olio

The oil obtained from the pressing of the olives takes the word “extra-virgin” if that is extracted mechanically, while preserving the organoleptic and dietary properties. This type of oil is the best quality and nutritionally, because is rich in monounsaturated fatty acids, antioxidants and helps contrast cholesterol. Italy is the second largest oil producer in the world in quantity, but for the first for annual consumption and quality, which is why the Italian extra virgin olive oil is also the most expensive and therefore the most counterfeited. “Why against of 345 million liters of olive oil that we export, we import 445 million liters?” Asked the journalist Paolo Berizzi in an article published in La Repubblica in January 2014. olive

Low quality oil is imported in Italy from Spain, Greece, Tunisia and Morocco, is mixed and “correct” with extract of chlorophyll for the color and beta-carotene for the flavor, labeled as “Made in Italy” and sold with an absurd mark-up in Italy and all over the world. Has tried to stop these fraudulent transactions with different measures, however the drop in production last year, caused by the Xylella emergency, it resulted in a historic high in the importation of olive oil foreigner, after last year it had come from abroad 666,000 tons, this year only imports from Tunisia increased by 681% in the first quarter of 2015.

See the offers of evvvai.com on stainless steel oil cans

Commentaires (0)

Offrir une carte cadeau

  
Produit ajouté à la liste de souhaits
Product added to compare.