Olio D’Oliva

~Blog post #3~  

April 20, 2015

By Johnny Agosti

            The most notable ingredient in Italian food is Olio D’Oliva, or more commonly known as olive oil. If you are an Italian then you are probably use to having most your meals drenched in olive oil. Olive oil is the most used vegetable fat in Italian cooking. It is the base for many different sauces for pasta. Italians prefer olive oil over using butter, lard and strutto. Olive oil comes from crushing the olives that come from a fruit tree. These trees are from the Mediterranean area but southern Italy is known for it. There are many steps to extracting the olive oil from the olive. First you must crush the olive then pressure is used to squeeze out the juice. The liquid is now called the must. The must goes through a machine that will separate the oil from the vegetable water. Italians take their olive oil seriously that they even grade each bottle.  They look at every detail even the experience of the maker of the olive oil. Your olive oil must pass many tests by a team board in order to be labeled “HS” which means high standard. The most common food olive oil is used on is salads.  Also Italians make sure to put it on almost all their food like vegetables, fish, noodles and many more well know Italian cuisine.  Over time Italians discovered that other oils mixed with oil olive would blend perfectly. There are many types of oils now but Italians stays true to its root with original olive oil as its most favorite.

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