Italian extra virgin olive oil is widely recognised as among the best in the world, which makes it also one of the most imitated. Just like fine wine, each type of extra virgin olive oil is unique, with its characteristics depending on the origin, the time of collection and the methods of extraction. Frantoio, Leccino, Pendolino, and Moraiolo are the most famous varieties of extra virgin olive oil, famous for their distinctive taste and fragrance. Taste at 28 °C to allow for the aromatic features of the product to be volatile, spreading scents of artichoke, chamomile, aromatic herbs, fig leaf, ripe fruity, green fruity, citrus, pepper, vanilla and almond depending on type and terroir.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.