Olive oil Olio Extra Vergine Di Oliva Classico, 500 ml
- Looking for a versatile and harmonious-tasting oil that suits everyday cooking and gourmet dishes? Enrich your recipes with our extra virgin olive oil! Will you add it to salads, soups, meats, or perhaps crusty bread?
No preservatives
100% natural ingredients
EkologiczneProduct information
Country of origin: Italy
Harvest time: 2024/2025
Polyphenol content: 607 mg/kg
Acidity: 0.24%
Use: For frying, cooking and cold dishes
Storage: In a dark and cool place away from light and heat, at a temperature of 12 to 18 degrees Celsius. The bottle must always be tightly capped.
Energy value: 884 kcal in 100 ml of product.
Usage of Extra Vergine di Oliva Classico oil
Made from olives of the Leccino variety harvested at the end of October and processed within 12 hours, Classico oil is characterized by its harmonious taste and fresh aroma. Thanks to its early harvest, it has exceptional organoleptic properties, making it extremely versatile in the kitchen.
It is ideal for cooking, short frying and as a finishing touch to cold dishes. It perfectly enhances the flavor of salads, tomatoes with mozzarella, soups, grilled vegetables and meats, as well as crusty bread, without dominating the natural qualities of the ingredients.
Thanks to its balanced and delicate texture, Classico oil is widely used in a variety of dishes. It goes well with fresh vegetables and salads, meat dishes, pasta and risotto, as well as fresh cheeses and dairy products. It will enrich the flavor of cream soups and purees, and tastes great drizzled on toasted bread and baked goods. Its versatility makes it an indispensable ingredient in many culinary inspirations.
Olive oil of the highest quality
In the Foods by Ann store you will find an exceptional Italian oil created especially for us. It was created from the prized Leccino variety, considered one of the best among Italian olives. Its production is handled by the Quattrociocchi family, which has been tending olive trees in sunny Lazio for generations, since 1888.
Today the entire operation is overseen by Americo Quattrociocchi - winner of numerous international awards, including the highest honor from the Flos Olei guide. This particular oil was created exclusively for Foods by Ann - you won't find it anywhere else.
How to recognize good olive oil?
To recognize top-quality olive oil, pay attention to the information on the package. The key designation is Extra Virgin, which guarantees that the oil comes from the first pressing and is of the highest quality. The dark glass of the package is also important, protecting the oil from light and loss of freshness. Reputable producers always state the specific country of origin (e.g. Italy), avoid oils labeled only as coming from the EU, as they may be a mixture of different grades and harvests, which reduces quality. The year or season of harvest is also important, indicating the freshness of the product.
The key quality parameter is acidity, which in Extra Virgin oil must not exceed 0.8%. The lower the acidity, the better the oil, which indicates the use of fresh, healthy olives and the correct pressing and storage process. High acidity may indicate inferior raw material or inadequate storage conditions.
Another important indicator is the content of polyphenols, natural antioxidants present in olives. Polyphenols not only benefit health, but also give the oil a more intense, slightly spicy flavor and increase its shelf life. Olive oil rich in polyphenols is therefore a more valuable choice. The lack of listed information on the package should make you vigilant about the quality of the product.
Valuable properties of olive oil
The slightly bitter and spicy taste of olive oil is not a defect, but a testament to its quality. It testifies to the high concentration of polyphenols - natural antioxidants that slow down the aging process, support heart and brain function, and have anti-inflammatory effects [2,3]. But that's just the beginning! Extra virgin olive oil is also a source of valuable vitamins (A, C, D and E), squalene and minerals such as magnesium, potassium and phosphorus [4]. Most important, however, are unsaturated fatty acids, which make up as much as 95% of its composition. They are responsible for most of the oil's beneficial properties.
Thanks to the presence of omega acids, oil shows anti-inflammatory and anti-atherosclerotic effects, and can support the prevention of heart disease, type 2 diabetes or cancer, including breast cancer [5]. Individual fatty acids have a variety of complementary functions:
- Omega-9 (50-75%) - relieve inflammation, support the maintenance of normal cholesterol levels and protect cellular structures [6].
- Omega-6 (3-21%) - strengthen the immune system, prevent the development of inflammation, support lipid metabolism, and ensure proper skin hydration and elasticity [7].
- Omega-3 (0-1.5%) - have a beneficial effect on the cardiovascular system, support brain function and reduce the risk of chronic inflammation [7,8].
With this composition, olive oil not only enriches the taste of food, but also promotes health, gives energy and has a protective effect at the cellular level [5,9].
FAQ
What is the olive oil made from?
The oil is made exclusively from olives, and they can come from different varieties. Olio Extra Vergine Di Oliva Classico is made from the popular high quality Leccino variety.
How many calories does olive oil have?
Olive oil contains 884 kcal per 100 ml. One teaspoon (5 ml) has about 44 kcal [10].
Is olive oil suitable for frying?
Olive oil is suitable for short frying or sautéing at temperatures up to 180-220°C. It should not be used for deep frying.
What kind of olive oil for frying?
For frying, choose only extra virgin olive oil. It has the highest content of polyphenols, which prevent the formation of harmful compounds during frying.
Which olive oil should you choose?
Choose extra virgin olive oil. Pay attention to make sure it comes from one country, has a time-stamped harvest and the latest possible expiration date. Our oil is produced in Italy, from the 2024/2025 harvest.
What are the uses of olive oil?
You can use extra virgin olive oil for fried, cooked and cold dishes. It tastes good with meat, pasta, soups, cheese and baked goods. It even works well as an ingredient in homemade cosmetics.