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Special Feature

 

Olive Oils

 

According to Paolo Villarosi, Editor in Chief of La Cucina Italiana, there are three main categories of extra virgin olive oil...

  • Mild: light and sweet, ideal for fish, non-garlic sauces, cooked vegetables, cheese
  • Fruity: more pronounced, best for grilled meats and vegetables and garlicky sauces
  • Fruity-Spicy: robust, complements rustic dishes with assertive flavors.

The olio novello, newly pressed olive oil, has all the qualities of olive oil at its best. It is fruity, thick and flavorful. Savor it on breads, salads, vegetables and grilled foods.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 
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Olive Oil  
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This page modified November 2010


 

 
 

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