Premium extra virgin olive oil Italy Organic

How do I use this Coratina olive oil?

Kazidomi advises using it raw so the aromas survive: a trickle over a salad, roast vegetables, pasta or a marinade. It also takes gentle cooking. Its fruity, slightly peppery character still reads after a spell in the pan, so add it a little at a time to anything delicate.

Coratina from Italy or the Greek extra virgin: which one?

This 500 ml bottle from Kazidomi is Italian and comes from the Coratina variety alone, which is where the fruity, peppery character comes from. The Greek bottle is grown in another region and carries its own profile. Single-variety against a different terroir: the choice is one of taste, not of quality.

What do extra virgin and first cold pressing actually mean?

Extra virgin covers an oil obtained by mechanical means alone, with no chemical treatment, meeting the strictest acidity criteria. The first cold pressing chosen by Kazidomi draws the juice from the olives without heat, which is what preserves the Coratina aromas. The bottle contains organic olive oil and nothing besides.

How do I keep olive oil after opening?

Stand the Kazidomi bottle upright, properly stoppered, in a cool cupboard out of the light. Keep it off the edge of the hob: heat and light oxidise the oil and flatten its fruit. An oil that starts to smell of cardboard or turns rancid has had its day.

Why does this oil catch slightly at the back of the throat?

That tingle at the end of a mouthful is typical of young extra virgin oils, and of the Coratina variety chosen by Kazidomi in particular. It comes with a light bitterness and marks an oil pressed cold and barely handled. It is not a defect, and it softens over the months.