Ever-loved olive oil has been an inseparable part of Mediterranean cuisine since the 7th century. The versatile golden liquid is a pressed juice of the fruit (and, yes, olives are fruits) from the plant Olea Europaea, but it’s not as easy as it sounds. Olive oil’s characteristics depend on various metrics, such as the cultivation, climatic nuances, time of harvest, extraction process, and even the altitude of the crop. So, there’s a science behind oil-making, and, according to the statistics, Italy effortlessly excels!
If you’re one of the connoisseurs, it’s guaranteed that speaking of olive oil makes you think of scenic, pleasantly scooped rows of olive groves in Italy. The country produces over 2 million tons of premium olive oil annually, securing its place on the list of top 5 producer countries. Unsurprisingly, Italy is loved for the highest grade - extra virgin olive oil, obtained by mechanically pressed fruits free from chemical additives. Italian extra virgin olive is charged with greater nutritional value (compared to virgin olive oil, regular olive oil, and olive pomace), and is a chef-approved staple worthy of your pantry, too. The olives are not processed beyond washing, decanting, centrifugation, and filtrating not to alter the natural aroma and flavor of the cultivar used. Making “liquid gold” is a time-consuming, strictly monitored process that calls for premium quality raw ingredients.
Describing Italian olive oil, or EVOO is nearly impossible when considering all the variables. With signature cultivars differing from region to region, the country is home to roughly 500 olive varieties, and these are just ones that have been recorded. Famous for the unmatched biodiversity in olives, Italian olive oil offers flavors for all palates. To get you acquainted with Italian olive oil and its greatness, let us take you through all the varieties, designation certifications, flavor profiles, and Italian olive oil brands you should know to stock up like a true connoisseur!
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