Fondo Gionino Blog

When it comes to selecting olive oil, the choices can seem endless. But why is Italian olive oil the preferred choice for chefs and home cooks alike?

While olive oils from various regions have unique flavors and benefits, Italian Olive Oil is often the preferred choice due to its renowned reputation, diverse flavors, strict quality control, and strong culinary influence. The "Made in Italy" (Prodotto Italiano) label signifies a prestigious commitment to quality, tradition, and authenticity, extending beyond mere branding.

Imagine a sun-drenched terrace in Calabria, Italy with a warm spring breeze carrying the gentle scents of the sea and olive blossoms. A bottle of our finest Fondo Gionino organic extra virgin olive oil sits on the table, waiting to transform your meal into a Mediterranean feast.

Ready to bring that Italian magic to your kitchen? Let us share with you this fun and flavorful Italian bread dipping oil recipe!

You're savoring a delightful meal when you notice it: an olive oil stain on your clothes or tablecloth. What now?

The essential steps to remove olive oil from clothes include prompt action, blotting the stain, and using a detergent solution before washing. There are both standard and traditional methods, along with a few important details to consider.

This is a question that we’re asked frequently. Yes, balsamic vinegar can go bad over time, but if stored properly, it can last for several years.

It should be kept in a cool, dark place, away from heat and direct sunlight. Additionally, ensuring the bottle is tightly sealed after each use helps maintain its freshness and flavor. We went straight to the source for an answer: our partners at San Donnino Acetaia (Balsamic Vinegar farm) in Modena, Italy.

EVOO is simply an acronym for Extra Virgin Olive Oil. It's not just any olive oil; it's the good stuff – the highest grade of olive oil available. The term EVOO gained widespread recognition in the early 2000s, thanks to American celebrity chef, Rachael Ray.

Extra virgin and olive oil (EVOO) differs from other olive oil grades because it is cold pressed [not heated] during extraction, and the oil remains unrefined retaining all it natural goodness.