This seasoning, affecting the culture of the populations of the Mediterranean Basin as far from the Greek-Roman civilization, has got very far roots. This food can boast, as few only, of being produced with natural methods, without any additives or complex processes.
Olive oil has got the following medical properties:
- reduce cholesterol;
- protect our organism against some kinds of cancer, thanks to the high content of natural anti-oxidatives;
- facilitates the functionality of biliary roads.
Its fats are the healthiest and the easiest to digest. Contrary to the believed, it is surely the best to fry, because it is stable at high temperatures and the taste is light enough to not cover the foods’ flavour. Essential in cuisine, it is recommended to combine it depending on the kind of food. With delicate foods it is recommended to use oils not covering the flavours, with tasty foods it is recommended to use oils with full flavour and fruity aromas.
Every different area of production has unique characteristics of colour, flavour and properties due to the typicality of its territory.
Always and whatever it must be extra-virgin olive oil…
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