Which oil?
There are more types of oil in Italy than there are whiskies in Scotland.
Here, every oil has its staunch supporters. There are those who adore extra virgin olive oil, those who prefer seed oil, those who love the oil that comes from the South, from Tuscany or from the Italian Riviera.
And they are all right. Oil is a question of being converted to a certain taste.
At Harry' Bar we use soya seed oil for frying. But it must be changed every time it is used and never exceed 180°C.
The olive oil that comes from the Italian Riviera is perfect for other kinds of cooking as it is the olive oil with the lightest taste A small company produces and chooses it for us.
The olives are picked from the trees when they are perfectly ripe, they are carefully selected and then cold-pressed.

Choosing the right moment to pick the olives has an enormous influence on the quality of the oil.
The best system for gathering olives is called "bracatura" or picking, and this is done by hand.
Tuscan olive oil is perfect for salads and for making vinaigrette dressing, where it is mixed with olive oil from the Italian Riviera.
Olive oil is a good cooking oil.
The organoleptic properties of its molecules do not change even if it is overheated and it has a light taste that brings out the full taste of the food.
We often use it together with butter or rather we add the butter at the end as otherwise it tends to get too hot and turn an unpleasant brown color.
For our richer cuisine we have perfected a high quality olive oil.
It has a deep green color with a golden yellow hue; it is fluid, fruity and has a vague aftertaste of toasted almonds. This oil comes from Sabina.
All our oils have a maximum acidity level of 5%.