In the Kitchen and on the Table
Extra virgin olive oil is, of all the vegetable oils, the most easily digested and the most stable when cooking.
There is no lunch or dinner, restaurant table or domestic larder that does not have at least one bottle of oil.
SOFFRITTO AND ROASTS
Its characteristics remain unchanged, especially if used uncooked.
It can be poured generously over salads, steamed vegetables, soups, pasta, bread and a huge range of other dishes.
The latest tendency is to take the bottle straight to the table, with its label clearly visible so that all the information can be read and the best oil chosen to suit what is being eaten.
Just as is already the case with wine, different oils may go best with different foods according to flavors.
Personal taste, of course, remains a very important factor, but the basic rule is that the oil must not destroy or cover up the flavors but rather should complement and enhance them.
Olive oil is perfect for soffritto. Chopped onion and sweet-smelling herbs, little pieces of lard and bacon, garlic with parsley and carrots are browned in the oil as the base for the preparation of a great many dishes.
It is excellent on roast or grilled meat or fish, perhaps accompanied by vegetables.
The subject of fried food is worthy of more attention. Fried food, which is so tasty and full of flavor if eaten in moderation, and bearing in mind a few simple rules, is actually not bad for our health:
|The reason why olive oil is judged to be particularly suitable for cooking and frying is certainly its high smoke point, namely, the critical temperature reached at which the oil starts to burn, producing smoke and releasing harmful and toxic substances. Extra virgin olive oil boasts excellent resistance to high temperatures since it reaches its smoke point at 210°C. If we, therefore, consider that domestic frying temperature is usually around 160-170°C we can happily state that olive oil is well recommended.
All oils have a smoke point (peanut oil 220°C, sunflower oil 170°C, corn oil 160°C, soya oil 180°C, palm oil 240°C, margarine 150°C, butter 110°C, lard 180°C) but what makes olive oil a particularly recommended ingredient for various types of cooking, as well as the high smoke point, is also the presence of polyphenols and vitamin E, which protect against degradation.
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| COUNTRY RESIDENCE
|A gorgeus residence surrounded by the green of the Sardinian country, close to the sea, for a relaxing holiday. And a restaurant/pizzeria to taste the typical dishes from Sardinia and tasty pizzas, all made with fresh ingredients.|
|THE RESIDENCE AND THE RESTAURANT|
|The Manca family vocation for olive oil production is the result of great experience and of unmatched technical skills.|
|A COMPANY DEVOTED TO QUALITY|
|San Giuliano Extra Virgin Olive Oil inspired some of the most renowned Sardinian chefs to create a number of Mediterranean dishes. These recipes combine easy preparation and simple ingredients at sensible cost.|