Great interest and public participation for the "Di Molfetta extra virgin olive oil festival", the wellness event born from the collaboration between the Di Molfetta oil mill, the bruschetteria Oli Olà and DaRò Wellnesscuisine, the project created to spread and make known a new idea of ​​simple, good and positive nutrition.
 

The event, aimed at telling the public something more about the world of vegetable oils, focused on an explanation of the nutraceutical properties of extra virgin olive oil by the nutritionist Dalila Roglieri, preparatory for tasting the new oil production Extra Virgin Olive Oil By Molfetta Frantoiani.
 

Dr. Roglieri explained to the audience of the event how the vegetable oils differ from each other on the basis of the saponifiable part, or of the triglycerides that compose it, and spoke about the difference between saturated and unsaturated fats. The nutritionist also dedicated an in-depth study to the topic of the oil smoke point: "The smoke point - he explained - is the temperature at which a heated oil begins to release toxic substances such as acrolein. It is important in the kitchen to diversify the use of oils, preferring oils with a high smoke point to avoid the release of this carcinogenic substance ".
 

The chef from Oliolà Sergio Frizzale also spoke, explaining to the public how to obtain healthy cooking methods such as confit and vacuum cooking, two methods that allow you to preserve the nutritional and nutraceutical properties of extra virgin olive oil.
 
Lucia Di Molfetta, producer of DI Molfetta oil and founder of Oliolà, instead spoke about the shortcomings of extra virgin olive oil and the collection and production of the new oil. Just the second part of the evening was dedicated to the tasting of Di Molfetta oils. Two varieties presented to the public, both from the new production: the intense fruitiness of the Coratina variety and the delicate fruitiness of the Ogliarola variety.
On this occasion, the public had the opportunity to find out more and taste some types of vegetable oils such as pumpkin seed oil, sunflower oil, flax seed oil, grape seed oil, coconut oil and sesame oil.
 

The evening ended with the themed dinner.
 
DaRòMenù "Di Molfetta extra virgin olive oil festival"
Bruschetta appetizer of autumn
First Orecchiette with Cardoncelli Mushrooms
Second course Pumpkin, ginger and thyme cream soup
Chocolate Pear Dessert with Orange Drops