As surprising as it may seem, bitterness is one of the taste qualities of olive oil. At first glance, bitter flavours tend to be associated with what we want to discard. Young children reject bitter-tasting foods, preferring sweeter things. Even animals tend to stay away from plants with bitter flavors.
And yet, as we grow older, we learn to appreciate the bitterness of coffee and chocolate, the bitterness of beer and wine. In the culinary tradition of Italy, bitter tastes occupy a central position - this is, for example, highlighted by the success of a liqueur appreciated all over the world called "Amaro".
Appreciating bitter tastes is rarely innate; it is cultivated for what it brings to other flavors. This is the case for olive oil, whose bitterness and spicy flavour will enhance the taste of salads or cheeses, grilled fish or beef carpaccio.
Italy is a land where bitter tastes are cultivated to magnify the simple flavors of nature. This culture of taste is perhaps also a philosophy of life, in which moments of bitterness bring out the beauty of everyday life. Italy is a country of culinary art, but also of the art of living. Indeed, three thousand years ago, the Etruscans already cultivated both!