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     E S S E N T I A L   O I L S    E   A N D   O L I V E ' S   O I L
    Essential oils are absolutely natural products obtained principally through distillation or mechanical pressure from herbs, spices, fruits and fresh flowers. They are called Essential because they are essential to the very life of the plant for which they represent the vital lymph, or the hormones, as they have been defined by botanists. Since antiquity they have been a fundamental part of pharmaceuticals because they are very rich in beneficial properties, for example Rosa di Mare, Sea Rose, commonly called Rosemary, is used in an infinite number of medical specialties. Essential Oils are substances that mix perfectly with Olive's Oil, their ideal house. They are pure and genuine like the Olive's Oil. They are activators of the tastebuds and of digestion and they aid in the metabolism of fatty acids.
    Together with the Olive's Oil they give life to a nutrient-condiment of high nutritive and functional qualities. Olive's Oil is the transporter that carries Essential Oils into all parts of the organism. During cooking the Essential Oils are carried by Olives' Oil into the interior of the vegetal and animal tissues. Dishes are much better. Used during cooking or as a condiment it is possible to determine and control the quantity of aroma and flavor we wish to add to recipes. The Flavours of Essential Oils in the Olive's Oil add more pleasure, more quality, more security, to dishes in comparison to dried and/or dehydrated spices, infusions or macerations and, obviously, to aromas of synthesis.

     DRIED AND/OR LIOFILIZEDSPICES, FRUITS, HERBS AND FLOWERS
    Drying permits the partial conservation of perfumes and flavors contained in the woody elements. The dried products are never dehydrated at 100%. Minimal residue of humidity can generate the oxidation processes and mold. In the preparation of recipes their action comes through surface contact with the ingredients.
    Potatoes for example come out strongly flavored on the exterior by rosemary needles but boiled in the interior. It is not in any way possible to control the perfume and flavour we wish to obtain in a recipe from any particular spice. Liofilization is another method that permits the conservation of a higher quality of perfumes and flavours. Liofilization or crio-drying is a process in which an element is frozen so that the solidified water can be eliminated.

     INFUSIONS    AND    MACERATIONS
    Spices, fruits, herbs and fresh or partially dried flowers are left to macerate in oil for an indefinate time. Oil incorporates perfumes and flavours from the material added to it, called renters, also called witnesses. This forced marriage results in a rapid decline of the oil caused principally by the water contained in the elements added to the oil and by many other factors. Rancidity gives rise to ketones and aldehydes. The most negative aspect is the formation of free radicals. An infusion or maceration produces a negative result both for quality and for flavour. Prolonged use is negative for our health.

     CHEMICAL  AND  SYNTHETIC  AROMAS
    Chemical Aromas are obtained in a laboratory from synthetic substances, not from natural elements. They are actually dangerous dead substances because they react in our natural metabolic systems. A few examples of chemical aromas: strawberry and truffle, from which it is impossible to obtain their natural flavour. Their production is in continual expansion because they permit enormous profits for the companies that use them. The law should require that the type of aroma used be indicated on the label of food products.
    		The Flavour of
    Natural Essential Oils
    in Cooking



    Essential Oils penetrate through to the interior of vegetable and animal tissues transported in extra virgin olive oil.

    Spices act on contact with the surface of the ingredient with all their excess baggage



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