What’s the secret behind the glowing Greek skin tone, Spanish ardour, Italian creativity, French je ne sais quois and Turkish delight? Being the cerulean Mediterranean may be one reason. But the subtler one could be their olive oil. Now that Indians are sipping and spitting olive oil at the International Olive Council’s tastings, ahead-of-the-curve buyers like you are scanning the market for the good stuff.
Health experts vouch for samplings that can help you go olive.
Heavy-duty frying or roasting
Light and easy Italian Bertolli’s Olio di Oliva. Less flavourful but familiar Figaro in its deep green can which has been on Indian shelves for the longest time. Or Olitalia’s
Pomace Oil.
From pastas to non-veg grills
Bertolli’s pure Classico or full-bodied extra virgin Robusto. Olitalia’s or Leonardo’s regular olive.
Drizzling over salad, pasta, fish or veggies
Mild and herby extra virgin Gentile from Bertolli. Olitalia’s extra virgin which won the Superior Taste Award in 2006. Or the special Family Reserve from Borges of California, which is cold-pressed from handpicked Arbequina olives.
For dipping your warm bread in like the Italians do
Bertolli’s fruity and well-rounded extra virgin Originale. Or the one our Trendy Taster gave the thumbs up to: the stronger flavoured and more aromatic Fillipo Berio’s extra virgin.
Oil’s well that tastes swell.
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