【オリーブオイルソムリエが選ぶ】スーパーで買えるの比べてみた！ファビオのお気に入りはこれ

Hi, I'm Fabio, the chef. Today, I'm going to introduce you to extra virgin olive oil that you can buy at the supermarket. First of all, what is extra virgin olive oil, to put it simply, it's a raw olive. This olive is a fresh juice that is squeezed and squeezed in a primitive way, and it is called extra virgin olive oil. There is a regulation to determine it as extra virgin olive oil, and you can call it extra virgin olive oil if the acidity of the olive oil is less than 0.8%. The regulation of olive oil in Japan is quite loose, and it is true that more than 90% of the products sold at supermarkets are fake extra virgin olive oil. I have a separate video about this, so please take a look if you like. First of all, acidity is something that you don't know until you get it tested, so at the level of olive oil sold at supermarkets, it's not even on the label, and sometimes it doesn't come out even if you look it up. So you don't know how to go to the supermarket and see if extra virgin olive oil is good. There is a test to determine the acidity of extra virgin olive oil, and there are people called olive oil sommelier. I'm one of them, so I selected olive oil from the supermarket today, tasted it, tasted it, and I collected high-level products that I think are at the level of extra virgin olive oil. First of all, I would like to introduce extra virgin olive oil. This is BOSCO. There are four lines of BOSCO brand extra virgin olive oil, and I think this is the most familiar BOSCO extra virgin olive oil. What I recommend today is not this normal type, but three other lines. The feature of this BOSCO olive oil is that it is a general BOSCO olive oil that blends not only Italy but also Italy and Greece. The other three lines are all made in Italy, and they are all extra virgin olive oils. The first thing I recommend is BOSCO Premium, which is a line of extra virgin olive oil. The feature of this olive oil is that it has a light scent and a lot of freshness. In terms of scent, it smells like herbs and is quite spicy, so if I were to combine this extra virgin olive oil, I would use it for meat dishes. This BOSCO Premium olive oil is very suitable for chicken, pork, and beef. The next thing I recommend is the first BOSCO organic version olive oil, which may be quite similar to the first one. The feature of this BOSCO olive oil is that it is an olive oil that has a bitter and spicy taste even though it is sold as an extra virgin olive oil. Among them, the mildest one is this organic olive oil. It has a lot of freshness and flavor, but among them, this is the mildest extra virgin olive oil. So this is a dish that can be combined, but in BOSCO, it is a convenient extra virgin olive oil that can be combined with anything. The last line of BOSCO, this is the extra virgin olive oil that I would like to recommend among these five types. This is an olive oil called Toscano. This is an extra virgin olive oil that BOSCO uses. This extra virgin olive oil is grown and produced in the Tuscan region of Italy. If you look at the label, you can see that it says IGP. And it also has a Tuscan mark. This is an extra virgin olive oil that has a Tuscan mark that says it was grown and produced in Tuscany. In this BOSCO series, I personally think that this Tuscan extra virgin olive oil has the highest grade of fragrance, flavor, spiciness, and bitterness. The characteristic of Tuscan olive oil is that it has a slightly spicy spiciness. It has a spicy characteristic, so it is a highly recommended olive oil for salads and light soups. The next extra virgin olive oil I would like to introduce is an extra virgin olive oil that you can buy at Kaldi. It's called Ranieri. This is an extra virgin olive oil that is made by blending Puglia from southern Italy and Naples olive oil from the Soviet region. It's called Mirascia. It's a new olive oil made by a company that has a history of more than 100 years in Italy. The characteristic of this is that the fragrance and flavor are quite mild among extra virgin olive oils. That's why it's easy to use. Among these five types, Ranieri is the most cost-effective. I use Ranieri extra virgin olive oil for pasta sauce rather than for salads and finishes. I use Ranieri extra virgin olive oil because it has a good scent and is delicious. The last extra virgin olive oil I would like to introduce is called Valtolini. It's an extra virgin olive oil made in Puglia, Italy. This oil also has a quality guarantee mark, so it's definitely an olive oil. The characteristic of this oil is that it is not as spicy or bitter as Bosco compared to the other four I introduced today. The more Ranieri you use, the milder the flavor. This Valtolini is about halfway between Ranieri and Bosco. This Valtolini is also an extra virgin olive oil that is as versatile as organic Bosco. You can buy this at Seijo Ishii. Extra virgin olive oil has a lot of bitterness and spiciness, so there are many people who are not good at it. I often hear that kind of story. This bitterness and spiciness have a very important role when combined with cooking. For example, if you combine beer with edamame or goya with beer, the bitterness will be mild and you will feel delicious. In the same way, the spiciness and bitterness of this olive oil can be neutralized by adding extra virgin olive oil to salads. The bitterness is neutralized, but the freshness of extra virgin olive oil is added, so the salad feels fresh and delicious. This is the advantage of adding extra virgin olive oil to salads. I think many people don't know what to do when combining extra virgin olive oil with cooking. Of course, olive oil is mostly made in Mediterranean, so it is definitely delicious when combined with Italian or French dishes. But I think the best combination of olive oil and extra virgin olive oil is bucket and olive oil. This combination is not bucket and ajillo, but an iron plate combination. There is a reason why I think this combination is delicious. Buckets contain salt, so if you eat it with flavorless olive oil, it will be delicious. Extra virgin olive oil goes very well with Japanese food. When making soy sauce or miso, the combination of soy sauce and olive oil is good in the first place. For example, when making dressing, it will be very delicious if you combine extra virgin olive oil with soy sauce. I said that there is miso, so adding extra virgin olive oil to miso soup will make it delicious. This is a classic combination. There is a way to eat rice with extra virgin olive oil. As I said earlier, it is the same as having salt in a bucket. Try adding salt to the rice with extra virgin olive oil. Extra virgin olive oil also has salt in it, so the flavor and aroma are greatly enhanced. It's a really delicious combination. Plus tofu. The classic combination is tofu. If you add extra virgin olive oil to tofu and eat it with a little salt, the flavor of olive oil will be enhanced. It's like a wine snack. It's a delicious food just for that. Extra virgin olive oil is a oil that is low in heat and oxidation. The point is that the oil in the bottle is delicious extra virgin olive oil. This oil is in a glass bottle, but it is processed in black to cut UV rays. I recommend the oil in the bottle when you buy it. On the contrary, I can't recommend it. Extra virgin olive oil is difficult to oxidize in a glass bottle. However, if it is in a plastic bottle, UV rays will hit it. Also, if it is in a high temperature, it will further deteriorate. If it is in a plastic bottle, the heat will be transmitted directly. It is said that it is not good to oxidize. Also, it takes about 2 years to open and close the lid of extra virgin olive oil. However, it is a secret to maintain delicious extra virgin olive oil by using it for 1 to 2 months after opening. Today, I introduced extra virgin olive oil that you can buy at the supermarket. If you have any topics you want me to introduce, please let me know in the comments. Thank you for your comments. I enjoy watching your videos. See you in the next video.