CasolareBio Organic Olive Oil
Which ingredient is absolutely indispensable for the Mediterranean cuisine? One can ask this question in Italy, Greece or Lebanon; the answer is the same everywhere: olive oil. Without the aromatic oil things would not be the same. For millennia, olive oil has shaped not only the cuisine, but also the cultures of the Mediterranean. In Galilee, olive oil was already produced 8,000 years ago. The olives for that came from wild trees. The professional cultivation of olive trees, especially for the extraction of oil, probably began about 3,500 BC in Crete. At the time of Greek antiquity olive plantations were already an important economic factor in the Mediterranean. Olive oil owes its alternate name "liquid gold" not only to its economic value, but also to its versatility in the kitchen, in body care, in cosmetics and even in sports.
In ancient Greece, the athletes trained naked in the open air. After training, they rubbed their bodies with undiluted olive oil to bind dust and sweat. Tense muscles were massaged with olive oil. While the best of regional sports competitions often received a jug of olive oil, the winners of the Olympic Games could look forward to a wreath of olive branches. These had great religious significance in ancient Greece. The olive tree was considered the sacred tree of Athena.
According to an ancient legend, the Greeks owe their olive trees to a divine contest. Athena, the goddess of wisdom, and Poseidon, the god of the sea, were debating about who would become the patron deity of the Greek region of Attica. To clarify the matter, the two turned to godfather Zeus. He suggested that the residents of Attica should receive a gift of immortal value by each of them. The one, whose gift pleased the population more, would be the winner. Poseidon was first. He thrust his trident into the ground and created a new spring. Its water was salty, though. When Athena had her turn, she planted an olive tree for the Attic people. This was undoubtedly the better gift and made Athena the clear winner. The inhabitants of Attica were so enthusiastic about the eclectic tree that they renamed their capital to Athens.
Olive oil was already omnipresent among the ancient Greeks. But to meet the enormous demand of the Romans, olive plantations had to be planted throughout the Mediterranean. From there ships sailed to Rome full of oil amphorae. According to the legend, Rome was built on seven hills. But there is another eighth hill, the "Monte Testaccio". "Monte" means mountain and the Latin "testae" can be translated as shards. Under the Monte Testaccio there are more than 50 million ancient amphorae. Today, most high quality vegetable oils are bottled; olive oil, however, is still the soul of many typical Italian dishes. And when choosing their olive oils, most Italians prefer traditional local producers.
The ancestors of the Farchioni family from the small Italian community of Giano dell'Umbria in the Umbria region built their first oil mill in 1780. Today, knowledge from more than 200 years of craftsmanship flows into the Organic Olive Oils of CasolareBio. Traditional production secrets and sun-drenched Italian organic olives are the basis for a premium olive oil.
The fruity, mild demeter extra virgin olive oil from CasolareBio is ideal for sauces, dips and side dishes due to its slightly bitter and savoury notes. Extra virgin olive oil naturally cloudy is a good choice for refining salads, vegetable and Mediterranean dishes. CasolareBio Extra Virgin Olive Oil DOP Umbria has an intense green to yellow colour, its aroma is reminiscent of fresh fruit, the taste is rich in bitter and fruity notes - just right for dressings, green salads, pulses and bruschetta. This high-quality oil also enriches the flavour of hot dishes. Toscano PGI extra virgin olive oil is characterised by its fruity, fresh aroma and golden yellow colour. It has a spicy, fruity flavour with aromas of green olives and adds the finishing touch to dressings, dips and sauces. With CasolareBio olive oils, you can experience a piece of Italian joie de vivre. Savour the versatility of Mediterranean cuisine.
