Travel and Leisure

Types Of Olive Oils Used In Italian Cooking

Olive oil has been an important part of the Mediterranean people’s lives and it is used in all Italian foods, sauces, dressings, grilling etc. It also has a number of health benefits like it provides vitamin A, K and D, provides acids needed by the body and is an anti aging agent.  Olive oil is produced in Italy and the main regions are Tuscany, Umbria, Liguria and Puglia.

There are different forms of olive oils that are used by most Italian restaurants in Perth. These different forms are produced in different parts of Italy with varied fragrances and flavors.

Courtesy-olivarsantamaria

Let us look at some of the different types of olive oils that are originated from Italy.

  1. Brisighella – It is green gold colored oil and has a fruity and sweet grass smell. It is produced in Ravenna and Forli.
  2. Aprutino – Produced in Pescara and it is a combination of leccino, toccolana and dritta olives. It is a greenish yellow and has a fruity scent.
  3. Chianti – It is not used in cooking as the flavor changes according to the heat. It is bright greenish yellow colored oil.
  4. Penisola Sorrentino – produced in Naples and has a distinct flavor with an acidity of 0.80 percent.
  5. Alto Crotonese – Produced in Crotone and is popular because it was the first area to grow olives. It is mainly used in meat and fish because it has a mild flavor.

All these different oils have a distinct flavor and are used in different dishes and not all extra virgin oils can be cooked in food on heat. 

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