Olive Oilis a food oil widely used in the kitchen to give greater taste to dishes.
In Calabria,its production is a real culture, thanks to the presence of centuries-old olive trees that represent monuments of nature and characterize the agricultural landscape of this beautiful land.
Thanks to the centuries-old experience, in the cultivation of Olive Trees and in the production of its fruits, Calabria is among the first Italian oil producers. The olive harvest starts between October and November and is processed through cold mechanical extraction processes, which allow to give rise tovirgin or extra virgin olive oil.
In the kitchen, this oil is suitable for seasoning salads, flavoring first or second courses, meat or fish, to give greater taste to fried or, even, to store vegetables in oil in a jar, such as dried tomatoes, fillet eggplants, porcini mushrooms, all typical products of the Calabrian tradition.
In addition to its strong flavor, with fruity and herbaceousnotes, this oil is rich in health benefits and is, by now, fundamental in the Mediterranean diet thanks to the presence of antioxidant substances and its property of fighting cholesterol.