Rugiada

Name: Rugiada
SKU: SNOLRUG250
Availability: InStock

18,50 €

Rosemary Condiment 250 ml

Condiment obtained by the simultaneous milling of olives and rosemary.

Pairings

Perfect with grilled meats, roasts, and roasted potatoes. Enhances legume soups, focaccia, and warm bread. Pair with artichoke carpaccio, beets, pumpkin, and celeriac. Surprisingly good on fried foods and semi-aged cheeses.

In stock

Processing

Rugiada is obtained by the simultaneous milling of fresh olives (95%) and freshly picked rosemary (5%).
The process is carried out in a single step, capturing the essential oils of the aromatic herb, with no added artificial flavorings or additives.

Sensorial Notes

On the nose, it releases herbaceous and balsamic notes interwoven with the olive’s fruitiness.
On the palate, it is fresh, intense, and persistent, with an elegant finish of natural rosemary.

for a better experience

Only about 2 tablespoons per meal are enough (15ml)

Use it only raw

Average duration of a 500ml bottle: 2 months

Daily consumption recommended by the Nutrition specialist

Italian Extra - Virgin Olive Oil

HEALTH BENEFITS AND NUTRITIONAL CHARACTERISTICS

Italy’s olive oil is different from the rest of the world as it has specific nutritional features, including a high content of chemical healthy components such as fat-soluble vitamins, tocopherols and β-carotene. Therefore, used in place of saturated fats of animal origins (such as cheese or animal fats), Italian extra-virgin olive oil provides a significant nutritional advantage for its high vitamin content (in particular Vitamin E, which is indicated to preserve the beauty of the skin and delay ageing), process antioxidants (polyphenols in particular), phytosterols and monounsaturated fat acids.

VIRGIN OLIVE OIL AND

EXTRA VIRGIN OLIVE OIL

EVO (Extra-Virgin Olive) oil comes from ed from the crushing of fresh healthy olives, picked while still on the tree,
and is immediately bottled with the aid of mechanical supports and without the addition of any additives.
Its acidity level must not exceed 0.8%. Normal virgin olive oil, instead, is blended with refined oils, that is, processed with chemical agents such as benzene.

Its processing undergoes several steps which significantly reduce its quality (for example, Vitamin E deteriorates). It has an acidity of up to 2% and can also disrupt digestion.

A TRUE ALLY OF OUR HEALTH

EVO oil is one of the pillars of the so-called Mediterranean diet and, if consumed in the right quantities (the advice of specialists is to eat about 15 ml per day), it has many beneficial effects on a person’s health. It can reduce bad cholesterol (LDL) thanks to its phytosterol content and increases the level of good cholesterol (HDL) through monounsaturated fats, helping to keep arteries clean.

It promotes the assimilation of calcium, thus reducing the risk of osteoporosis. Also, it lowers blood pressure, reducing the risk of heart attacks and strokes; it helps to control post-meal blood sugar spikes in people with type-1 diabetes.

According to a study published by ACS Chemical Neuroscience and carried out by Dr. Amal Kaddoumi and other researchers from the University of Louisiana, EVO oil helps to delay the development of Alzheimer’s disease. Recent studies have also demonstrated that it is indicated in the prevention of breast cancer.

It is also used in the diet of children with hepatic steatosis (fatty liver disease).

On 1st December 2018, the Food and Drug Administration (FDA) officially changed the definition of EVO, extra-virgin olive oil, from a healthy food (or a nutraceutical supplement) into a medication, if taken and stored according to precise rules.