It may surprise you to know that the flavors and viscosity of olive oils are as diverse as the regions that produce them. Selecting an appropriate olive oil to prepare a dish requires a basic knowledge of the differences that exist in the pressing of the olives. Tasting and experimentation will help you narrow the field and find your favorites. As one of best Italian restaurants Orlando, Christini’s Ristorante Italiano prepares each dish with the perfect olive oil to enhance your dining experience.
Whether you are a novice at purchasing olive oil or are planning to expand your pantry selections, you should take some time to learn about flavor profiles. While olive trees grow throughout all of Italy, the soil and climate ranges from north to south and bares great impact on the viscosity and flavor of the oil produced.
- The North: In the north, olives produce lighter and more buttery finished oils which are referred to as the mild flavored oils.
- Central: In central Italy, the trees produce a fruit that presses into peppery flavored oil that is more viscous, more like the vegetable oils we are used to cooking with here in the states. These olive oils are considered to be robust in taste.
- The South: Finally, olives grown in the south of Italy tend to produce oils with more of an herbal and grassy flavor which are categorized in the medium profile.
Another serious consideration when narrowing down your olive oil selection has to do with the methods used to press the oil as the process of pressing influences the viscosity and flavor profile of the end product. Here’s a quick guide to help you narrow down your choice from the copious number of bottles on the shelf while helping to define the differences for you:
- Extra-Virgin Olive Oil: Olive oil that is physically pressed from the olives without chemical treatment, heating or refining. These oils pass a taste test of experts who have refined palates. They are considered cold pressed. This oil is highly coveted and used sparingly. It works best in light vinaigrettes and for bread dipping.
- Virgin Olive Oil: Virgin olive oil is functionally similar to extra-virgin olive oil, but it has less of an intense flavor.
- Pure Olive Oil: Pure olive oil is blended from pressed virgin olive oil and high-quality production oil, and it has a mild flavor.
- Olive Oil (regular): Produced with heat and solvent extraction, as well as physical pressing, refined oil has very little of the oil’s characteristic flavor, but has a much higher smoke point. Virgin, pure and regular olive oils are best suited for sautéing and frying.
We use a variety of exquisite olive oils in many of our dishes here at Christini’s Ristorante Italiano. Our chefs painstakingly select the perfect oil for each culinary delight. Come and savor the best of Northern Italy right here in Central Florida. For the ultimate taste of fine dining Orlando, contact us today to make your reservation.
