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Why people loves Merula Olive Oil.
Produced by the COPA cooperative in the Monti Iblei highlands near Modica, Sicily. Antheo’s DOP (Protected Designation of Origin) status comes from the use of Verdese, an olive cultivar that grows only in a small geographic area of eastern Sicily.
Is 20% Verdese and 80% Moresca, and has a pronounced grassy flavor, good fruitiness, and a sharp pungency.
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See moreYOUR OLIVE OIL IS PROBABLY RANCID
A recent media photo grabbed people’s attention. It showed actor and director Felipe Mattei, pouring olive oil on his breakfast cereal. He made the point that olive oil is a much tastier and healthier substitute for unhealthy animal fats such as cream or milk. So it is time to try to transform your breakfast now. Olive oil has an important place in the thinking-person’s diet especially added to vegetables and salads, but over cereal? Yet research shows that Mattei is not alone in his practice of adding olive oil to his cereal. Well-known chef and restaurateur Bruno Loubet at the Zetter hotel in London regularly breakfasts on porridge to which he adds olive oil, honey and a layer of chopped garlic. He says: “When I was in Australia I came up with it, because all the ingredients are good for you. It keeps me young and healthy. My chefs are used to it now, but in the beginning it shocked them all.”
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TRANSFORM YOUR BREAKFAST WITH OLIVE OIL
Another oats and oil combo is the “hippy breakfast” named such as it was common in the 70s but is worthy of a come back. This is a delicious combination of raw oats moistened with oil, and these days that could be EVOO, and sweetened with honey.
The demise of such a healthy and simple breakfast probably had much to do with the low-fat revolution that scared everyone off fats and oils for the last few decades.
At All About Foods we elect to be held to the OOCC standard. Below is a chart comparing the Olive Oil Commission of California standard to those under the United States Department of Agriculture and International Olive Council.