Extra virgin olive oil, food and an essential part of the Mediterranean diet, has been at the center of civilization and the history of the countries surrounding the Mediterranean sea for millennia.
Today we live in a scenario of great enhancement of food culture and culinary excellence. Therefore we cannot fail to mention the extra virgin olive oil, its qualitative and aromatic characteristics and its multiple combinations with different foods. And this is it oil-food union, very often taken little account of and underestimated, which is today an object of great interest in continuous evolution. Each extra virgin olive oil, if of quality, is good but this does not mean that it is suitable for any culinary use. Some oils, in fact, due to their specific properties, are quite versatile and suitable for any use, while others are more suitable with some particular raw materials or in some preparations.
How to get an extra virgin olive oil
Extra virgin olive oil is obtained from the processing of the olive fruit through a mechanical procedure without the use of solvents. A genuine product that falls into this product category when its free acidity is less than 0.8% oleic acid, it is flawless on tasting and has a median of fruitiness above zero (Reg. CE 2568/91) . The oil obtained from the processing of the olives is the only alimentary grease to which quality tests are accompanied by tests in the tasting panel to be able to market it.
Polyphenols and unsaturated fatty acids, the beneficial component of extra virgin olive oil
The extra virgin olive oil, noble fat of the Mediterranean diet, owes its peculiar properties to the presence of polyphenols, natural antioxidants that contribute to the protection of blood lipids from oxidative stress and that are responsible for the bitter and spicy taste. Extra virgin olive oil is rich in Vitamin E, which carries out a protective action of cells against oxidative stress. Furthermore it is good to remember the predominance of monounsaturated fatty acids, such as oleic acid, which contribute to maintaining normal blood cholesterol levels.
An extra virgin olive oil for each dish
A baked fish, a roast with potatoes, or even an eggplant parmigiana: for each of these dishes we would need an ad hoc extra virgin olive oil, to bring out the best flavors and aromas of each preparation. For this reason Olitalia, a company from Forlì specialized in the production of oils and vinegars and leader in Italy in the Food Service channel, has launched the line "The Dedicated", five specific references for combinations with fish dishes, meat, pasta, vegetables and pizza. A project that has seen a long selection of extra virgin olive oils and their organoleptic and sensorial profile by the Olitalia team and followed by an important collaboration with JRE, the association of Jeunes Restaurateurs d'Europe and the Verace Association Pizza.
The characteristics of the Dedicated
The five oils that are part of the I Dedicati line are extra-virgin oils, each characterized by a well-defined sensory profile and belonging only to that mixture of extra virgin olive oil, a profile that makes it ideal for pairing with that dish because each dish requires its own extra virgin olive oil.
The dedicated pasta is characterized by strong aromatic notes special for sauces and condiments. The oil dedicated to meat, instead, it has one great personality, and is rich in scents and vegetable sensations that harmonize the flavor of the meat itself. For the proposals of fish, the chosen oil has a delicate profile, with hints of green apple and almond, which do not cover the notes of the fish, but which accompany them. The oil designed for the combination with the vegetables has important herbal notes, a characteristic that best enhances the flavors of the vegetables themselves. And then, to finish, the oil to combine with Pizza: with scents of tomato leaves, to bring out the most popular dish ever.
Here are some suggestions to better enjoy the Oils of the I Dedicated Line
Mixed salad with pomegranate pearls, fillets of crispy speck and walnuts
Ingredients for 4 people: 200 g mixed salad, 1 pomegranate, 100 g speck, 80 g walnuts
Method: place the salad on the plate after having washed and dried it. Cut the speck into strips and toast them in the oven at 180 ° for a few minutes, then add them to the mixture. Shell the pomegranate and add it to the salad along with a handful of chopped walnut kernels and a few grains of salt. Season everything with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Verdure line.
Toasted croutons with smoked salmon and apple puff
Method: toast the bread in the oven for a few minutes on both sides. Peel the apples and make them into very thin slices, leaving them immersed in water and lemon so that they do not become black. Arrange a little salad on each plate and then arrange, alternating, the slices of bread, the apple slices and the smoked salmon. Finish with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Pesce line.
Piedmontese Fassona strips with wild rocket and hazelnuts
Method: chop the aromatic herbs and sprinkle them over the meat. Let it sit for 30 minutes and then cook the meat on a plate according to your taste. Once cooked, cut it into strips. Place a bed of rocket on a plate, then the meat, the chopped hazelnuts, a few grains of coarse salt and a drizzle of extra virgin olive oil from the I Dedicati Speciale per Carne line.
Spinach tortelli with extra virgin olive oil, poppy seeds and cold stracchino cream
Ingredients for 4 people: 450 g ricotta and spinach tortelli, 2 tablespoons poppy seeds, 250 g stracchino
Method: Cook the tortelli in boiling salted water and then sauté in a pan with a drizzle of extra virgin olive oil from the I Dedicati Speciale line for Pasta and poppy seeds. Put the stracchino in a bowl with a tablespoon of pasta cooking water and blend with an immersion mixer until a smooth cream has formed. Serve the tortelli with a sprinkling of pepper and finish with the cold stracchino cream.
As the Maestro Gualtiero Marchesi, on the plate, as on the pentagram, are the notes, which are recognizable one by one, giving rise to the song. Each oil is a specific note, it should be chosen well so as not to clash.