Subscribe via RSS

High quality oil: Laudemio Frescobaldi & EVOlution – Italian Cuisine


Last May the hills of Florence saw a beautiful "mignola", the spring "bocciolaatura" of the olive trees, whose fruits have matured then in a warm and sunny September. A real birthday present for the Laudemio Frescobaldi oil, Tuscan wine of great quality that in this excellent vintage is three decades old. And he dresses in gold to celebrate.

168660Evolution, how Italian oil consumption changes

Not only that: for the occasion the brand has commissioned one research at Nomisma for investigate the placement of the oil between products luxury in consumer perception and consumption habits in the tables of restaurants and Italian diets. Sample: 1,000 Italians between 18 and 65 years.

Well, here are the 4 consumer profiles emerged from this research.

The "essential": cautious and traditionalists, they aim at saving and are not interested in luxury products. They are 46% of consumers and they are mainly men.

The "aware": they are lovers of cooking, health conscious and responsible :. They are 20% of consumers; mainly women.

The "stars": they are experimenters and trendy, interested in luxury food and gourmet cuisine. I'm men and represent 19% of consumers.

THE "luxury ": they lead a wealthy and mundane lifestyle by surrounding themselves with luxury goods (15%).

168663"The research shows how EVO oil takes on a central role, passing from commodity to value good – says Denis Pantini, Nomisma manager – In the ranking of food products perceived as sought after goods we find the truffle first (28% of consumers), followed by caviar (23%), champagne (20%) and oysters (13%). In fifth place with 7% there is extra virgin olive oil of fine olive ".

Furthermore: 34% of consumers often prefer those with brand names of producers known / famous but as many as 67% look specifically for producers' EVO oils locals. 47% always pay attention to the quality of the oil proposed when eating out and rate the level of a restaurant also by the quality of the proposed oil. How do you get to know the new EVO quality features? Word of mouth, mainly.

Cultivating the diversity and the Tuscan variety

168666Laudemio Frescobaldi, whose history is a story of agricultural vocation, learns about precious oils: the Frescobaldi family for seven hundred years, precisely from the early fourteenth century, produces wine in Tuscany, but also extra virgin olive oil. Winner, over the years, of many national and international awards (including the four assigned by Slow Food). The company philosophy is summarized in the sentence: "Cultivating Toscana Diversity". An English motto for a company that at the moment exports 80% of its oil product (in particular, USA and Japan) but with the aim of doubling the sale in Italy in the next two years. A motto which ratifies the family bond with the variety of the Tuscan territory, represented by its seven estates, by the wines and oils of the characteristics of each individual terroir.

168669The Laudemio Frescobaldi is a Tuscan oil from the intense and spicy flavor, characterized by a emerald green color bright and a scent of mown grass and artichoke. Her bottle with octagonal section, with a retro design, is recognizable at first sight. That of the 2018 collection, collection of the thirtieth anniversary, is gold with a special label and contains the fruit of one very pure cold pressing. But where does the high quality of this oil come from?

The specification

168672We now demand it as consumers, an affirmation. We believe that producers – above all those who bring primary goods such as olive oil on our tables – guarantee us origin, production methods and organoleptic characteristics. We claim, in short, a disciplinary. Laudemio Frescobaldi was precursor of the times: it was 1989 when the company developed it and started to follow one – while the European Union regulations and the subsequent IGP and DOP were born later, in the 90s. Here are some key points of the specification that today follow all the companies of the consortium L'origine degli ulivi: duse of "percussion means" or the sticks that pull the barrel to the branches to drop the olives, they damage them; absolute prohibition to collect olives that have fallen spontaneously; pressing within 48 hours from the collection. The Laudemio Frescobaldi brand, however, chooses to go far beyond: the oices are broken on the day of collection. Always. And normally within 6 hours at most: a real point in favor of quality. And the olives – to be regulated by the consortium must be collected by 30 November, for Laudemio the harvest usually takes place within the month of October. All rules, these, that guarantee one minimum acidity, a great aromatic profile and high nutritional properties.

THEat first bottle di Laudemio Frescobaldi 2018, as usual, was sent on November 14th to Prince Charles of England, an exceptional enthusiast, who in 1986 planted an olive tree in the Frescobaldi estate of Castello Nipozzano. Her sisters are now on the shelves for the joy of that 54% of consumers who do not recognize themselves as "essential", because they want something more from extra virgin olive oil …

Stella Rita
December 2018

DISCOVER SALE & PEPE COOKING COURSES

How to choose the oil suitable for different dishes and different preparations? – Italian Cuisine


Not all oils are suitable to be used in cooking, but some are indigestible from raw: here is a vademecum for clarity

It's easy to say oil. On the market there are different types, deriving from different raw materials and with different nutritional properties and use. Not everyone is good to use raw, for example to dress the salad, and not all are suitable for frying.

Which ones to use to do what? Below, a practical and fast vade mecum not to make mistakes and not to spoil a dish, but especially to get hurt in the kitchen.

Olive oil

Olive oil is one of the symbolic products of the Mediterranean diet, which can not be missed on an Italian table. Versatile, in the kitchen is suitable for cooking in the pan or in the oven, also for the frying, given the presence of monounsaturated fats, which make it stable to heat. THE'extra virgin olive oil, composed of triglycerides and free fatty acids, is excellent raw: in addition to being very digestible, a teaspoon to season salad or cooked vegetables is a panacea also for health. It in fact strengthens the immune system and controls the level of cholesterol in the blood.

