5 rules for choosing, preserving and using oil – Italian Cuisine

5 rules for choosing, preserving and using oil


Extra virgin olive oil is never lacking on our tables. But are you sure to use it the right way?

How do you choose the right oil for each dish? And what is the right way to enhance his organoleptic characteristics in the kitchen? To celebrate its varieties and its multiple qualities, Oleificio Zucchi has compiled a small guide to the choice, storage is utilization oil.

How to choose the right extra virgin olive oil

Rule number 1: the oil goes tasted, just like wine. It is not just a question of taste, but of quality: a perfume fruity, a bitter taste it's a feeling Calabrian soft piquant Sauce they are all indicators of the healthy characteristics of the product. Phenolic compounds, rich in properties inflammatory is antioxidants, manifest themselves through that bitter and slightly spicy taste.

Not just extra virgin!

Extra virgin olive oil is certainly a healthy oil, among the protagonists of the Mediterranean dietbut there are also other rich oils beneficial properties. For example, thesunflower oil Alto Oleico is rich in vitamin E, while thepeanut oil has powerful antioxidant properties.

Where to store the oil?

The enemies of oil are light, heat, oxygen and time. To best preserve its properties, the oil must be kept at dark, possibly down and away from each heat source, closed with the cap tightly screwed, to avoid oxidation. All raw or unfiltered products should always be consumed within a few months of pressing or in any case within the summer.

Advice on use

The use raw oil certainly allows you to fully enjoy all its beneficial qualities, but it is not the only one. Here are 3 tips.
1. Le single vegetables or ingredients that tend to be sweetish, such as onions or leeks, are better combined with extra virgin olive oils with medium or intense fruitiness. Instead, to mix vegetable mix there is a need for more delicate extra virgin olive oils.
2. To get one light fry and crunchy, it is better to use olive oil or peanut oil.
3. The oil is also used in pastry! In the dough of desserts it is better to use extra virgin with medium or intense fruity.

Traceability

Know the production chain from the field to the table it is possible to choose those products that guarantee the traceability of the production process and make it possible to trace the origin of the oil. Oleificio Zucchi is among these, with the Zucchi range of extra virgin olive oils from a sustainable supply chain and the range of 100% Italian seed oils from a traced and certified supply chain, consisting of sunflower seed oil, soybean oil, sunflower seed oil and Friggimi oil.

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