Why should Americans buy premier Italian olive oil?

Home > News & Articles > Olive Oil News & Articles > Why should Americans buy premier Italian olive oil?

 

Perhaps best of all, these inspirational essences are part of a bigger package called la cucina italiana, each an active ingredient in a range of local culinary specialties.

So Taggiasca oil from Liguria, where I live, is the heart and soul of pesto, just as a big-bodied Moraiolo from Umbria brings a zuppa frantoiana (harvest soup with black cabbage) to life, and a zippy Tuscan Leccino adds the perfect balance to branzino al sale (salted seabass). Many oils are delicious on farm-fresh vegetables (my favorites include -Grignano and Reccioppella), and some are even good on fruit – as I learned one hot summer midnight in Ragusa Ibla, a hilltop town in southeastern Sicily, where I first tried blood orange and peperoncino salad flooded with tonda iblea oil.

In fact, enjoying a range of Italian oils, each linked a memorable chunk of Italian territory, is a bit like a long trip through the Italian countryside.
Olive oils become distinct passages into Italy’s lovely labyrinth.

by Tom Mueller
Teatro Naturale International

Why should Americans buy premier Italian olive oil?, 4.3 out of 10 based on 4 ratings

Post Views


783
VN:F [1.9.22_1171]
Rating: 4.3/10 (4 votes cast)
VN:F [1.9.22_1171]
Rating: -1 (from 1 vote)

Leave a Reply

Your email address will not be published. Required fields are marked *