How to choose the evo oil

Browse the gallery

Peanut oil

Made from peanut seeds, it has a low content of polyunsaturated fatty acids and a high content of oleic acid. Compared to other oils, it has a more stable structure and is resistant to high temperatures, therefore it is suitable for fried.

Corn oil

Obtained from corn seeds, it contains polyunsaturated fats, which, when subjected to high temperatures, produce substances harmful to the body. No then use in the pan or frying, yes to the raw one: it is rich, in fact, of omega 3 and omega 6, fatty acids friends of the heart.

Palm oil

Made from the fruits of the palm, it is an intense yellow color and in the kitchen it is very resistant to high temperatures, due to the high content of saturated fatty acids. However, use it in moderation: it is not excluded that during frying the food absorbs an amount of oil equal to the two daily tablespoons of fat recommended by dieticians.

Sunflower oil

Obtained from sunflower seeds, it is resistant to heat (so it could be used in baked dishes), but it is better to use it as a condiment raw, also in order not to disperse with its heat its nutrients, like omega 3 and 6, ideal for protecting the heart.

Soybean oil

Made from soybeans, it is rich in polyunsaturated fats, which oxidize at high temperatures, becoming harmful to health. Use it then raw, a precious source of vitamins and linoleic acid, perfect for toning the heart and keeping cholesterol at bay.

The new oil, is it really more beautiful? – Italian Cuisine


First: new oil does not exist: it is even punishable by law. Second: timely, like every year, with October opens the season of ripening olives and "new" oil! That is what is erroneously defined as so – there is only wine in novello, and it is now season. In the case of oil, it is actually simply aboutnew oil, produced in the same way as the remaining extra virgin olive oil, even if sold during the first weeks of the olive oil campaign.

For about three months in the olive groves throughout Italy, since Trentino a Sicily, we are dedicated to the new harvest and the mills are working at full capacity, night and day. And it is from these olives that the new oil is born, a fresh and first pressing product, born to be consumed quickly and that today you can also buy at the supermarket. But it's worth it?

The time factor
Needless to look for an official definition of "new oil": the rules that establish the characteristics of the different types of olive oil do not contemplate it and therefore this definition is rather vague. In the common sense, however, the so-called "new" extra virgin is called, that obtained from the squeezing of the first ripened olives. At the beginning of the harvest the olives give an oil with lower acidity than the oil obtained from more mature olives. In any case, however, even the acidity must be at most 0.8%, as established by the law to be able to define an "extra virgin" oil. The novello is an oil young par excellence: made only with olives harvested in the last olive oil campaign and immediately put on the market. In addition, producers indicate to consume it within six months of packaging against 24 months average of extra virgin olive oil.

The taste factor
Another peculiarity of the new oil is that, in general, it is packaged without being filtered or decanted: this is why it presents itself opaque, turbid or "veiled" and therefore has a more rustic and genuine appearance. On taste, the new oil preserves that bitter, spicy and fruity mix that is expected of an oil "Just franto". And the scent is the intense one of fresh olives. Taste it simply possible, on bruschette (also hot) or with vegetables in pinzimonio is the best way to appreciate all the flavor and the scent.

The antioxidant factor
Extra virgin olive oil Olive is a product that is well preserved and long, but with the passage of time curtains anyway a decay, both in terms of taste that of components nutritional. That's why one young oil and to be consumed quickly, like the new one, advantageous part. Having just been made, the new oil has one presence of polyphenols definitely more significant than the common extra-virgin olive oil. These are the components benefits, those that have also shown an inhibitory effect on the growth ofHelicobacter Pylori, the bacterium responsible for ulcers and gastritis. But with the passage of time, the young also depletes both vitamins and antioxidants. Those same substances in suspension that make the oil opaque and turbid are going to deposit on the bottom and can ferment, creating organoleptic defects. Moreover, after six months from bottling, the unfiltered oil is less rich in polyphenols. For this it is worthwhile to buy new oil only if you intend consume it immediately and not to keep it stock in the pantry. But it's worth it !!!

Where to find it
The new oil has always been sold by mills and olive growers, but for some years now it is also found at the supermarket. If you prefer the short chain anyway, you can take advantage of the many dedicated events to the olive harvest and to the new oil year. The calendar is full of events covering half of Italy. The National Association of Oil Town has been organizing for years Girolio d'Italia, a real one tour that at each stage allows you to discover excellent products and producers, and to experience many experiences, such as guided tastings, cooking show and visits to the mills. Sunday, October 28, 2018 in over 123 cities of Italian oil you can participate in the Walk among the Olives: a walk to discover the Italian olive oil heritage that it ends in an oil mill, an olive farm or a historic building with a tasting of bread, oil and typical local products. In all of Umbria, from 1 to 25 November, back Open crushers, the event that allows you to taste the extra virgin olive oil in small villages just by hand, take part in oil tasting schools, guided tours, trekking among the olive trees. November 2 and 4 and 9, 10, 11, the new oil and wine they are celebrated in Vignanello, in the Viterbo Tuscia. In Imperia, "capital of olive oil", from 10 to 12 November the Olioliva, full of interesting events.

Manuela Soressi
October 2017
updated by Carola Traverso Saibante
October 2018