At Luce e Limoni Sicilian Italian restaurant in Clerkenwell, London, we use traditional natural ingredients to bring our diners a great culinary experience.
One of those ingredients is, naturally, olive oil. In Italian cuisine, olive oil isn’t just an ingredient—it’s the soul of the kitchen. Its rich, fragrant, and sometimes peppery flavours are woven into the very fabric of Italy’s culinary traditions, and it plays a starring role in countless dishes, from simple salads to elaborate pastas and hearty mains. Let’s look at why olive oil is so important in Italian cooking, the different types available, and how you can use them to elevate your own culinary creations.
Olive oil has been used in Mediterranean cooking for thousands of years. Italy, one of the world’s largest producers, has perfected the art of making this golden elixir. Olive oil’s prominence in Italy is due not only to the abundance of olive trees but also to its versatility and health benefits. Rich in monounsaturated fats and antioxidants, olive oil is a staple in the famously nutritious Mediterranean diet, renowned for promoting a healthy heart and longevity. Of course, you can get a taste of that healthy but tasty diet at our Italian restaurant here in London, but why not make olive oil a staple of your home cooking too?
So which one to buy? Well, not all olive oils are created equal; the two most common varieties are extra virgin and virgin. Extra virgin olive oil is the highest-quality olive oil, made from pure, cold-pressed olives. It has a vibrant green hue, a fruity aroma, and a robust flavour. It’s ideal for drizzling on salads or bruschetta, or as a finishing touch to pastas. Extra virgin olive oil is never subjected to heat or chemicals, which is why its flavours are so intense. Virgin olive oil: slightly lower in quality than extra virgin, virgin olive oil is also made through cold pressing but may have a higher acidity level. It’s a good option for sautéing vegetables or for use in marinades.
One of the beauties of Italian cuisine is its simplicity, and olive oil is often the hero of those simple dishes. A drizzle of extra virgin olive oil can transform a dish, adding depth and richness. For instance, a splash of decent olive oil over a fresh Caprese salad can make the tomatoes and mozzarella sing. In pasta dishes, olive oil serves as the base for many sauces, which highlights how just a few quality ingredients can create something spectacular.
When shopping for olive oil, look for dark bottles, as light exposure can degrade the quality. Always check the label for the “extra virgin” designation, and store your olive oil in a cool, dark place to maintain its freshness. In Italian cooking, olive oil isn’t just an ingredient—it’s a way of life. It’s certainly our way of life, at Luce e Limoni Sicilian Italian restaurant in Clerkenwell, London. We look forward to welcoming you and your friends!
You’ll find us at 91-93 Gray’s Inn Road, Chancery Lane, London WC1X 8TX
Call Us 020 724 23382 | Email Us flavours@luceelimoni.com
