ITALIAN GREEN GOLD
Our journey continues savoring new authentic Italian flavors. This time we will be moving towards wide landscapes, lightened up by the sun and freshened up by the rain; the perfect natural habitat for olive trees. Green and black small fruits grow every year, almost untouched during the summer, departing their branches in the early months of autumn, when they are ready to be transformed into incredible extra virgin olive oil.
EVO’s production is rooted deep in the Middle Eastern and Mediterranean areas where our ancestors already knew everything on how to treat, cultivate and preserve these extraordinary and resourceful fruits, honing the art of olive oil production. Historical traditions and wisdom regarding the use of olive oil have been passed on decades after decades until the modern times.
Extra virgin olive oil represents one of the pillars of the Mediterranean diet. Its nutritional value truly surpasses any other fat, being certainly the healthiest of all fats. This “golden treasure” is nourishing, full of antioxidants and anti-inflammatory properties: no wonder why it is considered to be a real life “elixir”.
Extra virgin olive oil can be very versatile; its use in the kitchen is fundamental, thus there are so many ways to experiment recipes with this special ingredient. You can make sauces, marinades and sautés or simply drizzle it over salad to fully savor its taste. There are endless olive oil varieties to be discovered and tasted with different types of food, creating perfect combination of flavors, able to please the most difficult palates.
Italian olive oil is renown in the whole world as being one of the best olive oils.
Our characteristic landscapes would not look the same if it were not for our incredible olive trees growing strong and numerous. Olive trees can adapt easily to different regions climate, altitude and soil characteristics, resulting in incredible varieties of olive oil, from very mild to pungent, with infinite alterations in flavor, aroma and color.
In the late spring, small flowers appear on the olive trees and it’s just a question of time that olives blossom reaching their ripeness approximately six months later, during the early months of autumn, when they’re usually picked up and then turned into “gold”: delicious extra virgin olive oil.
There are many different olive oils available on the market; make sure to understand their source, which has to be 100% Italian. When in doubt, have a look here and read our guidelines in order to become more aware of the origin of the food we consume every day.
There is nothing more reassuring than a drizzle of extra virgin olive oil over food, especially when you know it is authentic Italian.
Photo credit: © Reneè Kemps