{"id":2847,"date":"2021-08-04T11:19:55","date_gmt":"2021-08-04T09:19:55","guid":{"rendered":"https:\/\/www.frantoiorinalducci.it\/?p=2847"},"modified":"2021-08-04T11:20:22","modified_gmt":"2021-08-04T09:20:22","slug":"il-vasto-mondo-dellolio-evo","status":"publish","type":"post","link":"https:\/\/www.frantoiorinalducci.it\/en\/il-vasto-mondo-dellolio-evo\/","title":{"rendered":"The world of EVO Oil"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-right:0px;--awb-padding-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-stretch fusion-flex-content-wrap\" style=\"width:calc( 100% + 0px ) !important;max-width:calc( 100% + 0px ) !important;margin-left: calc(-0px \/ 2 );margin-right: calc(-0px \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_3_5 3_5 fusion-flex-column\" style=\"--awb-padding-top:90px;--awb-padding-right:60px;--awb-padding-bottom:90px;--awb-padding-left:150px;--awb-padding-top-small:0px;--awb-padding-left-small:60px;--awb-bg-size:cover;--awb-width-large:60%;--awb-margin-top-large:0px;--awb-spacing-right-large:calc( 0.04 * calc( 100% - 0px ) );--awb-margin-bottom-large:0px;--awb-spacing-left-large:0px;--awb-width-medium:60%;--awb-spacing-right-medium:calc( 0.04 * calc( 100% - 0px ) );--awb-spacing-left-medium:0px;--awb-width-small:100%;--awb-spacing-right-small:0px;--awb-spacing-left-small:0px;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h1>Fruity or Delicate Extra-virgin olive oil? What is the difference?<\/h1>\n<h2>The world of EVO Oil<\/h2>\n<h3>Fruity EVO<\/h3>\n<p>The fruity EVO is obtained from olives picked early in the ripening process. It has an intense scent and a slightly spicy fruity flavour.<\/p>\n<h3>How to get the most out of fruity extra-virgin olive oil<\/h3>\n<p>This oil is incredibly versatile, however it is undeniable that it tastes great when used to season bruschettas, legumes, meat dishes or to prepare dips.<\/p>\n<h3>Recipe<\/h3>\n<p>Red meat pairs well with a structured oil! Hence, today we suggest a classic pairing: fruity EVO oil and a tasty Florentine steak.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>\uf0b7 1 kg Florentine steak<br \/>\n\uf0b7 Extra-virgin olive oil<br \/>\n\uf0b7 Salt<br \/>\n\uf0b7 Pepper<\/p>\n<p><strong>Directions:<\/strong><br \/>\nSelect a good cut of meat with a fairly clear marbling and suitable thickness \u2013 at least 4 cm. Season it with salt, pepper and oil and let it rest in the fridge for a few hours. Remove from fridge a couple of hours before cooking.<br \/>\nIn the meantime, prepare the barbecue. You need to have a sufficient amount of ash. Place the steak<br \/>\non a baking tray lined with kitchen paper and grill to your liking (rare, medium or well done).<br \/>\nOnce ready, let the steak rest on a cutting board \u2013 preferably made of wood \u2013 and season it again<br \/>\nwith some olive oil, salt and pepper according to taste.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_5 2_5 fusion-flex-column\" style=\"--awb-bg-position:center center;--awb-bg-size:cover;--awb-width-large:40%;--awb-margin-top-large:0px;--awb-spacing-right-large:0px;--awb-margin-bottom-large:0px;--awb-spacing-left-large:calc( 0.04 * calc( 100% - 0px ) );--awb-width-medium:40%;--awb-spacing-right-medium:0px;--awb-spacing-left-medium:calc( 0.04 * calc( 100% - 0px ) );--awb-width-small:100%;--awb-spacing-right-small:0px;--awb-spacing-left-small:0px;\"><div class=\"fusion-column-wrapper lazyload fusion-flex-justify-content-flex-start fusion-content-layout-column fusion-empty-column-bg-image fusion-column-has-bg-image\" data-bg-url=\"https:\/\/www.frantoiorinalducci.it\/wp-content\/uploads\/2021\/04\/fruttato-1.png\" data-bg=\"https:\/\/www.frantoiorinalducci.it\/wp-content\/uploads\/2021\/04\/fruttato-1.png\"><img decoding=\"async\" class=\"fusion-empty-dims-img-placeholder fusion-no-large-visibility fusion-no-medium-visibility\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-right:0px;--awb-padding-left:0px;--awb-margin-top:80px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-stretch fusion-flex-content-wrap\" style=\"width:calc( 100% + 0px ) !important;max-width:calc( 100% + 0px ) !important;margin-left: calc(-0px \/ 2 );margin-right: