A TREASURE YET TO BE DISCOVERED
 
For too long the extra virgin olive oil has been relegated to the role of "seasoning" and nothing more.
For years, the flattening and the standardization of taste have deprived us of the pleasure of it as a food itself. Only a few years, thanks to the careful work of a few men, seems to be reborn a new epoch for this amazing product, and the many merits healthy extra virgin olive oil contribute greatly to its revival.
There are many farms, most small and medium, which have focused on high product quality, refining the techniques and production, also choosing the path of typification of the product, however, a path already traveled by the world of wine a few decades ago.
So the extra virgin olive oil becomes a very important element of the kitchen, which can influence, and not just on the success of many dishes.
An infinite range of flavors and fragrances used to color our Mediterranean cuisine and more, offering oils with characteristics very different from all regions of the peninsula.
It is this feature of sensory diversity, sometimes very significant, which seems the most valuable discovery for those accustomed to the flavors "tested" proposed by the mass market.
So you need to know, exploring the world of olive oils and the quality, taste, experiment, learn the differences between the different "cultivars" olive oils by recognizing and giving them
different uses depending on the fruit. It is the rational use of flavors and fragrances, the art of matching and
knowledge of materials that distinguishes the great chefs and creating new ways and trends in gastronomy and behold, extra virgin olive oil, the great extra virgin olive oil is likely to be as
few, a key element in the future of great cuisine. But for someone like me, born and has worked with the olive trees is a sacred art, a tough and sometimes thankless, because the olive tree is unlikely to require much attention, love and passion, to donate his precious fruit and can only be a great joy to see how times are changing and extra virgin olive restoring the leading role that thousands of olive and Mediterranean traditions have given them.
Lorenzo Piccione di Pianogrillo