Among the typical foods of the Mediterranean diet and Italian tables in general, extra virgin olive oil (which we will refer to as EVO for brevity) is one of the most representative. After all, if you live in a country, Italy, that alone represents a remarkable 42% of the world's olive biodiversity, it couldn't be otherwise. In Basilicata, for example, almost all
Lucanian recipes include
EVO oil. All of us, simply by consuming it daily, consider ourselves experts in
EVO oil: but is that really the case? Let's find out right away.
What to choose between filtered and unfiltered oil?
If the “common”
extra virgin olive oil is by definition the filtered one, in recent years the use of unfiltered oil has been gaining more and more ground, which is recognized by its much more intense and cloudy color, within which it is even possible to still find small particles of olives. In a world that focuses on organic and “zero km” products, it is thought that unfiltered oil is the best because it comes directly from the mills, but that is not necessarily the case. The truth is that the quality of an oil depends on the raw material, so we can absolutely state that there are filtered oils, such as
the extra virgin olive oil from Bradano (ON SALE NOW), that are of significantly higher quality than unfiltered ones and dominate Lucanian cuisine.
When an oil is defined as virgin or extra virgin
It is the level of acidity of an oil that determines the label of virgin or extra virgin: the former must not exceed a total acidity of 2%, while the latter must not go beyond 0.8%. However, EVO oil is preferred because it is the only one, by law, that must be tasted before being classified, thus providing a greater guarantee of quality. Furthermore, thanks to its slightly bitter and peppery taste,
EVO oil is perfect for all typical Lucanian dishes (and not only).
What does low acidity oil mean?
Still regarding acidity, what not many people know is that the lower the acidity of an oil, the better its quality.On some products, for example, the label "low acidity" is indicated: for this statement to be correct, the acidity level of the EVO oil must be below 0.3%.
Is first cold-pressed EVO oil better?
The title of this paragraph is intentionally misleading: the first pressing (as well as the second) was done years ago, when Lucanian food was seasoned with oil that was pressed by hand. Today, with all the mills that now use mechanical pressing, the term "first pressing" has remained just an advertising claim without any foundation.
Where to find excellent EVO oil?
The selection of EVO oil is vast here in Italy, but if you want to ensure you find a product rooted in Lucanian traditions, visit the site of
Sudrise, where you can find not only delicious
EVO oil, but also many
Lucanian products that will make you want to visit that fantastic land of Basilicata immediately.
