ITALISSIMA OIL IS ALWAYS CONSISTENTLY EXCELLENT IN QUALITY AND TASTE.
All varieties of Italissima Oil are available, including of course: Extra Virgin, a staple any Italian meal, formal or casual. A staple of Italian cooking, extra virgin is available in a variety of brands, styles, flavours, and from various regions in Italy and all over the world.
Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.
The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When EVOO is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles are burned. This leads to deteriorated taste. Also, the pronounced taste of EVOO is not a taste most people like to associate with their deep fried foods.
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavour of these oils varies considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.
An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in producing regions, tastes noticeably different from the older ones available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.