Liquid green and extra virgin
In Italy, olive oil is less a seasoning than a medium. It is used before cooking, during cooking and after cooking, in three different qualities: extra virgin for raw dishes, refined for frying, and gentle virgin oil for the finishing touch.
The oldest olive trees in Italy, in the Salento, are estimated to be more than a thousand years old. They survived Romans, Byzantines and Normans. Their oil is not just a product but a legacy that keeps growing over the months.