Everything you need to know about Italian extra virgin olive oil

A symbol of culture and tradition,Italian extra virgin olive oil is a kitchen condiment that should never be missing from our daily diet. Thanks to its versatility and palatability, this product of the earth, strictly ‘Made in Italy,’ finds wide use in the kitchen, positioning itself as the staple food of the very popular ‘Mediterranean diet.

The goodness of Italian extra virgin olive oil is an added value to its interesting nutritional profile, consisting of lipids and important vitamins. In this article, we go over everything you need to know about Italian extra virgin olive oil, selecting among the varieties, the real ‘top of the line’ product, i.e., 100% pure, cold-pressed and, exclusively, non-GMO oil.

The superior quality of 100% pure, cold-pressed Italian extra virgin olive oil

Extra virgin olive oil is a staple in every kitchen. The purest and best tasting extra virgin olive oils are made from 100 percent Italian olives. To be judged extra virgin,Italian olive oil is extracted directly from the pressing of olives to ensure a maximum acidity of 1 percent.

Cold pressing, without using heat, allows for more delicate processing of the olives, which promotes the integrity of all organoleptic properties and important vitamins. Always check the label for the words ‘100% pure, cold-pressed or extracted Italian extra virgin olive oil, as you can see on this page of one of our products.

Italian extra virgin oil: the winning combination ‘oil and health’

The international scientific community is increasingly finding empirical evidence of the health properties of Italian olive oil. Rich in monounsaturated fatty acids, its regular consumption has been shown to be beneficial for cell metabolism, which results in improved nutrient exchange.

In addition to this benefit, Italian olive oil exhibits an increase in good HDL cholesterol, reduction in blood pressure, and improvement in fasting blood glucose and insulin sensitivity in diabetics.

Everything you need to know about Italian extra virgin olive oil in cooking

Italian olive oil has found its strengths in an ideal and cultural climate that has determined its development and popularity. This delicious product is made from the best olives and can be used in a variety of ways.

The best Italian extra virgin olive oil is consumed mostly raw and is excellent for dressing salads, vegetables, fish and meat. To this day, numerous typical Italian dishes, a true pride of local tradition throughout the peninsula, constitute authentic delicacies sought after by great chefs all over the world.

The quality of Italian extra virgin olive oil can be read on the label

In order to buy a good product, it is not enough that there is the words ” Italian oil ” on the label, but it is essential that there is ” Italian extra virgin olive oil “, obviously 100%, with cold extraction. Another factor to consider is the sustainability of its production cycle, to be sure of a natural and GMO-free product.

Did you know that between 70 and 95 percent of extra virgin olive oil sold in the United States is actually a blend of cheaper oils, while some are even oils cut with soy or other highly skilled processed vegetables? Well, that’s exactly what you should avoid, to bring a concentrate of well-being to your table. to get an idea of how a good Italian EVO oil, browse our selection of extra virgin olive oils inside the store.