Vittorio is our premium range of olive oils. Originally made in Spain.Our signature blend of Hojiblanca and Picual olives means that our oil has a distinct flavor that highlights our pursuit of great taste and fantastic quality.Our oil not only tastes amazing, but is good for you too! We have ensured that Vittorio is packed with essential fatty acids, nutrients and has a very low level of saturated fats which helps lower cholesterol while decreasing the risk of heart disease.
Our mission at Vittorio is to promote a healthier lifestyle by preaching that we are what we eat. We also firmly believe that alongside healthy eating, a balanced amount of relaxation is key when trying to get the best out of yourself. Use Vittorio outside of mealtimes as a massage oil to relax and treat your skin to a pampering that will leave you glowing and rejuvenated.
The holistic step by step process to create Vittorio is achieved through soul, passion and pride which is ultimately why Vittorio Olive Oil is a gift from our hearts to yours.
Olive Oil Myths Busted
Although pan frying, deep frying, stir frying and sautéing are different stove top methods, they all have one thing in common: the temperature of the cooking oil. The object of these cooking methods is to cook the outside of the food quickly, creating a crispy exterior, while at the same time allowing the heat from the oil to penetrate all the way through. In order to accomplish this, the oil must reach a temperature of 177ºC to 188ºC (350ºF to 370ºF) before introducing the food.
Myth 1: The smoking point of olive oil is too low for frying.
Some cooking oils and fats will reach what is referred to as the smoking point before reaching temperatures required for a good fry. The smoking point is the temperature at which a chemical change takes place resulting in undesirable smoke and flavour. Olive oil is not one of them. It is seen that refined olive oil has a higher smoke point of around 242ºC (465ºF) and extra virgin olive oil has a smoke point of around 210ºC (410ºF).So, it appears that the smoking point of olive oil is well above the temperature required.
Myth 2: Frying temperatures will change olive oil from a ‘good oil’ to a ‘bad oil.’
Cooking fats and oils are considered dietary fats of which there are three types, saturated, trans and unsaturated. The first two are bad, but the third, unsaturated fat, includes olive oil, a healthy plant-derived dietary fat. The heat required to raise the temperature of olive oil high enough to fry food cannot change the chemical composition of olive oil from a good one to a bad one.
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