Olive & Oil 04/06/2012

Oil: the raw and the cooked

The oleologist Luigi Caricato and the chef Giuseppe Capano just released a useful and handy book about matching oil and food. A rich recipe book gives a lot of practical examples of matching the proper oil to different foods, from appetizers to deserts

Luigi Caricato and Giuseppe Capano

We are big consumers of extra virgin olive oil but many times we don’t know it enough. Hence, many times we use too much of it, while just some drops of the right oil would be enough. In some cases people is even convinced that extra virgin olive oil should be used raw, while other cheap oils can be used for cooking. And this is absolutely wrong: olive oil is the most suited for cooking, since it is the most stable and resistant to high temperatures.

Then, since we use extra virgin olive oil without knowing a lot about it, the oleologist Luigi Caricato and the chef Giuseppe Capano just published a book on this subject. This is a very useful book, which provides the reader with a deep knowledge on extra virgin olive oils, an in particular on the Italian ones. They review and describe all the different dop oil productions and the single variety oils. As we discover from the book, there are 538 different varieties of olives in Italy! Then, by reading the book we can learn how to side the right oil to a food. Not all oils can go with every food.

Olio: crudo e cotto

With “Olio: crudo e cotto”, the authors – the oleologist Luigi Caricato, one of the world experts on this subject, and the chef Giuseppe Capano, an artist of cooking with olive oil- explain how to choose the proper oil. This is done by first evaluating the different organoleptic characteristics of oils, and then by analyzing the fruity olfactory notes (light, mild or intense) and the gustative sensation of the oil and the food.

The reader is then opened to a new world and can navigate an original “sensory map”, very useful to find the best oil-food couplings. Every coupling is designed keeping in mind the geographical specificity of different foods and oils. At this purpose, the different matching strategies are organized according to their origin (by means of the detailed description of the dop and igp productions) and according to the olive variety employed. This is done without forgetting the mono-variety oils on market.

Every suggestion by the authors is linked to a specific preparation, from bread to different bakery products, from pastas to risottos, from fish to seafood, from fried preparations to meat receipts, but also vegetables, salads, sauces made with flavored oils and deserts, great if prepared with the proper extra virgin olive oil.

Every reader, from the amateur to the professional chef, will get a complete vision on this subject. The book is very original and an absolute novelty on market. The proposed recipes moreover are very precious suggestions to guide the fantasy to new interesting creations.

di Maria Carla Squeo