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All about olive oil

There are many questions that may arise regarding olive oil. It is a natural product that has been highly prized since time immemorial. Today is the right time to sit down with you and answer the most frequent questions concerning our liquid gold.

Fresh green organic salade on wooden background. A thin stream of olive oil pouring into salad

1. WHAT IS EXTRA VIRGIN OLIVE OIL?

An olive oil is extra virgin when it meets two conditions: acidity; flavor and aroma (these are identified by tasting). First of all, acidity must not exceed 0.8 degrees. It should be known that Carapelli has a self-imposed acidity ceiling of 0.5 degrees in order to provide top quality oils.

On the other hand, in tastings, the median value of the defects must be zero and the median for fruitiness must be above zero.

2. CAN YOU COOK WITH OLIVE OIL?

Using extra virgin olive oil is the best option among existing fats and oils because of its features as a natural, high-quality product.

3. WHAT CAN OLIVE OIL BE USED FOR?

The main use of olive oil has to do with food. Its great versatility allows this product to be used at different times and in different types of cooking: as a salad dressing, an ingredient in sauces, for frying, straight from the bottle at breakfast, in canning… All of these are beneficial for your health.

Besides the above, olive oil is used in other fields such as beauty, hygiene, as an antioxidant and mechanical lubricant and, in times past, as a lubricant for car engines.

4. WHAT ARE THE HEALTH BENEFITS OF EXTRA VIRGIN OLIVE OIL?

It has many health benefits. Extra virgin olive oil has a high content of monounsaturated fats, mainly oleic acid, it contains polyphenol and is rich in vitamin E, making it an essential product, as proven by the European Food Safety Authority (EFSA) and authorized by the European Commission.

5. IS OLIVE OIL BAD?

There are no adverse effects linked to a moderate consumption of olive oil on a daily basis. In fact, extra virgin olive oil is a highly recommended product in a healthy diet.

6. CAN YOU USE EXTRA VIRGIN OLIVE OIL EVERY DAY?

Of course you can! In a healthy, balanced diet, this product is recommended on a daily basis. This is due to its many benefits and the absence of adverse effects when used responsibly.

7. CAN YOU USE EXTRA VIRGIN OLIVE OIL IN THE OVEN?

You can use extra virgin olive oil at no risk in the oven. However, exposure to high temperatures over a long period may degrade some of the beneficial properties.

Sliced fresh bread for dipping and enjoying with extra virgin olive oil.

8. IS OLIVE OIL GOOD FOR INDIAN CUISINE?

It is true that olive oil is rarely used in India. In recent years, however, liquid gold has made its way into certain market niches in this country. This suggests that it is compatible with Indian cuisine, even though it may alter the taste of dishes formerly prepared using another type of oil. It not only adapts to typical Indian food but can also be used elsewhere, for instance in Mexican cuisine (and of course in the Mediterranean diet).

9. WHY IS EXTRA VIRGIN OLIVE OIL THE HEALTHIEST FAT ON EARTH?

If we were to make a list with the components of each type of food fats we would quickly see the beneficial elements of extra virgin olive oil compared to other products. For instance, extra virgin olive oil contains small amounts of vitamins E and K, as well as many beneficial fatty acids and antioxidants. This is shown in a study verified by the European Food Safety Authority (EFSA), as commented above.

10. IS IT SAFE TO DRINK EXTRA VIRGIN OLIVE OIL?

Taking a tablespoon of extra virgin olive oil first thing in the morning allows your stomach to absorb its nutrients in the best way, because you will not be digesting any other food. Thus, the first thing your body takes in will be all the good properties of olive oil, and then you can go on with your breakfast.

11. DOES OLIVE OIL CONTAIN CHOLESTEROL?

Extra virgin olive oil is a beneficial product as far as cholesterol is concerned, because it is rich in monounsaturated fats. What does this means? These are the fats that increase the good cholesterol and reduce your bad cholesterol, as shown in a study conducted by the Hospital del Mar Medical Research Institute of Barcelona (IMIM).

