THE NATURE OF GALLO OLIVE OIL
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Learn more about the production process of Gallo Olive Oil in another of the films of the History of Olive Oil series.
Olive oil is a classical food that has always been present in all mediterranean cooking, that has already conquered other continents and cooking styles. Olive oil is a vegetable fat often more expensive than oils, often referred to as the golden liquid, having in the distant past served as a means of exchange between people from the Mediterranean region and the Middle East.
Scientifically, virgin olive oil is an oily juice extracted from olives exclusively by mechanical means and at room temperature. The liquid has a color between green and yellow.
Extra virgin olive oil is a 100% natural product and is considered to be the healthiest fat, due to its composition rich in monounsaturated fatty acids and natural poliphenols with antioxidant properties.
Besides the health advantages, olive oil adds a special aroma and flavour to the food.
See the whole process of olive oil extraction here.