Aroldo Bio, Silver award at the LONDON International Olive Oil Competition 2020 among 650 labels in competition from 25 countries of the world!

Marco Montemagno intervista Marco Oreggia su olio evo e dintorni. Interessante chiaccherata informale su olio extravergine di oliva di qualità e tutto il mondo che gli ruota attorno.

Nothing is thrown away in the kitchen. This is a sacrosanct principle and since bread is one of those things that always advances we must try to use it even when it is stale with various preparations, one of these is the panzanella. Very famous Tuscan dish, delicious especially in the summer!

Olive cultivation and oil production have always been in the DNA of our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow went into the background.

Should extra virgin olive oil be filtered? For many years now, this theme has divided oils EVO lovers. More and more often we notice "unfiltered" EVO oils, oils that surely convey a greater idea (stereotyped) of naturalness and craftsmanship. So what to choose? Filtered or unfiltered oil?

Today more than yesterday everything is within everyone's reach. Food is readily available and the consumer is faced with a vast choice of products, how to choose the best one? One of the first things to be able to do is knowing how to read the label correctly, especially when it comes to extra virgin olive oil. Only then will you have a tool to make the right choice.

Definitely preparing the Fettunta, the bruschetta: a snack as simple as it is delicious. It is the grandmother's timeless snack based on Tuscan bread (therefore without salt) rigorously toasted, rubbed with garlic to flavor it properly, then covered with delicious Bio EVO Oil Aroldo.