The Classic Viander - Il Mangiarbene is 100% extra virgin olive oil obtained from olives gowned, collected, cold pressed and bottled in Italy, only after harvested at the right point of ripeness, full-bodied rich in harmony and robust flavor, with a dose of Bitterness or "pepperyness" that’s always a sign of quality. It indicates high levels of polyphenols, which carry the health benefits associated with Extra Virgin Olive Oil. It is recommended for all lovers of authentic Italian cuisine, for its pleasantness and for its great ability to adapt to most types of dishes. Very pleasant when used raw and on meat, it is also excellent in cooking for balanced cuisine. It is appreciated especially raw, to enhance flavored bruschetta, boiled vegetables or salads or to embellish first courses. Olive oil is also a vegetable fat, but the only one mainly composed of monounsaturated fatty acids (principally oleic acid). Not only is the fat composition unique, but olive oil is also rich in polyphenol that contribute to the protection of blood lipids from oxidative stress. These two features make olive oil the healthiest and best fat. The beneficial effect is achieved with a daily dose of 2 spoons of olive oil. Oils of Life The olive tree is at the center of Mediterranean culture, and olives oils represents the synthesis of its qualities. A healthy condiment par excellence.
VIANDER EVOO is obtained only from Italian grown olives, collected, cold pressed and bottled in Italy exclusively by mechanical process, enhancing the flavors and aromas of both the simple products of the earth and the great kitchens.
CLASSICO EXTRA VIRGIN OLIVE OIL: is the higher quality type of Olive Oil. It has a level of acidity below 0,5º and a dose of Bitterness or pepperyness that’s always a sign of quality. The oil is deep bright yellowy gold, 100% natural product of Italy with no additives.
ALWAYS USE Classic olive oil for seasoning food toward the end of cooking and just before serving. It's best drizzled over fish, steak, soup, pasta, mashed potatoes, tomatoes, or grilled vegetables, and, of course, whisked into a vinaigrette.
AMATO is used to describe the desired effect of swallowing a top-quality extra virgin olive oil: a peppery finish that begins on your tongue then migrates to back of your mouth.
