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Olio extra vergine di Oliva Olio extra vergine di Oliva

Olio extra vergine di Oliva | Olive Oil



Olive oil is a vegetable oil obtained from the fruit of the olive tree and one of the most sought-after and widely used vegetable fats in the world. At the same time, extra virgin olive oil is a pure natural product, whose organoleptic properties it gets from numerous substances contained in it, including polyphenols. These give the Öl the typical, discreetly piquant note - which, depending on the olive variety, harvesting method and processing, leads to a slight tickle in the throat. If an olive oil therefore does not have the characteristic tickle in the throat, one can assume that the olive oil used is of a significantly reduced quality.

In Europe, olive oil is divided into different quality classes, of which the highest and at the same time best known quality label is the extra virgin olive oil. In theory, the grade limits the production methods and sets an upper limit for acidity and sensory defects. Genuine extra virgin olive oil always comes from first cold pressing, has no sensory defects and has a maximum acidity of less than 0.8%. - Gerardo





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Olio extra vergine di Oliva | Olive Oil | Buy at Gerardo

Legends are woven around olive oil. People whisper to each other about acidity and percentages, and declare that olives from a certain region are better than others. The buyer is little helped, because he knows too little about olive oil. He stands in front of green and yellow bottles, knows that he wants a cold and gently pressed 'Extra Vergine' from Italy, where most and best Öle are made; but what is really in it, he can not know. Whether the olive oil comes now actually from Italy or was bottled only there, that is with pleasure concealed to the buyer. Because filling cheap olive oils from the Mediterranean area brings even with low prices satte profits.

Also in Germany olive oil in the last years increasingly at terrain won. The lion's share is now marketed by German discounters. Stiftung Warentest has changed entire markets, as cheapest olive oils were repeatedly crowned test winners (?). Discount olive oil was sold so far with Italian address indication, which was mostly wrong, because the Öl came in reality often from Andalusia, North Africa or Turkey as tests confirm. Such deceptions can also be purchased in Italian supermarkets, you can recognize these olive oils by the cheap price. Genuine Italian olive oil extra Vergine has however its price and is usually of high value.

On the one hand lies this usually thick, a color between yellow and green lying nature gift in the culinary trend of our time. Olive oil is the first choice, when it comes to marinating salads, steaming fish, enriching vegetables, giving the necessary smoothness to spaghetti or making a delicacy out of a piece of white bread by drizzling it with olive oil. Mixed with white wine and a few squeezes of lemon, it is ideal for steaming fish in foil. It is indispensable for any kind of carpaccio as well as for tomato sauce, green leaf salads, meat ragouts, vegetable salads and the so popular tomato-mozzarella alliance. It is drizzled raw on soups and on cold roasts, it is poured over grilled meats and it is used to make the simple yet delicious bruschetta. There are fans who take olive oil with everything except hot chocolate - Gerardo