We usually realize the importance of olive oil once we ask for it at the restaurant only to find that they don’t have any. This is often true for many things in life, but being unable to dress your favorite dish may sometimes send you off balance.
Oil - be it olive oil, virgin oil, extra virgin oil, seed oil, etc. - is part of our lives from day one. Its uses and applications range from personal hygiene products and cosmetics to religious functions, from mechanics and engineering to the food industry.
Oil recurs in proverbs and customs. Despite being the world’s second largest producer of olives, Italy must still import more to satisfy the insatiable demand of local consumers.
Oil’s very ancient and noble origins are at the root of a tradition that has seen legend blend with history, from its early beginnings to ancient Rome and the invention of oil mills and grinding methods. We’ve come a long way since, given the oil that ends up on our table now has oftentimes undergone testing by an expert taster.
Extra virgin oil is a fundamental ingredient of a great many recipes and is highly valued by both producers and consumers. It should not therefore be misused or disposed of carelessly.
In this issue of Piola Magazine, we’ll take you on a long, fact-filled journey through the virtues of olive oil, starting from its very origin.
But watch your footing, the path may turn out rather more slippery than expected…