Italians, olive oil, lifestyle and ‘etiquette’

In Italian cuisine the olive oil is king ‘companion’ of bread, pasta, pod, fresh, fruits, fish, milk, dairy products and main seasoning for all salads. On every Italian table, from the daily meals to the most sophisticated of occasions, the oil cruet is ever present alongside with its inseparable ‘friend’ the balsamic vinegar cruet. More than often the pair of salad cruets are a sparkling set of small, pretty crystal flacons mounted in silver so that it is possible to appreciate the oil color and consistency;

      Pinzimonio with Vegetables

the two are usually identical twins, one filled with oil, one with vinegar, the indispensable partner pieces for a perfect meal, pleasing both palate and eye. The oldest set seems the have made its first presence in the 17th century on the table of the powerful Cardinal Mazzarino in France. Apparently, the use rapidly spread throughout Italy, where oil and vinegar were already well-known and in more frequent use. How does an Italian would go about buying the right olive oil? First and foremost they know that all oils are not the same. ‘Extra virgin’ make a world of difference in flavor and taste. So the bottle’s label must be marked with denomination of ‘Olio extravergine di oliva’ (Extra-virgin olive oil) or at least ‘olio vergine di oliva (virgin olive oil) to appreciated its best qualities. With a little experience it's easy enough to recognize if the oil is strong and flavorful, if it's too light or even tasteless and without aroma, if it's golden, green or straw-colored, limpid or cloudy.

A cloudy, foggy oil with small, round, white bubbles is not ‘gone off’, but simply solidified due a lower temperature of chilly, winter night. Once purchased, there is no need to store olive oil in the refrigerator where it will solidify. Stored properly in a cool (ca. 15° c), dark place, it can last up to 2 years without decaying. Remember however that olive oil can easily become sour and rancid when oxidized by repeated exposure to air. Oil bought in larger quantity should be transferred to smaller bottles, which are well-sealed possibly with the traditional cork and opened one at a time.

A true olive oil devotee may keep several different types of oil in the house at all times, each according to the different use or ingredients. The tradition of flavoring olive oil herbs such as sage, rosemary and garlic will not only slow down the process of oxidization but also enrich the oil with their scents. Amongst some other popular flavors the South Pontino gastronomy makes use of the chilly and truffle-flavored olive oil.

Indispensable element of the Mediterranean diet, it is also a fundamental ingredient in the local South Pontino’s cuisine. The cooking potentiality of olive oil is virtually boundless: It can be used for slightly-fried, roasts, braiseds, stew, gravies and ragouts. Whatever the type of ingredient, and regardless of how and where the dish will be cooked, the oil helps to cook in wealth way by keeping all its qualities at very hot temperatures. Here in many places of rural South Pontino the harvest is similar to that of the grape and is a great experience for anyone fortunate enough to participate, particularly when the olives are gathered by hand.

Olive oil is essential to enhancing and taking out the best flavors of many traditional local recipes both raw and cooked. It is not unusual for local people to calm down the anticipated hunger of children waiting for the lunchtime to drop few teaspoons of extra virgin olive oil and balsamic vinegar on a small piece of hot, delicious, crunchy, freshly baked rustic bread.