Stephs Cheers and Jeers was provided the samples mentioned in this post in return for an unbiased review.
I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.
I am Greek so olive oil is a staple in my household. I am partnering up with Flavor Your Life to tell you more about how to pick out olive oil and what to look for! Extra Virgin Olive Oil (EVOO) is the freshly pressed juice of olives. It is cold pressed, which means it is pressed without heat or chemicals.
Extra Virgin Olive Oil (EVOO) is the freshly pressed juice of olives. It is cold pressed, meaning it is pressed without heat or chemicals. The acidity of the olive oil must be below 0.8% or virtually free of acidity, this actually has nothing to do with the pH or taste, but the oleic acid (fatty acid). The Higher levels indicate improper production and rancidity, peroxide value must be below 20 milliequivalents of oxygen/kilo of oil, this indicates the amount of oxidation or aging that’s occurred as a result of exposure to oxygen, light and heat. Extra virgin olive oil has a smoking point of 400°F which makes it suitable for cooking but also as a finisher, Use delicate oils for salad dressings or as a condiment over mild foods like vegetables, fish, eggs or potatoes and pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup. It’s important to store olive oil in a dark cool pantry away from light and light which will cause it to decay, to ensure freshness it’s suggested to consume olive oil within 6 months of opening.
Farchioni’s extra-virgin olive oil Il Casolare has a slightly fruity fragrance and balanced flavor that make it stand out in even the most refined dishes. It is cold pressed using a variety of olives that make it possible to keep the green color and unique flavor unaltered over time, it comes in three versions: Grezzo Naturale, Grezzo Naturale Fruttato Intenso and Biologico.
I personally prefer European Olive Oil(Greek to be exact) but there are many different varieties to choose from. Spanish olive oil is typically golden yellow with a fruity, nutty flavor, Italian olive oil is often dark green and has an herbal aroma and a grassy flavor, Greek olive oil packs a strong flavor and aroma and tends to be green and French oil is typically pale in color and has a mild flavor. Over thousands of years, farmers in Europe have developed hundreds of different varieties of trees while optimizing them for different environment conditions and terrains. This makes for a very fine and superior olive oil that offer a large variety of flavors. Flavor is impacted by the type of olive tree(cultivar), region (which affects climate and soil) and time of harvest. Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent while Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery.
My favorite thing to pair extra virgin olive oil with is bread! It makes the most amazing dipping sauce! You can even add things like seasoning, garlic, and even cheese into the oil to make an awesome homemade dipping sauce. The olive oil I received is full of flavor, fresh and superior tasting. It’s probably the best olive oil I have ever had! Flavor surely makes a difference!
Where to purchase:
Farchioni oil is available at Whole Foods North Atlantic Region
(New York metro market), Gourmet Garage in NYC, Best Markets
in Long Island and Adams Fairacre north of New York City.
I hope I have provided some information that makes picking olive oil easier and stress-free 🙂