Extra virgin olive oil Features and properties Alessandro Capitoni

Extra virgin olive oil (EVO) is much more than a simple condiment: it is the fruit of a millenary tradition and represents a true symbol of the Mediterranean diet. In this article, we will explore the characteristics that make extra virgin olive oil a unique and precious food.
The extra virgin olive oil is obtained by cold pressing of the olives, without the use of solvents or chemical processes. This production method preserves the organoleptic properties of the olive to the maximum, guaranteeing a high quality oil with a balanced taste and intense aromas.
One of the distinguishing features of extra virgin olive oil is its sensory profile. Each variety of olive and each terroir gives the oil unique flavors and aromas. We can find notes of freshly cut grass, ripe tomato, almond, fresh fruit or even mint leaves. Its sensory complexity makes extra virgin olive oil a real pleasure for the palate, enriching each dish with a touch of authenticity.
But extra virgin olive oil is not only a delight for the taste: it is also a real ally for health. Rich in monounsaturated fatty acids and antioxidants, such as vitamin E and polyphenols, extra virgin olive oil helps protect our body from free radicals and maintain cardiovascular well-being. Its presence in the Mediterranean diet is often associated with a number of benefits, such as reducing the risk of heart disease and increasing longevity.
Another important feature of extra virgin olive oil is its versatility in the kitchen. It can be used both raw, to dress salads, vegetables, meat and fish, and cooked, to prepare baked dishes, sautéed and lightly fried. Its heat resistance makes it ideal for different cooking techniques, keeping its nutritional properties and rich taste intact.
Finally, extra virgin olive oil is also a product that contains a strong territorial identity. Each producing region and country has its own indigenous olive varieties and traditional production methods, which give the oil unique characteristics. Italy, for example, boasts several protected designations of origin (PDO) for extra virgin olive oil, which certify its quality and geographical origin.
In conclusion, extra virgin olive oil is much more than a simple condiment: it is a symbol of taste, health and tradition. Its sensory characteristics, health benefits, versatility in the kitchen and territorial identity make it an indispensable food in our diet. Through this article, we will explore.

Extra virgin olive oil Features and properties

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