ingredient · Italy
Extra Virgin Olive Oil
Ingredient. Italy.
Oil pressed from olives within hours of harvest, with no chemical processing and an acidity below 0.8%. The "extra virgin" designation is regulatory, not poetic.
Cooks tend to keep two bottles. One — older, milder — for cooking. One — fresh, peppery, often single-estate — for finishing. They are not interchangeable, and a good finishing oil heated past 180°C is a small tragedy.
Where to buy
Good Extra Virgin Olive Oil is worth seeking out. If a local Asian or Italian grocer is not an option, it ships.
Shop Extra Virgin Olive Oil on AmazonExtra Virgin Olive Oil appears in the recipes of Tokyo Meets Tuscany.
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