Extra virgin olive oil is extracted exclusively in the mill, using mechanical processes that preserve all the properties of the olive fruit. Olive oil, on the other hand, is a blend of refined oil (obtained by rectifying lampante oils using physical and chemical methods and then refining them) and virgin oil. It goes without saying that there’s a huge difference between the two, both in terms of aromas and flavors, and in terms of nutritional properties.

Yes, oil freezes at 7-8 degrees Celsius, forming characteristic crystals. This is due to the triglycerides naturally contained in the oil. The triglyceride content varies from year to year and depends on many factors, including rainfall and the general climate, the cultivar, and the time of harvest.

Therefore, in some years, the same trees may produce olives with higher triglyceride percentages than in other years, and therefore, storing the oil at the same temperature will cause these to crystallize more. Simply bring the oil indoors to a room temperature of 18 degrees Celsius (about 64 degrees Fahrenheit) to see it return to a completely liquid state.

As it thaws, it may appear slightly cloudy, which will disappear when stirred or simply shaken.

This perception is linked to oleocanthal, a polyphenol naturally present in extra virgin olive oil.

Polyphenols, being antioxidants, provide oil with high nutritional values, prevent cellular aging, have anti-cancer effects, protect against cardiovascular disease, and also allow for long-term preservation by protecting it from oxidation. The type of olives used, their degree of ripeness at harvest, the method of pressing, and the time between harvest and pressing also contribute to this perception.

The oleocanthal content naturally tends to decrease over time, and the tingling sensation, which may initially seem abnormal, tends to subside. When the flavor of the oil becomes sweeter, it does not lose quality but remains a product with unique organoleptic characteristics and nutritional properties.

Oleocanthal is a polyphenol found in extra virgin olive oil. Recent studies have shown that its anti-inflammatory action is similar to ibuprofen (a drug indicated for inflammatory diseases). Furthermore, its ability to prevent neurological damage in Alzheimer’s disease has been demonstrated, as it inhibits the development of neurotoxic proteins that damage the brain’s nerve structures and lead to intellectual decline in those affected.

Among the foods that are part of our pantry, and probably the one we take most for granted, is undoubtedly extra virgin olive oil.

Many consumers buy oil at the supermarket, and the average customer often opts for what’s on sale, at the lowest possible price to keep costs down. “I just need to season it,” is the common thought, relegating it to a minor role in the kitchen. Oil, however, shouldn’t be considered merely a condiment; it is a true food. It has unique nutritional properties, contains antioxidants, and other health-promoting substances. These qualities are nonexistent, effectively strangled in low-quality oils sold at ridiculously low prices on supermarket shelves.

The price of extra virgin olive oil is determined by the quality of the raw material—the olives—the care taken in processing and storage, as well as the origin of the olives, cultivar, and vintage. A truly high-quality extra virgin olive oil cannot cost less than €10 per liter, give or take a few euros.

The extra virgin olive oil found at low-cost supermarkets is often made from low-quality olives, poorly processed, and improperly stored, or it’s not even from the latest vintage, often not even Italian.

Finally, it’s important to keep in mind that extra virgin olive oil ranks among the most counterfeited products, and large companies often defraud consumers by mixing lampante oil, an oil that isn’t even edible and is produced in refineries, with a small amount of extra virgin olive oil. Ultimately, you need to be careful when purchasing oil; the best advice is to buy it directly from a mill.

Italian extra virgin olive oil is the signature ingredient of the Mediterranean diet and undoubtedly one of Italy’s undisputed excellences, making us one of the world’s leading producers.

Italy is the only country with more than 500 different olive varieties (42% of the world’s total). This extraordinary wealth makes Italian extra virgin olive oil a product distinguished by its unique organoleptic and nutritional characteristics.

In short, Italian olive oil is preferable to foreign ones because the latter lack such a wide variety, but instead have only a few olive varieties, resulting in more standard oils with less character.

Yes, in fact, it’s among the most suitable.

Every oil has a smoke point beyond which it releases toxic substances.

Extra virgin olive oil is ideal for frying because it has a higher smoke point than seed oils and other oils, and therefore resists thermal processes better.

Yes, extra virgin olive oil is ideal because it doesn’t contain saturated fatty acids like animal fats like butter, which raise cholesterol.

It is rich in monounsaturated fatty acids (especially oleic acid) and polyphenols, antioxidants that are beneficial for the body.

Freshly produced oil naturally contains substances such as peel residue and small water droplets. It can be considered an oil in its raw state, with a cloudy appearance. Filtration is a process that removes these substances.

Unfiltered oil may seem more genuine and authentic. However, over time, these substances will tend to settle to the bottom and compromise the flavor and integrity of the oil, causing it to age prematurely.

No, it’s actually more digestible. The negative perception likely stems from the fact that extra virgin olive oil is highly aromatic, and therefore its flavor lingers longer, leading people to believe it’s less digestible.

Extra virgin olive oil is more digestible than all other oils (seed, sunflower, etc.) because it stimulates gallbladder contraction and therefore the production of bile, an important component for lipid digestion.

Furthermore, its intense aroma induces greater production of gastric juices, which are essential for digestive processes.

No, in reality, the calorie content of all oils is the same: 9 kcal per gram. The common belief that extra virgin olive oil is higher in calories than other oils is due to the fact that people tend to associate its particularly intense flavor with a higher calorie content.

Extra virgin olive oil is highly sensitive to light, which has a photo-oxidizing effect on the product. Therefore, avoid purchasing oil packaged in clear glass bottles. The best option is to buy it in cans, bag-in-boxes, or dark or painted glass, always storing it away from light sources.

The origins of olive oil are lost in the mists of time. The first evidence of its use dates back to 4000 BC, in Armenia and Palestine, but also in India. Olive oil was used as a skin ointment, to fuel lamps (lampante oil), and taken as a medicine.

In 2500 BC, the Babylonians regulated the production and trade of olive oil, but it was the Greeks who spread olive cultivation throughout the Mediterranean.

Subsequently, the Romans spread the plant throughout the Empire and imposed tributes in the form of olive oil. Thanks to them, the process of olive cultivation and oil production improved, and the product spread as far as Northern Europe.

Finally, recent decades have seen the redevelopment of oil, thanks also to the success of the Mediterranean diet, making it one of the most beloved and most exported Italian food products in the world.