news and whatnot
Olio della Donna live with Olio2go
Live from Elaine's kitchen in Tuscany .. Elaine, Lorenzo and Luanne our importer at Olio2go: presentation of the Olio della Donna project, Q&A olive oil tasting session and a cooking lesson demonstrating food and olive oil matches, learn what to match with our Tuscan olio Piero and our Sicilian olio laStoria.
watch the video here:
Olio della Donna on MPB Think Radio
Elaine's in the studio with Malcolm White and Carol Palmer
talking olive oil, Italy, food and stuff.
click here to listen to the broadcast:
8 August 2022 Deep South Dining, MPB Think Radio
Back in the MPB studio talking about King cakes, olive oil, cast iron baking utensils and whatnot.
click here to listen in:
good and good for you
Olio della Donna olives are picked early and by hand and taken to a state-of-the-art mill within hours.
Olio della Donna is mechanically extracted from healthy olive, it's a fresh-squeezed fruit juice, at temperatures well below the 26C/78F threshold during all phases of production (higher than that and the olives render considerably more oil but it oxidizes before it's even extracted and so it tastes bad, has little to no health benefits and automatically does not qualify as extra virgin).
We keep your olive oil fresh by filtering it as soon as it exits the mill and storing it in big tanks for as long as possible, in a dark storeroom at temperatures between 13C/55F & 17C/63F.
We do all this to avoid the onset of oxidation which eats away at the olive oil's healthy characteristics and flavor.
Olive oil is very high in polyphenols that have antioxidant properties fighting free radicals and helping prevent certain types of cancer and age related illnesses. Olive oil is heart healthy, good for bone health and improves the bioavailability of the nutrients in other foods.
(olive oil's bitter and spicy flavor characteristics come from the presence of certain polyphenols that are unique to the olive)
Like all fats olive oil is at risk of oxidation which
consumes polyphenols destroying both the flavor and health benefits of the oil, the end result is rancidity.
Oxidation in olive oil is caused by exposure to air, heat, light and sediment. Olive oil that is protected from those elements will be good for several years.
Store your olive oil in a cool, dark spot and once you open it, use it .. the oxygen in an open bottle will cause oxidation to start.
yes, you can fry with it
Extra virgin olive oil has a smoke point at around 415F, home frying temperature is around 350-375F.
Whatever you fry in olive oil is rich and flavorful and it picks up healthy antioxidants from the olive oil, even at frying temperatures and even after several hours of frying.
..this from a french fry study performed by the scientists at the Università degli Studi di Napoli Federico II