Selecting an appropriate olive oil to prepare a dish is as important as the proper pairing of wine with your menu selection; Italian cooks take this very seriously and with good reason. Selecting the best Italian olive oil, however, is truly a subjective choice. Our palates are individual and unique; what appeals to one, may make another grimace with disdain. To pick your best Italian olive oil you should familiarize yourself with the varieties of oils produced in the different regions of Italy. Tasting and experimentation will help you narrow down your favorites.
While olive trees grow throughout all of Italy, the soil and climate range from north to south bares great impact on the viscosity and flavor of the oil produced. In the north, olives produce lighter and more buttery finished oil. 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. Finally, olives grown in the south of Italy tend to produce oils with more of an herbal and grassy flavor.
Another serious consideration when narrowing down your olive oil selection has to do with the methods used to press the oil. Here’s a quick reference guide which will help you narrow down your choice from the copious number of bottles on the shelf:
- 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.
Your selection of olive oils should include a bottle of cold pressed extra-virgin oil and at least one of either a virgin olive oil or a regular one to satisfy your cooking needs. Once you have selected your best olive oil(s) remember to store properly to avoid oxidation which causes the oil to turn rancid. Keep oils in a cool, dry place and preferably in a dark bottle.
We use a variety of exquisite olive oils in many of our dishes here at Christini’s Ristorante Italiano. For the ultimate taste at one of the top Italian restaurants Orlando, contact Christini’s for a reservation.
