Good for everyone dish and above all nutritious. It plays a leading role in Italian gastronomic tradition, also because it is highly recommended in the Mediterranean diet. Extra virgin olive oil has many nutritional qualities. It is in fact considered the most suitable for human nutrition, as it is one of the most widely consumed dietary fats. It's precisely the variety of olive oil—extra virgin olive oil—that ensures its excellent quality. But do you know how it's produced, and more importantly, which regions have a long tradition of producing extra virgin olive oil? We'll tell you all about it in this journey we're taking to discover Italy's traditions and quality products with our partner "I love Italian food."
Extra virgin olive oil, the differences
Not everyone knows that extra virgin olive oil is different from regular olive oil. Both are extracted from pressed olives. However, their acidity levels are different. In fact, for extra virgin olive oil, the limit is set at 0,8 grams per 100 grams, while for virgin olive oil it is 2 grams per 100 grams. Furthermore, extra virgin olive oil is obtained through a mechanical process: The olives are harvested by hand and pressed with specific machinery present on the farms. The freshly picked olives are washed and separated from the leaves. Then comes the milling, centrifugation and finally filtration. For the other variety, however, not only the acidity changes but also the production process. In fact, it's nothing more than a refined (chemically obtained) and virgin oil.
The health benefits of extra virgin olive oil
And it is precisely the pressing of the olives that transfers all the precious substances contained in the raw material to the oil. And this makes it the most suitable for human nutrition, due to its balance of fats. It contains monounsaturated fatty acids, which play a role in preventing cardiovascular disease. It is low in saturated fats, which raise blood cholesterol levels. It also contains a component that helps prevent arterial damage and reduces the risk of heart attack.
Use in cooking
Who would have thought, then, that extra virgin olive oil can also be used in cooking. And especially for cooking foods? We're often accustomed to using other types of oil for frying, for example. However, few people realize that extra virgin olive oil is resistant to alterations. It therefore tolerates cooking well, even at high temperatures, without forming harmful substances. It is also widely used for infants starting weaning, as it contains essential polyunsaturated fats.
A specification for producing excellent oil
Many Italian regions produce excellent extra virgin olive oil. Recent studies show that Italy is the second largest olive oil producer in the world. And the main producing regions are, for example, those in the South, such as Puglia, Calabria, and Sicily, due to the mild climate that can be found throughout many seasons of the year and which allows for good olive production. Even though there are some rather poor vintages due to climate changes that are modifying nature. Recently, it has also been done an identity card for extra virgin olive oil. A CNR project for a map bank representing the main production areas. The goal is to create a set of guidelines for the promotion and enhancement of olive oil, ensuring its traceability, which will accompany each container from origin to distribution.
Be aware of limitations
Unfortunately, however, oil is also among the most altered products in the European Union. Despite Controls are often sold as extra virgin olive oil from oils that have been altered. Therefore, you need to be careful when purchasing good oil. Always check the labels and the wording that certifies its provenance. It's not just our economy that depends on it, but above all, our health.
