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During the years, several false myths have developed about extra virgin oil and this fact has influenced its consumption and distribution benefiting instead lower quality and industrial products.
The spread of food culture has improved consumer's perceptions of extra virgin olive oil, arousing a new interest in the relationship with producers and the territories.
From the occasional use, extra virgin olive oil is now used regularly and combined with the local traditional cuisine. As a consequence, in the restaurant industry olive oil lists have replaced the oil cruets.
For its organoleptic and healthy properties it is preferable to seed oils or animal fats. It gives character and personality to the dishes both raw and in frying. Its smoking point (210° C) is the highest among all types of oils and for this reason it is able to resist the high frying temperatures with a reduced production of free radicals and carcinogenic agents.
Extra virgin olive oil can make the difference even in the preparation of desserts. More and more frequently, mums replace butter and margarine with extra virgin oil when they cook cakes, pies and cookies for breakfast. The result is more finesse to the palate, very delicate taste and in general healthier and more digestible sweets.
