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Marinas Menu & Lifestyle-Get to know REDORO OLIVE OIL

Marinas Menu & Lifestyle-Get to know REDORO OLIVE OIL

Not all olive oils are the same. The more you know about what's on the market, the better you can cook and dress your favorite foods. We recently attended an event at Hotel Americano in the Chelsea neighborhood of Manhattan where we met Daniele Salvagno, President of Redoro Olive Oil and Lou DiPalo, the preeminent Italian food expert of DiPalo's Fine Foods in New York City. While Salvagno spoke about his company's olive oil, DiPaolo gave us essential information about purchasing and using olive oil.

Out of the twenty regions in Italy, nineteen of them produce olive oil. Olive oil is considered a staple of the healthy and trendy Mediterranean diet. People who regularly use olive oil for cooking should know that it should only be heated up to 350-degrees. At higher heats, the taste and healthy benefits are compromised. When storing olive oil, it should be kept in a cool dark space and used within 18 months of bottling. The color of olive oil does not determine its quality. The color can range from golden to a subtle olive colored green.

The Redoro farm estate is located in Grezzana, in northern area of Verona. The oil mills are in the heart of the production area where the olives are handpicked and collected from seven neighboring valleys. The mills work at full capacity during the three months of harvest from October to December. Select olives are cold pressed using the artisan method. Redoro produces premium olive oils that include their Italian Redoro 100%, Redoro Biologic, Extra Virgin Garda DOP, and Extra Virgin Veneto Valpolicella DOP. The oils that Redoro produces are very aromatic and have a rich flavor that makes them ideal on bread and to garnish dishes. Since 1895, the Redoro family culture is steeped in tradition and pride in their products.

To learn more about the Redoro company, their fine products, and purchase information, visit:

For more information on DiPalo's Fine Foods, visit their Facebook page,

Photo Credit: Courtesy of Redoro Olive Oil

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