Hi i need to know the name of a real good olive oil making tomato sauce?!


Question: Hi i need to know the name of a real good olive oil making tomato sauce!?
the recipe calls for this but no name so i need to have a good one because this is going to be eaten alone with just pastaWww@FoodAQ@Com


Answers:
TERRE D'ABRUZZO EXTRA VIRGIN OLIVE OIL
Olio del Carmine 2007,
Olio de la Marchia 2007,
Frantoio Franci Villa Magra,
Frantoio Franci Toscano IGP,
Gemini, Titone DOP,
Villa Zottopera DOP 2007
Zoe Organic Extra Virgin Olive Oil
Colavita Extra Virgin Olive
Genco Extra Virgin Olive Oil
Bariani Olive Oil

Like wines, olive oil is greatly influenced by the soil in which they are grown!. Italian Olive Oils are often distinguished by the region:
Abruzzese The most common olives in Abruzzo are the Leccino variety!. They produce a very mild olive oil!. The other kinds of olives available are the Tortiglione, Frantoio, Carboncella, Dritta and Gentile di Chieti!. Abruzzo has one of the largest productions of olive oil!. Abruzzese oil is great for making sauces or on pasta!.

I recommend an oil from this region!!! TERRE D'ABRUZZO EXTRA VIRGIN OLIVE OIL

However other regions are:
Ligurian extra virgin olive oil is light and delicate with a buttery taste!. Best used for homemade pesto and mayonnaise; drizzle over delicately grilled or poached fish or seafood stew!.

Tuscan extra virgin olive oil has an herbaceous taste with a pungent, peppery bite!. They are robust and somewhat spicy!. The characteristic green color is due to the early harvesting date (to avoid early winter frosts)!. Traditionally paired with fettunta (grilled bread), boiled beans, and farro salad!.

Sicilian extra virgin olive oil is somewhat grassy and robust like a Tuscan oil; however, it is generally rounder and has a more pronounced fruit flavor!. Use with fresh greens, grilled vegetables and medium flavored grilled fish!.Www@FoodAQ@Com

Olive oil can be judged by the smell!. The best ovile oil is actually the first press of the olives!. The oil is actually green and it has a very distict olive smell!.

It doesn't matter who bottles it!. Mother Nature actually makes it!.

Do like I do, go to the store, when no one is looking crack a bottle open and smell it or taste it!.!.Www@FoodAQ@Com

For the best results and the best flavours buy the best quality "virgin " olive oil (olio vergine) which should have a greenish -yellow colour!.Best to buy from an Italian delicatessen, such as Carluccios or any other deli, hope this is some help to you!.Www@FoodAQ@Com

To make the tomato sauce, I use a mid priced regular Olive oil like Decceco!. But after the sauce is made and it's being served, I drizzle on a premium olive oil like Coluccio Extra Virgin, preferably the cloudy cold pressed variety!.Www@FoodAQ@Com

Bertolli is a common brand, which is also very popular in Italy!. Pretty much any type of Extra Virgin Olive Oil will be good, and you can try different varieties as you use olive oil more often to develop your own preference!.Www@FoodAQ@Com

get a single cold pressed olive oil and make sure the other ingredients are fresh - bon appetite!Www@FoodAQ@Com

Rachael Ray e!.v!.o!.o!.Www@FoodAQ@Com

napolina is good enough and widely availableWww@FoodAQ@Com

bertolli well the bestWww@FoodAQ@Com





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