Niccoli’s All Italian Blog

A few weeks ago a woman came into the deli looking for a good oilve oil for dipping. We recomended Poggio Cappiano, she was worried about a stong aftertaste. We assured her that this was not a problem. She purchesed the olive oil, came back 2 days later and raved about the oil. The next day her husband came and thanked us for the oil. Now the thing that will blow your mind is when I started to write this post she came into the deli to buy a larger bottle of that great evoo. She also proceded to tell me that they have a very good friend ,who graduated form the cooking school in Tuscany ,Tried the olive oil and said this is what you find in Italy. The friend never thought she would find that olive oil here in the US. She told them they were very lucky to find that guality olive oil.

A customer came into the deli the other day and was very suprised to find the olive oil Poggio Cappiano on the shelf. He said, because this oil is so highly recomended that the only place he would be able to find it was new York.

This olive oil should be used for dipping and drizzeling over just about everything you fix to eat. There is no acid after taste.  You actually taste the olives on what ever you have put it on and it is not over powering. It compliments what ever you put it on.

The food editor for the New York Times, Marge Smith, could not say enough good things about this olive oil. It is simply the best olive oil on the market today. In the 50 years of selling olive oil, I agree.

Olive oil has a very distinctive flavor, and has become more prominent in American cooking today.

Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement.

The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%.

Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste.

Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them.

Olive oil becomes rancid very easily and also burns easily.