The Power of Green

It’s produced by pressing whole olives and extracting the oil, commonly used in cooking, cosmetics, pharmaceuticals, soaps and originally used to light oil lamps.
The Etruscans, a population of ancient Italy, cultivated and produced “Eleiva”, the first extra virgin olive oil ever made worldwide. In the city of Tuscania paintings and olive seeds that have been found in some Etruscan tombs testify the knowledge of the ancient Etruscans of this practice. The variety Canino is still cultivated in the land of the Etruscans, called Tuscia land.
Canino DOP, where DOP stays for Denominazione di Origine Protetta, literally “Protected Designation of Origin”, is considered among the best oil EVOO of Italy. The DOP label certified that extra virgin olive oil it’s a real guarantee, excluding fraud and counterfeiting, of the product quality. The tree is characterized by its rich foliage, high productivity and great adaptability to soil.
Canino EVOO has an extraordinary emerald green color with golden reflections. The intense and penetrating smell has a bitter and spicy aftertaste, with hints of fresh grass and artichoke. Versatile, in the kitchen it’s suitable for cooking in a pan or in the oven, for frying and it’s excellent raw. Perfect to be savored with bruschetta, grilled meat, legume and minestrone soups as well as excellent on vegetables.
Rich in Healthy Monounsaturated and polyunsaturated fat is also loaded with powerful antioxidants that may reduce the risk of chronic diseases. It lowers inflammation, reduces “bad” LDL cholesterol, protects the digestive and cardio-circulatory systems, prevents cellular aging, promotes the absorption of calcium and it’s an excellent moisturizer for the skin. There are many olive cultivars today, about 500, each one of them with particular flavor and texture. Sometimes it may smell like artichoke, tomato, almond, apple, it’s just a magic mix of taste and aroma.
Unfortunately, olives aren’t like apples or oranges, to be eaten must be treated in oil or a salt brine and only after curing become truly edible.
For any further information contact me on:
stefaniamontalbano@carlozucchetti.it