The evidence is overwhelming – Real extra virgin olive oil not only lightens the palate but is world renowned for its medicinal qualities. Real extra virgin olive oil (evoo) is pressed and not heated during the processing stage. Heat and chemicals used in the production of olive oil including the acid and curding chemicals actually damage the nutritional value and vitamin content in the olives and in turn the eco-system uses more natural gases in order to produce more oil. Coining the word ‘evoo’ is a bit of a misnomer as it is a blend of refined oil and virgin oil obtained from the first pressing of the olives.
As soon as the first pressing is over around December of 2009, the production of fake extra virgin olive oil skyrockets. Codrón is the world’s largest producer of fake extra virgin olive oil. They own Petría Respeta, the producer of Real. The other two are separate.
The European Union laws define a ‘genuine’ brand as one that is 95% made from olives and only contains added antioxidants to combat oxidation. They also require the product to be labeled as being made from ‘first pressing’ or ‘Extra virgin’. Other measures to insure the quality of the product including test bottles and a three-stage pasteurization process has been adopted by the European Union. This process is known as the pasteurization process of preservation. It prevents the growth of fungi and bacteria.
The brand of oil is protected in Spain, Italy, and France from theFAO and supermarkets. In Spain, marketing materials such as posters and labels must include the Two Term trademark. In France, the “aise” process of marketing has begun to promote the product. Special attention is given to the colors of the brand and the fact that it is made of grapes. The white color of the brand is the sign of good quality. In addition the brand is accompanied by a purple seal.
In addition to this, a number of smaller Italian wine producing countries have begun to produce coppiette. This is a fermented snack also made from wheat and usually takes a shorter time to mature. Coppiette are often flavored with parsley, garlic, and spring onion. Marinated cheeses are another typical ingredient. Ricotta is also a typical ingredient of many recipes. Naples and Flenser provide the best mozzarella. Smoked farco, truffles, and artichokes are also experienced.
The aromas are as important to a gourmet recipe as the flavors. It is immediately obvious to who doesn’t benefit from the addition of a few fresh tomatoes sliced in half, a green pepper, two cloves of garlic, washed green olives, and a sprig of lemon.
Fresh fruit, particularly grapes, red and white, have a very strong aroma. They draw attention to themselves and are the main feature of the recipe. Demure and expensive fruits are used sparingly. The basic fruit combination is usually a small melon and a small, juicy tomato. If the two are cooked together in a sauce, the flavor is incredible.
Conversely, a concentrated flavor works on the palate. Milk products like yogurt and milk digest very quickly. They are economical and strong flavors. Sauces are flavored with a base of either cream or fruit juices. The savory element of many recipes is in the sauce. It can be amazing to eat a meal that has been flavored with a marinade of hot peppers, candied fruits, gravy, and cheeses.
Other Meats: For those who would like to avoid red meat, spare a few ounces for your protein source. Fish is another balanced protein source. You might need to move beyond the thighs to find a serving of skinless fish.
Dairy Products: To avoid milk and cheese, which are both high in saturated fat and cholesterol, you might consider a reduced fat cheese sauce and/or a little poultry seasoning. Or, you could just move away from beef, pork, and lamb dishes to a soy-based dish.
You can find all of these cuts and combinations of meats and products at an affordable price through a gourmet takeout website. When you order, the driver arriving at your door willadish the food with a crossuke symbol, a indicate they have found a satisfactory match. Within the driver’s window you will find a tidy container filled with dipping sauces. Each sauce is color coordinated to complement the dishes inside.
This is not a process of elimination. These are steps of preparation. You still need to shop for the gourmet foods, cook and prepare the food before hand. But if you already have most of the ingredients, and only need to prepare the food, the gourmet takeout online is the best way to go. You will not have to worry about bringing the foods to your home.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