12. WHAT IS COLD-PRESSED EXTRA VIRGIN OLIVE OIL?

This refers to the temperature at the time of crushing the olives and extracting the oil. It should never be higher than 27°C (81°F). Anything above that temperature will detract from the quality of the oil. On the other hand, if you are seeking better aromas and a healthier oil, ideally the oil should be extracted at a temperature ranging from 20 to 25°C (68 to 77°F). This is due to the volatility of some of its components.

13. CAN OLIVE OIL BECOME DETERIORATED?

Yes, it can. To conserve its full quality, oil should be kept stored away from heat sources, humidity, breezes, light and strong odors. The optimum temperature is 68°F. And if you want to store it outside its original bottle, ideally it should be kept in a container made of glass, waterproof tin or stainless steel.

14. WHAT IS THE FAT CONTENT OF OLIVE OIL?

The components of olive oil are all fat. However, most of these fatty acids are not saturated fats. For instance, 100 ml of extra virgin olive oil contain 91 grams of fatty acids, of which 14 grams are saturated (as shown on the label on the bottle). Oleic acid is the fatty acid with the highest presence in olive oil, on average around 75% of the total. This oil helps you maintain normal cholesterol levels when replacing saturated fats in your diet.

15. NUTRITIONAL INFORMATION ON EXTRA VIRGIN OLIVE OIL

Extra virgin olive oil does not contain carbohydrates, proteins or salt. On the other hand, 100 ml (3.38 oz.) means 823 calories. This food is fully suited for vegetarian and vegan diets. As I stated in the previous question, olive oil is all fat, mostly beneficial fat.

16. IS EXTRA VIRGIN OLIVE OIL VEGAN FRIENDLY?

Extra virgin olive oil is a must in a vegan diet, because there is no animal labor involved in the cultivation or production.

Roasted pumpkin salad with spinach and walnut on a black plate on a stone background.Top view.

17. DOES OLIVE OIL CONTAIN GLUTEN?

Olive oil does not contain gluten, making it fully suitable for celiac people.

I hope these questions and answers are very helpful for you. Learning step by step is how one becomes an expert. That’s why today you have a greater experience of the world of olive oil. There’s a lot more to it than you would have guessed.

Everything you should know about olive trees: characteristics and interesting facts

After many months being cared for, olive trees give back all the love in the form of olives. Well into the fall, the harvest begins of the fruit of the olive tree, a strong tree allowing many intelligent procedures that enhance the production of olives and hence of olive oil.

The north wind brushing across Tuscany is on the chilly side. I feel it immediately on my face. I have been standing for a while on the porch, looking at the trees in this olive grove as far as the eye reaches. The harshness of winter lurking around the corner is hardly noticed by the workers who have begun harvesting the olives. They’re doing the same thing that the people who lived here centuries ago used to do. With more and better means, of course, but with the same love and respect for nature. Their work will soon yield liquid gold, extra virgin olive oil.

Human beings have learned an awful lot about olive trees over the past millennia. Improving how they take care of the trees is essential to increase the yield and quality of olives. We are not dealing with weak trees. Quite the contrary, olive trees represent strength and intelligence.

TREES THAT ARE EASY TO GROW

When I type out the word “strength” I am referring to the tree’s capacity to withstand low temperatures (as low as -10º C or 14º F) and the frost of Mediterranean climate, as well as long periods of drought in summer. Even the leaves (which are renewed every two or three years) have a system to minimize water loss. Only the wind can complicate things quite often for the flowers.

Olive trees with green olives at a plantation in Andalusia, southern Spain.

Olive trees can grow to between 6 and 33 feet and can live for hundreds of years (even for over a thousand years). Because of their characteristics and capacity to withstand extreme conditions, they are easy to care for. Maybe that explains why there are over 1,000 different varieties…

HOW DOES AN OLIVE TREE BEHAVE IN STRESSFUL TIMES?

