Extra Virgin Olive Oil
has strong bonds with traditional cooking, territory and also specific qualities; it is one of the fundamental products of agriculture and the Mediterranean diet, with unquestionable nutritive qualities. Either raw or cooked, Extra Virgin Olive Oil is ideal in the kitchen, both for its rich flavour and its unlimited use. If used cold(salads, meat, fish and vegetables) olive oil enriches all dishes with a unique flavour; while if used hot (sauces, roast, braised,etc…) this oil conserves its nutritive qualities and flavour, guaranteeing that the food is cooked at its best. Among all oils, olive oil is the one that alters the least at a high temperature, saving its structural properties until it reaches 200°.
GIANFILIPPO ZUCCARELLO’S ADVICE TOMATOE SALAD WITH GIMEI EXTRA VIRGIN OIL FOR TWO PEOPLE.
Slice ½ kilo of red tomatoes, half a red onion and a clove of garlic; add a pinch of salt, pepper and chilly pepper, a generous sprinkling of oregano and 10 leaves of basil. Season the salad with plenty of Gimei Extra Virgin Olive Oil and toss carefully. Here it is a real high quality GIMEI salad, from Italy-Sicily made with passion!
Important: Store the oil in a dry place, away from direct light and heat.