Posted on November 14, 2016 by redoroprospect

Extra Virgin Olive Oil – Italian choice

We are Grace Johannesen and Sarah Greising, and for our project for the international internship, we are researching different recipes to use with Redoro Olive Oil. Our final project is to create a cookbook with appetizers,
salads, pastas, main courses, and desserts that we will present to five Italian professio
nals. In Italy, Redoro has a reputation for being an excellent, authentic, and high quality company. As a part of our ground-breaking project, we have learned a lot about the differences and similarities between the types of olive oils that we are promoting. Among their many olive oils, Redoro has provided us with three diverse and unique olive oils, and each type pairs nicely with different types of food.

The Olio Extra Vergine di Oliva (Extra Virgin Olive Oil) can be used with the biggest variety of recipes. The subtle taste pairs nicely with vegetables, white and red meat, and any pasta dish. Our favorite dish to prepare with the extra virgin olive oil is a quick and simple caprese salad. With a few cherry tomatoes sliced in half, some small mozzarella chunks, a few basil leaves sliced chiffonade style, and a drizzle of Redoro, you can have a delicious and easy snack.

The Olio Extra Vergine di Oliva Biologico (organic olive oil) is made with 100% organic olives. It has a more bitter taste than the extra virgin olive oil, and is best paired with vegetables. We suggest pairing this type of oil with a roasted pepper dish. We will provide this recipe just in time for Thanksgiving.
The third type of olive oil is the Olio Extra Vergine di Oliva Veneto Valpolicella D.O.P which stands for Denomination of Origin Protected. In simpler terms, D.O.P. products have a government seal of approval ensuring they are authentic and high quality. Each part of the production process must be completed in order for a product to receive this seal. The sweet taste of this oil nicely compliments fish and meat recipes, without overpowering their natural flavors.

 

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Extra Virgin Olive Oil History

We started the night off with Elizabeth Johnson – Brand Manager for the Green Seed Group and Flavor your Life – who introduced the event and what is the campaign about. Afterwards, the world renowned olive oil expert – Angelo Tramonti explained to us about the Redoro extra virgin olive oil history, the family, traditions and interesting facts about olive oil:

▪ Extra virgin olive oil (EVOO) is made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
▪ The olive oils are tested by a panel of expert tasters trained by the International Oil Council. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t pass as extra virgin.
▪ In general the impact on the taste of olive oil is from the region, time of harvest and type of olive tree.
▪ PDO (Protected Designation of Origin) certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.
▪ PGI (Protected Geographical Indication) certified products means that one stage of the process occurred in a specific region

As the night went on, we were instructed to take a sip of the olive oil from the little blue glasses that resembled candle-holders. Don’t be afraid of tasting straight up olive oil! A little sip won’t hurt you and it will actually allow you to recognize different characteristics of the oil without the complication of other flavors.

For the tasting, plain bread were provided to help enhance different flavor notes of the oil. Whereas water and granny smith apple slices were for cleansing the palette in between samples. We sampled the top 3 olive oils on the list and the host patiently explained the differences of each one.

 

Olive Oil Gelato

Olive oil gelato didn’t make sense to me at first. Would it taste oily? Is it refreshing? Is Buca out of their mind for making this gelato?

Turns out, the gelato was freaking-ly delicious. It was rich but somehow still refreshing, and it also had a subtle fruitiness and grassiness taste to it. I think out of all the dishes we had that night, this gelato really showed how a good olive oil can make a difference to a dish. To ensure the gelato doesn’t taste oily, the key is to use a good quality, full-bodied olive oil to bring out the oil’s natural character.

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