Italian Olive Oil
The Basis of Mediterranean Cooking
You may think that olive oil produced in Spain is of the highest quality. However, equally tasty varieties have been made in Italy.
The Mediterranean basin has been an ideal area for growing olive trees for thousands of years. A key ingredient in healthy Mediterranean cooking has always been olive oil. The Italian version is quite versatile, and doesn't even require refrigeration. Not only that, but its shelf life is long and, because of its smooth flavor, can be used in both hot and cold foods.
Olive oil rose to popularity during the 1970s when Italian scientists announced studies proving that olive oil contained no cholesterol, and considered healthy. Since North Americans were very health conscious, they immediately embraced olive oil. As its demand grew, it began being imported from other countries such as Italy.
The taste of Italian olive oil can differ greatly depending where in Italy the olives crops were grown. Some olives used to make the olive oil are pale, while some are green or even yellow. The differences in growing regions cause each variety of Italian olive oil to have a different texture and taste.
Some olive oils are filtered. Those that are have a less intense flavor. Those that aren't actually have a shorter shelf life. It is recommended that you should consume unfiltered olive oil within a year of its creation. Since it can several months for Italian olive oil to reach the United States, residents should be aware that the shelf life is even shorter.