Extra Virgin Olive Oil
Extra-virgin olive oil moves between Italian cooking and finishing, from ragù’s vegetable base to pesto’s final addition.
- Italian name
- Olio extravergine d’oliva
- Uses
- Cooking and finishing
At the table
Olive oil accompanies pancetta and vegetables in the base of ragù alla bolognese. In pesto genovese, Riviera Ligure DOP oil is stirred in at the end. These are two distinct jobs for the same broad ingredient.
Cook with it
Wild boar stew
Zucchini alla scapece
Tuscan castagnaccio
Pollo alla Ciociara
Spring salad with Salame di Varzi
Acquasale with Salame Felino
Cold frittata with mint, Grana and Salame Brianza
Look beyond the colour
Color alone does not establish oil quality. Choose the origin and style for the dish, checking a named protected oil when the recipe specifies one.
Protect the bottle
Keep the container closed, protected from light and away from heat.