When my fingers type out “intelligence” I am referring to a commitment with nature and, hence, with human beings. Depending on how the year has gone (rainfall, temperature, pruning, nutrients), an olive tree ‘decides’ whether its flowering will be more or less intense. The key is the hydraulic and nutritional stress six weeks before flowering. Even though it may have produced flowers, an olive tree might not have the resources needed to continue with the flowering process–this leads to miscarriages. In other words, the growth and development of the fruit is thwarted.

An olive tree produces hermaphrodite flowers, those which can yield olives, and male flowers, which only produce pollen. Although the number of flowers is very high (in normal conditions), around just 2 percent of them become olives. No worry: it’s more than enough to obtain the liquid gold we are looking for.

Branch of olive growing, Andalusia, Spain

CAN OLIVE TREES WITHSTAND FIRE?

The strength of an olive tree can lead it to overcome fire. I have witnessed the sad spectacle of burning olive trees, but I’ve also seen with joy how they have recovered. They have a great regeneration capacity thanks to their dormant buds.

If it is a partial fire, not much is needed for a faster recovery. Just cleaning or removing the damaged part of the trunk and branches and using rich nutrients that can be easily assimilated by the tree. The tree itself will do the rest.

If the damage is more severe there is the option of sawing the tree down, leaving a stump just above ground level. The olive tree will sprout up again thanks to the branches that grow from the stump, which would normally protect the trunk from the sun in the summer. Pruning will be required over the years so that it can become a tree with its trunk. It’s a long procedure but it will be yielding olives throughout the process.

CHARACTERISTICS OF THE ROOTS OF AN OLIVE TREE

Olive trees take root easily. Their comfort zone consists of soil that drains well (no puddles) and allows the roots to spread out, occupying an area below the ground as wide as the canopy. The roots need space to grow downward (over four feet), with plenty of air to allow the roots to spread out without constraints.

The root system branches out in such a way that in times of water shortage the roots seek out the nutrients it needs to survive. That is why an olive tree has so many different roots.

I could go on and on writing about olive trees. In classical Greece, for instance, it was considered a sacred tree. Olive trees are often mentioned in the Bible and in the literature of writers from the Mediterranean Basin. The olive branch is the symbol of peace. For these and many other reasons we must respect this gift of Nature. If we play our part, they will give us back great food.

Four recipes to make the most of your Organic Extra Virgin Olive Oil

I have to admit that I indulge in spending time enjoying a good recipe with the best products. I lack the words to describe the pleasure I feel. I can’t find in language a way to express what it is to feel flavor. It can be helpful, however, to share these four fantastic recipes with you. Not only will you enjoy their taste–cooking them is also lots of fun.

You know I am devoted to gastronomy, particularly when extra virgin olive oil takes to the stage. Now in the fall is the time of the year when earth colors come to the fore. This connection to nature brings to mind organic olive oil, extracted from ecological farming.

This liquid gold is exceptional for anyone believing in healthy, tasty nutrition, thanks to its harmonious and balanced taste. Please allow me to share with you my four recipes to be enjoyed at the table (and in the kitchen).

1. RICOTTA AND VEGETABLE PIE WITH CARAPELLI ORGANIC

Looking at the picture makes me want to try out this recipe filled with many of Mother Nature’s vegetables. Tiffany, a professional chef, perfectly combines Carapelli Organic extra virgin olive oil with the flavors of different vegetables and the base made using ricotta cheese.

As she tells us in her ‘Parsnips and Pastries’ blog, you can use whatever vegetables you like most. Your palate will always appreciate this versatility. I have this recipe on my list of favorites.

2. VEGAN STUFFED SWEET POTATOES WITH SPINACH AND WHITE BEANS

Don’t worry if you’re a vegan. I’ve thought about you when making this recipe. At ‘The live-in kitchen’ website they’ve called this dish “a savory little miracle, full of healthy veggies, protein, and flavor.” Not much more to add (except a dash of organic extra virgin oil once you finish the recipe).

Besides, it’s very easy to prepare this in your oven. The tips they give us will make it even tastier, aside from how healthy it is. Enjoying food while eating healthily makes it twice as enjoyable for me. What about you?

