Updated: October 10, 2024
It’s only possible to think of really good Italian cuisine by thinking of olive oil. This “liquid gold” is one of the world’s most prized cooking oils and an integral part of Italian cooking and baking. At Partenope Ristorante, we value olive oil as part of Italy’s cultural heritage as well as a pillar of our kitchen. We’ll trace the history of olive oil in Italian cooking, revealing why it has such a strong impact on Italy’s history, past, present, and future and how it can be used to bring a wealth of flavor to your table.
Where did Olive Oil Originate? What is the History of Olive Oil?
From ancient times, olive oil was held in high regard. It’s believed that olive oil was first used in cooking as early as 4,000 BC by the Ancient Greeks. Even in these ancient times, olive oil was prized above other cooking liquids, with some ancient Syrian documents revealing that olive oil cost two and a half times more than other seed oils being used at the time.
As more trade was cultivated in the decades that followed, the olive tree became more widely cultivated, with Egypt, Rome, and Asia Minor discovering the benefits of olive oil. It was used in more than just cooking. Olive oil was used in religious ceremonies and as an anointing oil. See how we use Olive Oil in Our Menu!
Health Benefits of Olive Oil in Italian Cooking
Olive oil is healthy as well as delicious. It has been proven to have significant health benefits, including large amounts of antioxidants and vitamins E and K. Consuming olive oil may reduce your risk of chronic diseases, fight inflammation, and lower your risk of heart problems. Additionally, eating olive oil is said to be healthier than consuming butter and other types of cooking fats.
It isn’t associated with weight gain or obesity and is a staple part of the doctor-preferred Mediterranean diet. While everything is best consumed in moderation, it’s safe to say that olive oil can be a healthy part of any balanced diet.
The Types of Olive Oil We Use In Our Cooking
There are different types of olive oil, with some ideal for cooking and others for dipping or snacking. At Partenope Ristorante, we use many types of olive oil, including:
- Extra-virgin olive oil. Considered the “gold standard” in Italian cooking, EVOO is unrefined and cold-extracted and is never exposed to chemicals or high heat. It comes in various shades and can be either fresh and fruity tasting or bold and peppery.
- Virgin olive oil. This rare type of olive oil is mechanically extracted, ranges in flavor and aroma, and contains many of the same health benefits as extra-virgin olive oil.
- Pure olive oil. The most widely-available type of olive oil, pure olive oil, is a combination of refined olive oil and 15%-25% virgin olive oil. It is usually lighter in color than other types and is often treated with some heat to remove flavor defects.
- Light olive oil. Light olive oil is made with a combination of refined olive oil and 5%-10% virgin olive oil. While light olive oil is still a good source of vitamins E and K, it has fewer health benefits than other types of olive oil.
We believe in the power good ingredients have to craft memorable dishes. To that end, we use the finest olive oils with fine flavor profiles and delectable taste. Our fan-favorite Pane appetizer features fine extra-virgin olive oil for dipping, along with rosemary and sea salt. This delicious shareable will linger in your mind for days to come!
Only the Best Ingredients for the Best Italian Food
At Partenope Ristorante, we use the best ingredients for fine Italian cuisine that makes a statement. Visit us today for a taste of Italy, and consider incorporating olive oil into your own cooking at home!
Image Source: Sweet Marshmallow // Shutterstock