calc(-0px \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_2_5 2_5 fusion-flex-column\" style=\"--awb-bg-position:center center;--awb-bg-size:cover;--awb-width-large:40%;--awb-margin-top-large:0px;--awb-spacing-right-large:calc( 0.04 * calc( 100% - 0px ) );--awb-margin-bottom-large:0px;--awb-spacing-left-large:0px;--awb-width-medium:40%;--awb-spacing-right-medium:calc( 0.04 * calc( 100% - 0px ) );--awb-spacing-left-medium:0px;--awb-width-small:100%;--awb-order-small:1;--awb-spacing-right-small:0px;--awb-spacing-left-small:0px;\"><div class=\"fusion-column-wrapper lazyload fusion-flex-justify-content-flex-start fusion-content-layout-column fusion-empty-column-bg-image fusion-column-has-bg-image\" data-bg-url=\"https:\/\/www.frantoiorinalducci.it\/wp-content\/uploads\/2021\/04\/delicato-1.png\" data-bg=\"https:\/\/www.frantoiorinalducci.it\/wp-content\/uploads\/2021\/04\/delicato-1.png\"><img decoding=\"async\" class=\"fusion-empty-dims-img-placeholder fusion-no-large-visibility fusion-no-medium-visibility\" alt=\"olio-extravergine-delicato\" aria-label=\"Olio extra vergine di oliva Delicato\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%273869%27%20height%3D%273465%27%20viewBox%3D%270%200%203869%203465%27%3E%3Crect%20width%3D%273869%27%20height%3D%273465%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\"><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_3_5 3_5 fusion-flex-column\" style=\"--awb-padding-top:91px;--awb-padding-right:151px;--awb-padding-left:60px;--awb-padding-top-small:0px;--awb-padding-right-small:60px;--awb-bg-size:cover;--awb-width-large:60%;--awb-margin-top-large:0px;--awb-spacing-right-large:0px;--awb-margin-bottom-large:228px;--awb-spacing-left-large:calc( 0.04 * calc( 100% - 0px ) );--awb-width-medium:60%;--awb-spacing-right-medium:0px;--awb-spacing-left-medium:calc( 0.04 * calc( 100% - 0px ) );--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:0px;--awb-spacing-left-small:0px;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><h3>Delicate EVO<\/h3>\n<p>The delicate EVO is a most prized oil, obtained from fully ripe olives, cold pressed at the end of the season.<\/p>\n<p>This oil goes particularly well with fresh dishes, such as salads and vegetables. Excellent for raw dressing and fish dishes.<\/p>\n<p>Well\u2026 now that we have briefly talked about the main features of these EVO oils, don\u2019t you feel like tasting them?<\/p>\n<h3>Recipe<\/h3>\n<p>Fish is not appreciated by everybody, and it is not always easy to cook, but with a final drizzle of<br \/>\nEVO oil, your dish will taste something different!<br \/>\nMonkfish with cherry tomatoes and delicate EVO.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>\uf0b7 4 monkfish steaks<br \/>\n\uf0b7 450 gr of cherry tomatoes<br \/>\n\uf0b7 2 tablespoons of capers<br \/>\n\uf0b7 2 tablespoons of olives<br \/>\n\uf0b7 1 clove of garlic<br \/>\n\uf0b7 extra-virgin olive oil<br \/>\n\uf0b7 fresh basil<br \/>\n\uf0b7 salt<br \/>\n\uf0b7 black pepper<\/p>\n<p><strong>Description:<\/strong><br \/>\nWash and cut into halves the cherry tomatoes. In an earthenware or non-stick saucepan heat 4<br \/>\ntablespoons of oil, then add the chopped garlic. Let it flavour and add the cherry tomatoes. Stir and<br \/>\ncook over medium heat for about 10 minutes.<br \/>\nAdd salt and pepper to taste, and finally the monkfish steaks. Let cook for about 5 more minutes,<br \/>\nremembering to turn the steaks over very carefully, at least once.<br \/>\nRemove the fish from the heat and add the olives, capers, and the chopped basil. If you want, you<br \/>\nmay add some more salt and pepper.<br \/>\nLet rest for two more minutes, add a drizzle of delicate EVO, and your dish is ready to be served.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":2852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-2847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The world of EVO Oil - Frantoio Rinalducci<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.frantoiorinalducci.it\/en\/il-vasto-mondo-dellolio-evo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The world of EVO Oil - 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