3. ROASTED RED PEPPER BISQUE

In this dish, Carapelli Organic extra virgin olive oil pairs perfectly with the red peppers that are the basis of the recipe, making it sweeter. I must add that the oil adds to the final creamy touch, giving it a soft, velvety texture.

Here is a totally healthy, vegan recipe, which makes the most of a minimal number of ingredients. Dear reader, if you know how to combine flavors you’ll be able to supplement this creamy soup with other ingredients to add your own input to the dish.

4. PASTA ALLA VODKA WITH CARAPELLI ORGANIC

I’ll end my list with a dish that has the kind of Italian pasta that I love so much. This time around it’s prepared with tomatoes, adding vodka as a surprise factor that helps release the acid from the tomatoes. In this way, the balanced flavor of the organic extra virgin is more present on your palate.

By the way, this dish goes perfectly well with a rocket salad, or with fennel or celery. That’s the advice they give us at the ‘Platings and pairings’ website. Of course you know what my final touch is for the salad. A good dash of extra virgin olive oil.

I hope this list will inspire you to take note of new ideas and incorporate them to your kitchen while you enjoy preparing these delightful dishes. I already feel like dropping by the market to select the best ingredients and relax while I’m cooking, activating my senses when I savor these recipes, either alone or with loved ones. I think I feel a bit hungry!

What you need to know about choosing extra virgin olive oil before you buy it

Choosing the perfect extra virgin olive oil for your kitchen is not as simple as it may seem. Versatile flavor, different aromas, different degrees of spiciness and fruitiness, filtered or unfiltered … In the paragraphs below I’ll tell you the details you must pay attention to and some tricks for choosing and buying the best product to ensure success in the kitchen.

It’s easy to write down “extra virgin olive oil” on your shopping list. The picture changes when you find a large variety in front of you. I imagine it can be puzzling. Today I even saw a couple going to and fro trying to make up their mind on what olive oil to buy.

WHAT’S THE DIFFERENCE BETWEEN VIRGIN OIL AND EXTRA VIRGIN OIL?

One of the most recurring doubts is the difference between virgin oil and extra virgin oil. What is the difference? Acidity. In virgin olive oil acidity can reach a level of up to 2%, whereas in extra virgin olive oil it can go no higher than 0.8%. If want to give your dishes a premium touch, be sure to choose extra virgin. And I’m not alone recommending this.

But not all extra virgin oils are the same. There are tens upon tens of varieties of olives, each of them providing different nuances. What does this mean? That you’ll find different flavors, which also depends on how ripe the olives are when they are harvested. Different flavors go better with certain foods, something you need to bear in mind and will eventually learn.

Extraction of oil from olives by means of a circular grinding stone.

EXTRA VIRGIN OLIVE OIL FLAVORS

I promise to provide further details on oil flavors according to the variety of olive used, but I can anticipate a few details that will help you when choosing a single-variety oil (i.e., it does not combine different flavored oils) according to their taste or what they can be used for:

• Arbequina: It provides a very delicate and slightly fruity oil. Depending on how long the olives are allowed to grow, the flavor may vary and you may find green notes on the palate.

• Coratina: It stands out for its bitterness and a touch of astringency, allowing the creation of an oil with a sharp green aroma and a spicy shout at the end.

• Hojiblanca: Very well liked thanks to its immediate light sweet taste. It combines perfectly well with the bitterness and the pleasant spicy flavor of green fruits. It leaves an aftertaste of almonds.

• Picual: One of the most complex and aromatic varieties. These olives are harvested every year but the characteristic fig flavor only shows up when they are ripe. It has a bitter, spicy touch at the end.

By the way, an oil’s color is not an indicator of better or worse quality. This is an important factor that I’m sure gives rise to confusion. The color simply depends on what type of olives are used and how ripe they are.

COLD EXTRACTION IS ESSENTIAL

There is a key factor in the elaboration process that determines the quality of our coveted liquid gold. I’m talking about the temperature at the time of extraction, at the time of crushing the olive paste to extract the oil.

It should never exceed 27º C (80º F) at the time. It’s true that olives yield more oil at higher temperatures, but the quality is greater at lower temperatures.

