Olive oil: Mediterranean’s nectar

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If one ingredient puts together all types and variations of Mediterranean cuisine, it is undoubtedly olive oil. And indeed, one moment of the year that all Mediterranean peoples have in common is the olive harvest. This is the Autumn seasonality in Med Area.

From the second week of October until the end of November, the olive harvest is a time for celebration, socialising, and passing on culture and traditions. From the heat of North Africa, Sicily, Greece, to the cold climates of the Alps and the pre-Balkan hills, to the coastal of the Levant; olive oil is part of the rituals of Mediterranean religions (such as Christianity or Judaism), but it is also part of skincare and used as a natural medicine; it reduces the risk of heart disease, has an anti-ageing function for the skin and the bones as it is rich in vitamin E, and protects against decalcification, osteoporosis and fractures.

Furthermore, it is a crucial ingredient of Mediterranean cuisine; probably, the most significant. It enhances the flavour of the main products without overpowering them. It respects them. That’s why we believe that olive oil is a condiment that symbolises Seasons and how we think about food.

Because it’s what makes our chefs’ dishes cook the way we like them most.
Authentic, genuine, free from overabundant fats, dishes that speak about their origins and tell the story of the culture that created them. Olive oil is what makes a prawns and burrata pizza in a gourmet dip in the Mediterranean.

So, it’s now clear: Autumn in the Mediterranean is, above all, the season of the annual olive oil harvest: part of the mix of flavours and culture that Chef Scala explained when telling us about our autumn menu.

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