Extra Virgin Olive Oil
Extra-virgin olive oil moves between Italian cooking and finishing, from ragù’s vegetable base to pesto’s final addition.
- Italian name
- Olio extravergine d’oliva
- Uses
- Cooking and finishing
At the table
In the Academy’s ragù recipe, olive oil joins the pancetta and vegetable base. In the basil consortium’s pesto, Riviera Ligure DOP oil is stirred in at the end. These are two distinct jobs for the same broad ingredient.
Cook with it
Tuscan roast pork loin (arista)
Wild boar stew
Pannerone and pear risotto
Ragù di pecora
Bari-Style Focaccia with Cherry Tomatoes
Zucchini alla scapece
Tuscan castagnaccio
Pollo alla Ciociara
Spring salad with Salame di Varzi
Acquasale with Salame Felino
Cold frittata with mint, Grana and Salame Brianza
Bagna cauda with red and yellow peppers
Look beyond the color
Color alone does not establish oil quality. Choose the origin and style for the dish, checking a named protected oil when the recipe specifies one.
Protect the bottle
Keep the container closed, protected from light and away from heat, as the regional guide advises.
