It’ s a superior quality product obtained from a careful selection of Italian oils from southern Italy, mainly from Puglia and Calabria. The oil from CORATINA olives grants to our product structure and character and represents our idea of strong in taste Italian oil, where the bitter and spicy intense flavor are muffled with sweeter oils as those from CAROLEA and OGLIAROLA olives. The final product has a consistent flavor profile with a fresh and intense fruitiness and a balanced taste with pleasant vegetal notes. These characteristics make it suitable for dressing sauces, soups, roasted meats and grilled vegetables.
Actually, this is not a seed oil, because is contained in the corn germ (about 15-20% of germ weight) and is extracted by squeezing or solvent extraction. It is sufficiently stable thanks to the high content of tocopherols (natural antioxidant) and has a pleasant taste. It is rich in linoleic acid (up to 60%) and is low in saturated fatty acids, that’s why is recommended for low cholesterol diets.
The “BASSO BLEND” is a well balanced mix of Spanish, Italian and Greek extra virgin olive oils. For this product we source the varieties ARBEQUINA from Spain, OGLIAROLA and CORATINA from Italy (Puglia), and KORONEIKI from Greece. The target that we intend to reach with this blend is an oil which will have a well balanced and harmonic organoleptic profile (without peaks of bitter or spicy), so that to meet the average taste requirements of a consumer familiar with olive oils. This oil, so far, comes out sweet and with a medium fruity and taste intensity.
Orofri is a blend of sunflower oil and palm oil. It combines the monounsaturated oleic acid content of sunflower oil and the high smoke point (230 °C) of the palm oil. It is very stable at high temperatures and does not modify the original taste of fried food.
This oil is extracted by solvents from the grape seeds. It is the richest oil in linoleic acid (up to 70%) and is a great source of essential fatty acids ω6. It is rich in Vitamin E, that prevents the free radicals and has an anti-aging effect.
It is obtained by mixing refined olive pomace oil with Extra Virgin Olive Oils. The olive pomace oil is a valid and competitive alternative to other oils, such as seed oils, due to its greater resistance at high temperature. Used in baking, it grants a crispy and crumbly output.
Organic oils chosen by Basso comes mainly from qualified suppliers from Puglia and Calabria which guarantee the Italian origin of the olives, the total absence of pesticide residues and conformity of chemicals parameters to our quality and organoleptic standards. The final product is NOP and EC Reg. 834/2007 certified. The varieties that compose BASSO organic blend mainly are CAROLEA and OGLIAROLA, which mitigate the spicy taste coming from the CORATINA and grant a fruity and fresh character.
This product is obtained from an accurate selection and mix of oils coming from 100% organic olives of Mediterranean countries. The olives are grown according to the criteria of organic farming, without the use of pesticides, which absence is strictly controlled and certified throughout the supply chain. The BASSO organic Extra Virgin Olive Oil has a fruity of medium intensity with olfactory notes of green olive and yellow fruit in perfect harmony with pleasantly sweet and slightly bitter and spicy flavors.”
It is extracted from the seeds of a leguminous plant (Arachis Ipogea), it is one of the best seed oils for taste, stability and has a well balanced fatty acids composition. Because of its high content of monounsaturated fatty acids (about 55% of oleic acid), it is recommended for frying. In fact, the smoke point of this oil is 220 °C: the highest in the seed oils range.
It is a mixture of refined olive oil, obtained according to the most advanced refining processes, and extra virgin olive oil that gives a good flavor and a light olive aroma. Olive oil has an improved resistance at high temperature, compared to the majority of seed oils, allowing deep frying with the result of a crispy, tasty and light food. It 's also an excellent ingredient for the preparation of sauces, gravies and many other dishes and is recommended as preservative for vegetables and tuna.
Rice bran oil is squeezed off the rice germ. Its fame is connected with the high content of γ-orizanol, a substance with excellent antioxidant and anticancer properties. This oil is also rich in phytosterols, that have a demonstrated effectiveness in the control of the cholesterol. It is a very good alternative for the intolerant to other oils because is hypoallergenic.
It is the most popular seed oil in the World, as consequence of the extended farming all over the five Continents, especially in the United States. The oil content of the soy bean is between 15-20 % and is extracted by hot pressure or with solvents. The average content of saturated fatty acids (15%) makes it a perfect ingredient for the margarines.
This oil is extracted from easy farming, high output plants. Its chemical composition is very similar to corn oil. It contains an high percentage of polyunsaturated fats, above all linoleic acid (up to 75%), and is rich in Vitamin E (68 mg/100g), essential for the muscles and the immune system.