Olive oil is the liquid gold that elevates an ordinary recipe to extraordinary heights. Italian Extra-virgin olive oil is amongst the highest in praise for its uniqueness and quality.
Two years ago The European Union and Italy joined together to raise awareness and educate consumers on the unique qualities of olive oil via the “High Quality European Olive Oil campaign. This campaign also aimed to highlight the high-quality olives that are the starting point for an outstanding Extra virgin olive oil.
PDO (Protected Designation of Origin) and PGI (Protected Geographical indication) are both schemes that The European Union uses to promote and protect names of quality in agricultural products and foodstuffs. The supply chain and its certification are crucial to ensuring quality. The farming standards used in managing the olive groves, harvesting, milling, extraction, filtration and packaging are all essential to quality.
These schemes ensure that strict European and national regulations and controls are implemented. This provides traceability from farm to fork, guaranteeing that safe and genuine products are available to the consumer.
Last Friday I was invited to the closing gala dinner of the campaign at Theo Randall at the InterContinental Hotel. A special menu was created by Chef Theo Randall for this occasion, using the three leading producers taking part in this project the OL.MA., Redoro and Olitalia.
Italian Extra Virgin Olive Oil prominent producers
Located in the heart of Maremma, Toscana, OL.MA was created in 1969 to ensure the quality of the ever-growing quantities of high-quality extra virgin olive oil being produced in the region. They also strive towards ensuring that the best olives are cultivated, as it is considered to be both a social and cultural heritage. Despite the use of modern technology, it respects the tradition of extra virgin olive oil making.
REDORO located in Grezzana in the north of Verona, has produced high-quality Extra virgin olive oil for many years. They use the cold pressing method to extract the oil. The olives are harvested manually, making sure they are at the right point of maturation. The result is a phenomenal product.
OLITALIA is one of the most significant companies in the Italian oil and vinegar sector. They have a unique and extensive range of products. Extra Virgin Olive Oil, Regional Olive Oils PDO/PGI, premium seed oils, wine vinegars and Balsamic Vinegar of Modena PGI/PDO are all available to both consumers and the food service sector.
Some of the Benefits of Olives and Extra Virgin Olive Oil
Apart from having a delicious taste, adding depth to dishes and being the king of the Mediterranean diet, there are so many nutritional values and benefits associated with 100% natural Extra virgin olive oil and edible olives. Here are some substantial health benefits:
It regulate the lipids (molecules) in the blood which protects the arteries, aiding in the managing of normal levels of cholesterol. The anti-oxidant properties in extra virgin olive oil can reduce the possibility of developing arthritis, Alzheimer’s, various types of cancer, Type 2 diabetes and metabolic syndrome. Consuming olive oil also positively affects the thickness of bones which can possibly fight against osteoporosis.
Looking For The Perfect Food Dinner by Chef Theo Randall
At the dinner, we were introduced to some delicious Italian dishes matched with Italian wines, of course. The undisputed king of the Mediterranean cuisine, the Extra virgin olive oil was the highlight ingredient of the night. It was used both as an ingredient and as a seasoning.
We started with antipasti of crisp bruschetta con pomodori Freschi (fresh and deep flavoured tomatoes), and, to contrast, a soft pillowy Rosemary Foccacia drenched in olive oil – heaven!
The first course, the Primo, was a fresh and rich pasta (agnolotti di ricotta) with extra shavings of ricotta salata (hard ricotta cheese – sheep’s milk), cavolo nero pureed with Frantoio Verdenso Novello Extra virgin olive oil. The spiced Extra virgin olive oil and Italian black kale as a sauce were a terrific combination.
This dish was matched with a white wine, Gambellara Classico 2017, an easy-drinking, fresh and crisp white with a lively character from Veneto.
The main course, the Secondi, was a dish that melted in your mouth, fillet of beef wrapped in Coppa di Parma with spinach, celeriac and salsa verde with Terre di Toscana 2018 extra virgin olive oil.
The fillet of beef was wrapped with Coppa and roasted in the oven to perfection. It was served with spinach dressed in olive oil, diced sweet celeriac and topped with a lively salsa verde. The sweetness of the celeriac, the earthiness of the spinach and the saltiness of the Coppa di Parma worked a treat.
The wine match was a Nero D’Avola, Cento Cavalli, 2016 from Sicily. This dark and deep coloured wine had ripe fruit aromas with a hint of liquorice, chocolate and plummy flavours that fit very well with the main course.
The dessert, the Dolce course, was a lush Sicilian chocolate and orange cake using Frantoio Redoro 2018 Extra virgin olive oil in the recipe. It was served with a creamy and cool Vin Santo ice cream.
The Extra virgin olive oil made the cake very moist indeed. The cake was made of very fine grounded almond and dark cocoa powder and a crocante of roasted hazelnuts. The cake was decorated with caramelised oranges.
What a beautiful dinner showcasing the fantastic flavours and versatility of high-quality Extra virgin olive oil. It is well worth investing in the real product.
Terre Alte di Toscana Extra virgin olive oil can be found in Sainsbury’s and Redoro in TKMaxx.
Read more about my previous dinner at Theo Randall at The InterContinental Hotel
Disclosure: I was a guest at this dinner. All views are my own.
