Tag: olive

Extra virgin olive oil: the heart of our recipes – Italian Cuisine

Calamarata with swordfish ragout

Calamarata with swordfish ragout

Calamarata with swordfish ragù is a first course with a Mediterranean flavor made with a particular type of pasta and a seafood seasoning. Calamarata with swordfish ragout
Calamarata with swordfish ragout

Donut without butter

The donut without butter is a soft dessert for breakfast, made with olive oil instead of butter. Discover doses, tips and procedure! Donut without butter
Donut without butter

Sautéed porcini mushrooms

Sautéed porcini mushrooms are a delicious side dish, easy to prepare at home. Made with fresh mushrooms cooked in a pan, really tasty! Sautéed porcini mushrooms
Sautéed porcini mushrooms

Pasta Alla Carrettiera

Carrettiera pasta is a very popular first course in Sicily and other regions of central and southern Italy, with oil, garlic, chilli pepper and Pecorino. Pasta Alla Carrettiera
Pasta Alla Carrettiera

Pasta au gratin with cauliflower

Baked pasta, yes! But with cheeses and vegetables: pasta au gratin with cauliflower to cook the vegetables in an appetizing, tasty and stringy way! Pasta au gratin with cauliflower
Pasta au gratin with cauliflower

Lentil ragout

Lentil ragù is an excellent alternative to the classic meat recipe to season a first course when you have vegan guests for dinner! Lentil ragout
Lentil ragout

Turkey stew

Turkey stew is a second course with a delicate flavour, which is cooked gently with tomato, meat broth and potatoes. Turkey stew
Turkey stew

Chickpea and pumpkin soup

Chickpea and pumpkin soup is a simple, nutritious and genuine first course: a comfort food to enjoy on autumn evenings! Discover doses and recipe. Chickpea and pumpkin soup
Chickpea and pumpkin soup

Split pea soup

Split pea soup is a tasty and substantial soup made up of just a few simple ingredients, ideal to enjoy piping hot in winter! Split pea soup
Split pea soup

Baked roast veal with potatoes

Baked roast veal with potatoes is the classic second course for holidays or Sundays, in short, to be prepared for special occasions. Baked roast veal with potatoes
Baked roast veal with potatoes

Sea Ascolana Olive Recipe – Italian Cuisine

«One of the symbolic dishes of my hometown, Ascoli Piceno, the Ascoli olives, which I adore. I choose those stuffed with fish, which I order from the Opificio della Tradizione. It is a shop run by two young people who interpret the ancient recipes in a superb way. For example, they only use “tener ascolane” olives, an exclusive local cultivar "says the musician Saturnino Celani since 1991 bassist of Jovanotti

  • 1 kg PDO ascolane olives in brine
  • 500 g boiled fish pulp (monkfish, cod, cod)
  • 250 g flour 00
  • 250 g breadcrumbs
  • 150 g of bread
  • 150 g drained tuna in oil
  • 50 g grated Parmesan cheese
  • 3 eggs
  • anchovies in oil
  • 1 clove of garlic
  • desalted capers
  • parsley
  • lemon
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe some sea ascolana olives, pitted the olives with the appropriate tool and let them soak in water overnight so that they lose excess salt.
Jumbled up the boiled fish pulp with the chopped breadcrumbs and the tuna. Finely chop with a meat grinder.
United the grated zest of 1/2 lemon, parsley, 1 anchovy, 1 clove of minced garlic, a handful of chopped capers, parmesan and plenty of extra virgin olive oil. Mix until you get a soft mixture.
You do rest overnight in a cool place.
Fill the inside of the olives with a quantity of compound equal to the volume of the stone.
Pass the olives first in the flour, then in the beaten eggs and finally in the breadcrumbs. Let them rest for a few hours in a cool place (otherwise they come apart in cooking).
Fry them in plenty of peanut oil and serve hot.

Recipe: Saturnino Celani, Food styling: Giovanni Rota, Photo: Maurizio Camagna, Styling: Roberta Montaruli

Incoming search terms:

extra virgin olive oil – Italian Cuisine


Known and used since ancient times, the olive oil is the most used condiment in Mediterranean diet. At the top of the summit we find extra virgin olive oil, the only oil to be produced with the sole mechanical pressing of the olives. It has a great fat balance and is perfect for nutrition. Besides, it looks good on everything.

