la settimana dedicata all’ extra vergine
Extra virgin olive oil continues to astound the International medical community, as one of the healthiest foods on the planet.
Puglia produces half of Italy’s annual production. Tuscany produces around 3%. As a nation we consume more than we produce.
Colour has no bearing on quality: Professionals tasters use cobalt blue glasses, just to remove the colour from the equation. It’s the easiest element to fake.
Olive You: The Week of Our Extra Virgin
1) Extra virgin olive oil continues to astound the International medical community, as one of the healthiest foods on the planet.
2) Most of what is sold in grocery stores around the world as ‘Italian extra virgin olive oil’, isn’t any of the three.
This is why we’ve created our Olive You course. In just a week you’ll learn everything you need to know about nature’s perfect food, and fall in love with the part of the world that produces some of the best.
You’ll learn to taste extra virgin, to properly critique it, seeking not only potential defects but to seek out individual taste profiles of, principally, our local species, la coratina, la ogliarola salentina, la cellina di Nardò, three southern species famous for their larger-than -life flavours and aromas. (If you live in an extra virgin producing country, we encourage you to bring a bottle from home, which we will taste along side the others). You’ll learn why critically tasting extra virgin doesn’t involve any bread, but often, green apples.
And we’ll head into the kitchen, learning to make fresh pasta from scratch (making it nearly every meal), learning to master vegetable cookery, the heart of the Mediterranean lifestyle. You’ll learn to grill everything, from fish still dripping with the nearby Adriatic, to rabbits and chickens to even the fresh sausages that you’ll make from scratch, grilling them directly over orange tree wood in the castle’s main hall. You’ll learn the difference between cooking with oil and eating it raw and when can you do one and not the other. You’ll pour it generously over autumnal vegetables, each with a season and history of its own.
But one day we’ll dress in old clothes and head out to pick for the day. You’ll learn about pruning, not in a class room but right there under the trees We’ll make a morning of picking, followed by a visit to the press, the new oil the shocking colour of antifreeze, the smell enough to make you buckle at the knees.
If you’ve ever wondered about extra virgin, or you just like spending time in the gorgeous Italian countryside, in the kitchen and draining cases of wine around a big table in an Italian home, this is the week for you. You’ll never think of extra virgin the same way again.