrance of the olives. Extra virgin olive oil is produced from the first pressing of the olives, and it cannot contain any refined oil. It is the highest quality olive oil. It is heavier, more flavorful, and more pure than regular olive oil. The non–extra virgin olive oil is usually a blend of virgin oil and refined oil. So it is a lower quality oil; it isn’t as healthy and flavorful, and it’s cheaper.



I use a lot of extra virgin olive oil in my recipes. I often like to use it raw because its taste is stronger and delicious. Regular consumption helps the body and its functions, making the skin soft and elastic. The only time I use a different oil is when I fry (in that case, I need a large quantity of a very light oil, so I use sunflower-seed oil). Moreover, because extra virgin olive oil is the main base of most of your Italian sauces, use the best you can afford.