But how to choose it? Oil is a bit like wine, using it is a matter of "Combinations": the best criteria must be identified for an appropriate choice to the chosen dish. Just like when we decide to uncork one bottle over another.

One rule to start with is that of concordance. Opt for delicate oils when dealing with dishes with not too robust flavors, so as not to override the flavor of the oil over the main ingredient. While yes, indulge yourself with oils with stronger and stronger aromas when it comes to tastier dishes. Or opt for a particularly harmonious product, without bitter and spicy peaks, which goes well with everything.

And then there is the personal taste. Oil is a matter of sensation, of choice, of breaking the rules. There are those who like to hear it, taste it and those who prefer it harmonized with the overall flavor of the dish. If, for example, you love the strongest notes of this product, such as a strong bitterness with a very spicy aftertaste, there is no one who forbids you to highlight them even with the most delicate dishes, and vice versa. A very spicy but not very bitter oil in one cream of legumes will remember closely chilli, which in this case, not being fundamental, can easily leave the scene.

What then distinguishes it from wine, which on the contrary can also be tasted alone, is that oil cannot be just an accompaniment to the dish. Rather. It must be cataloged as a ingredient real, to be chosen with care and concern, the same that reserves the other ingredients of the recipe, if not more, precisely because it is useful to give that extra touch of magic, enhancing its aromas and characteristics.

Organoleptic profile

Therefore, taking these assumptions into account, we can say that in order to make the best use of it, it must be taken into account as the main criterion the intensity of the fruitiness (this is the definition of the distinctly perceptible hint of olive, the fruit from which the oil is obtained) of the bitter and spicy notes, playing a little with aromatic scents. For thegreen salads, boiled or raw fish, mayonnaise, but also biscuits and donuts having a light structure, which tends to be sweet and fresh, oils from light fruity and without bitter notes, having all these products, a light structure, basically sweet and fresh. An ad hoc example? DOP Riviera Ligure Extra Virgin Olive Oil from Taggiasca. This as well tells its ideal origin also for the pesto.

The dishes instead of medium structure and balanced flavors such as legume soups, grilled vegetables, cooked shellfish, blue fish or stewed fish, fresh cheeses, they will want oils from medium fruity, soft on the palate and with a good balance between bitter and spicy, probably a blend in which the varieties are well harmonized. An oil that is perfectly suited to these sensations is Extra virgin DOP Colline Pontine from Itrana. This is characterized by a distinct hint of tomato with pleasant herbaceous and sometimes balsamic notes, ideal for dressing a panzanella of late summer and why not gods lily porcini mushrooms.

Finally, when in the kitchen we decide to indulge ourselves with dishes from more robust structure, perhaps with bitter elements, we will opt for a more intense fruity, ideal for salads with rocket and wild herbs, chicory or grilled meats decorated with very tasty sauces. Checkmate here does the DOP Umbria from Moraiolo. Powerful but elegant, with a typically balanced taste, characterized by strong vegetal notes such as artichoke. If you want to risk something more "extraterritorial" you can use it to prepare a dish of spaghetti with anchovy sauce: its strong taste will support the spiciness of the chilli and the flavor of the colatura.

Tips for a good purchase

Since oil is now a product of daily use, it can be found everywhere. The easiest place is the supermarket, which is often preferred for convenience but not for quality. We can say that in recent years, however, even these have taken care to include higher quality oils from qualified producers on the shelves. But this is not the first choice. To keep a quality oil at home, even if perhaps at a higher price, it is always good to contact a trustworthy crusher. You will say… difficult for those who live in the city. This is why they exist online sites specialists who refer to certified shops or better yet oil libraries which ship throughout Italy.

By Elena Strappa

184188Consulting by Luciana Squadrilli: journalist specialized in food, communicator and gastronomic critic, every month she edits a column dedicated to the culture of extra virgin olive oil in Sale & Pepe Magazine.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page