Each recipe takes its extra virgin olive oil because not every type is the same. There are many factors influencing its taste characteristics, including the area of production and the cultivar (variety and type of olive).
The farm of Blunda is located in the southern part of Italy, particularly in the largest island: Sicily, warm and sunny for most of the year.
The extra virgin olive oils of the South are very different from those of the central and northern Italy: in Sicily it is easy to find many oil with polyphenols, antioxidants that are very useful for our welfare, they are perceived as bitter to the taste and “spicy”.
An extra virgin olive oil with no defects and high quality has exactly these features, in addition to herbaceous aromas such as tomatoes, green peppers and so on.
But the oil is an unsaturated fat very delicate and to preserve with care. When exposed to heat or excessive light, it oxidizes easily acquiring in a short time, a rancid aroma. Continue reading