A condiment appreciated all over the world, Extra Virgin Olive Oil has many virtues, also because it derives from the cold pressing of the fruit, without any additives.
For this reason, its nutritional and health components are preserved for a long time, as confirmed by many studies, and make it rich in antioxidants, anti-inflammatory substances and essential fatty acids, and an ideal support for fat-soluble vitamins.
In order to be able to pay more attention to the combination between the preparation of a recipe and the choice of extra virgin olive oil (EVO), it is also good to evaluate the olfactory-gustatory characteristics, which make it possible to distinguish the oils in:
Delicate, in which the perfume components (spicy, bitter) are of light intensity and give the food softness, roundness, tactile harmony and palatability;
Fragrant, in which the smell is dominant (fruity, cut grass, tomato, leaf, etc.) and comes from medium-ripe olives. The use of low-speed crushers helps to obtain fresh and lively oils. The kneading time of the fruit must be short to reduce the availability of oxygen and protect the phenolic compounds, which bring spice, such as Tyrosol from the oxidation;
Tasty, giving strength and character to foods thanks to the bitter and spicy, sensations that identify the goodness of the product.
In the new culture of excellent EVOs, flavours, aromas and sensory emotions become fundamental values in educating consumers in the choice of oils according to the dish.
It is interesting to observe the increase in the consumption of olive oil in its raw state due to its greater use as an excellent condiment.
On the other hand, olive oil is the main source of fat in the Mediterranean Diet, notoriously related to better cardiovascular health.
Hence the need to use oils of excellence for their sensory and health characteristics.
