Extra Vergine - This is the oil extracted from the first pressing. It is chemical-free and contains less than 1% oleic acid. This is the highest ranked olive oil. As it is cold-pressed, essential vitamins and nutrients are retained. It is easily digested and because it is a monosaturated fat, is tends to lower "bad" cholesterol and, thereby, lower the risk of arteriosclerosis.
Olio di Oliva Sopraffino Vergine - Superfine virgin
olive oil which contains acidity up to 1,5%.
Olio di
Oliva Fino Vergine - Fine virgin olive oil with up to 3%
acidity.
Olio di Oliva Vergine - Olive oil that contains
up to 3,5% acidity. Olio di Oliva Puro - This oil is made from a blend of lesser quality oils and is chemically altered and de-acidified to no more than 1,5%. This oil should only be used for cooking.
Olio di Oliva - A combination of refined residue and virgin oil.
Storing Olive Oil:
Oils should never be exposed to
light. Keep them in a cool, dark place in a dark
bottle. They can be refrigerated for maximum
freshness and should only be purchased in small
amounts.
Cooking:
Regional wines, which have developed over centuries in tandem with
their respective cuisines, assure that the most treasured qualities
of the food will never be overpowered or masked.
