O-live it up

KISHORE SMITA IYENGAR 

 

 

It's fully loaded with health-boosting benefits. The goodness of extra virgin olive oil cannot be overlooked.

 

It's the truth. It's the only oil in the world that can be consumed raw! No kidding about that. In its raw and unfiltered form, extra virgin olive oil is all goodness all the way, all round the year. Look at people of Mediterranean origin. Since the middle ages their diet always had olives and olive oil as an integral part of their nutrition. From breakfast to lunch, small meals and dinner, olives and extra virgin olive oils found their way seamlessly into their culinary lifestyle. No wonder then, their longevity and wellbeing is far more pronounced than other races across the globe. 

We were in Fasano, Puglia in southern Italy, which is the largest olive growing region in the country at the Pantaleo olive oil establishment and later in Spoleto in Umbria at the famed Monini olive oil unit. After the initiation into how the amazing extra virgin olive oil is extracted from a variety of olives (cultivars) like Coratina, Leccino and Frantoio, we learnt that unfiltered, pure and natural extra virgin olive oil that comes out as the first flow, is the healthiest for human consumption.

Twangy taste

This multipurpose, exhilaratingly green, chlorophyll rich, mildly spicy and grassy aromatic oil with a twang of slight bitterness is armed with a garrison of health-promoting and disease preventing qualities that no other oil possesses. As we sampled fresh country Crostini (bread) from the local village bakery in Castelnuovo di Farfa dipped with liberal amounts of just-extracted unfiltered extra virgin olive oil from the Azienda Agricola Saporito Rosario olive oil factory, the combo was comforting to our palates. 

A twisty, bumpy ride over rocky, hilly countryside brought us to the village of Gualdo Cattaneo and to the olive oil establishment of Farchioni, one of Italy's largest olive oil manufacturers. Owner Marco Farchioni elaborated on his ultra-modern, high volume production and sales then later offering us a very enlightening olive oil tasting session.

Unfiltered

The antioxidant polyphenols in extra virgin olive oil (not in “refined” or other “olive oils”), the rich chlorophyll in it and the simple, unfiltered method of extraction create this formidable health booster. So in extra virgin olive oil, you can in addition benefit with high content of Vitamin E and a host of health promoting and disease-preventing qualities. Protection against free radical-induced damage, prevention of cancer formation and ageing, protection against LDL (bad cholesterol) oxidation, cells-strengthening against toxic oxidants, decrease and control of blood pressure, control of triglyceride levels control and check diabetes and increased life expectancy are the decided plus scores of extra virgin olive oils.

Rich in monounsaturated fatty acids, an extra virgin olive oil-rich diet enhances Omega-3 fatty acids absorption by cellular membranes, enhances the good (HDL) cholesterol levels, leads to considerable long-term weight loss and overall wellbeing. It bolsters our immune system and reduces risk of developing rheumatoid arthritis and inflammations. With its favourable effect on bone calcification it also helps prevent osteoporosis and a cognitive decline in Alzheimer's disease, Parkinson's disease and memory loss. 

Cooking with extra virgin olive oil is also where the benefits can be drawn. Never, ever to be heated to smoking point, extra virgin olive oil can be used for frying, sautéing, pan frying, drizzling, raw mixing and simple cooking. With this remarkable oil, go ahead, rustle up a crisp salad of greens, parley, carrots, pine nuts, almonds, Parmesan cheese, radish, crostini, mint and all else you can imagine.

You can be more adventurous… grilling, baking and dousing extra virgin olive oil on eggplant, zucchini, broccoli, truffle omlettes, potato wedges add flavour and zest to eating. For the full swing, cook and sauté veggies, pastas, pizzas, Gnocchi, Ravioli, Orecchiette, eggs, meats, poultry, shrimps and other delicious ingredients with extra virgin olive oil with a dash of pepperoncini and garlic. 

Our lunch at the cozy ristorante Greppia del Frate in Locorotondo near the world-heritage town of Alberobello in Puglia was an extra virgin olive oil-accented gourmet voyage. It was fine red Puglian wines with “Porcini mushroom fritters in extra virgin olive oil”, “Portobello mushrooms sautéed in extra virgin olive oil”, “Fresh Orichette (unique Puglian thumbnail pasta) in extra virgin olive oil and tomate pesto”, “Fresh vegetables grilled in extra virgin olive oil” — the extended lunch made certain that we were impregnated with enough extra virgin olive oil antioxidants to protect us a whole life. 

As we climbed narrow, inclined stone cobbled lanes to the iconic “Osteria Filippo Il Matto” in the heart of medieval Spoleto, a voracious appetite was gnawing at our insides. Over the finest full-bodied premium Umbrian red wines from the reputed Sagrantino di Montefalco appellation, we relished home cooking by the matronly affectionate Mama's grandmother recipes. This bewildering “museum” of scores of Pinocchios was heightened with the grand lady's buzzing ovens and her amazing Umbrian fare aided by, drizzled with, seeped in, sautéed with, cooked with and marinated with extra virgin olive oil in perfect proportions.