The best extra virgin olive oil in the world is SicilianDon't store avocado like this: it's dangerous
What is the best extra virgin olive oil in the world? It is produced in Sicily and was elected at the fourth edition of Olio Nuovo Days, the international competition that rewards the best extra virgin olive oils on the world market
The best oil ever produced in the world comes from Sicily. This is the “Magihouse Valle dell'Inferno” of Cammarata, in the province of Agrigento, produced by the Marino-Giambrone family, awarded at the New Oil Days 2019, the international competition that crowns the best extra virgin olive oils in the world.
Held in Paris, this year's edition saw a jury chaired by Chef Mof Eric Briffard, Director of the Le Cordon Bleu Academy of the French capital, and composed of two panels made up of researchers, industry experts, journalists, buyers and personalities from the art world.
After the American FDA declaration that extra virgin olive oil can be compared to a real drug, made in Italy once again confirms its unique excellence in the world.
The Commission, after carrying out the tasting works, proclaimed the 2018 extra virgin olive oil the winner "Magihouse Valle dell’Inferno – Family Reserve"Of Cammarata (already winner of a gold medal at the" New York International Olive Oil "and two silver medals at the" Olive Japan "and at the" EVO International Olive Oil Contest of Paestum "), produced by the Marino family- Giambrone.
Followed by the Japanese company Takao and, in third place, the French company Domanine Salvador. In addition, other extra virgin olive oils were also awarded: the best packaging was awarded to Bona Furtuna di Corleone while the Tunisian Oleastra was awarded for the best legibility of the label.
Why "Magihouse Valle dell'Inferno"? Because it is precisely in the so-called Valle dell'Inferno that the strong temperature variations affect the chemical and sensorial properties and the level of antioxidants of the oil that is produced. As the experts explain, in summer the plants are subjected to a strong thermal stress producing oils with a medium-intense fruity and high levels of bitterness and spiciness; these are sensory characteristics that denote high quality connected to the precious indigenous heritage of the Biancolilla, Nocellara del Belice, Tonda Iblea, Cerasuola, Nocellara Etnea and Moresca olives.
So, go Sicily!
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