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Cooking with olive oil

Cooking with olive oilCarla Geri Camporesi

pp. 64, 12×16,5, 2008
ISBN 978-88-7246-197-6
€ 4,50


This booklet is dedicated to rigorous use of extra virgin olive oil uncooked. Each of the following recipes should end with the words: “add a drizzle of extra virgin olive oil”, which is why the search among home notebooks and memos of old aunts. To appreciate the oil you need to know, starting from olives in their landscaping function of geometric and sweet Tuscan countryside. Trying to get close to the olive trees in the autumn would likely attend the olive harvest and participate in one of the many mills of our region, the ritual ceremony of pressing and realize the preciousness and genuineness of the oil produced. Every region, every province, almost every Hill has its own oil: a difference that determines the quality and characteristics: sweet, savory, fragrant, fruity aromas. Tuscan oil we can warn its dry, clean flavor, sometimes with aggressive cues, her opalescent green chlorophyll, penetrating scent, very intense, often with references to herbaceous or shrubby surrounding productions. Quality and certain features only by several periods of collection and the ripeness of the fruit. At the beginning of harvesting the olives are never perfectly mature: the oil that we get is spicier, recommended to dress the hot cereal, legumes, for “fettunta”, for some crostini; When the olives are at the right point of maturity, the oil is perfect for salads, for that famous “drizzle” in soups, on vegetables, on fresh bread. A series of measures such as hand-picking, squeezing almost instantaneous or storage in containers and suitable environments where small delays (3/4 days), the cold springs centrifugal oil with 0.2% acidity around, stated that the first pressing, extra virgin in its own right and, generally, unfiltered.

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