Pesto Rucola

Pesto

Characteristics:

Particolar sauce with rocket

Terms of use

Condiment ideal to flavour sauces, meat and fish

LABEL

The oil has a rancid taste. What causes this?

Usually the rancid taste (resembling the taste of bad pork fat), is accompanied by reddish-orange tones in the colour of the oil. The appearance of such tones is a result of product storage: contact with direct sun light, even...

Is "first pressed" oil the best?

Today, all oils undergo a "first and only" pressing. Many years ago, however, the olives did undergo a first, softer pressing, followed by a second one. But for decades, all the olives undergo a single pressing or extraction...

What is acidity? What does it indicate?

Acidity refers to the percentage of free fats present in the oil and indicate either greater or lesser degradation of the olive from which it is obtained. In general, the lower the acidity, the better the condition the olives...

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