Olive Oil

In the second segment, Anthony explains that while Extra Virgin Olive Oil can be used for everything from light frying to garnishing soup, some people prefer Pure Olive Oil or Extra Light Olive Oil for the health benefits without the intense olive flavor.

Next Anthony’s going to walk us through a good Extra Virgin Olive Oil. He’ll start in the next video segment by explaining what “First Cold Pressed” means.

Blending olive oil is an art! In the final segment of the Olive Oil series, Anthony details the four olive varieties—Carolea, Rotondella, Coratina, Ravece—DeLallo uses to create our Extra Virgin Olive Oil. These hot-weather olives from southern Italy produce the trademark fruity, rich olive taste and peppery finish of our perfectly balanced Extra Virgin Olive Oil.

Visit our Olive Oil catalogue to purchase DeLallo Extra Virgin Olive Oil.

If you enjoy a fresh salad dressed with Extra Virgin Olive Oil and Balsamic Vinegar, you’ll enjoy our video series on the rich history of Balsamic Vinegar, and why it tastes so good.

Freshness is all! Anthony shows us how to tell how fresh a bottle of olive oil is, and he explains how age will change the flavor of the oil.

Now that you know how to choose a really good olive oil at its peak of flavor, take a little tour of DeLallo Extra Virgin Olive Oil in our final segment, and you’ll recognize all the marks of quality—plus find out where in Italy our delicious olives come from.

Visit our Recipe file for tasty ways to use our fresh Extra Virgin Olive Oil.

Does Extra Virgin Olive Oil have to be olive green? In this segment, Anthony dispels this myth. Good Extra Virgin oil can be golden to yellow to grass green! Our guide explains why.

Although color is negotiable in a good olive oil, there’s one trait that is not—see the next segment to find out what it is.

Little things mean a lot when it comes to olive oil flavor. In this segment, Anthony explains how the acidity level of the olive oil determines the oil’s Extra Virgin status, and how acidity impacts the flavor of the oil.

Next we move on to another mark of a fine oil— single country of origin. Find out why that matters in segment 5 of the Olive Oil series.

Anthony explains why “cold pressing” (one of the hallmarks of Extra Virgin Olive Oil) actually occurs at room temperature—producing a pure, raw olive oil.

But cold pressed is not the only sign that an olive oil is Extra Virgin—find out the key measurement in the next segment.

And visit our Olive Oil Catalogue to purchase DeLallo’s first cold pressed Extra Virgin Olive Oil.

In the first segment of the Olive Oil series, Anthony singles out Extra Virgin Olive Oil, for reasons of both flavor and history.

Why is DeLallo Extra Virgin Olive Oil so special? Watch the rest of this series to find out!

Or order your Extra Virgin Olive Oil now in the Olive Oil catalogue.