Date:   7/29/2002 2:27:12 PM ( 22 y ago)
Hits:   4,242
URL:   https://www.curezone.org/forums/fm.asp?i=66124

Alan,
I assure you that cold pressed (that is extra vergin) olive oil, by definition, is not "light. E-v olive oil is naturally dense. Besides, olive oil has always been used as a natural preservative for food.
I am used to buying e-v olive oil from relatives of mine who produce it just for themselves and sell the small exceeding quantity.
Some years ago they had nothing left for us, so my friend and I went around in that area and found a small producer. He showed us how he produced the oil and he explained that the main difference from a family production and his was that he uses cotton wool filters for business requirements, because when customers see the residue at the bottom of the bottle they tend not to buy it because they think it is not a good quality sign, though it is not true.
So, there is a sort of layer of cotton wool which filters cold pressed oil and it is immediately ready to be bottled. Therefore, being REAL e-v oil, it is never light, never.
This small producer does not speak any foreign languages, just Italian. He told me they also sell their oil abroad, mainly to Italians that have emigrated.
Considering the quality of their product, they make very good prices!
An ex:from about 5 to 10 euros per litre, tax and delivery included (for Italy). Prices vary depending on the quantity, the bottles (there are nice terracotta amphorae for gift ideas), the blendings olive oil-lemon or olive oil-orange to dress salads, fish (the blendings are used RAW, never cook with them!).
If they knew the publicity I am making to them, they would not believe it!
Anyway, if you or anyone is interested about their address ask me and I will post the information.
Remember: if you buy from a Mediterranean producer, it is preferable to buy in August/September, when fresh oil from recent olive harvesting is produced. And it is also better to wait for fresh weather, because oil keeps better its qualities, while delivering in hot season could damage a bit not the flavour, but the nutrients in it.
As for the taste, I am sorry if you perhaps do not like it too much, but the best quality olive oil is cold pressed!
So make your choice.
As for pizza: pizzas made and sold abroad have nothing in common with ours made here in Italy! I once ate pizza in England, never again! I understood that when you go abroad you have to discover and appreciate local typical food. Though UK has not good reputation for food, I enjoyed trying their food. Anyway, my favourite cookery are Italian and French, to me they are the best in the world. But this is another story...

Bye, Claudia.

 

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