And if you’re looking for a richer aroma and a healthier oil, the ideal extraction temperature is between 20 and 25º C (68 to 77º F). The explanation lies in the volatility of some of the components. It’s not the first time and it won’t be the last time I write this: the difference lies in the details. My advice is that you check this particular before buying your oil.

LABELS AND BOTTLES, YOUR ALLIES

You don’t always get the chance to try an extra virgin olive oil before buying it, but there are details on the label and bottle that may make a difference. One of them is acidity. The maximum acidity allowed in an extra virgin oil is 0.8% (at Carapelli, the Casa Oleria sets the ceiling at 0.5% as a commitment with its customers).

It’s true that olive oil is quite durable. In order to best enjoy it, I recommend checking the bottling date to make sure you buy oil from the latest harvest. You can also check out other aspects such as origin and where it was bottled.

Now that I’m talking about bottles, what I’m going to tell you is essential both prior to buying the oil and afterwards: exposure to light makes oil degrade much sooner. Make it a point to look for dark bottles.

Exposing olive oil to excess heat and light is something you should avoid if you want to prolong its useful life. Heat and light deteriorate our liquid gold. My advice is to consider the temperature of the shop in the area where they keep the oil. A cool place without too much exposure to light is an ideal setting.

FILTERED OR UNFILTERED–WHICH IS BETTER?

I have often been asked about the difference between filtered and unfiltered olive oil. The only difference is that unfiltered oil contains the natural micro particles from the water, skin, pulp and pits of the olives. This is why it looks murky, but it doesn’t mean the quality is worse. In fact, unfiltered oil has a slightly higher amount of chlorophyll and polyphenol (natural antioxidants).

Now you must bear in mind that oxygen is part of the water that remains in unfiltered olive oil. What does this mean? It will deteriorate faster, so my advice is to use it faster than if it were filtered oil.

The making of extra virgin Olive Oil in Mola di Bari, Puglia

EXTRA VIRGIN OLIVE OIL FOR ANY PURPOSE

Extra virgin olive oil directly from the bottle, for instance on a salad, is the best way to appreciate its taste. You will enjoy its every nuance. But even in dishes where the flavor of the oil lies in the background, EVOO is still an excellent choice. When frying, it is a type of oil that remains stable at a higher temperature.

I must admit that extra virgin olive oil has been a part of my life since childhood to the present day. Liquid gold will always be gold for our diet. That’s why we need to know how to choose the best quality oil. That way we can enjoy all its nuances once we are at home.

21st Century Artisans: the new masters

There was a time when I thought craftsmanship was fading away. I saw it as being more industrial, colder, less romantic, less creative, not so different. That was my perception. Lately, however, I have come to realize that there is a revival. Adapted to today, craftsmanship is back. I have researched some of these 21st century masters and I would like to share what I have learned with you—it is worth it.

I enjoy walking through the streets of Florence and enjoying the works created by iron forgers or handmade leather works. The romantic spirit, the wisdom passed down through generations… as if time had come to a standstill. The handicrafts we’ve known all our life are still here. And yes, we have to adapt to modern times in every field. Maybe artisans at first weren’t able to benefit from the opportunities brought on by new technologies, but today things have changed.

Senior adult with long gray hair making art product out of clay in his workshop,senior handmade concept

I call them ‘21st century artisans’. They are modern artisans, responsible for conserving difference through creativity. They work in a society that demands differentiation. The beauty lies in modelling your personality supported by the unique articles made by these new masters.

HANDS AS TECHNOLOGY

Here go a few examples. I want to speak about people such as Shae Detar. I found out about her work by chance and I was won over. Her hands do the photoshop on her pictures. This is how she takes the art of portrait to a higher level. The passion she puts into her work speaks for itself:

At his atelier, Javier S. Medina has recovered two old trades: he works with esparto grass and makes baskets, creating handicrafts such as en ecologic hunting trophy or a sun mirror. It’s no wonder that his work has made it to Hollywood, winning over celebrities such as Sarah Jessica Parker.

