OLIVE OIL
Down to a vine art Agrichef Maurizio Bocchi is on a unique quest to both educate and engage.
LIFELONG WORK Blessed with a unique appreciation of agriculture, there is no one better placed to espouse the many benefits and versatility of extra virgin olive oil (EVOO) than Taste Lancashire Ambassador and proprietor of La Locanda restaurant in Gisburn, Agrichef Maurizio Bocchi. Born on the banks of Lake Maggiore in northern Italy, Bocchi has been developing an affinity with ingredients and produce his entire life. La Locanda has been established for over 20 years – and last year received a PAPA Award for ‘Best Independent Italian Restaurant’. But the development of EVOO, and a broader understanding of its numerous benefits, is a particular passion. “Sharing my knowledge is a lifelong dream,” said Bocchi. Striving to achieve this goal, he launched a campaign, encouraging people to embrace a balanced and nutritious diet. “In September 2023, I hosted my second EVOO symposium alongside several experts, from producers to scientists and journalists. With foodservice suppliers, local media and council leaders in attendance, we collectively shared expertise.” Unsurprisingly, the La Locanda kitchen is stocked with the best EVOO from small, certified producers across Italy. Using sustainable techniques, respect for the land’s heritage and ancient olive trees is paramount. ATTENTION TO DETAIL Bocchi’s partnership with Gabrielloni Olio - Recanati, in the Marche region of Italy is seemingly unbreakable. 18 P&P_224_Nov24_p18-21_Olive_Oil_G AB.indd 18
“The key to excellence is a scrupulous oversight of the entire production process, from grove to bottle. Since 1955, they have created the highest quality EVOO by traditionally handpicking and pressing the olive fruit. It’s not just business but a lifelong friendship. “Olives are harvested early on, just as they begin to take on their final colour. This ensures the oil is full of aromas hinting at fresh fruit and greenery, with heightened levels of polyphenols, low acidity and exceptional taste and scent. “Selected one by one, with only the fresh and healthy reaching the mill, they are processed after two hours from the harvest. And the mill is one of the few remaining to use the age-old method of pressing olives with friscoli – circular fibre disks piled up on top of each other.” The final result is characterised by a vibrant green colour and uniquely complex flavour profile. So, what are the key EVOO benefits? “It is at the heart of the Mediterranean diet and a staple for some of the world’s healthiest populations – and an integral ingredient to all of my dishes. “But many are unaware of its many uses beyond culinary delights. Delve deeper to uncover endless possibilities for enhancing beauty, wellness and sustainability in everyday life. “Being rich in antioxidants, vitamins and fatty acids makes EVOO perfect for www.pizzapastamagazine.co.uk 25/10/2024 14:44