Since 1810 the Zucchi family has promoted the culture of oil as a true expression of Italian excellence. With over 200 years of experience in the sector, Oleificio Zucchi is based on attention to the environment, safety, ethics and quality, values that are reflected in every single product.
Extra virgin olive oil, sunflower seed oil and organic flaxseed oil: these are the three Zucchi oils whose characteristics and peculiarities we wanted to test by putting them to the test with our food testers. A selection of readers of our fan base, cooking enthusiasts, received Zucchi products and used them for their own recipes at home. We asked them to try all three oils in their dishes and tell us about the results: the differences in the raw flavors, the best combinations, the results of their use during cooking and the recommended recipes.
The result? Really amazing!
Zucchi 100% Italian sustainable extra virgin olive oil
The flagship of Oleificio Zucchi, 100% Italian and from certified sustainable supply chain: the production is transparent in every step, from the olive harvest to the arrival on the tables, respecting the environment, people and combining taste and health. Through the QR code and the batch number present on the bottle, it is possible to discover the origin of the blend, the cultivars that compose it and all its sustainability parameters.
It has a round and structured taste, with delicate notes of almond and artichoke. It gives the best if used raw, to season fresh dishes like pinzimoni, carpaccios and salads, or more rustic like soups and soups, but also to embellish a grilled meat or fish.
Federica's sliced meat
To better appreciate the properties, Federica has tested the Zucchi sustainable 100% Italian extra virgin olive oil on a sliced beef served with a fruit salad. Apparently simple, the recipe has lent itself perfectly to test the organoleptic properties of the oil. Federica wanted to underline how "the raw oil has perfectly balanced all the aromas without overlooking the particular delicacy of this side dish".
Summer recipes created by Roberta and Elena
Roberta loves simple dishes but with genuine flavors. We understood this when he told us that he had tested Zucchi 100% Italian sustainable evo oil to season rice salad, cold pasta, buffalo mozzarella accompanied by cucumbers and cherry tomatoes, salad and pesto trofie. The taste has agreed everyone, even his children!
Cold dishes also for Elena, who tested Zucchi 100% Italian sustainable evo oil to prepare wholegrain croutons with cream of cannellini beans, grilled zucchini and vegan tzatziki. The taste of the Zucchi extra virgin olive oil did not leave anyone indifferent, who confessed that “the Zucchi sustainable 100% Italian extra virgin olive oil has a stronger flavor than the one I usually use, but it has personality and gives character even to a simple slice of bread and oil! ".
Vegetable creams prepared by Elena and Marta
The extra virgin Zucchi was a real ally for Elena returning from a culinary vacation in South Tyrol! Go ahead and then use vegetables, which have turned into a tantalizing dish thanks to a little imagination and the use of the 100% sustainable Zucchi sustainable Italian olive oil. Among the “detox” recipes, Elena tested a tomato cream with a carrot, a clove of red Tropea onion and a bunch of aromatic herbs, enriched with chopped toasted rye bread with basil and 100% Italian sustainable extra virgin olive oil Zucchi. The result absolutely convinced her!
Marta was a bit skeptical about her tests because she used to use the oil that is produced by some friends. He wanted to put Zucchi sustainable 100% Italian evo oil to the test with a recipe that could enhance its flavor so that it could be tested to the fullest. He prepared a carrot cream that he served lukewarm with creamed salt cod croutons and a curl of grilled pepper in the center. She completely changed her mind and in fact told us that "the oil has enhanced the toasts in the oven preparation and is perfectly combined in the raw preparation with the sweetness of the carrot cream".
Zucchi sunflower seed oil 100% Italian from a traceable and certified supply chain
Oleificio Zucchi, always attentive to the quality and sustainability of its products and production processes, has decided to marry the approach and philosophy of Legambiente and to adhere to a voluntary regulation with more stringent specifications than the current regulatory limits, enhancing all the steps of the supply chain in terms of quality, eco-sustainability and traceability. Through the QR code and the lot number on the bottle, it is possible to discover the origin of the oil: this product is the result of a careful selection of raw materials, coming exclusively from the national territory. How to use it: a delicate and light product suitable for the preparation of sauces and mayonnaise, to fry and to season raw.
Maria Loide has prepared the Abruzzo desserts for us
Maria Loide tested the 100% Italian Zucchi sunflower seed oil for some traditional dessert recipes, and in particular the Abruzzi scrippelle that were fried using sunflower oil. Maria Loide greatly appreciated the properties of the product, underlining that "the oil creates a wrapper able to give crunchiness to the external part and to preserve, at the same time, the internal softness of the dough, preventing it from penetrating into the oil itself as a result of the frying process ".
All crazy about fries with 100% Italian Zucchi sunflower oil! Word of Federica, Marta, Stefania, Elisabetta, Lorena, Tania and Roberta!
Federica fries little, and has confessed to us that the reason for this choice depends very much on the fact that she is often not satisfied with the oil yield in fries. Zucchi 100% Italian sunflower seed oil has been a perfect ally both in frying chicken meatballs and making homemade mayonnaise. In both cases Federica was struck by the fact that the taste of the oil in no way covered the flavor of her recipes. He told us that "the meatballs were crunchy and their perfect flavor, no hint of fried or oil".
Fry test also passed for Marta, who used the 100% Italian Zucchi sunflower seed oil to fry the aubergines for the caponata. Impeccable final judgment: "crispy fry, very light and not greasy".
Mayonnaise in two variants and avocado cream: the recipes of Federica, Chiara and Elena
In addition to meatballs, Federica also used sunflower oil as a base for the accompanying mayonnaise, basil and lime, and told us that it was a real success.
Chiara also tested the 100% Italian Zucchi sunflower seed oil for mayonnaise, but with a fanciful variation: the addition of pink grapefruit juice that she combined with a swordfish tartare and an baked sea bass.
If she hadn't been so hot this summer Elena would have tested 100% Italian sunflower oil for one of her cakes, but she preferred not to light the oven and tested Zucchi oil for a fresh recipe: the cream of avocado to accompany the salad, made only with the pulp of the fruit and the Zucchi oil. Vote 10 and praise for Elena who confessed to us that "the result is a delicate and very velvety mix that does not cover the taste of the avocado like an extra virgin olive oil".
Zucchi organic linseed oil
Zucchi organic linseed oil is obtained through a production process that involves cold pressing of the seeds, banning the addition of solvents or chemical adjuvants. For its strong taste it is excellent when used raw to dress salads, flavor soups or grilled meat and fish.
The vinaigrette with Elena's honey
The strong and particular taste of Zucchi organic linseed oil struck Elena, who used it for a vinaigrette made with apple cider vinegar and a pinch of acacia honey. A fancy condiment that he used to embellish a robiola of which he is greedy, while Elisabetta used it as a real seasoning to give that extra touch to quinoa and chickpea salads and vegetable couscous instead of spices.
Marta got her hands done for us and made bread!
Passionate about baking, Marta wanted to change her habits by replacing the extra virgin olive oil with Zucchi organic linseed oil. And it seems that he will never come back! He confessed to us that "the oil helped to mix the ingredients well and made the bread crunchy outside and very soft inside and the flax flavor was really intense: I usually use extra virgin olive oil also in the preparation of bread whole or with cereals, but from now on I will always prepare it with linseed oil! ".
Pesto with rocket, Chiara's recipe
Arugula, garlic, Parmigiano Reggiano, almonds, salt and Zucchi organic linseed oil. A few ingredients for Chiara's rocket pesto, which commented on the result: "organic linseed oil not only steals rocket from the scene, but also almonds with its notes of dried fruit".