60 pairs a year. The master shoemaker Yohei Fukuda has no doubt that quality and customization come above everything else. This is shown by the fact that samples ae made using the same leather as in the end product. The definitive shoe is made only when customers give their final approval.

I’d also like to talk about Andy Hatch, who firmly believes that there is beauty in making cheese. That’s why he watches over every detail involved in the elaboration process. The result is two types of seasonal, artisan cheeses that attest to the importance of using the best raw materials.

In Romina Gris I can admire the contemporary touch she gives to her ceramic works. Clay is a material that has been used by all peoples since antiquity, but she creates figures that don’t look at all like they are hand-made—but they are. It’s quite fascinating.

MASTERY IN SOCIAL MEDIA

In the old days you could look for areas where masters from the same guild showed their work (I miss strolling by the jewelry shops along the Ponte Vecchio in Florencia). Now they can convey their mastery using a smartphone. Yes, I agree—it’s not the same. But it has the advantage of letting you show your work all over the world and building your business.

The case of Bere Casillas is worth noting. As a tailor, he has gone from running a small tailor’s shop, making suits in a truly artisan fashion, to creating an international brand using a YouTube channel with millions of viewers admiring his work.

Así encontré a Alexander Sherrod, un joven artista que ha sido capaz, como muestro en este ejemplo, de mezclar la modernidad de un monopatín con la artesanía de siglos y siglos del vidrio.

THE SUCCESS OF THE NEW CRAFTSMANSHIP

We live in an age in which genuine means valuable. Little by little, we are again realizing that it is important to keep an eye on artists who keep tradition alive and pay attention to detail.

Thanks to this effort, these ‘21st Century Masters’ will have the opportunity to be successful, but they will also be there for the new generations to admire their art again and to walk in the footsteps of their forerunners. It’s the way artisans have always done things.

Now that I think of it, the craftsmanship we’ve always known, in the traditional vein, is actually quite modern. Don’t you agree?

The art of being a foodie: How to take pictures of food for Instagram

We love pictures of food. We indulge in artistically sharing what we are about to devour. I have a soft spot for these types of pictures. Photographs taken with a cell phone can be very creative and yummy. That’s why I’ve checked out some experts, and I’d like to share some tips on how to take culinary pictures using your cell phone.

Your eyes are bigger than your stomach. Take this with a pinch of salt: visual perception reigns supreme. I don’t know whether it happens to you, but a good picture of a dish makes me eager to try it. Thanks to social media and smartphones, it’s easy to take pictures of food and share them. Now taking good pictures is something that needs to be nurtured. Creativity is the subjective part in all this and this is where my focus will be today.

I open up my notebook where I’ve penned in the tips I was given to be able to stand out on the digital scene. Sharp contrasts. The lighting, the setting, the food condition, filters … All geared to becoming a foodie in Instagram. Sounds good, doesn’t it?

LIGHT: TRY KEEPING IT NATURAL

As in many walks of life, natural is better. If you use a flash you’ll probably get unwanted reflections and textures, as well as possible color changes. So, if you lack professional lighting tools you should look for some place that isn’t dark. When there isn’t much light around, a cell phone is not the most reliable of devices.

In this respect, colors too are important. Seek out contrasts, not only in the foods but in the dishes and other items, for instance the table, the tablecloth or the napkins. But keep it simple and do not deviate from a realistic setting.

Many items can take the focus away from the food and you are not about to let that happen. That’s why you should also have a command over the setting. You won’t get away with a wrinkled table cloth or food smears on the edge of the dish. We want to convey culinary excellence, not sloppiness. Take care of the premium details. Now of course beauty can show up in a spontaneous accident, such as seeds or a loose branch setting on the table.

WHAT IS THE BEST ANGLE?

There is no single answer to this. Picture this scene: we’ve got the setting, the right lighting and we’ve chosen the colors. What next? It’s simple. Try out different angles. Take a few pictures from above and move things around to make it symmetrical. Then do the same thing with frontal views. What looks better? Well, don’t try taking a bird’s eye view of a nice, juicy hamburger because it just won’t work.

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