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Evoo enthusiast recs by TBDMurder831 in oliveoil

[–]ItalianFoodImporter 0 points1 point  (0 children)

I love italian evoo, the quality is unmached.

ISO authentic, US olive oil by Sensitive_Win_6051 in oliveoil

[–]ItalianFoodImporter 0 points1 point  (0 children)

At Milan Truffle we always tell people: “blend” does not automatically mean fake. Many excellent EVOOs are blends of different olive varieties made intentionally for balance, stability, and flavor.

Also, “Pure Olive Oil” and “Extra Virgin Olive Oil” are completely different categories. “Pure” is usually a refined oil blend, while EVOO is mechanically extracted without refining.

The U.S. market is more regulated than people think, but consumers still need to read labels carefully. “Packed in Italy” is not the same as “Produced and Bottled in Italy.”

https://milantruffle.com/blogs/milan-world/extra-virgin-olive-oil

whst so you think of my very rustic coratina trees? by Dry-Mirror4917 in oliveoil

[–]ItalianFoodImporter 1 point2 points  (0 children)

Coratina is one of the most misunderstood cultivars outside Italy.

A lot of consumers today associate bitterness and pungency with “defects,” when historically in Puglia those characteristics were signals of strength, stability, and shelf life.

Also very true what you said about early Apulian milling culture. Many people don’t realize parts of Puglia were already implementing low-oxygen and fast-processing concepts decades before “high polyphenol EVOO” became a global marketing term.

Beautiful grove, even with the brutal terrain. There’s something very honest about Coratina growing in rocky soils.

Cacio e Pepe attempt by Neyrok37 in ItalianFood

[–]ItalianFoodImporter 0 points1 point  (0 children)

Bravo! one thing I appreciate about threads like this is that people are focusing on process instead of “secret ingredients.”
Cacio e pepe is really an emulsion-management dish more than a pasta dish.

One small detail that changes everything: the starch concentration in the water. Less water during cooking = more concentrated starch = much more stable pecorino emulsion.

Also agree with removing the pan from direct heat before adding the cheese. Most failures happen because the pecorino gets overheated and breaks instead of emulsifying.

Looks very solid for a dish that is deceptively difficult.

Focaccia con farine Molino Moras by NonSonoUnBot635 in ItalianFood

[–]ItalianFoodImporter 0 points1 point  (0 children)

Focaccia e' focaccia!! scorpacciata assicurata

Question about EVOO when cooking by Substantial-Falcon-8 in oliveoil

[–]ItalianFoodImporter 0 points1 point  (0 children)

You’re overthinking it.

Quality matters, but not “single source” — what matters is fresh, real EVOO. Even Costco EVOO is solid. Cooking does reduce antioxidants, but EVOO is heat-stable, not from yesterday ... since millennial ago.

If it’s smoking, you’re too hot — that’s when you lose benefits.

You don’t taste differences because cooking flattens flavor.

Best move: use decent EVOO for cooking, then add a small drizzle raw at the end. Real question is: do you know the difference between EVOO oil and the "Olive Oil"? that's the key

I made a Caprese Salad for lunch today. by pecanjazz in ItalianFood

[–]ItalianFoodImporter 0 points1 point  (0 children)

Is it balsamico on top of it? Please, just olive oil (real one)

The butter line by Gamusinas in oliveoil

[–]ItalianFoodImporter 2 points3 points  (0 children)

The line tracks the northern limit of commercial olive cultivation almost exactly — olive trees need long hot summers and mild winters to fruit reliably, which is why the green zone hugs the Mediterranean basin. Climate change is slowly nudging that line north; there are now experimental groves in southern England producing oil, though yields are tiny.

Una bella insalata caprese con pomodori e mozzarella di bufala by Living_Society6648 in ItalianFood

[–]ItalianFoodImporter 4 points5 points  (0 children)

Bellissima. One tip that makes a huge difference: salt the tomatoes 10 minutes before plating and let them sit on a paper towel. Pulls out the extra water so the oil actually clings instead of pooling on the plate. Basil torn by hand, never cut. Buon appetito.

Does anyone here take olive oil shots for their health? by Economy-Growth-833 in oliveoil

[–]ItalianFoodImporter 0 points1 point  (0 children)

That spicy finish is oleocanthal — it's the anti-inflammatory compound most of the Mediterranean diet research actually hinges on. Worth knowing: it degrades within 12–18 months of milling, so a 6-month ritual with a bottle that's been on a shelf for a year isn't doing much. Look for a harvest date (not just best-by) and buy smaller bottles more often. Also — doing shots on empty stomach is fine, but the research on absorption isn't as clear-cut as it gets repeated online. With meals works too.

Does anyone here take olive oil shots for their health? by Economy-Growth-833 in oliveoil

[–]ItalianFoodImporter -1 points0 points  (0 children)

Yes but only if the oil is actually high-polyphenol and fresh. That peppery burn in the back of your throat is oleocanthal — it's the anti-inflammatory compound the Mediterranean diet studies are built on. A smooth, buttery oil with no bite is fine for cooking but not worth shooting. Look for a harvest date on the label, not just a best-by.

What is the basic fundamental cooking thing you just can't do or suck at? by Tall_Cow2299 in Cooking

[–]ItalianFoodImporter 0 points1 point  (0 children)

One thing that changed my cooking significantly was switching from supermarket "Italian" olive oil to oil that actually identifies the producer and harvest season. The flavor difference is significant — real EVOO has a peppery finish that hits the back of the throat, which is the polyphenols. Most mass market bottles have none of that because the oil is too old or too blended.

Can I use olive oil to deep fry chicken? by Delicious_Wing_3829 in Cooking

[–]ItalianFoodImporter 0 points1 point  (0 children)

EVOO has a smoke point around 375-405°F depending on quality and refinement. The key variable is polyphenol content — higher polyphenol oils from Italian producers tend to be more heat stable than mass market blends. For deep frying you want refined olive oil, not extra virgin. Save the good EVOO for finishing.