Picking the Right Kind of Extra Virgin Olive Oil

Picking the Right Kind of Extra Virgin Olive Oil

I’ve been learing about the benefit of using Extra Virgin Olive Oil in place of the regular oil I was using for cooking.  I’ve used it a few times for baking and even sautéing as well.  I like keeping a bottle around the house since it’s such a great product to have.  I’ve partnered with Farchioni Extra Virgin Olive Oil and Moms Meet to shared this sponsored conversation about the picking the right kind Extra Virgin Olive Oil.

Farchioni is a great Italian success story that started way back in 1780 and is now on people’s tables all over the world, with products recognized and prized for their quality. Their Extra Virgin Olive Oil, the pride of the Farchioni family, is the fruit of decades of work, study, and experience in selecting the finest quality olives in Italy and other countries. This is why Farchioni is one of the top five producers, bottlers, and distributors of extra-virgin olive oil in Italy.

Of the entire Farchioni offering the real hero is its extra-virgin olive oil Casolare, with its slightly fruity fragrance and balanced flavor that make it stand out in even the most refined dishes. Cold pressed using a variety of olives that make it possible to keep the green color and unique flavor unaltered over time, it comes in three versions: Grezzo Naturale, Grezzo Naturale Fruttato Intenso and Biologico.

When shopping for your next bottle of Extra Virgin Olive Oil, be sure to remember these facts to about EVOO.

• Extra Virgin Olive Oil (EVOO) is the freshly pressed juice of olives. It is cold pressed, meaning it is pressed without heat or chemicals.
• Acidity must be below 0.8% or virtually free of acidity. This has nothing to do with the pH or taste, but the % oleic acid (fatty acid). Higher levels indicate improper production and rancidity.
• Peroxide value must be below 20 millequivalents of oxygen/kilo of oil, which indicates the amount of oxidation or aging that’s occurred as a result of exposure to oxygen, light and heat.
• Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent. Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery
  • Spanish oil is typically golden yellow with a fruity, nutty flavor.
  • Italian olive oil is often dark green and has an herbal aroma and a grassy flavor.
  • Greek olive oil packs a strong flavor and aroma and tends to be green.
  • French oil is typically pale in color and has a mild flavor.

Don’t be afraid to experiment when cooking with EVOO use different oils for different outcomes when preparing meals.  Try using a delicate oil for salad dressings or as a condiment over mild foods like vegetables, fish, eggs or potatoes. Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup.  Remember to store oil in a dark cool pantry away from heat and light.  To ensure freshness, consume oil within 6 months from opening.

You can purchase Farchioni Extra Virgin Olive Oil at Whole Foods Markets North Atlantic Region (New York metro market), Gourmet Garage in NYC, Best Markets in Long Island and Adams Fairacre north of New York City.  Learn more about the company by visiting them online – http://www.oliofarchioni.com/en.