• Extra virgin olive oil

    A key food of the Mediterranean diet, rich in beneficial properties

    more


  • Extra virgin olive oil

    A key food of the Mediterranean diet, rich in beneficial properties

    more


  • Extra virgin olive oil

    A key food of the Mediterranean diet, rich in beneficial properties

    more


  • Extra virgin olive oil

    A key food of the Mediterranean diet, rich in beneficial properties

    more



Home / Olive oil and diet

OLIVE OIL AND DIET

The extra virgin olive oil: a valuable and essential food on every table.

Olive oil is used to flavour salads, for flavouring food already cooked and even to preserve vegetables. It is also used for cooking meat, fish or vegetables. The extra virgin olive oil has a high smoke point, which makes it also suitable for frying. Olive oil also changes the taste of food. Just like wine, in fact, it should be paired with the dressed foods: bresaola, for example, seems to be more suitable for a bitter and spicy olive oil, of medium intensity (such as our EXCELLENCE P.D.O.), while boiled potatoes are best matched to a low fruity olive oil, of average spiciness and bitterness (such our CLASSIC EXTRA VIRGIN OLIVE OIL). The flavour of the mozzarella is instead enhanced with a olive oil of herbaceous aroma (such as our CENTRIFUGAL EXTRA VIRGIN OLIVE OIL).
The beneficial properties of olive oil have been known since ancient times.
Some interesting facts ... Egyptians thanked Isis, goddess of motherhood, for having given them the olives, Greeks attributed to Athena, goddess of wisdom, the merit of having planted the first olive tree. The "inventor" of olive oil was Aristaeus, son of Apollo.


OUR RECIPES

SCALLOPS AU GRATIN
Combined olive oil: Centrifugal Extra Virgin | Time: 15 Minutes
Ingredients for 4 people
• 2 tablespoon of chopped parsley
• 80 grams of breadcrumbs
• 50 grams of Parmesan cheese
• A dash of pepper
• 1/2 cup of olive oil
• 8 Scallops
• 2 cloves of garlic
• Salt to taste
• 200-250 ml of broth

Mix in a bowl breadcrumbs, parsley, cheese, crushed garlic, pepper, a pinch of salt and add 3/4 of the oil and the broth (enough to get a cream, neither too dry nor too much liquid). Put all the scallops in a baking dish, cover it with the stuffing you have prepared and sprinkle it with olive oil. Preheat the oven to 200 degrees and cook your scallops for at least 10-15 minutes, until the filling has acquired a beautiful golden color. Remove from the oven and serve the scallops au gratin still hot.
NOODLES WITH SQUIDS
Combined olive oil: Classic Extra Virgin | Time: 30 Minutes
Ingredients for 4 people:
• 350 grams of noodles
• 500 grams of squids
• 1 clove of garlic
• 1 Shallot
• 1 tomato, diced
• 1/2 cup of dry white wine
• Salt and pepper

Stir-fry the squids, shallots and garlic, with a little extra virgin olive oil. Deglaze with the wine and then add the diced tomato. Drain the noodles al dente and with a little cooking water, stir-fry with a little olive oil, salt and black pepper.
STEW MULLET
Combined olive oil: Centrifugal extra virgin | Time: 60 Minutes
Ingredients for 4 people:
• 600 g fillets of red mullet
• 300 grams of tomatoes
• 300 grams of potatoes
• 30 grams of capers
• 3 bay leaves
• 1 pinch of thyme
• 1 pinch of oregano
• 500 cc of fish broth
• Salt and pepper

Fillet the fish, remove the skin and quickly stir-fry with olive oil, salt and bay leaf. Cut the potatoes with a mandolin, a series of 3 mm thick slices and a series of thinner slices. Blanch the first for 4 minutes and the other for 1 minute maximum. Cut the tomatoes into cubes. Brush with oil some individual plates and cover the bottom with a thick layer of potatoes. Add the red mullet fillets, capers and diced tomato. Season with salt and pepper. Cover with broth and seal with potatoes. Season with salt and pepper and bake in a preheated oven at 160 degrees for 10 minutes. Drizzle with olive oil and serve hot.


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Frantoio Archibusacci F&C sas di Simona Archibusacci & C. | P.I. 02020900565 | Via del Boschetto, 3 - 01011 Canino (VT) - Italy
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