This booklet offers an informative description of Italy’s key ingredient – olive oil. As a producer of nearly a third of the world’s olive oil, Italy’s terrain cultivates some of the finest olive oils, referred as extra vergine in its superior form. Used as a salad dressing or as a condiment in sauces, pastas, seafood and meat dishes, olive oil is a classic part of the Italian recipe. This booklet provides a historical tour of the traditions behind the culture of olive oil in various Italian regions – from North to South – where the famous ingredient is harvested and extracted.
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