The search for beauty: Calabria

10.04.2020

SIRACH: 42

15

Now will I recall God’s works; what I have seen, I will describe.

National Park of Sila

At God’s word were his works brought into being;

Scilla, the sea (Reggio Calabria)

they do his will as he has ordained for them.

Fathers

16

As the rising sun is clear to all, so the glory of the LORD fills all his works;

“Arco Magno”

17

Yet even God’s holy ones must fail in recounting the wonders of the LORD, Though God has given these, his hosts, the strength to stand firm before his glory.

San Francesco di Paola

18

He plumbs the depths and penetrates the heart;

Scilla, the doors on the sea

their innermost being he understands.

Seaside at Reggio Calabria

The Most High possesses all knowledge, and sees from of old the things that are to come:

Chianalea (Scilla, Reggio Calabria)

19

He makes known the past and the future, and reveals the deepest secrets.

Tropea

20

No understanding does he lack; no single thing escapes him.

Cattolica di Stilo

21

Perennial is his almighty wisdom; he is from all eternity one and the same,

God is Love(John)

22

With nothing added, nothing taken away; no need of a counselor for him!

Cirella

23

How beautiful are all his works! even to the spark and the fleeting vision!

Giant Pines of Fallistro (Sila)

24

The universe lives and abides forever; to meet each need, each creature is preserved.

Morano Calabro

25

All of them differ, one from another, yet none of them has he made in vain,

Love, love is the answer…

For each in turn, as it comes, is good;

San Nicola Arcella

can one ever see enough of their splendor?

Panorama



Extra virgin olive oil, which is the best?

16.10.2019

What is the best olive oil on the market? A survey in 2019 has examined 30 brands of extra virgin olive oil commonly sold at the Italian supermarket (organic and non-organic) and has compiled an interesting list: 22 products passed the exam.

One of the most beneficial food products for our health, olive oil, has quality often undermined by threats such as the widespread use of insecticides in olive groves or the price war, but constant monitoring allows us to purchase excellent products.

This is why; first, it is necessary to be wary of low cost offers and rather to look at the cost per liter and the label:

– The European origin (can be indicated the State from which the product arrives or, even more generically, Union) says that a member country produces the olive oil. The indication of origin refers to the area in which the olives were harvested and where the oil mill where the oil was extracted is located.

– The classification, the name, the producer, the volume and the expiry date are fundamental elements to take into consideration (the bottling date or the harvest year, on the other hand, are optional specifications).

EVO in a laboratory

RESULTS OF ANALYSIS

In the analyzes the chemical and taste tests of the panel of tasters evaluated parameters such as:

Acidity, which tends to increase especially if the olives from which the oil was obtained were not in perfect condition

Number of peroxides, i.e. the state of oxidation of the oil

Spectrophotometric analysis in the UV, which evaluates the absorption of ultraviolet rays and provides useful information on the state of preservation of the oil

Level of alkyl ethyl esters of fatty acids, to assess the quality of the starting olives

Organoleptic assessment, conducted by a panel of expert tasters to verify the conformity of the products to the characteristics of extra virgin olive oil

Chemical analyzes conducted and envisaged by European legislation to check that the extra virgin olive oil has not been counterfeited, namely that is mixed with different oils or refined olive oils.

The oils judged not to be high (“low quality”) are eight, due to the failure to pass the sensory test, even if the chemical analyzes, unlike the past tests, have excluded any type of fraud.

Quality first

STORAGE INSTRUCTIONS

Once you buy a good oil, remember that it must be stored correctly. Indeed, exposure to air, light and heat are its enemies and olive oil is easily subject to oxidation.

We need to remember to:

• Store the oil in a cool, dry place, away from light and heat sources

• Prefer stainless steel (classic milk) or dark glass containers and to use transparent oil bottles for the quotidian cooking

• Always close the bottle to prevent air contamination.