Extra virgin cold pressed olive oil, a review

How many of you use olive oil on a daily basis? Do you use it for all your cooking or just occasionally maybe sprinkled on your vegetables and salads? And which one do you choose?

When you enter a supermarket you see a wide range of olive oil on display and it can be difficult and confusing choosing the right one.

Olive oil is expensive, it’s precious and can never be too cheap because if it is then it won’t be the real stuff. Let’s put it this way, making olive oil costs.

Fresh olives

crushing olives

To produce one Liter (or 35 oz) it takes on average 5 or 7 kg (11 or 15 lb) of olives. This can vary significantly depending on various factors like time and method of harvest, growing area and weather pattern. Extra virgin olive oil is obtained by squeezing the fruit. You can read more about methods of harvest in my olive harvesting post.

making olive oil

So which olive oil should you buy? Look for cold pressed, extra virgin olive oil.Β  Cold pressed means that the oil is obtained at a temperature lower than 27C/80F in order to perfectly maintain all its nutrients, rich in aromas, vitamins and anti oxidant agents.

As I have been using olive oil in cooking for all my life and I have no doubts I will continue this way, I was thrilled to review this superb olive oil made by Sapigni.

Sapigni history dates back to 1850 when Giovanni Sapigni decided to make oil out of olives coming from the ancient olive trees on the gentle hills of Poggio Berni (Podio Hibernorum where Roman soldiers spent the winter) in Rimini (Emilia Romagna).

The tradition of making olive oil began at least 2800 – 2900 years ago in Emilia Romagna.

olive groves

Sapigni’s olive groves

The tradition continues to this day, after four generations making olive oil, using ancient techniques implemented with new technologies.
There is among the family a deep passion for this ancient job and the love for the plant and its precious fruits.Β  There is a balanced harmony between nature and technology, tradition and innovation which is the family philosophy towards the future which means you can keep the old fashion farming methods of cold pressing with granite millstones together with new machineries and new extraction techniques.

This is a cold pressed extra virgin olive oil made from a selection of olives from Romagna .

Extra-Virgin-Olive-Oil-Medium-Fruity

I would describe it as very pleasant to the palate, with herbaceous perfumes and you can really taste the olives! This is a medium fruity olive oil and goes well with raw vegetables, soups and grilled meats.

It is so good that you can also simply enjoy it on toasted bread, even for breakfast. I did!

bread and olive oil

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 2.00 out of 5)
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6 Responses to Extra virgin cold pressed olive oil, a review

  1. Dottie Sauchelli Balin

    Dear Alida,
    Good post on olive oil. I like you have used olive oil for years in cooking. If I am frying veggies, or cutlets I do not use olive oil due to the high content in burning. But after I use it on top of the foods with a little drizzle. Have used it for salad with balsamic vinegar almost everyday. I enjoyed your review on the Sapigni Olive Oil orchards. We don’t realize what work goes into this perfect oil. Thanks for sharing, Have a good week…
    Dottie x πŸ™‚

    • Alida

      I love it with balsamic or cider vinegar too. I am pleased you enjoyed the review!

  2. Kate - Gluten Free Alchemist

    A good, traditionally produced olive oil is indeed a wonderful and very precious thing! Lovely post Alida…. thanks for sharing x

  3. Elisabetta

    I loved this post Alida. Olive oil and bread, we could not wish for more! I only use extra virgin, not only for dressings but also for all cooking methods (I don’t eat deep-fried food though). I also love toasted or grilled country bread drizzled with it. However I do lament the fact that most of us have to make do with supermarket brands which more often than not turn out not to be exclusively extra virgin and are made with olives imported from other countries. I’d love to have a constant supply of genuine, peppery, evooil available.

    • Alida

      Dear Elisabetta,
      You are such a true food lover!
      Olive oil is just so good. My parents buy from Puglia in a large tank, as it is cheaper. It tastes divine!

  4. Pingback: Parmesan and Chutney from Emilia Romagna | My Little Italian Kitchen

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