EPICUREAN

HIDDEN TREASURES FOR THE GOURMAND IN ALL OF US

EPICUREAN

In The Kitchen Cooking with Italian Olive Oils

In Italy, olive oil is not just another ingredient to add to recipes, but is an essential part of cooking well. For centuries, Italians have been using it to heighten the flavors of dishes and have learned how to create the most refined dishes with it. While many shoppers merely scan the store shelves for a pretty label or grab any extra virgin olive oil, Italians know there is much more to the product than that. If you're new to the fruit-centric additive, here's a quick guide to understanding and cooking with Italian olive oils:

Ensure Authenticity
There are plenty of bottles out there posing as Italian olive oils, however, that is not always the case. Be sure your oil is DOP (Denominazione di Origine Protetta) certified. This signifies that from start to finish, by law, the product has gone through an extensive quality process that includes pressing, bottling and shipping out of Italy. While observing the bottle, look to see which region the olives come from and that they all are from the same one. Also, although it's not an indicator of authenticity, producers know that any light entering the bottle can cause the oil to photo-oxidize and taste bitter. So go for darker.

Regional Tastes
Depending on the flavor profiles you're looking for, knowing the region the olives come from is necessary. Oils produced in Tuscany offer a pleasing, peppery bite, while those produced on Italy's Sabine Hills have a creamy texture with rich and round profiles. Puglia produces grassy yet rich oils because of its hot climate and clay-saturated soil. If you're adding olive oil to a pasta or seafood entrée, an oil from the Tigullio Gulf in Liguria will add a level of fruity, delicate and peppery taste to the dish.

Know Your Grade
One of the most important lessons to learn about olive oil, is to use the right grade. Graded on the amount of oleic acid it has, the smoother and more aromatic versions have less acidity and vice versa. Regular oil measures in at a little over three percent while virgin has two percent. The most expensive grade, Extra-virgin olive oil has the least amount of oleic acid, containing around one percent. So for browning consider using regular olive oil and EVOO for adding flavor to sautéed dishes.

Cold Pressing
Bottle labels may indicate cold or first pressing, which are two ways to ensure a better product. Cold pressing means that no heat was added to the olives, which is normally done to extract more oil. Yet, at 80.6 F and below, it's not exactly done at a chilly temperature. This process allows the delicate flavors and aromas of the fruit to really standout.

Storage
Lastly, since oxidation ruins the flavor of the oil, be sure you are storing it properly. All bottles should be stored in a cool, dark place or can be poured into smaller sealed-off containers to preserve freshness. Keeping them full (close to the top) will allow for less oxygen to reach the oil. You will know if it has gone bad if it has a musty smell to it or harsh, acidic taste.

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HIDDEN TREASURES FOR THE GOURMAND IN ALL OF US

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