Olive oil: the quest for refinement

Almost all products in the kitchen are prepared with a type of oil. You can’t think it away. There is ordinary cooking oil (in Italian: olio di sansa), but then things get a little more refined. Technologically, the method of centrifugal 'pressing' is hard to beat. The quality and character of the oil, however, relates to the timing of the harvest. This has much more of an impact on the acidity level: the higher, the better. Out of the overwhelming range of olive oil varieties, we have selected a few top producers from various Mediterranean countries.